Artículos de revistas
Fatty Acid (fa) Compositions And Trans Content Of Frequently Consumed Edible Oils And Fats From Iran' Market
Registro en:
Current Nutrition & Food Science . Bentham Science Publ Ltd , v. 12, p. 56 - 64, 2016.
1573-4013
2212-3881
WOS:000377916000010
10.2174/1573401311666150930215645
Autor
Abedi
Abdol-Samad; Hosseini
Hedayat; Mohammadi
Abdorreza; Abdollahi
Zahra; Hajifaraji
Majid; Khaneghah
Amin Mousavi
Institución
Resumen
In this study, trans FA (TFA) contents and also intakes of TFAs of frequently consumed edible oils and fats marketed in Iran were estimated. 6 brands in 4 groups of edible oils and fats (partially vegetable hydrogenated oils, non-hydrogenated vegetable oils, frying oils and margarines) were considered. The highest amount of TFA was found in partially vegetable hydrogenated oils (7.38%) and margarines (11.63%). Moreover, Ministry of Health and Medical Education of Iran has drastically decreased the TFA intake from 12.3 g/day in 2007 to 1.42 g/day in 2013 by planning. 12 1 56 64