Trans fatty acids in selected bakery products and its potential dietary exposure
High intake of trans fatty acids (TFA) may cause adverse changes in blood lipids as shown in many epidemiological studies. The major sources of TFA in human diet come from bakery products such as cookies, cakes, muffins, breads and pastries. In this study, total fat of baked products was determined...
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/40827/1/17%20IFRJ%2021%20%2806%29%202014%20Azrina%20679.pdf |
| _version_ | 1825949672097710080 |
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| author | S., Siti Nurshahbani Azlan, Azrina |
| author_facet | S., Siti Nurshahbani Azlan, Azrina |
| author_sort | S., Siti Nurshahbani |
| collection | UPM |
| description | High intake of trans fatty acids (TFA) may cause adverse changes in blood lipids as shown in many epidemiological studies. The major sources of TFA in human diet come from bakery products such as cookies, cakes, muffins, breads and pastries. In this study, total fat of baked products was determined using Soxhlet method while TFA content was determined on gas chromatograph using a highly polar capillary column and flame ionization detector. Exposure to TFA from the baked product was estimated based on Food Consumption Statistics of Malaysia 2003. High level of TFA was observed in muffins (3.21-7.34 g per 100 g food) followed by pastries (2.90-6.03 g per 100 g food) and cakes (2.26-8.36 g per 100 g food) regardless of products having brand name or not. Among the TFA isomers, trans 18:1 6t was the most abundant followed by trans 18:1 9t, trans 16:1 9t, trans 18:2 and small quantities of trans 18:1 11t. Exposure to TFA based on the Malaysian Food Consumption Statistics 2003 of the baked products was ranging from 0.14-0.18 g/day. Even with the low estimated exposure, actual intake of baked products must be monitored closely as other high fat food as these products is one of main contributor to TFA in the diet following their high frequency of daily intake. |
| first_indexed | 2024-03-06T08:48:09Z |
| format | Article |
| id | upm.eprints-40827 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T08:48:09Z |
| publishDate | 2014 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| record_format | dspace |
| spelling | upm.eprints-408272015-10-09T01:55:41Z http://psasir.upm.edu.my/id/eprint/40827/ Trans fatty acids in selected bakery products and its potential dietary exposure S., Siti Nurshahbani Azlan, Azrina High intake of trans fatty acids (TFA) may cause adverse changes in blood lipids as shown in many epidemiological studies. The major sources of TFA in human diet come from bakery products such as cookies, cakes, muffins, breads and pastries. In this study, total fat of baked products was determined using Soxhlet method while TFA content was determined on gas chromatograph using a highly polar capillary column and flame ionization detector. Exposure to TFA from the baked product was estimated based on Food Consumption Statistics of Malaysia 2003. High level of TFA was observed in muffins (3.21-7.34 g per 100 g food) followed by pastries (2.90-6.03 g per 100 g food) and cakes (2.26-8.36 g per 100 g food) regardless of products having brand name or not. Among the TFA isomers, trans 18:1 6t was the most abundant followed by trans 18:1 9t, trans 16:1 9t, trans 18:2 and small quantities of trans 18:1 11t. Exposure to TFA based on the Malaysian Food Consumption Statistics 2003 of the baked products was ranging from 0.14-0.18 g/day. Even with the low estimated exposure, actual intake of baked products must be monitored closely as other high fat food as these products is one of main contributor to TFA in the diet following their high frequency of daily intake. Faculty of Food Science and Technology, Universiti Putra Malaysia 2014 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/40827/1/17%20IFRJ%2021%20%2806%29%202014%20Azrina%20679.pdf S., Siti Nurshahbani and Azlan, Azrina (2014) Trans fatty acids in selected bakery products and its potential dietary exposure. International Food Research Journal, 21 (6). pp. 2175-2181. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/21%20%2806%29%202014/17%20IFRJ%2021%20%2806%29%202014%20Azrina%20679.pdf |
| spellingShingle | S., Siti Nurshahbani Azlan, Azrina Trans fatty acids in selected bakery products and its potential dietary exposure |
| title | Trans fatty acids in selected bakery products and its potential dietary exposure |
| title_full | Trans fatty acids in selected bakery products and its potential dietary exposure |
| title_fullStr | Trans fatty acids in selected bakery products and its potential dietary exposure |
| title_full_unstemmed | Trans fatty acids in selected bakery products and its potential dietary exposure |
| title_short | Trans fatty acids in selected bakery products and its potential dietary exposure |
| title_sort | trans fatty acids in selected bakery products and its potential dietary exposure |
| url | http://psasir.upm.edu.my/id/eprint/40827/1/17%20IFRJ%2021%20%2806%29%202014%20Azrina%20679.pdf |
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