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Revisión de los niveles de ácidos grasos trans encontrados en distintos tipos de alimentos

 

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Opened Access Revisión de los niveles de ácidos grasos trans encontrados en distintos tipos de alimentos
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Título alternativo: Review of the levels of trans fatty acids reported in different food products
Author: Griguol Chulich, Viviana
León-Camacho, Manuel
Vicario Romero, Isabel
Department: Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
Date: 2007
Published in: Grasas y aceites, 58 (1), 87-98.
Document type: Article
Abstract: En este trabajo se realiza una exhaustiva revisión bibliográfica de los contenidos en grasos trans en alimentos de distinto origen. Los niveles más bajos se encuentran en algunos tipos de pan (0,10%), y los más elevados (hasta 40%), en algunas muest...
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In this paper a comprehensive review of trans-fatty acid levels reported in different types of food products is offered. The lowest levels are found in some types of bread (0,1%) while the highest levels (up to 40%) are found in fried potatoes. Some foods like shortenings, cakes and pastries may have up to 30% of these fatty acids. In milk and dairy products the reported levels are between 1.50% and 5.20%, in meat and derived products between 0.20% and 21,30%;in chocolates from 0% to 15, 70%. The greatest variability is found in margarines, where a variety has been reported from “trans-free products”to products containing up to 34.30%.In relation to the trans-fatty acid profile, 18:1t is the most abundant fatty acid found in the majority of foods, followed by C18:2t, C18:3t, C18:1t y C14:1t. Due to the negative health effects of these fatty acids, there is a trend to reduce their levels in food products and to include them in the nutritional label of food packaging.
Cite: Griguol Chulich, V., León-Camacho, M. y Vicario Romero, I. (2007). Revisión de los niveles de ácidos grasos trans encontrados en distintos tipos de alimentos. Grasas y aceites, 58 (1), 87-98.
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URI: https://hdl.handle.net/11441/76492

DOI: 10.3989/gya.2007.v58.i1.12

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