Assessment of profile of fatty acids and trans fats  in hydrogenated oils in Iran

Gh Bahrami; Sh Mirzaeei; A Kiani; G Atefi

Journal of Kermanshah University of Medical Sciences

Peer-reviewed Medical Quarterly

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Assessment of profile of fatty acids and trans fats in hydrogenated oils in Iran

Author(s):

Gh Bahrami^1,*,

Sh Mirzaeei¹,

A Kiani¹,

G Atefi¹

1Iran

Journal of Kermanshah University of Medical Sciences:Vol. 7, issue 1; e81197

Published online:Jun 19, 2003

Article type:Research Article

Received:Mar 15, 2003

Accepted:Jun 15, 2003

How to Cite:Bahrami G, Mirzaeei S, Kiani A, Atefi G. Assessment of profile of fatty acids and trans fats in hydrogenated oils in Iran.J Kermanshah Univ Med Sci.2003;7(1):e81197.

Abstract

Background & Objective: Different fat types have different health effects and Increasing evidences indicate the greater importance of types of fat than total amounts of consumed fat with respect to risk of coronary artery disease (CAD). While intake of polyunsaturated and monounsaturated fats are negatively related to CAD, high consumption of either saturated or trans fatty acids has detrimental effects on plasma lipoproteines and positive relationship between their intake and risk^{of (CAD) has frequently been reported.This study was aimed to assess the fatty acids profile and trans fats in hydrogenated oils currently available in Iran.}

Material & Methods: Different commertial brands of hydrogenated oils were collected. The total lipid of each sample was extracted, derivitized with 2-nitrophenylhydrazide and subjected to fatty acids analysis by hplc.

Results: The results showed that all samples contain high amounts of trans fatty acids. On average, percentage of trans fatty acids and total trans and saturated fats were 34.6% and 59.1 % respectively. In some oils the total trans and saturated fatty acids was more than 70%.

Discussion: This study proposed that there are high levels of cholesterol rising fatty acids in available hydrogenated oils in Iran. Because hydrogenated fats can be eliminated from the food supply by changes in processing that do not require major efforts in education and behavioral modification, these changes would be an extremely efficient and rapid method for substantially reducing rates of coronary disease.

Keywords

Coronary artery disease

CAD

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Author(s):

Gh Bahrami:[PubMed][Scholar]
Sh Mirzaeei:[PubMed][Scholar]
A Kiani:[PubMed][Scholar]
G Atefi:[PubMed][Scholar]