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Fatty acid composition of Iranian sweetened confectionery creams, with an emphasis on trans fatty acids. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104153] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Benkhoud H, Mrabet Y, Nasraoui N, Bellazreg W, Daly F, Chaabane N, Hosni K. Chemical compositions, fatty acid profiles and selected contaminants in commercial potato and corn chips sold in the Tunisian market. DISCOVER FOOD 2022; 2:30. [PMCID: PMC9628395 DOI: 10.1007/s44187-022-00030-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
In the last decades, the snack food market is experiencing an important expansion due to the new fast-paced life-style associated with modernization. Crispy snacks, or chips are the most popular snack around the world, nevertheless, their overconsumption is related to the incidence of many diseases. Subsequently, this work aimed to study the chemical composition of 13 brands of potato and corn chips available in the Tunisian market. The investigation was based on: the determination of their chemical, mineral, and fatty acid composition; an evaluation of their lipid quality indices; and a chromatographic analysis of pesticides, aromatic hydrocarbons and acrylamide content. The results showed that the chips samples were of a high carbohydrate and fat content of up to 64.54% and 42.98%, respectively, versus a low protein and mineral composition. The fatty acid profiling showed that saturated fatty acids represent more than 39% for the majority of samples. A poor lipid quality was also observed through their low unsaturated fatty acids /saturated Fatty Acids ratios, with a mean value of 2.24 and their high atherogenic and thrombogenic indices that reached 1.69 and 2.23 respectively. While the analysis of pesticide residues and polycyclic aromatic hydrocarbons showed that all compounds were below the maximum allowed levels, the acrylamide analysis highlighted contamination in all the samples tested, with some values exceeding the allowed threshold. In conclusion, it can be suggested that the crisps sold in the Tunisian market are of a poor nutritional quality and they are potentially unsafe for human consumption.
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Affiliation(s)
- Haifa Benkhoud
- Institut National de Recherche et d’Analyse Physico-Chimique (INRAP), Laboratoire Des Substances Naturelles, Biotechpôle de Sidi Thabet, 2020, Ariana, Tunisia ,Institut National Agronomique de Tunisie, Université de Carthage, 1082, Tunis, Tunisia
| | - Yassine Mrabet
- Institut National de Recherche et d’Analyse Physico-Chimique (INRAP), Laboratoire Des Substances Naturelles, Biotechpôle de Sidi Thabet, 2020, Ariana, Tunisia
| | - Nadia Nasraoui
- Institut National de Recherche et d’Analyse Physico-Chimique (INRAP), Laboratoire Des Substances Naturelles, Biotechpôle de Sidi Thabet, 2020, Ariana, Tunisia ,Institut National de Recherche et d’Analyse Physico-Chimique (INRAP), Unité Spécialisée de Développement et de Valorisation des Techniques d’Analyse, Biotechpôle de Sidi Thabet, 2020, Ariana, Tunisia
| | - Wided Bellazreg
- Institut National de Recherche et d’Analyse Physico-Chimique (INRAP), Laboratoire Des Substances Naturelles, Biotechpôle de Sidi Thabet, 2020, Ariana, Tunisia ,Institut National de Recherche et d’Analyse Physico-Chimique (INRAP), Unité Spécialisée de Développement et de Valorisation des Techniques d’Analyse, Biotechpôle de Sidi Thabet, 2020, Ariana, Tunisia
| | - Faten Daly
- Institut National de Recherche et d’Analyse Physico-Chimique (INRAP), Laboratoire Des Substances Naturelles, Biotechpôle de Sidi Thabet, 2020, Ariana, Tunisia ,Institut National de Recherche et d’Analyse Physico-Chimique (INRAP), Unité Spécialisée de Développement et de Valorisation des Techniques d’Analyse, Biotechpôle de Sidi Thabet, 2020, Ariana, Tunisia
| | - Najet Chaabane
- Institut National de Recherche et d’Analyse Physico-Chimique (INRAP), Laboratoire Des Substances Naturelles, Biotechpôle de Sidi Thabet, 2020, Ariana, Tunisia ,Institut National de Recherche et d’Analyse Physico-Chimique (INRAP), Unité Spécialisée de Développement et de Valorisation des Techniques d’Analyse, Biotechpôle de Sidi Thabet, 2020, Ariana, Tunisia
| | - Karim Hosni
