Fatty acid composition of Swedish bakery products, with emphasis on trans-fatty acids

Sofia Trattner; Wulf Becker; Sören Wretling; Veronica Öhrvik; Irene Mattisson

doi:10.1016/j.foodchem.2014.11.145

Fatty acid composition of Swedish bakery products, with emphasis on trans-fatty acids

Food Chem. 2015 May 15:175:423-30. doi: 10.1016/j.foodchem.2014.11.145. Epub 2014 Dec 3.

Authors

Sofia Trattner¹, Wulf Becker², Sören Wretling², Veronica Öhrvik², Irene Mattisson²

Affiliations

¹ 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.
² National Food Agency, Box 622, 751 26 Uppsala, Sweden.

PMID: 25577101
DOI: 10.1016/j.foodchem.2014.11.145

Abstract

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.

Keywords: Bakery products; Cakes; Cookies; Fat content; Trans fatty acids.

MeSH terms

Bread / analysis*
Dietary Fats / analysis*
Food Analysis
Lipids
Risk Factors
Sweden
Trans Fatty Acids / analysis*

Substances

Dietary Fats
Lipids
Trans Fatty Acids