Assessment of Trans Fatty Acids Content in Popular Western-style Products in China
作者单位：Department of Nutrition and Food ScienceUniversity of MarylandCollege Park
会议名称：《经济发展方式转变与自主创新——第十二届中国科学技术协会年会》
会议日期：2010年
学科分类：1004[医学-公共卫生与预防医学(可授医学、理学学位)] 100403[医学-营养与食品卫生学] 10[医学]
关 键 词：trans fatty acids baked goods partially hydrogenated oil fat China
摘 要：To date,the published information on trans fatty acids (TFAs) in food products in China remains scarce and of questionable *** approaches to educate the consumers and to ensure proper labeling of TFAs are among the many urgent challenges the regulatory agencies in this rapidly growing country have to *** the present study,97 most popular,national brand food products on the Chinese market,including 6 cheeses,10 chocolates,10 crisps,chips,and fries,10 ice creams,15 margarines,10 pies and cakes,8 sauces and dressings,19 wafers and biscuits,and 9 Chinese-style snacks,were assayed to profile their fat content and fatty acid composition,particularly the *** highest level of TFAs,up to 30.9% of total fatty acids,were found in *** average TFAs contents in different product categories,ranging from high to low,were:pie and cake (12.07%),cheese (6.95%),margarine (5.09%),wafer and biscuit (4.35%),ice cream (2.67%),sauce and dressing (2.65%),crisps,chips,and fries (2.15%),chocolate (1.44%),and Chinese-style snacks (0.83%).One hundred percents of cheese contained TFAs,so did pie and cake,followed by crisps,chips,and fries (90%),sauce and dressing (88%),ice cream and margarine (80%),chocolate (60%),wafer and biscuit (53%),then Chinese-style snacks (33%).Profiling of key TFAs constituents could yield information characteristic to the types of partially hydrogenated oils employed,which is a critical step towards product reformulation in order to reduce or eliminate TFAs in the products.