Related Experiment Video
Updated: May 12, 2026
10:29
Measuring Oral Fatty Acid Thresholds, Fat Perception, Fatty Food Liking, and Papillae Density in Humans
Published on: June 4, 2014
Evaluating Trans-Fatty Acids Labelling in Packaged Foods Sold in Brazil Before and After National Policy Changes
Beatriz Vasconcellos de Barros1,2, Mariana Vieira Dos Santos Kraemer1,2, Lana Vanderlee3
1Nutrition in Foodservice Research Center, Health Sciences Center, Federal University of Santa Catarina, Florianópolis, Brazil.
Summary
Brazil
Area of Science:
- Public Health Nutrition
- Food Policy and Regulation
- Food Labeling Analysis
Background:
- Industrial trans-fatty acids (i-TFA) elimination is a global public health priority.
- Brazil implemented food regulatory changes in 2012 and 2019 to limit i-TFA.
- This study evaluated i-TFA labeling in Brazilian packaged foods before, during, and after policy changes.
Purpose of the Study:
- To analyze trends in industrial trans-fatty acid (i-TFA) labeling on packaged foods in Brazil.
- To assess the impact of food policy changes on i-TFA declarations and claims.
- To inform regulatory discussions on trans-fatty acid (TFA) labeling.
Main Methods:
- A repeated cross-sectional study of packaged food labels (2010, 2013, 2020) from a major Brazilian supermarket chain.
- Examined i-TFA ingredients, declared trans-fatty acids (TFA) on nutrition panels, and TFA-free claims.
- Used logistic regression for descriptive and comparative analysis over time.
Main Results:
- Percentage of foods with potential i-TFA ingredients decreased from 50.6% (2010) to 28.5% (2020).
- Likelihood of NIPs declaring TFA and use of TFA-free claims significantly decreased over time.
- In 2020, 24.1% of foods declared 0g TFA but still listed potential i-TFA ingredients.
Conclusions:
- Brazil's 2019 i-TFA restriction regulation amplified the impact of 2012 labeling regulations.
- Findings suggest combined policies effectively reduced i-TFA in packaged foods at the retail level.
- The study provides a basis for assessing compliance with TFA labeling regulations.
More Related Videos
Related Concept Videos
01:28Overview of Fatty Acid Metabolism
Lipids also are sources of energy that power cellular processes. Like carbohydrates, lipids are composed of carbon, hydrogen, and oxygen, but these atoms are arranged differently. Most lipids are nonpolar and hydrophobic. Major types include fats and oils, waxes, phospholipids, and steroids.
Fatty acids are catabolized in a process called beta-oxidation, which takes place in the matrix of the mitochondria and converts their fatty acid chains into two-carbon units of acetyl groups. The acetyl...
Fatty acids are catabolized in a process called beta-oxidation, which takes place in the matrix of the mitochondria and converts their fatty acid chains into two-carbon units of acetyl groups. The acetyl...
01:06Fats as Energy Storage Molecules
Triglycerides are a form of long-term energy storage molecules. They are made of glycerol and three fatty acids. To obtain energy from fat, triglycerides must first be broken down by hydrolysis into their two principal components, fatty acids and glycerol. This process, called lipolysis, takes place in the cytoplasm. The resulting fatty acids are oxidized by β-oxidation into acetyl-CoA, which is used by the Krebs cycle. The glycerol that is released from triglycerides after lipolysis directly...