Profiling Saturated, Trans, and Unsaturated Fats in Iranian Snacks: A Tool for Nutritional Reformulation

Abstract

Snacking is a prevalent activity worldwide. Therefore, this study is aimed at evaluating the fatty acid profile of various snacks to seek potential opportunities to improve their nutritional quality. A cross-sectional study was conducted on 240 randomly selected samples from major food chain stores in Tehran, Iran. In this study, the 14 detected fatty acids were classified into four categories: saturated fatty acid (SFA), transfatty acid (TFA), monounsaturated fatty acid (MUFA), and polyunsaturated fatty acid (PUFA). In cereal-based cookies, the highest total fat content was in wafers (20.38%), and the lowest total fat content was in cookies (14.1%). Among the other snacks, chocolate presented the highest total fat content (32.20%), and the lowest (24.15%) was found in the cheese puffs. For SFAs, in cereal-based baked products, wafers had the highest percentage (52.40%), and cakes had the lowest percentage (24.69%). Among the snacks, chocolate had the highest SFA content, and potato chips had the lowest SFA content, with 62.43% and 45.36%, respectively. Wafers and crackers (2.35%) and cookies (1.86%) had the highest and the lowest TFA content, respectively. Among the other snacks, potato chips had the highest total fat content (30.50%), and cheese puffs had the lowest total fat content (24.15%). Cheese puffs had the highest TFA content (0.54%), while chocolate had the lowest (0.13%). Therefore, the findings underscore the importance of optimizing fat sources, innovative formulations, improved labeling, legislative measures, and educational initiatives to reduce harmful fats while maintaining the sensory and textural properties of the products. This approach supports the development of healthier snacks and informs policymakers and industry stakeholders in implementing strategies to promote public health.