TABLE 2
Total, trans, Saturated, and Unsaturated Fat in Margarine Products a Total fat Serving Trans fat Trans fat SF SF MUFA MUFA PUFA PUFA Trans + SF Trans + SF
Source publication
On July 11, 2003, the U.S. Food and Drug Administration published a final rule amending its food-labeling regulations to require that trans FA be declared in the nutrition label of conventional foods and dietary supplements. The effective date of this final rule is January 1, 2006. This places some urgency on increasing the number and types of curr...
Contexts in source publication
Context 1
... groups and number of products we analyzed were as follows: Table 1, bread, cake, and related products, 37; Table 2, margarines, 7; Table 3, cookies and crackers, 23; Table 4, frozen potatoes, 6; Table 5, potato chips, corn chips, and popcorn (salty snacks), 16; Table 6, vegetable oils and shortenings, 12; Table 7, salad dressings and mayonnaise, 14; and Table 8, dry breakfast cereal, 2. We did not analyze meat or dairy products, or, with the exception of two breakfast cereals, those products that provide only about 1% of total trans intake (e.g., candy, cream, sour cream, butter, breakfast cereals). ...
Context 2
... no. 1 (2004) analyzed, trans-fat levels exceeded 25 g/100 g fat, and in 28 of 37 products analyzed (76%), the sum of trans fat + SF exceeded 40 g/100 g fat. Levels of trans fat and SF in margarine products (Table 2) ranged from 15 to 28 and 9 to 23 g/100 g fat, respec- tively. The sums of trans fat + SF for these products fell within a relatively narrow range of 33-42 g/100 g fat. ...
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Citations
... According to Satchithanandam et al. [27], trans fatty acids in mayonnaise produced in the USA ranged from 0.0 to 2.2%, which is in line with our findings where no trans fatty acids were detected in the examined samples. The fatty acid ALA (ω3-C 18:3 ) showed the highest value among polyunsaturated fatty acids. ...
This study aimed to produce healthy mayonnaise with a protective effect against cardio-vascular diseases, containing omega-3 fatty acids (FA), using flaxseed oil (FXO), which includes a high percentage of alpha-linolenic acid (ALA, C18:3n-3). The mayonnaise was prepared by replacing soybean oil with FXO at 20, 30, and 40% levels. The effect on the organoleptic, physical, and chemical quality was studied compared to a control, prepared only with soybean oil (70%). The oxidative and microbial stability during 12 weeks of storage at 25 and 7 °C was also evaluated. The results showed that the use of FXO in mayonnaise (20, 30, and 40%) led to an increase in TUFA (from 79.37 (control) to 82.48, 85.49, and 87.66%, respectively), particularly in PUFAn-3, due to the rise of ALA (from 6.5 to 18.38, 24.02 and 37.87%, respectively) and a decrease in TSFA (from 20.63 to 17.52, 14.51 and 12.34%, respectively). The panelists did not perceive significant differences in the sensory characteristics of the "new" mayonnaise. A decrease in the oxidation rates of the "new" mayonnaise during the storage period was observed. A significant effect on microbial growth was not reported, although the permissible limits were not exceeded after 12 weeks of storage, even at 25 °C.
... Industrial production of trans fats developed rapidly from its inception early in the last century (Korver and Katan, 2006) and they were widely used to replace saturated fats, such as butter and lard, that were known to be unhealthy. Typically, in foods containing partially hydrogenated oils, trans fats made up 10%-30% of the total fat content (Satchithanandam et al., 2004). However, health concerns about trans fats themselves were raised when research revealed that their consumption increased blood cholesterol levels (Mensink and Katan, 1990;Troisi et al., 1992). ...
Vegetable oils composed of triacylglycerols (TAG) are a major source of calories in human diets. However, the fatty acid compositions of these oils are not ideal for human nutrition and the needs of the food industry. Saturated fatty acids contribute to health problems, while polyunsaturated fatty acids (PUFA) can become rancid upon storage or processing. In this review, we first summarize the pathways of fatty acid metabolism and TAG synthesis and detail the problems with the oil compositions of major crops. Then we describe how transgenic expression of desaturases and downregulation of the plastid FatB thioesterase have provided the means to lower oil saturates. The traditional solution to PUFA rancidity uses industrial chemistry to reduce PUFA content by partial hydrogenation, but this results in the production of trans fats that are even more unhealthy than saturated fats. We detail the discoveries in the biochemistry and molecular genetics of oil synthesis that provided the knowledge and tools to lower oil PUFA content by blocking their synthesis during seed development. Finally, we describe the successes in breeding and biotechnology that are giving us new, high-oleic, low PUFA varieties of soybean, canola and other oilseed crops.
