The Trans Fatty Acid Content of Snacks Offered in Kermanshah

Gholamreza  Bahrami; Soheila  Bahrami; Mohammad Taher  Bahrami; Yahya  Pasdar; Mitra  Darbandi; Mansour  Rezaei

Journal of Health Reports and Technology

The Official Journal of Kermanshah University of Medical Sciences

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The Trans Fatty Acid Content of Snacks Offered in Kermanshah

Author(s):

Gholamreza Bahrami¹,

Soheila Bahrami¹,

Mohammad Taher Bahrami¹,

Yahya Pasdar^2,*,

Mitra Darbandi²,

Mansour Rezaei³

1Faculty of Pharmacy, Kermanshah University of Medical Sciences, Kermanshah, Iran

2Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran

3Department of Biostatistics, Faculty of Public Health, Kermanshah University of Medical Sciences, Kermanshah, Iran

Journal of Health Reports and Technology:Vol. 1, issue 1; e69803

Published online:Nov 30, 2014

Article type:Research Article

Received:Apr 18, 2014

Accepted:Sep 18, 2014

How to Cite:Gholamreza BahramiSoheila BahramiMohammad Taher BahramiYahya PasdarMitra DarbandiMansour Rezaeiet al.The Trans Fatty Acid Content of Snacks Offered in Kermanshah.J Health Rep Technol.1(1):e69803.

Abstract

Consumption of foods containing Trans Fatty Acids (TFAs) may have effects on the plasma lipoprotein profile to increase LDL and decrease HDL level which may lead to coronary heart disease, atherosclerosis, diabetes, fetal growth disorder, and increase the probability of cancer. Because of insufficient documents related to the TFA content of Iranian foods, this study aimed to examine TFA content of cakes, confectionaries, and snacks in markets. A cross-sectional study was designed and food samples were collected from all different zones of Kermanshah city in Western Iran. Fatty acids were extracted using the Folch method and methylated by the AOCS method. Fatty acids separated using gas chromatograph with a flame ionization detector and a 100 m × 0.25-mm inside diameter silica column. The highest amount of TFAs was found in coffee mate, biscuits, and cakes that contained 6.95%–13.94% of total fatty acids. Confectionaries showed 1.24%–3.38% TFAs. Palmitic and stearic acid were the most abundant saturated fatty acids found in analyzed foods. Coffee mate and chocolates presented the greatest amount of saturated fatty acids among foods. This study confirmed that Iranian snack foods contain high TFA levels due to use of hydrogenated fat by food processing companies. According to the adverse health effect of TFAs they need to be minimized or eliminated from foods, we strongly recommend that hydrogenated fat should replace with other safe, edible oils, with minimal content of TFAs.

Keywords

Fatty acids

Snacks

Gas chromatography

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