- Institut National de Recherche et d’Analyse Physico-Chimique (INRAP), Laboratoire Des Substances Naturelles, Biotechpôle de Sidi Thabet, 2020, Ariana, Tunisia
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Hoteit M, Zoghbi E, Rady A, Shankiti I, Ibrahim C, Al-Jawaldeh A. Assessment of Industrially Produced Trans Fatty Acids in Traditional Dishes, Arabic Sweets, and Market Food Products and Its Risks on Non-communicable Diseases in Lebanon. Front Nutr 2021; 8:727548. [PMID: 34746203 PMCID: PMC8566673 DOI: 10.3389/fnut.2021.727548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Accepted: 09/21/2021] [Indexed: 11/13/2022] Open
Abstract
Industrially produced trans fatty acids (IP-TFAs) are a major dietary contributor to non-communicable diseases worldwide. To address the industrially produced trans fatty acids food sources in Lebanon, a mapping exercise was enrolled between January 2019 and April 2021 to establish a national database. The 2019 survey was a pooled data from five separate sources and had relatively 30 types of traditional dishes. In contrast, the subsequent surveys in 2020 had a sample of 35 types of Arabic sweets and 80 types of market food products. The 2021 survey covered all types of butter and margarine available in the Lebanese markets. Our findings show that about 93% of the products tested in Lebanon, between 2019 and 2021, met the World Health Organization recommendations, while about 7% exceeded the limit. The mean level of the IP-TFAs elaidic and linolelaidic acids in most traditional dishes (0.9%), Arabic sweets (0.6%), butter, and margarine (1.6%), and market foods (0.52%) were relatively low compared with other countries. Although trans fatty acids have a small impact on heart disease mortality in Lebanon, they are unquestionably significant. The persistence of food products with high quantities of trans fatty acids poses a health risk to Lebanese citizens. Fortunately, proper laws in Lebanon can easily remedy this situation.
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Affiliation(s)
- Maha Hoteit
- PHENOL Research Group (Public Health Nutrition Program-Lebanon), Faculty of Public Health, Lebanese University, Beirut, Lebanon
| | - Edwina Zoghbi
- Country Office for Lebanon, World Health Organization, Beirut, Lebanon
| | - Alissar Rady
- Country Office for Lebanon, World Health Organization, Beirut, Lebanon
| | - Iman Shankiti
- Country Office for Lebanon, World Health Organization, Beirut, Lebanon
| | - Carla Ibrahim
- PHENOL Research Group (Public Health Nutrition Program-Lebanon), Faculty of Public Health, Lebanese University, Beirut, Lebanon.,Faculty of Arts and Sciences, Department of Nutrition and Food Sciences, Holy Spirit University of Kaslik, Jounieh, Lebanon
| | - Ayoub Al-Jawaldeh
- World Health Organization Regional Office for the Eastern Mediterranean, Cairo, Egypt
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Hoteit M, Zoghbi E, Rady A, Shankiti I, Ibrahim C, Al-Jawaldeh A. Non-Conjugated-Industrially-Produced-Trans Fatty in Lebanese Foods: The Case of Elaidic and Linolelaidic Acids. Nutrients 2021; 13:3664. [PMID: 34684664 PMCID: PMC8536972 DOI: 10.3390/nu13103664] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Revised: 10/11/2021] [Accepted: 10/13/2021] [Indexed: 11/17/2022] Open
Abstract
To determine Industrially-Produced Trans fatty acids (IP-TFAs) distribution of Lebanese traditional foods, especially regarding Elaidic acid (EA; 9t18:1) and Linolelaidic acid (LEA; 9t12t18:2), a mapping exercise was enrolled between January 2019 and April 2021 in which 145 food samples of three categories (traditional dishes, Arabic sweets, and market food products) were analyzed using Gas chromatography methods. Results showed that about 93% of the products tested in Lebanon, between 2019 and 2021, met the World Health Organization recommendations, while about 7% exceeded the limit. The mean level of the IP-TFAs Elaidic and Linolelaidic acid in most Traditional dishes (0.9%), Arabic sweets (0.6%), butter and margarine (1.6%), and market foods (0.52%) were relatively low compared with other countries. Despite that, the relative impact of IP-TFAs on heart diseases mortality in Lebanon is limited but unambiguously still substantial. The persistence of food products with high IP-TFAs levels threatens the health of Lebanese people. Fortunately, this problem is fairly easy to solve in Lebanon via proper legislation.
