Nutrition Institute, Tržaška cesta 40, SI-1000 Ljubljana, Slovenia.
VIST-Higher School of Applied Sciences, Gerbičeva cesta 51A, SI-1000 Ljubljana, Slovenia.
Nutrients. 2018 Mar 15;10(3):355. doi: 10.3390/nu10030355.
Consumption of industrially produced -fatty acids (TFAs) is a well-established health risk factor that correlates with the increased risk of developing cardiovascular disease. The recommended TFA intake is as low as possible, within the context of a nutritionally adequate diet. Different countries have introduced different measures to minimize the exposure of their population to TFAs. Previous data have shown that TFA content has significantly decreased in Western European countries, while this was not the case in many Central-Eastern European countries, including Slovenia. In the absence of regulatory requirements, a number of awareness campaigns were launched in Slovenia since 2015, with the common goal of lowering the use of partially hydrogenated oils (PHO), which are considered a major source of TFAs. To determine if this goal had been reached, we performed an assessment of the exposure of the population to prepacked foods containing PHOs in years 2015 and 2017. Altogether, data on the composition of 22,629 prepacked foods was collected from food labels, using a specifically developed smartphone application. Furthermore, the food categories with the most frequent use of PHOs were identified. The proportion of PHO-containing products was determined for each specific food category, and adjusted with the market share data. The results showed that in 2015, vegetable cream substitutes, soups, and biscuits were the categories with the highest penetration of declared PHO content. In 2017, the proportion of products with PHO decreased considerably. In vegetable cream substitutes the percentage of PHO containing items dropped from 30 down to 4%, in soups it decreased from 21 to 5%, in biscuits from 17 to 8%, and in crisps and snacks from 10 to 4%. However, PHO content remained notable among cakes, muffins, pastries, and biscuits. We can conclude that the voluntary guidelines and regular public communication of the risks related to the TFA consumption has had a considerable effect on the food supply, but did not result in sufficient removal of PHOs from foods.
工业生产的 - 脂肪酸（TFAs）的消费是一个既定的健康风险因素，与心血管疾病风险的增加有关。在营养充足的饮食中，建议尽可能低地摄入 TFA。不同的国家已经采取了不同的措施，以尽量减少其人口接触 TFA。以前的数据表明，TFAs 的含量在西欧国家显著下降，而在包括斯洛文尼亚在内的许多中东欧国家并非如此。在没有监管要求的情况下，自 2015 年以来，斯洛文尼亚发起了多项提高认识的运动，其共同目标是降低部分氢化油（PHO）的使用，PHO 被认为是 TFA 的主要来源。为了确定这一目标是否已经实现，我们评估了 2015 年和 2017 年人口接触含 PHO 的预包装食品的情况。总共从食品标签中使用专门开发的智能手机应用程序收集了 22629 种预包装食品的成分数据。此外，还确定了最常使用 PHO 的食品类别。确定了每个特定食品类别的 PHO 含量，并根据市场份额数据进行了调整。结果表明，2015 年，蔬菜奶油替代品、汤和饼干是 PHO 含量最高的食品类别。2017 年，含 PHO 的产品比例大幅下降。在蔬菜奶油替代品中，含 PHO 产品的比例从 30%降至 4%，在汤中从 21%降至 5%，在饼干中从 17%降至 8%，在薯片和小吃中从 10%降至 4%。然而，蛋糕、松饼、糕点和饼干中的 PHO 含量仍然很高。我们可以得出结论，与 TFA 消费相关的风险的自愿准则和定期公共宣传对食品供应产生了相当大的影响，但并没有从食品中充分去除 PHO。
