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Nutrients 2017, 9(7), 662; doi:10.3390/nu9070662

Margarines and Fast-Food French Fries: Low Content of trans Fatty Acids

Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, Universidad de Navarra, C/Irunlarrea s/n, IDISNA—Instituto de Investigación Sanitaria de Navarra, 31008 Pamplona, Spain
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Received: 30 May 2017 / Revised: 20 June 2017 / Accepted: 23 June 2017 / Published: 28 June 2017
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Abstract

The lipid fraction of margarines and fast food French fries, two types of foods traditionally high in trans fatty acids (TFA), is assessed. TFA data reported worldwide during the last 20 years have been gathered and show that some countries still report high TFA amounts in these products. The content of TFA was analysed in margarines (two store and four premium brands) and French-fries from fast-food restaurants (five chains). All samples were collected in Pamplona (Navarra, Spain). The margarines showed mean values of 0.68% and 0.43% (g TFA/100 g fat) for the store and premium brands, respectively. The French fries’ values ranged from 0.49% to 0.89%. All samples were lower than the 2% set by some European countries as the maximum legal content of TFA in fats, and contained less than 0.5 g/serving, so they could also be considered “trans free products”. This work confirmed that the presence of TFA is not significant in the two analysed products and contributes updated food composition tables, key tools for epidemiological and nutrition studies. View Full-Text
Keywords: food composition tables; lipid profile; trans fat; fast food; spreads food composition tables; lipid profile; trans fat; fast food; spreads
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MDPI and ACS Style

Astiasarán, I.; Abella, E.; Gatta, G.; Ansorena, D. Margarines and Fast-Food French Fries: Low Content of trans Fatty Acids. Nutrients 2017, 9, 662.

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