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Affiliation(s)
- Maha Hoteit
- PHENOL Research Group (Public Health Nutrition Program-Lebanon), Faculty of Public Health, Lebanese University, Beirut 6573, Lebanon; (M.H.); (C.I.)
| | - Edwina Zoghbi
- Country Office for Lebanon, World Health Organization, Beirut 5391, Lebanon; (E.Z.); (A.R.); (I.S.)
| | - Alissar Rady
- Country Office for Lebanon, World Health Organization, Beirut 5391, Lebanon; (E.Z.); (A.R.); (I.S.)
| | - Iman Shankiti
- Country Office for Lebanon, World Health Organization, Beirut 5391, Lebanon; (E.Z.); (A.R.); (I.S.)
| | - Carla Ibrahim
- PHENOL Research Group (Public Health Nutrition Program-Lebanon), Faculty of Public Health, Lebanese University, Beirut 6573, Lebanon; (M.H.); (C.I.)
- Department of Nutrition and Food Sciences, Faculty of Arts and Sciences, Holy Spirit University of Kaslik, Jounieh P.O. Box 446, Lebanon
| | - Ayoub Al-Jawaldeh
- World Health Organization Regional Office for the Eastern Mediterranean, Cairo 11371, Egypt
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Benkhoud H, Baâti T, Njim L, Selmi S, Hosni K. Antioxidant, antidiabetic, and antihyperlipidemic activities of wheat flour-based chips incorporated with omega-3-rich fish oil and artichoke powder. J Food Biochem 2020; 45:e13297. [PMID: 32515503 DOI: 10.1111/jfbc.13297] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 04/21/2020] [Accepted: 05/05/2020] [Indexed: 12/29/2022]
Abstract
In the present study, the omega-3-rich oil from fish viscera and gill by-products, and caffeoylquinic-rich powder of artichoke bract by-products were used for the enrichment of wheat flour chips. Incorporation of these ingredients improved the lipid profile by increasing the level of polyunsaturated essential fatty acids mainly linoleic, linolenic, eicosapentaenoic, and docosahexaenoic acids enhancing thereby their nutritional quality. In alloxan-induced diabetic mice, the novel products reverts the blood glucose and serum markers including alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase, urea, and creatinine to their normal levels. Concomitantly, they prevented lipid peroxidation and activated antioxidant enzymes (catalase, superoxide dismutase, and glutathione peroxidase). They ameliorate the lipid profile by reducing triglycerides, cholesterol, and LDL. Additional efforts aimed at investigating the potential of other raw materials including algal biomass, and shrimps as a sustainable source of valuable ingredients would contribute to the development of new products with improved nutritional and functional attributes. PRACTICAL APPLICATIONS: Icorporation of cheap, available, and functional ingredients from fish (omega-3-rich oil) and artichoke bract by-products into wheat flour chips could be successfully adopted for the development of functional foods destined for diabetic patient.
