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Browsing by Author "Cruz, Rebeca"

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  • Trans fatty acids in the Portuguese food market
    Publication . Costa, Nádia; Cruz, Rebeca; Graça, Pedro; Breda, João; Casal, Susana
    Consistent evidence exist on the harmful health effects of industrial trans fatty acids (TFA). In order to have accurate data on TFA intake and implement adequate measures to reduce their intake, each country should have updated estimates of TFA content in the diet. The objective of the present study was to provide data on the TFA content in food commercialized in the Portuguese market. The results on the TFA content of 268 samples acquired between October and December 2013 are reported. Samples were categorized as margarines and shortenings (n ¼ 16), spreadable chocolate fats (n ¼ 6), fried potatoes and chips (n ¼ 25), industrial bakery (n ¼ 4), breakfast cereals (n ¼ 3), pastry products (n ¼ 120), seasonings (n ¼ 5), instant soups (n ¼ 5), instant desserts (n ¼ 6), chocolate snacks (n ¼ 4), microwave popcorn (n ¼ 4), cookies, biscuits and wafers (n ¼ 53), and fast-food (n ¼ 13), with butter (n ¼ 4) included for comparison purposes. TFA were quantified by gas chromatography. Total TFA content in the fat ranged from 0.06% to 30.2% (average 1.9%), with the highest average values in the “biscuits, wafers and cookies” group (3.4% TFA), followed by the pastry group (2.0%). Fifty samples (19%) had TFA superior to 2% in the fat. These findings highlight there is still much need for improvement in terms of the TFA content in Portuguese foods, particularly in traditional pastry.
    2016Journal article Restricted access Show more
  • Trans-fatty acids in Portuguese food products
    Publication . Casal, Susana; Cruz, Rebeca; Costa, Nádia; Graça, Pedro; Breda, João
    There is consistent evidence of adverse health effects from industrial trans-fatty acids (TFAs). Several measures to limit TFA intake have already been taken in various countries, but limited information is available in several countries on the actual TFA content in foods. In order to ensure accurate data on intake of TFAs, and to implement adequate measures to reduce their consumption, each country should have an estimate of the TFA content in the overall diet. The objective of this report is to provide updated data on the TFA content in Portuguese foods. It therefore details the results of 268 samples (acquired and analysed between October and December 2013), chosen based on a previous desk review to identify the food groups of higher concern in terms of their TFA content. The TFAs were quantified by gas chromatography after fat extraction. Potential unconformities were also estimated, taking as a basis a maximum limit of 2% TFAs in the fat.
    2016Report Open access Show more