Trans fatty acid free processed foods are really available in São Paulo?

• Grant number: 08/10269-9
• Support Opportunities: Regular Research Grants
• Start date: May 01, 2009
• End date: April 30, 2011
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Principal Investigator: Elizabeth Aparecida Ferraz da Silva Torres
• Grantee: Elizabeth Aparecida Ferraz da Silva Torres
• Host Institution: Faculdade de Saúde Pública (FSP). Universidade de São Paulo (USP). São Paulo , SP, Brazil

Abstract

Trans fatty acids (FA) produced in a process called partial hydrogenation has been widely used by the food industry. However, these lipids on plasma lipoproteins increase low density lipoprotein (LDL-c) levels and decrease the levels of high density lipoprotein (HDL-c). This condition contributes to increase the risk of development of cardiovascular diseases and adversely influencing the risk factor for coronary disease. Therefore, many studies have recommended the substitution of this fatty acid to reduce the population intake. In Brazil, the National Health Department established that the content of trans FA must be informed on the label of the industrialized food products. Apparently, this regulatory measure stimulated the appearance, in the Brazilian market, of many food products that previously presented high amounts and now they are free of trans FA. So, this work intends to quantify the offer of foods free of trans FA of certain food groups, verify if this offer is related to the location where the product was bought or to the price, analyze the lipidic composition by gas chromatography of these foods, as well as to cross-check the results with the labels. Also, we will characterize the lipidic composition of these foods, and verify which fatty acid types had been used in substitution of the trans FA. From the results, we will discuss if the governmental regulatory measure has been enough to ensure that Brazil has a good offer of trans FA-free foods and what substitutes were chosen. (AU)