Industrialized trans fatty acids free foods are found in São Paulo?

• Grant number: 08/02225-1
• Support Opportunities: Scholarships in Brazil - Master
• Start date: September 01, 2008
• End date: February 28, 2010
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Principal Investigator: Elizabeth Aparecida Ferraz da Silva Torres
• Grantee: Tatiane Bottan
• Host Institution: Faculdade de Saúde Pública (FSP). Universidade de São Paulo (USP). São Paulo , SP, Brazil

Abstract

Trans fatty acids (TFA) produced in a process called hydrogenation has been widely used in the food industry for the improvement of the sensorial quality. 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 LDL-c/HDL-c ratio, which is considered an important indicator of 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 (ANVISA) established that the content of TFA must be informed on the label of the industrialized food products. This regulatory measure stimulated the appearance in the Brazilian market of many food products that previously presente high amounts and now are free of TFA. Taking this in consideration, this work intends to quantify the offer of foods free of TFA of certain food groups in a São Paulo city, analyze the lipidic composition by gas chromatography and the cholesterol of some of these foods, as well as to cross-check the results with the labels. Also, we will characterize the lipidic composition of these foods, analyze the cholesterol content and verify which fatty acid types had been used in substitution of the TFAs. From the results, we will discuss if the governmental regulatory measure has been enough to ensure that Brazil has a good offer of TFA-free foods. Furthermore, we will discuss if the established value of 0.2 g limit for the FTA-free products may enable an ingestion above the recommendations only with the consumption of this type of product.

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

BOTTAN, Tatiane. Evaluation of the levels of trans fatty acids in foods marketed in Sao Paulo. 2010. Master's Dissertation - Universidade de São Paulo (USP). Faculdade de Saúde Pública (FSP/CIR) São Paulo.