Trans fatty acids in the New Zealand food supply
- 作者：D. Saunders ; S. Jones ; G.J. Devane ; P. Scholes ; R.J. Lake ; S.M. Paulin
- 关键词：Trans fatty acids ; New Zealand foods ; Food composition analysis ; Regulation ; Health claims ; Partially hydrogenated vegetable oil ; Margarine ; Table spread ; Shortening ; Convenience foods ; Snacks ; Commercial baked goods
- 刊名：Journal of Food Composition and Analysis
- 出版年：2008
- 期刊代码：119_08891575
- 类别：abs
- 出版时间：June 2008
- 卷：21
- 期：4
- 页码：320-325
- 文件大小：118 K
摘要
Adverse health effects from the consumption of trans fatty acids (TFA) have led to efforts to decrease the consumption of these lipids. There is a need for up to date information on TFA levels in foods to support decision-making by regulators on labelling and health claims. This paper reports the results from a 2006 survey of New Zealand manufactured food items for fatty acid content, including TFA, determined using gas chromatography. The TFA levels in snack bars, margarines/table spreads, biscuits and cakes, pies and pastries were all below 10 g/100 g fatty acids (less than 3.5 g/100 g product). Also reported are results from a 1998 survey of margarines and table spreads which are compared with those from a previously published 1996 survey conducted by the same organisation. The conclusion is that the TFA content of foods in New Zealand has declined over the previous decade, with a likely decrease in consumption of these lipids by New Zealanders.