Measurement and comparison of trans fatty acids amount in some of the vegetable oils, frying oils and animal and vegetable fats in Iran
نویسندگان: ثبت نشده
چکیده مقاله:
The role of dietary fats and oils in human nutrition is one of the most important areas of concern and investigation in the field of nutritional science. The findings of investigations on this subject have wide-ranging implications for consumers, health-care providers and nutrition educators as well as food producers, processors and distributors. New evidence concerning the benefits and risks associated with particular aspects of dietary fat. Physically, oils are liquid at room temperature, and fats are solid. Chemically, both fats and oils are composed of triglycerides. In this study, different fatty acids especially trans fatty acids in 9 samples of oil including liquid and frying oils and processed and non-processed solid fats in the Iranian market were investigated. The experiments were performed by gas chromatography. Trans fatty acids were detected from 33% to 52.8%. The highest content of trans fatty acid was identified in animal oil.
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Background and Objectives: High intakes of saturated and trans fatty acids can increase risks of cardiovascular diseases and cancers. Therefore, removal of partially-hydrogenated vegetable oils containing trans fatty acids has been suggested as one of the most effective health interventions. The aim of the current study was to investigate the policy effects of decreasing trans fatty acids in pa...
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عنوان ژورنال
دوره 7 شماره 1
صفحات 59- 64
تاریخ انتشار 2018-04-01
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