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Affiliation(s)
- Haifa Benkhoud
- Laboratoire des Substances Naturelles, Institut National de Recherche et d'Analyse Physico-chimique (INRAP), Biotechpôle de Sidi thabet, Ariana, Tunisia.,Institut National Agronomique de Tunis, Université de Carthage, Tunis, Tunisia
| | - Tarek Baâti
- Laboratoire des Substances Naturelles, Institut National de Recherche et d'Analyse Physico-chimique (INRAP), Biotechpôle de Sidi thabet, Ariana, Tunisia
| | - Leila Njim
- Service d'Anatomie et de Cytologie Pathologique, CHU Fattouma Bourguiba, Monastir, Tunisia
| | - Slimen Selmi
- Laboratoire des Substances Naturelles, Institut National de Recherche et d'Analyse Physico-chimique (INRAP), Biotechpôle de Sidi thabet, Ariana, Tunisia.,Unité de Physiologie Fonctionnelle et Valorisation des Bioressources, Institut Supérieur de Biotechnologie de Béja, Université de Jendouba, Béja, Tunisia
| | - Karim Hosni
- Laboratoire des Substances Naturelles, Institut National de Recherche et d'Analyse Physico-chimique (INRAP), Biotechpôle de Sidi thabet, Ariana, Tunisia
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Yolci Omeroglu P, Ozdal T. Fatty acid composition of sweet bakery goods and chocolate products and evaluation of overall nutritional quality in relation to the food label information. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103438] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Żbikowska A, Onacik-Gür S, Kowalska M, Rutkowska J. trans Fatty Acids in Polish Pastry. J Food Prot 2019; 82:1028-1033. [PMID: 31124708 DOI: 10.4315/0362-028x.jfp-18-497] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2018] [Accepted: 01/31/2019] [Indexed: 11/11/2022]
Abstract
HIGHLIGHTS
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Affiliation(s)
- Anna Żbikowska
- Department of Food Technology, Faculty of Food Sciences, Nowoursynowska 159C, 02-787 Warsaw, Poland
| | - Sylwia Onacik-Gür
- Department of Grain Processing and Bakery, Institute of Agricultural and Food Biotechnology, 36 Rakowiecka Street, 02-532 Warsaw, Poland
| | - Malgorzata Kowalska
- Faculty of Materials Science, Technology and Design, Kazimierz Pulaski University of Technology and Humanities in Radom, Chrobrego 27, 26-600 Radom, Poland (ORCID: https://orcid.org/0000-0001-8947-2861 [M.K.])
| | - Jaroslawa Rutkowska
- Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02-787 Warsaw, Poland
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Abstract
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 = 16), spreadable chocolate fats (n = 6), fried potatoes and chips (n = 25), industrial bakery (n = 4), breakfast cereals (n = 3), pastry products (n = 120), seasonings (n = 5), instant soups (n = 5), instant desserts (n = 6), chocolate snacks (n = 4), microwave popcorn (n = 4), cookies, biscuits and wafers (n = 53), and fast-food (n = 13), with butter (n = 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. Trans fatty acids content in Portuguese food is updated. Most food categories have very low TFA contents. Some fats used in local pastry have high TFA contents. Inaccurate fat designations might induce incorrect choices.
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Affiliation(s)
- Nádia Costa
- LAQV@REQUIMTE, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Rebeca Cruz
- LAQV@REQUIMTE, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Pedro Graça
- Faculty of Nutrition and Food Sciences, University of Porto, Rua Dr. Roberto Frias, Porto 4200-465, Portugal
- Directorate General for Health (Direcção Geral de Saúde), Lisbon, Portugal
| | - João Breda
- Programme Manager Nutrition, Physical Activity and Obesity, Division of Noncommunicable Diseases and Life-course, WHO Regional Office for Europe, UN City, Marmorvej 51 |DK - 2100 Copenhagen, Denmark
| | - Susana Casal
- LAQV@REQUIMTE, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
- Corresponding author.
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