Bioavailability of Trans and Saturated Fatty Acids in Stuffed Cookies and Wafers Produced in Brazil

Bioequivalence & Bioavailability International Journal Pub Date : 2020-01-01 DOI:10.23880/beba-16000143

Montilla Tcl

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Abstract

Several scientific studies highlight that trans fatty acids are harmful to health. The World Health Organization (WHO) considering the presence of trans fat in food recommends its total elimination by the year 2023. The Brazilian Health Surveillance Agency’s (ANVISA) Collegiate Board Resolution (RDC) No. 54, from November 2012, establishes that only foods with trans fat levels lower ≤ 0.1 g per portion can claim zero trans on the label. Stuffed cookies and wafers are important representatives of ultra-processed foods containing high levels of sugars and fats, being widely consumed for their low cost and accessibility. The objective of this study was to evaluate the levels of trans and saturated fat by gas chromatography (AOAC Official Method 996.06) in stuffed cookies and wafers, 31 stuffed cookies and 33 wafers were analyzed in the city of São Paulo, evaluating the amount of trans fats, between 0.01 to 1.56 g/serving and 0.01 and 2.56 g / serving in the filled wafers and cookies respectively. Therefore, it was found that some brands of stuffed wafers and wafers still present large amounts of trans fat in their composition causing risks to the consumer’s health

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巴西生产的填充饼干和威化饼中反式脂肪酸和饱和脂肪酸的生物利用度

一些科学研究强调，反式脂肪酸对健康有害。考虑到食品中反式脂肪的存在，世界卫生组织(世卫组织)建议到2023年完全消除反式脂肪。2012年11月起，巴西卫生监督机构(ANVISA)大学理事会决议(RDC)第54号规定，只有反式脂肪含量低于每份≤0.1克的食品才能在标签上声明零反式脂肪。填充饼干和威化饼是含有高糖和高脂肪的超加工食品的重要代表，因其低成本和可获得性而被广泛消费。本研究的目的是用气相色谱法(AOAC官方方法996.06)评估填充饼干和华夫饼干中的反式脂肪和饱和脂肪含量，分析了圣保罗市31种填充饼干和33种华夫饼干，分别评估了填充饼干和饼干中反式脂肪的含量，分别在0.01 ~ 1.56 g/份和0.01 ~ 2.56 g/份之间。因此，我们发现一些品牌的夹心威化饼和威化饼的成分中仍然含有大量的反式脂肪，对消费者的健康构成了威胁

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Bioequivalence & Bioavailability International Journal

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