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Fatty acids in some common food items in Canada
W M Ratnayake1, R Hollywood, E O'Grady
1Health Protection Branch, Health and Welfare Canada, Ottawa, Ontario.
Journal of the American College of Nutrition
|December 1, 1993
Summary
Partially hydrogenated fats in Canadian foods significantly increase trans fatty acids (TFAs), reducing essential fatty acids (EFAs). High-fat products made with these fats are particularly low in EFAs and high in TFAs.
Area of Science:
- Food Science
- Nutritional Biochemistry
- Public Health Nutrition
Background:
- Partially hydrogenated fats are a major source of industrially produced trans fatty acids (TFAs) in the food supply.
- TFAs have been linked to adverse cardiovascular health outcomes.
- Essential fatty acids (EFAs) are crucial for human health and must be obtained from the diet.
Purpose of the Study:
- To determine the fat content and fatty acid (FA) composition of common food items available in the Canadian retail market.
- To quantify the levels of trans FA in foods made with partially hydrogenated fats.
- To assess the impact of partially hydrogenated fats on the EFA content of foods.
Main Methods:
- Analysis of fat content and FA composition for 100 food items across 17 categories.
- Identification and quantification of trans FA levels in 52 samples made with partially hydrogenated fat.
- Comparison of FA profiles in foods made with partially hydrogenated versus unhydrogenated oils.
Main Results:
- Foods made with partially hydrogenated fats, including breads, cakes, cookies, and potato chips, showed significantly high levels of trans FA (ranging from 7.6% to 42.8%).
- The sum of saturated and trans FA was higher in foods with partially hydrogenated fats, displacing essential fatty acids (EFAs).
- High-fat products like potato chips and french fries made with partially hydrogenated fats had notably lower EFA content and higher trans polyunsaturated fatty acid (PUFA) levels.
Conclusions:
- Partially hydrogenated fats contribute substantially to the trans FA content of many common Canadian food products.
- The use of partially hydrogenated fats in food production leads to a decrease in beneficial essential fatty acids.
- Consumers should be aware of the high trans FA content in certain processed foods, particularly those made with partially hydrogenated fats, which negatively impacts the overall fatty acid profile.