Preprint Article Version 1 This version is not peer-reviewed

Margarines and fast-food French fries: low content of trans fatty acids

Version 1 : Received: 20 June 2017 / Approved: 20 June 2017 / Online: 20 June 2017 (11:34:57 CEST)

A peer-reviewed article of this Preprint also exists.

Astiasarán, I.; Abella, E.; Gatta, G.; Ansorena, D. Margarines and Fast-Food French Fries: Low Content of trans Fatty Acids. Nutrients 2017, 9, 662. Astiasarán, I.; Abella, E.; Gatta, G.; Ansorena, D. Margarines and Fast-Food French Fries: Low Content of trans Fatty Acids. Nutrients 2017, 9, 662.

Journal reference: Nutrients 2017, 9, 662
DOI: 10.3390/nu9070662

Abstract

The lipid fraction of margarines and fast-food French-fries, two types of foods traditionally high in trans fatty acids (TFA), is assessed. TFA data reported worldwide during the last 20 years have been gathered, and show that some countries still report high TFA amounts in these products. The content of TFA was analysed in margarines (2 store and 4 premium brands) and French-fries from fast-food restaurants (5 chains). Margarines showed mean values of 0.68% and 0.43% (gTFA/100g fat) for store and premium brands, respectively. French-fries values ranged from 0.49% to 0.89%. All samples were lower than the 2% set by some European countries as the maximum legal content of TFA in fats, and contained less than 0.5g/serving, so they could also be considered “trans free products”. This work confirmed that the presence of TFA is not significant in the two analysed products and contributes to update food composition tables, key tools for epidemiological and nutrition studies.

Subject Areas

food composition tables; lipid profile; trans fat; fast food; spreads

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