Palmitic acid content in savoury baked goods and modelled trend intake prior and post EU trans-fat regulation.

IF 4.1 2区医学 Q2 NUTRITION & DIETETICS

European Journal of Nutrition Pub Date : 2025-04-05 DOI:10.1007/s00394-025-03659-0

Sotiria Kotopoulou, Georgios Marakis, Danai Papanastasiou, Stavroula Skoulika, Andreas Papaioannou, Georgios Boukouvalas, Zoe Mousia, Foteini Tzoumanika, Aggeliki Karpouza, Antonis Zampelas, Emmanuella Magriplis

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引用次数: 0

Abstract

Purpose: Palmitic acid (PA), a prevalent saturated fatty acid (SFA) in European diets, has been linked to adverse health outcomes, including cancer, cardiovascular, and neurodegenerative diseases. This study primarily aimed to assess the PA content in Savoury Baked Goods (SBGs) following the EU's trans-fat regulation (2019/649), assuming it might be the main replacer of trans-fats, since it is widely used by the food industry due to its consistency and affordability.

Methods: PA levels in SBGs from 2015 to 2021 were measured using randomly selected samples from Athens Metropolitan area. The Hellenic National Nutrition and Health Survey (HNNHS) consumption data was used to estimate PA intake.

Results: An increase in PA content (in g/100 g product) was observed in most SBG types between 2015 and 2021, ranging from 3.5% in meat-containing pies to 66.7% in vegetarian pies, resulting in subsequent increased intakes. An inverse correlation trend between PA content and SBG purchase price was also observed.

Conclusion: The findings underscore the importance of promoting healthier fat alternatives and further research into food reformulation practices to improve public health.

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来源期刊

European Journal of Nutrition 医学-营养学

CiteScore

10.20

自引率

2.00%

发文量

295

审稿时长

6 months

期刊介绍： The European Journal of Nutrition publishes original papers, reviews, and short communications in the nutritional sciences. The manuscripts submitted to the European Journal of Nutrition should have their major focus on the impact of nutrients and non-nutrients on immunology and inflammation, gene expression, metabolism, chronic diseases, or carcinogenesis, or a major focus on epidemiology, including intervention studies with healthy subjects and with patients, biofunctionality of food and food components, or the impact of diet on the environment.