... In 2003, the FDA published a final ruling stating trans fat must be labeled on all conventional foods and supplements (28) . In 2004, prior to the full implementation of this mandate, one study examined the trans fat content of products based on market share using GC and found all margarine products contained between 1·3 and 2·4 g trans fat per 14 g serving and contained amounts of SFA slightly less than most products in the present study (6) . A marketplace survey completed in 2006 after implementation of the mandate found that most margarines did not contain trans fat, but some margarines contained amounts between 0·5 and 2·5 g/serving, based on the serving size listed on the product's Nutrition Facts label (5) . ...
Objective
To evaluate the fatty acid profiles and relevant vitamin and mineral compositions of margarine/margarine-like products and butter blend products available in the U.S. marketplace, and to compare with butter.
Design
Analysis of the food and nutrient composition information available for margarine/margarine-like products, butter blend products, and butter in the 2021 version of the University of Minnesota Nutrition Coordinating Center (NCC) Food and Nutrient Database.
Setting
The U.S. retail food marketplace in 2020.
Participants
A selection of 83 margarine/margarine-like or butter blend products available in the U.S. in 2020 and regular and whipped butter (both salted and unsalted).
Results
All products contained no or negligible amounts of trans fat. Mean Daily Values (DVs) for saturated fatty acids (SFA) per 1 tablespoon ranged from 11% for margarine/margarine-like tub and squeeze products to 18% for margarine/margarine-like stick products and butter blend products. In contrast, 1 tablespoon butter provides 36% of the DV for SFA. Results from ANOVAs comparing the percent of total fat from SFA, polyunsaturated fatty acids (PUFA), and monounsaturated fatty acids (MUFA) by product type indicated significant differences for SFA (p<0.01) and PUFA (p<0.01), but not MUFA (p=0.07).
Conclusions
Leading brands of margarine/margarine-like and butter blend products examined in this study were found to be in greater alignment with current dietary recommendations for fatty acids and cholesterol than butter. Margarine/margarine-like tub and squeeze products were found to be optimal over margarine/margarine-like stick products and butter blend products. Future research should include an examination of private label products.
... However, high amounts of saturated fatty acids at the level of all tissues of the entire plant are lethal, and as such, an increase in saturated fatty acid content is specific in seeds and fruits. Additionally, highly unsaturated vegetable oils are less suitable for many food applications (Satchithanandam et al., 2004). ...
The relationships between the physicochemical composition of Tamarindus indica pulp and seeds, and agro‐ecological zones and land use types were assessed in Uganda. The objective was to determine the relationship between the physicochemical composition, agro‐ecological zones, and land use types. The samples were processed by manually depulping the T. indica pods, sun‐drying the pulp and seeds, and grinding into powder. The powdered samples were analyzed for β‐carotenoids, vitamin C (ascorbic acid), calorific value, crude oil, acid, and peroxide values. Data were analyzed using ANOVA in the general linear model (GLM). Principal component analysis (PCA) was used to relate the physicochemical properties to the agro‐ecological zones and land use types. There were significant differences (p ≤ .05) in the physicochemical composition variables between agro‐ecological zones and land use types. Land use types showed strong correlations with physicochemical properties while agro‐ecological zones did not show correlations. The results show that in terms of general properties, T. indica pods provide a valuable, rich, and exceptional source of vitamin C, compared to many widely consumed indigenous and conventional fruits and vegetables. The pods from land use types characterized by natural habitats had relatively more nutrient levels than the land use types influenced by anthropogenic activities.
... In North America, significant changes to the composition of spreads over the past 10 years were accelerated by initiatives aimed at restricting the trans fat content of foods, including nutrition labeling and banning of trans fat in restaurants (L'Abb e et al. 2009;Downs et al. 2013;Arcand et al. 2014). Despite the attention for trans fat in foods, reliable data on fat composition of spreads on the US market are limited (Satchithanandam et al. 2004;Albers et al. 2008;Doell et al. 2012;Otite et al. 2013). ...
... Satchithanandam and colleagues (2004) assessed analytically the fat composition of seven US market leader products, which were on sale in the US marketplace in 2002. This last survey met both inclusion criteria and therefore it was the only one selected to quantify time trends (Satchithanandam et al. 2004). ...
... Both branded and private label products assessed in 2013 were divided in the following product types: tubs, sticks, or sprays; regular or light products; products with or without PHVO (PHVOfree). For the assessment of time trends, we used sales volume weighted averages for both the 2013 and 2011 samples and arithmetic averages for the 2002 sample (Satchithanandam et al. 2004), due to the fact that sales volume data were not available for this sample. ...
