Artículo
Saturated and trans fatty acids content in unpackaged traditional bakery products in Santa Fe city, Argentina: nutrition labeling relevance.
Fecha de publicación:
12/2016
Editorial:
Taylor & Francis Ltd
Revista:
International Journal of Food Sciences and Nutrition
ISSN:
0963-7486
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Studies have reported the relationship between the excessive intake of saturated fatty acids (SFA) and trans fatty acids (t-FA) and an increased risk of cardiovascular disease. Since 2006, the MERCOSUR countries require that the mandatory nutrition labeling should include information not only about the content of SFA but also about the content of t-FA. This does not apply to fractionated products at the point of retail, such as bakery products. This paper aimed to determine the total fat content and the fatty acid profile in unpackaged traditional bakery products (breads, biscuits and pastries) in Santa Fe, Argentina. Except for French bread, the contribution of t-FA and SFA to the total FA consumption from baked products was high. On the other hand, due to the high variability detected in the FA composition of bakery products between bakeries, it would be necessary to implement regulations making nutrition labeling mandatory in these products.
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Identificadores
Colecciones
Articulos(CCT - SANTA FE)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - SANTA FE
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - SANTA FE
Citación
Negro, Emilse; González, Marcela Aída; Bernal, Claudio Adrian; Williner, María Rosa; Saturated and trans fatty acids content in unpackaged traditional bakery products in Santa Fe city, Argentina: nutrition labeling relevance.; Taylor & Francis Ltd; International Journal of Food Sciences and Nutrition; 12-2016; 1-7
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