A study was made of
trans-fatty acids (
trans acids) content in various foods cooked with oils and fats. The products analyzed were doughnuts, potato chips, cereal and other snacks and fast food products.
1)
Trans acids, mainly
t-18 : 1, were detected in all samples, but their proportion to total fatty acids was lower than 15 % in most samples. Analysis of fatty acids indicated a blend of unhydrogenated oil along with hydrogenated fat had been used for producing these products. Forty-three samples had been prepared using a blend of palm oil, as determined from tocotrienol content, mainly the γ-form. Hydrogenated fish oil was found in one doughnut.
2) A few samples of doughnuts and French fries contained trans acids more than 30 %, suggesting an all-hydrogenated blend had been used, as is commonly the case in the U.S.A..
3) The intake of
trans acids from each sample analyzed was 0.17.7 g per one or two (the small size) doughnuts, 0.10.5 g per 100 g in potato chips, 0.12.9 g per one package of cereal and other snacks, 0.14.6 g per serving of French fries and 0.10.5 g per serving of fried chicken and fish.
The intake of total
trans acids was estimated as approximately 1.8 g/capita/d in Japan, this amount being markdly lower than that in America, 13.3 g.
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