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

Montilla Tcl
{"title":"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","authors":"Montilla Tcl","doi":"10.23880/beba-16000143","DOIUrl":null,"url":null,"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","PeriodicalId":8995,"journal":{"name":"Bioequivalence & Bioavailability International Journal","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Bioavailability of Trans and Saturated Fatty Acids in Stuffed Cookies and Wafers Produced in Brazil\",\"authors\":\"Montilla Tcl\",\"doi\":\"10.23880/beba-16000143\",\"DOIUrl\":null,\"url\":null,\"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\",\"PeriodicalId\":8995,\"journal\":{\"name\":\"Bioequivalence & Bioavailability International Journal\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Bioequivalence & Bioavailability International Journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.23880/beba-16000143\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Bioequivalence & Bioavailability International Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.23880/beba-16000143","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

摘要

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
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Bioavailability of Trans and Saturated Fatty Acids in Stuffed Cookies and Wafers Produced in Brazil
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
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信