Trans fatty acids in the Portuguese food market
نویسندگان
چکیده
منابع مشابه
Trans Fatty Acids
What are trans fatty acids (TFA)? Fatty acids found in foods can be saturated (SFA, no double bonds), monounsaturated (MUFA, 1 double bond) or polyunsaturated (PUFA , 2 or more double bonds). The double bonds provide rigidity to the molecule and result in specific molecular configurations. Naturally occurring fatty acids in foods usually have the cis configuration, i.e. the hydrogen atoms with ...
متن کاملA trans European Union difference in the decline in trans fatty acids in popular foods: a market basket investigation
OBJECTIVES To minimise the intake of industrial trans fatty acids (I-TFA) some countries have introduced labelling, while others have introduced legislative limits on the content of I-TFA in food. However, most countries still rely on food producers to voluntarily reduce the I-TFA content in food. The objective of the present study was to investigate the efficiency of these strategies in the EU...
متن کاملSignificance of Trans Fatty Acids in Cancer
Trans fatty acids (TFAs) are a recent focus of health problems. TFA is a definitive risk factor for cardiovascular diseases and the death. TF A is also possible risk factor for Alzheimer's disease, obesity, diabetes, fatty liver, and ovulation infertility. The relationship between TF A and carcinogenic risk is controversial; however, TF A is reported to increase the risk of breast cancer and pr...
متن کاملTrans fatty acids in European margarines.
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متن کاملtrans Fatty acids in the Canadian food supply: an updated analysis.
BACKGROUND Dietary trans fatty acids (TFAs) increase the risk of heart disease. In 2007, Canada set voluntary TFA limits for industrial TFAs added to food and encouraged substitution of TFAs with unsaturated fats during reformulation. No longitudinal follow-up assessment of TFA amounts in foods has occurred in Canada since termination of a government-led Trans Fat Monitoring Program (TFMP). O...
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ژورنال
عنوان ژورنال: Food Control
سال: 2016
ISSN: 0956-7135
DOI: 10.1016/j.foodcont.2015.12.010