Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Canada.
Faculty of Health Sciences, Ontario Tech University, Oshawa, Canada.
Public Health Nutr. 2020 Sep;23(13):2257-2267. doi: 10.1017/S1368980019004816. Epub 2020 Jun 2.
To assess the prevalence of partially hydrogenated oils (PHO), hydrogenated oils (HO) and/or both in Canadian packaged foods in 2013 and 2017 and to determine the mean trans-fatty acid (TFA) content of products declaring such oils.
Repeated cross-sectional study of the Food Label Information Program.
Food labels (n 32 875) were collected from top Canadian grocery retailers in 2013 and 2017. Proportions of products declaring PHO, HO and/or both in the Ingredients List were calculated by year and food category. The percentage contribution of TFA (g) to total fat (g) was calculated and compared against the voluntary TFA limits, defined as <2 % of total fat content for fats and oils, and <5 % for all other foods. Foods exceeding limits were identified. The mean TFA content (in g/serving and per 100 g) was calculated for products with these oils.
The use of PHO, HO and/or both significantly decreased in Canadian foods from 2013 to 2017 (0·8 to 0·2 %, 5 to 2·4 % and 5·7 to 2·6 %, respectively, for PHO, HO and/or both). The mean TFA content of products containing PHO increased (0·34 to 0·57 g TFA/serving); although it was not statistically significant, it is still concerning that TFA content increased. The TFA content significantly decreased in foods with HO (0·24 to 0·16 g TFA/serving, P < 0·05) during 2013-2017.
Products with PHO continue to be present in the Canadian marketplace, despite voluntary efforts to eliminate them. Products with HO should also be monitored, as they can also contribute to TFA content in foods.
评估 2013 年和 2017 年加拿大包装食品中部分氢化油（PHO）、氢化油（HO）和/或两者的流行率，并确定宣称含有此类油的产品的平均反式脂肪酸（TFA）含量。
食品标签信息计划的重复横断面研究。
2013 年和 2017 年从加拿大顶级杂货店零售商收集食品标签（n 32 875）。按年份和食品类别计算宣称在配料表中含有 PHO、HO 和/或两者的产品的比例。计算 TFA（g）占总脂肪（g）的百分比，并与自愿 TFA 限量进行比较，该限量定义为脂肪和油中<2%的总脂肪含量，以及所有其他食品中<5%的总脂肪含量。确定超过限量的食品。计算含有这些油的产品的平均 TFA 含量（g/份和每 100 g）。
2013 年至 2017 年，加拿大食品中 PHO、HO 和/或两者的使用显著减少（PHO、HO 和/或两者分别为 0.8%至 0.2%、5%至 2.4%和 5.7%至 2.6%）。含有 PHO 的产品的平均 TFA 含量增加（0.34 至 0.57 g TFA/份）；尽管没有统计学意义，但 TFA 含量增加仍然令人担忧。2013 年至 2017 年间，含有 HO 的食品中的 TFA 含量显著下降（0.24 至 0.16 g TFA/份，P<0.05）。
尽管有自愿消除 PHO 的努力，但 PHO 仍继续存在于加拿大市场的产品中。也应监测含有 HO 的产品，因为它们也会导致食品中的 TFA 含量增加。
