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| fatty acid analysis , ahrq, accurate, plump rump , titration, food association, plump mom , phytochemicals, fat girls having sex , instruments, microbial identification, health & fitness / diets, time: current, biochemistry, | The contribution of TFAs to daily energy intake (based on estimates for 1995/1996) is approximately 0.5-2.0% in comparison with that of saturated fats which ranges from 10.5 to 18%. Recent dietary surveys indicate that TFA intakes have decreased in a number of EU countries, mainly due to the reformulation record types: paper of food products (e.g. fat spreads) record types: paper to reduce the TFA content. The panel concluded that at equivalent dietary levels, the effect of trans fatty acids on heart health may be greater than that of saturated fatty acids. However, current intakes of trans fatty acids are generally more than 10-fold record types: paper lower than those of saturated fatty acids whose intakes in many European countries exceed dietary recommendations. The NDA panel also evaluated other health effects and concluded that scientific evidence with regards to a possible relationship of TFA intake with cancer, type 2 diabetes or allergies is weak or inconsistent. |
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| Small amounts of TFA are biochemistry also present in poultry and pork fat, derived from the feed. TFA are also formed during heating and frying of oils at high temperatures. How much TFA are consumed? (Hulshof 1999) reported the results of the TRANSFAIR co-operative study in 14 Western European biochemistry countries of the dietary intake of trans and other fatty acids. For the UK the consumption estimate was based on a seven day survey of 8000 households carried out by in 1994 (MAFF, biochemistry 1995). 99 representative foods were purchased in the period June 1995 to April 1996, representing 95 % of total mean fat intake, and analysed. The mean total fat intake was 77g/day, equivalent to 35.7% of energy intake. Mean TFA consumption was 2.8g/day (= 1.3% of energy) and 28.5g/day (= 13.2% of energy) was as saturated fatty acids. A recent review by The Scientific Panel on Dietetic Products, Nutrition and Allergies (NDA) of EFSA (2004) found that the intake of TFA varies between countries, with lowest intakes found in the Mediterranean countries. |
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