Worldwide, the fat composition of spreads and margarines ("spreads") has significantly changed over the past decades. Data on fat composition of US spreads are limited and outdated. This paper compares the fat composition of spreads sold in 2013 to that sold in 2002 in the USA. The fat composition of 37 spreads representing >80% of the US market sales volume was determined by standard analytical methods. Sales volume weighted averages were calculated. In 2013, a 14 g serving of spread contained on average 7.1 g fat and 0.2 g trans-fatty acids and provided 22% and 15% of the daily amounts recommended for male adults in North America of omega-3 α-linolenic acid and omega-6 linoleic acid, respectively. Our analysis of the ingredient list on the food label showed that 86% of spreads did not contain partially hydrogenated vegetable oils (PHVO) in 2013. From 2002 to 2013, based on a 14 g serving, total fat and trans-fatty acid content of spreads decreased on average by 2.2 g and 1.5 g, respectively. In the same period, the overall fat composition improved as reflected by a decrease of solid fat (from 39% to 30% of total-fatty acids), and an increase of unsaturated fat (from 61% to 70% of total-fatty acids). The majority of US spreads no longer contains PHVO and can contribute to meeting dietary recommendations by providing unsaturated fat.
... Thus, dietary fats made with fully and/or partially hydrogenated oils such as margarines contain trans FA [2] [9]. Highly unsaturated vegetable oils are less suitable for many food applications [80] [92]. However, hydrogenated fats and oils prevent rancidity and are used in foods to improve texture and stability for a longer shelf life because trans FA have higher melting points and greater stability than their cis isomers [116] [29]. ...
Most fatty acids or lipids are involved in the maintenance of membrane structures and in the survival of the plant at low temperature. These include conjugated or non-conjugated, trans fatty acids, short-, medium and long-chain saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) (omega-7 and omega-9), and polyunsaturated fatty acids (PUFA) (omega-3 and omega-6). PUFA are indispensable for the proper functioning of the brain, the eyes, and the entire nervous system. However, uncontrolled intake of dietary lipids constitute a major health risk factor since they are associated with cardiovascular diseases (related to blood cholesterol levels), cancers, stroke, obesity, diabetes, autoimmune disorders and atherosclerosis, as well as ischemia-reperfusion injury and dementia risk. This paper presents the health effects of individual fatty acids and the interplay between them with a special focus on palm oil due to controversy on its dietary quality. The importance of some fatty acids is highlighted with strategies for improving dietary quality of oil through breeding and mutagenesis. Recommended optimal dietary fat profile is also presented with reference to standard norms or the position of some international health organisations. It is hoped that this paper will improve understanding on the effects and importance of dietary fatty acids especially of palm oil on human health.
... Extracted fat was methylated to fatty acid methyl esters (FAMES) (AOCS 1998), injected three times and quantified using capillary gas chromatography. According to Nutritional Labeling Act (NLEA) of 1990 and Federal register 1993a, total fat is defined as the sum of all fatty acids obtained from total lipid extract expressed as triglycerides (Subramaniam et al. 2004;Jeffrey 2005). Prepared methyl esters were randomly checked for the impurities and completeness of esterification reaction for all types of biscuit samples by preparative thin layer chromatography, with hexane-diethyl ether (9:1, V/V) as the mobile phase (Christie 1989;Wolff et al. 2000)). ...
... USDA study report on cookies and crackers reported TFA content of 8 to 35 g/100 g of fat and sum of TFA + SFA of these products ranged from 39 to 58 g/100 g of fat in biscuit samples of USA (Subramaniam et al. 2004). The maximum total TFA found in butter b cookies in this study was 17.1 g/100 g of fat and maximum SFA found in milk cream a biscuit was 87.7 g/100 g of fat. ...
Saturated fat and trans fat consumption is linked to cardiovascular disease. Considering the health implications of saturated and trans fats investigation was undertaken with the objective to study the fat compositions in biscuits sold in Indian market. These commercial biscuits were analysed for saturated and trans fatty acids using capillary GC. The results of analysis of 46 biscuit samples showed that the total fat content ranged from 9.5 to 25.0 g/100 g of biscuits. The fatty acid profile showed that, saturated fat content in biscuits ranged from 5.1 to 18.7 g/100 g. The overall range of total trans fat content was found to be 0.1 to 3.2 g/100 g biscuit and cis monounsaturated fatty acid content varied from 0.9 to 8.6 g/100 g of biscuits. The low-level trans fatty acid was mainly by dienes and trienes where as high-level trans was from monoenes of C18. Polyunsaturated fatty acids in biscuits ranged from 0.2 to 3.5 g/100 g. Biscuits of same brand on repeat analysis over a period of one year showed little variation in fat, saturated and trans fat content.
... Naturally, all unsaturated FAs in vegetable oils are in the cis form, whereas a large proportion of unsaturated FAs isomerize to their TFA counterparts during the industrial hydrogenation of vegetable oils [2]. Therefore, dietary fats made with fully and/or partially hydrogenated oils, which are used in foods to improve texture and stability for a longer shelf life, contain TFAs [3,4]. Likewise, bakery products made with hydrogenated oils and fats, such as biscuits, cakes, cookies, crackers, and breads, contain TFAs [5,6]. ...
