Fatty Acid (FA) Compositions and Trans Content of Frequently Consumed Edible Oils and Fats from Iran’ Market

Title:Fatty Acid (FA) Compositions and Trans Content of Frequently Consumed Edible Oils and Fats from Iran’ Market

Volume: 12 Issue: 1

Author(s): Abdol-Samad Abedi, Hedayat Hosseini, Abdorreza Mohammadi, Zahra Abdollahi, Majid Hajifaraji and Amin Mousavi Khaneghah

Affiliation:

Keywords: Edible oils and fats, trans fatty acids, TFA, saturated fatty acids, frying oils, dietary intake.

Abstract: In this study, trans FA (TFA) contents and also intakes of TFAs of frequently consumed edible oils and fats marketed in Iran were estimated. 6 brands in 4 groups of edible oils and fats (partially vegetable hydrogenated oils, non-hydrogenated vegetable oils, frying oils and margarines) were considered. The highest amount of TFA was found in partially vegetable hydrogenated oils (7.38%) and margarines (11.63%). Moreover, Ministry of Health and Medical Education of Iran has drastically decreased the TFA intake from 12.3 g/day in 2007 to 1.42 g/day in 2013 by planning.

Cite this article as:

Abedi Abdol-Samad, Hosseini Hedayat, Mohammadi Abdorreza, Abdollahi Zahra, Hajifaraji Majid and Khaneghah Mousavi Amin, Fatty Acid (FA) Compositions and Trans Content of Frequently Consumed Edible Oils and Fats from Iran’ Market, Current Nutrition & Food Science 2016; 12 (1) . https://dx.doi.org/10.2174/1573401311666150930215645