Departamento de Nutrição Básica e Experimental, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 393, RJ 21941-590, Brazil.
Laboratório de Bioquímica Nutricional, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 393, RJ 21941-590, Brazil.
Food Chem. 2015 Mar 15;171:351-5. doi: 10.1016/j.foodchem.2014.08.133. Epub 2014 Sep 16.
High levels of biscuit and salty snack consumption have an effect on human health. This aim of this study was to determine the fatty acid (FA) composition of 19 different biscuits and 10 types of salty snacks by gas chromatography. Palmitic acid was predominant in 79% of biscuits and represented more than 55% of the total saturated fatty acids (SFAs) in salty snacks. Low concentrations of trans fatty acids were observed in biscuits (0.86% of total FAs), and the highest values were observed in salty snacks (7.94% of total FAs). The results indicate a high daily intake of SFAs and trans fatty acids, which may have an unfavourable effect on health. Changes in dietary habits and appropriate food choices by students are strongly recommended to prevent the risk of chronic disease. Furthermore, knowledge of the FA profile of food can help to establish health programs targeted to this population.
饼干和咸味零食摄入量高会对人体健康产生影响。本研究旨在通过气相色谱法测定 19 种不同饼干和 10 种咸味零食的脂肪酸（FA）组成。79%的饼干中含有较多的棕榈酸，占咸味零食总饱和脂肪酸（SFA）的 55%以上。在饼干中观察到低浓度的反式脂肪酸（0.86%的总 FA），而在咸味零食中观察到最高值（7.94%的总 FA）。结果表明，学生每日摄入大量 SFA 和反式脂肪酸，这可能对健康产生不利影响。强烈建议学生改变饮食习惯和适当选择食物，以预防慢性病的风险。此外，了解食物的 FA 谱可以帮助针对这一人群制定健康计划。