... In general, it is recommended to increase the intake of n-3 polyunsaturated FAs (PUFAs) and to decrease the intake of saturated fatty acids (SFAs) and TFAs because TFAs affect cholesterol levels in much the same ways as saturated and trans fats increase your risk of developing coronary artery and heart diseases [8,9]. This association between the dietary consumption of some FAs and increased risk of some diseases has led to the implementation of new regulations that require the declaration of FAs, including TFA content, on the labels of conventional foods and dietary supplements in several countries [2,3,10]. Therefore, it is important to have accurate and precise techniques for the identification and quantification of FAs and TFAs in foods of natural origin or in foods formed during the processing of fats and oils [1,11] that is performed due to consumer demand for improved fat quality in foods [12]. ...
Two different procedures for the methylation of fatty acids (FAs) and trans fatty acids (TFAs) in food fats were compared using gas chromatography (GC-FID). The base-catalyzed followed by an acid-catalyzed method (KOCH3/HCl) and the base-catalyzed followed by (trimethylsilyl)diazomethane (TMS-DM) method were used to prepare FA methyl esters (FAMEs) from lipids extracted from food products. In general, both methods were suitable for the determination of cis/trans FAs. The correlation coefficients (r) between the methods were relatively small (ranging from 0.86 to 0.99) and had a high level of agreement for the most abundant FAs. The significant differences (P = 0.05) can be observed for unsaturated FAs (UFAs), specifically for TFAs. The results from the KOCH3/HCl method showed the lowest recovery values (%R) and higher variation (from 84% to 112%), especially for UFAs. The TMS-DM method had higher R values, less variation (from 90% to 106%), and more balance between variation and %RSD values in intraday and interday measurements (less than 4% and 6%, resp.) than the KOCH3/HCl method, except for C12:0, C14:0, and C18:0. Nevertheless, the KOCH3/HCl method required shorter time and was less expensive than the TMS-DM method which is more convenient for an accurate and thorough analysis of rich cis/trans UFA samples.
... Increased availability and use of oils with low trans fat content and the reformulation of many foods have occurred during the last decade. Recent investigations reveal a marked reduction in the trans fat content of foods and edible oils [3][4][5] compared with values measured before legislative initiatives and reformulation [6,7]. ...
The adverse effects of dietary trans fat on biomarkers of chronic disease are well documented. Regulatory authorities in many countries have enacted legislation aimed at reducing trans fat content of their food supplies, either by requiring trans fat labeling on pre-packaged foods or by limiting the amount of trans fat in oils used for food production. Increased use by the food industry of oils with a low trans fat content necessitates reevaluation of official methods used by the food industry and regulatory agencies for the determination of total trans fat. Attenuated total reflection-Fourier-transform infrared (ATR-FTIR) spectroscopy and gas chromatography with flame ionization detection (GC-FID) are two techniques used in official methods approved by method-endorsing organizations, for example AOAC International and the American Oil Chemists' Society. Here, we review current official ATR-FTIR and GC-FID methods for determination of trans fat, with a focus on factors affecting quantification of low levels of trans fat. We include new data on method performance that have only recently become available, and provide an overview of notable recent developments in lipid analysis (e.g. IR spectroscopy procedures, ionic-liquid GC columns, and multidimensional chromatographic techniques) that have the potential to substantially improve the accuracy, sensitivity, and/or speed of trans fat determination.
... Furthermore, the taste and flavour of the final product may depend on the fat or oil used in the foods. However , highly unsaturated vegetable oils are less suitable for many food applications [10,34] . Therefore, hydrogenated fats and oils prevent rancidity and are used in foods to improve texture and stability for a longer shelf life because TFA have higher melting points and greater stability than their cis isomers [16,40,42] . ...
Absolute accuracy is needed when analyzing the fatty acid (FA) and trans fatty acid (TFA) in fats and food products because of their nutritional and health implications. Thus, A gas chromatographic method for the identification and quantification of FAs and TFAs based on the extraction of lipids and derivatization using base catalyzed followed by (trimethylsilyl)diazomethane (TMS-DM) was developed and validated. The proposed method was evaluated to a number of standard FAs including TFAs and five of bakery products commercially available in Malaysian market (biscuit, cooker, cracker, cake, and bread) were used for that purpose and to demonstrate the applicability of the proposed method. In this regard, response linearity, sensitivity, precision and accuracy were all determined. Overall, the method was found to allow sensitive and accurate determination of different types of FAs and TFAs. Furthermore, R-values from all the samples were revealed to be close to 100%, repeatability (intra-day RSD) ranged between 0.98% and 3.61%, and reproducibility (inter-day RSD) values ranged between 1.24% and 4.18%. Thus, the procedure could be an accurate, precise and reliable method for analyzing FAs in several samples of dietary fat in bakery products.
