Mohammadi-Nasrabadi F, Rashidimehr A, Khoshtinat Kh, Alhouei B, Massomian A, Rashidian M, Esfarjani F
Food and Nutrition Policy and Planning Research Department, Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences Tehran Iran.
Department of Microbiology and Food Hygiene, Faculty of Veterinary Medicine Lorestan University Khorramabad Iran.
Food Sci Nutr. 2024 Oct 29;12(12):10123-10135. doi: 10.1002/fsn3.4557. eCollection 2024 Dec.
This study aims to comparatively analyze butter, ghee, and margarine fatty acid profiles and their implications for healthier fat and oil group choices. In this cross-sectional study, 60 samples from best-selling brands of butter, ghee, and margarine were randomly selected from five food chain stores in Tehran, Iran. Then, all the samples were coded, packed in cool conditions, and sent to the laboratory to determine the fatty acid profiles by using gas chromatography (GC). Based on the authors' experiences and the available literature, a policy dialogue session was held with stakeholders about oil and fat challenges, followed by a Strengths, Weaknesses, Opportunities, and Threats (SWOT) analysis. The mean ± SE of total fatty acids in butter, ghee, and margarine was 94.07 ± 0.17, 94.49 ± 0.61, and 99.00 ± 0.18; total saturated fatty acid (TSFA) 66.69 ± 0.39, 64.26 ± 0.63, and 40.36 ± 0.87; trans fatty acid (TFA) 2.43 ± 0.09, 3.60 ± 0.29, and 0.83 ± 0.15 g/100 gfat, respectively. The predominant TFAs in butter and ghee were acid (animal source) (2.06 ± 0.07 and 2.41 ± 0.17), while in margarine, it was acid (plant-based source) (0.32 ± 0.12 g/100 gfat), respectively. Also, the SWOT findings showed being TFAs in the acceptable range (as the main strength), mismanagement (Weakness), reducing taxes based on lower TFA content (Opportunity), and sanctions (as the main Threat) were the most important criteria affecting fat choices in the Iranian food basket. The results of the study found that butter, ghee, and margarine contain relatively low levels of TFAs; however, butter and ghee were rich in beneficial fatty acids, which have been shown to have health-protective properties. Policymakers can implicate the proposed strategies and opportunities from the SWOT analysis for healthier fat and oil choices to promote public health.
本研究旨在比较分析黄油、酥油和人造黄油的脂肪酸谱及其对更健康的油脂类别选择的影响。在这项横断面研究中，从伊朗德黑兰的五家连锁食品店中随机选取了60个来自黄油、酥油和人造黄油畅销品牌的样本。然后，所有样本都进行了编码，在凉爽条件下包装，并送往实验室使用气相色谱法（GC）测定脂肪酸谱。基于作者的经验和现有文献，与利益相关者就油脂挑战举行了一次政策对话会议，随后进行了优势、劣势、机会和威胁（SWOT）分析。黄油、酥油和人造黄油中总脂肪酸的平均值±标准误分别为94.07±0.17、94.49±0.61和99.00±0.18；总饱和脂肪酸（TSFA）分别为66.69±0.39、64.26±0.63和40.36±0.87；反式脂肪酸（TFA）分别为2.43±0.09、3.60±0.29和0.83±0.15克/100克脂肪。黄油和酥油中主要的反式脂肪酸是酸（动物来源）（2.06±0.07和2.41±0.17），而在人造黄油中，主要是酸（植物来源）（0.32±0.12克/100克脂肪）。此外，SWOT分析结果表明，反式脂肪酸在可接受范围内（作为主要优势）、管理不善（劣势）、基于较低的反式脂肪酸含量降低税收（机会）和制裁（作为主要威胁）是影响伊朗食品篮子中脂肪选择的最重要标准。研究结果发现，黄油、酥油和人造黄油中的反式脂肪酸含量相对较低；然而，黄油和酥油富含有益脂肪酸，已被证明具有健康保护特性。政策制定者可以将SWOT分析中提出的策略和机会应用于更健康的油脂选择，以促进公众健康。
