The Trans Fatty Acid Content of Snacks Offered in Kermanshah

AUTHORS

Gholamreza Bahrami 1 , Soheila Bahrami 1 , Mohammad Taher Bahrami 1 , Yahya Pasdar 2 , * , Mitra Darbandi 2 , Mansour Rezaei 3

AUTHORS INFORMATION

1 Faculty of Pharmacy, Kermanshah University of Medical Sciences, Kermanshah, Iran

2 Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran

3 Department of Biostatistics, Faculty of Public Health, Kermanshah University of Medical Sciences, Kermanshah, Iran

How to Cite: Bahrami G , Bahrami S , Bahrami M T , Pasdar Y , Darbandi M , et al. The Trans Fatty Acid Content of Snacks Offered in Kermanshah, Int J Health Life Sci. 2015 ; 1(1):e69803.

ARTICLE INFORMATION

International Journal of Health and Life Sciences: 1 (1); e69803
Published Online: November 30, 2014
Article Type: Research Article
Received: April 18, 2014
Accepted: September 18, 2014

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Abstract

 

Consumption of foods containing Trans Fatty Acids (TFAs) may have effects on the plasma lipoprotein profile to increase LDL and decrease HDL level which may lead to coronary heart disease, atherosclerosis, diabetes, fetal growth disorder, and increase the probability of cancer. Because of insufficient documents related to the TFA content of Iranian foods, this study aimed to examine TFA content of cakes, confectionaries, and snacks in markets. A cross-sectional study was designed and food samples were collected from all different zones of Kermanshah city in Western Iran. Fatty acids were extracted using the Folch method and methylated by the AOCS method. Fatty acids separated using gas chromatograph with a flame ionization detector and a 100 m × 0.25-mm inside diameter silica column. The highest amount of TFAs was found in coffee mate, biscuits, and cakes that contained 6.95%–13.94% of total fatty acids. Confectionaries showed 1.24%–3.38% TFAs. Palmitic and stearic acid were the most abundant saturated fatty acids found in analyzed foods. Coffee mate and chocolates presented the greatest amount of saturated fatty acids among foods. This study confirmed that Iranian snack foods contain high TFA levels due to use of hydrogenated fat by food processing companies. According to the adverse health effect of TFAs they need to be minimized or eliminated from foods, we strongly recommend that hydrogenated fat should replace with other safe, edible oils, with minimal content of TFAs.

Keywords

Fatty acids Snacks Gas chromatography

© 2015, International Journal of Health and Life Sciences. This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/) which permits copy and redistribute the material just in noncommercial usages, provided the original work is properly cited.

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