瑞典烘焙产品的脂肪酸组成，重点是反式脂肪酸。
Fatty acid composition of Swedish bakery products, with emphasis on trans-fatty acids.
机构信息
National Food Agency, Box 622, 751 26 Uppsala, Sweden; Department of Food Science, Uppsala BioCenter, Swedish University of Agricultural Sciences, P.O. Box 7051, 75007 Uppsala, Sweden.
National Food Agency, Box 622, 751 26 Uppsala, Sweden.
出版信息
Food Chem. 2015 May 15;175:423-30. doi: 10.1016/j.foodchem.2014.11.145. Epub 2014 Dec 3.
Trans-fatty acids (TFA) have been associated with increased risk of coronary heart disease, by affecting blood lipids and inflammation factors. Current nutrition recommendations emphasise a limitation of dietary TFA intake. The aim of this study was to investigate fatty acid composition in sweet bakery products, with emphasis on TFA, on the Swedish market and compare fatty acid composition over time. Products were sampled in 2001, 2006 and 2007 and analysed for fatty acid composition by using GC. Mean TFA levels were 0.7% in 2007 and 5.9% in 2001 of total fatty acids. In 1995-97, mean TFA level was 14.3%. In 2007, 3 of 41 products had TFA levels above 2% of total fatty acids. TFA content had decreased in this product category, while the proportion of saturated (SFA) and polyunsaturated (PUFA) fatty acids had increased, mostly through increased levels of 16:0 and 18:2 n-6, respectively. The total fat content remained largely unchanged.
反式脂肪酸（TFA）通过影响血液脂质和炎症因子，与冠心病风险增加有关。目前的营养建议强调限制饮食中 TFA 的摄入量。本研究旨在调查瑞典市场上甜面糕点产品的脂肪酸组成，重点是 TFA，并比较随时间的脂肪酸组成变化。产品于 2001 年、2006 年和 2007 年采样，并通过 GC 分析脂肪酸组成。2007 年 TFA 水平的平均值为总脂肪酸的 0.7%，而 2001 年为 5.9%。1995-97 年，TFA 水平的平均值为 14.3%。2007 年，41 种产品中有 3 种 TFA 含量超过总脂肪酸的 2%。该产品类别的 TFA 含量有所下降，而饱和（SFA）和多不饱和（PUFA）脂肪酸的比例有所增加，主要是通过 16:0 和 18:2n-6 的水平分别增加。总脂肪含量基本保持不变。
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