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Current Nutrition & Food Science

Editor-in-Chief

ISSN (Print): 1573-4013
ISSN (Online): 2212-3881

Fatty Acid (FA) Compositions and Trans Content of Frequently Consumed Edible Oils and Fats from Iran’ Market

Author(s): Abdol-Samad Abedi, Hedayat Hosseini, Abdorreza Mohammadi, Zahra Abdollahi, Majid Hajifaraji and Amin Mousavi Khaneghah

Volume 12 , Issue 1 , 2016

Page: [56 - 64] Pages: 9

DOI: 10.2174/1573401311666150930215645

Price: $65

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.

Keywords: Edible oils and fats, trans fatty acids, TFA, saturated fatty acids, frying oils, dietary intake.

Graphical Abstract

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