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Type: Artigo
Title: Fatty Acid (fa) Compositions And Trans Content Of Frequently Consumed Edible Oils And Fats From Iran' Market
Author: Abedi
Abdol-Samad; Hosseini
Hedayat; Mohammadi
Abdorreza; Abdollahi
Zahra; Hajifaraji
Majid; Khaneghah
Amin Mousavi
Abstract: In this study, trans FA (TFA) contents and also intakes of TFAs of frequently consumed edible oils and fats marketed in Iran were estimated. 6 brands in 4 groups of edible oils and fats (partially vegetable hydrogenated oils, non-hydrogenated vegetable oils, frying oils and margarines) were considered. The highest amount of TFA was found in partially vegetable hydrogenated oils (7.38%) and margarines (11.63%). Moreover, Ministry of Health and Medical Education of Iran has drastically decreased the TFA intake from 12.3 g/day in 2007 to 1.42 g/day in 2013 by planning.
Subject: Edible Oils And Fats
Trans Fatty Acids
Saturated Fatty Acids
Frying Oils
Dietary Intake
Editor: Bentham Science Publ Ltd
Citation: Current Nutrition & Food Science . Bentham Science Publ Ltd , v. 12, p. 56 - 64, 2016.
Rights: fechado
Identifier DOI: 10.2174/1573401311666150930215645
Date Issue: 2016
Appears in Collections:Unicamp - Artigos e Outros Documentos

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