Trans Fatty Acids in Bakery Products from 14 European Countries: the TRANSFAIR Study

Authors: van Erp-baart M-A.¹; Couet C.²; Cuadrado C.³; Kafatos A.⁴; Stanley J.⁵; van Poppel G.¹

Source: Journal of Food Composition and Analysis, Volume 11, Number 2, June 1998 , pp. 161-169(9)

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Abstract:

The fatty acid composition of bakery products from 14 European countries was analyzed with particular emphasis on trans fatty acids. The proportion of trans fatty acids in cookies and biscuits ranged from <1 to 28%. Trans fatty acids content in sweet pastry ranged from practically 0 to 33%. Croissants and doughnuts had varying amounts of trans fatty acids, with the highest value of 15% in croissants and 32% in doughnuts. The total trans fatty acid content in pizzas was mostly in the same order and varied from <1% to 5%. Most hydrogenated marine oil-based bakery products were found in Iceland and in Norway. In Finland, Portugal, Italy, Netherlands, and United Kingdom no bakery products based on hydrogenated marine oils could be identified. Bakery products based on hydrogenated vegetable fats were present in almost every country. It can be concluded that in bakery products it is difficult to identify the presence of trans fatty acids. Copyright 1998 Academic Press.

Language: English

Document Type: Research article

Affiliations: 1: TNO Nutrition and Food Research Institute, Zeist, The Netherlands 2: Hopital Bretonneau, Tours, France 3: Departamento de Nutricion, Universidad Complutense, Madrid, Spain 4: Medicine and Nutrition Clinic, University of Greece, Heraklion, Greece 5: Institute of Food Research, Norwich Laboratory, Colney Norwich, United Kingdom

Publication date: 1998-06-01