Trans fatty acids in French fries, soups, and snacks from 14 European countries: The TRANSFAIR study

Trans fatty acids in French fries, soups, and snacks from 14 European countries: The TRANSFAIR study

Aro, A.
Amaral, E.
Kestesloot, H.
Rimestad, A.
Thamm, M.
van Poppel, G.
Centraal Instituut voor Voedingsonderzoek TNO

1998

In the TRANSFAIR study, foods contributing to 95% of total fat intake were collected in 14 European countries. In addition to edible fats, dairy, meat, and bakery products some specific food items with relatively high amounts oftransfatty acids were found. French fried potatoes, both those from fast-food restaurants and those from the supermarkets (including potato chips), contained mostly between 12 and 35%transfatty acid, but some products fried in animal fat or vegetable oil contained lower proportions between 0.5 and 7% total fatty acids. Deep-fried croquettes were also rich intransfatty acids. Microwave popcorn samples contained 27-34%transfatty acids. Ready-made popcorn was low intransfatty acids but generally contained even more saturated fatty acids. Dry soup and sauce mixes and cubes and high-fat, frosted breakfast cereals were other examples of foods that often contained >10%transfatty acids. It is concluded that any deep-fried product such as French fried potatoes may contain high proportions of isomerictransfatty acids. Processed foods with a long shelf life such as dry soup powders and cubes, savory snacks, and popcorn often contained relatively high proportions oftransfatty acids, although the contributions of these products to total fat intake are probably small. The foods and snacks with a high proportion oftransfatty acids usually contained less saturated fatty acids and morecis-unsaturated fatty acids than respective foods prepared with low-transsaturated vegetable fats or animal fats. © 1998 Academic Press.

Chemistry

http://resolver.tudelft.nl/uuid:5c035b42-2e9b-4b50-a89d-d1f64344e975

https://doi.org/10.1006/jfca.1998.0572

55663

Journal of Food Composition and Analysis, 11 (2), 170-177

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