Trans Fatty Acids in the Hong Kong Food Supply
This study aimed to examine trans fatty acids (TFA) content of 142 individual food items, including bakery, fast food, and other fatty food that may contain high level of TFA. TFA was detected in all samples, except for four samples including one plain bread, one sponge cake, and two batter-made foo...
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| Format: | Article |
| Language: | English |
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Wiley
2013-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2013/327582 |
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| author | Stephen W. C. Chung S. K. Tong Violette F. P. Lin Melva Y. Y. Chen Janny K. M. Ma Y. Xiao Y. Y. Ho |
| author_facet | Stephen W. C. Chung S. K. Tong Violette F. P. Lin Melva Y. Y. Chen Janny K. M. Ma Y. Xiao Y. Y. Ho |
| author_sort | Stephen W. C. Chung |
| collection | DOAJ |
| description | This study aimed to examine trans fatty acids (TFA) content of 142 individual food items, including bakery, fast food, and other fatty food that may contain high level of TFA. TFA was detected in all samples, except for four samples including one plain bread, one sponge cake, and two batter-made foods (egg roll and eggette) samples. For those found to contain detectable TFA, the content ranged up to 4.7 g/100 g of food or 17.3% of total lipids. On a per 100 grams of food basis, the highest mean TFA content among the 18 food subgroups was the doughnuts/French toast subgroup (0.95 g), followed by the other pastries subgroup (0.49 g) and the bread with filling/topping subgroup (0.44 g). Among the samples, the highest TFA content is from a doughnut (4.7 g/100 g), followed by two cream-filled bread with shredded coconut (1.8 and 1.4 g/100 g) and a sweetheart cake (1.7 g/100 g). Only consuming one whole piece of doughnut would have reached 100% of the maximum daily TFA intake as recommended by WHO based on a 2000 kcal diet. About 78% of samples had TFA ≤0.3 g/100 g food. For the majority of the food samples available in Hong Kong, if TFA was present, C18:1 trans would possibly be the predominant one. |
| format | Article |
| id | doaj-art-bca74804e8624f209322f94ce740b8b5 |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2013-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-bca74804e8624f209322f94ce740b8b52025-02-03T01:10:43ZengWileyJournal of Chemistry2090-90632090-90712013-01-01201310.1155/2013/327582327582Trans Fatty Acids in the Hong Kong Food SupplyStephen W. C. Chung0S. K. Tong1Violette F. P. Lin2Melva Y. Y. Chen3Janny K. M. Ma4Y. Xiao5Y. Y. Ho6Food Research Laboratory, Food and Environmental Hygiene Department, Centre for Food Safety, 4/F Public Health Laboratory Centre, 382 Nam Cheong Street, Hong KongFood Research Laboratory, Food and Environmental Hygiene Department, Centre for Food Safety, 4/F Public Health Laboratory Centre, 382 Nam Cheong Street, Hong KongRisk Assessment Section, Food and Environmental Hygiene Department, Centre for Food Safety, 43/F, Queensway Government Offices, 66 Queensway, Hong KongRisk Assessment Section, Food and Environmental Hygiene Department, Centre for Food Safety, 43/F, Queensway Government Offices, 66 Queensway, Hong KongRisk Assessment Section, Food and Environmental Hygiene Department, Centre for Food Safety, 43/F, Queensway Government Offices, 66 Queensway, Hong KongRisk Assessment Section, Food and Environmental Hygiene Department, Centre for Food Safety, 43/F, Queensway Government Offices, 66 Queensway, Hong KongFood and Environmental Hygiene Department, Centre for Food Safety, 45/F, Queensway Government Offices, 66 Queensway, Hong KongThis study aimed to examine trans fatty acids (TFA) content of 142 individual food items, including bakery, fast food, and other fatty food that may contain high level of TFA. TFA was detected in all samples, except for four samples including one plain bread, one sponge cake, and two batter-made foods (egg roll and eggette) samples. For those found to contain detectable TFA, the content ranged up to 4.7 g/100 g of food or 17.3% of total lipids. On a per 100 grams of food basis, the highest mean TFA content among the 18 food subgroups was the doughnuts/French toast subgroup (0.95 g), followed by the other pastries subgroup (0.49 g) and the bread with filling/topping subgroup (0.44 g). Among the samples, the highest TFA content is from a doughnut (4.7 g/100 g), followed by two cream-filled bread with shredded coconut (1.8 and 1.4 g/100 g) and a sweetheart cake (1.7 g/100 g). Only consuming one whole piece of doughnut would have reached 100% of the maximum daily TFA intake as recommended by WHO based on a 2000 kcal diet. About 78% of samples had TFA ≤0.3 g/100 g food. For the majority of the food samples available in Hong Kong, if TFA was present, C18:1 trans would possibly be the predominant one.http://dx.doi.org/10.1155/2013/327582 |
| spellingShingle | Stephen W. C. Chung S. K. Tong Violette F. P. Lin Melva Y. Y. Chen Janny K. M. Ma Y. Xiao Y. Y. Ho Trans Fatty Acids in the Hong Kong Food Supply Journal of Chemistry |
| title | Trans Fatty Acids in the Hong Kong Food Supply |
| title_full | Trans Fatty Acids in the Hong Kong Food Supply |
| title_fullStr | Trans Fatty Acids in the Hong Kong Food Supply |
| title_full_unstemmed | Trans Fatty Acids in the Hong Kong Food Supply |
| title_short | Trans Fatty Acids in the Hong Kong Food Supply |
| title_sort | trans fatty acids in the hong kong food supply |
| url | http://dx.doi.org/10.1155/2013/327582 |
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