Isfahan University of Medical Sciences

Science Communicator Platform

Stay connected! Follow us on X network (Twitter):
Share this content! On (X network) By
Evaluation of Fatty Acid Content of Some Iranian Fast Foods With Emphasis on Trans Fatty Acids Pubmed



Asgary S1 ; Nazari B2 ; Sarrafzadegan N2 ; Parkhideh S2 ; Saberi S2 ; Esmaillzadeh A3 ; Azadbakht L3
Authors
Show Affiliations
Authors Affiliations
  1. 1. Isfahan Cardiovascular Research Center, WHO Collaborating Center, Applied physiology research center, Isfahan University of Medical Sciences, Isfahan, Iran
  2. 2. Isfahan Cardiovascular Research Center, WHO Collaborating Center, Isfahan University of Medical Sciences, Isfahan, Iran
  3. 3. Department of Nutrition, School of Public Health, Isfahan University of Medical Sciences, Isfahan, Iran

Source: Asia Pacific Journal of Clinical Nutrition Published:2009


Abstract

Although the disadvantages of trans fatty acids (TFAs) are widely mentioned, limited data are available on the TFAs contents of Iranian foods, including fast foods. The aim of this study was to quantify the amounts of common fatty acids in several fast foods in Iran, with specific focus on TFAs. The most commonly consumed fast foods in Iran: sausage, calbas, hamburgers and pizzas, were randomly selected seven times from products available in supermarkets and restaurants. Each time a 10 g sample was drawn and prepared for fatty acid analysis. Total and individual fatty acids were quantified according to standard methods by gas chromatography with 60 meter capillary column and flame ionization detector. The most common saturated fatty acids in Iranian fast foods is stearic acid (C18:0) which ranged from 14.0% to 20.9%. Saturated fatty acid content in calbas was significantly higher than that found in other groups. Trans fatty acids constitute almost 23.6% to 30.6% of total fatty acids of these products. The most common TFA in these fast foods was elaidic acid (C18:1 9t). Total cis unsaturated fatty acid content of tested fast foods varied from 25.3 %(in sausage) to 46.8(in calbas) with oleic acid (C18:1 9c) followed by linoleic acid (C18:2) being the most common fatty acids in these products. This study showed higher TFAs contents in commercially available fast foods compared to the amounts recommended by dietary guidelines in Iran. Further studies must assess the effects of these fatty acids on human health.
Related Docs
View other Related Docs
1. Evaluation of Types and Amounts of Fatty Acid Content in Some Most Consumed Iranian Fast Foods, Journal of Isfahan Medical School (2009)
2. Fatty Acid Composition of Commercially Available Iranian Edible Oils, Journal of Research in Medical Sciences (2009)
3. Fatty Acid Analysis of Iranian Junk Food, Dairy, and Bakery Products: Special Attention to Trans-Fats, Journal of Research in Medical Sciences (2012)
4. Warning About Fatty Acid Compositions in Some Iranian Mayonnaise Salad Dressings, International Journal of Preventive Medicine (2010)
5. A Comparison of Fatty Acid Profiles in Highly Demanded Traditional and Fast Foods in Isfahan, Iran, Journal of Nutrition and Food Security (2022)
6. Accuracy of the Amount of Trans-Fatty Acids in Traffic Light Labelling of Traditional Sweets Distributed in Isfahan, Iran, ARYA Atherosclerosis (2020)
7. Different Kinds of Vegetable Oils in Relation to Individual Cardiovascular Risk Factors Among Iranian Women, British Journal of Nutrition (2011)
8. Home Use of Vegetable Oils, Markers of Systemic Inflammation, and Endothelial Dysfunction Among Women, American Journal of Clinical Nutrition (2008)
Experts (# of related papers)
View all Related Experts
Nizal Sarrafzadegan (15)
Noushin Mohammadifard (11)
Other Related Docs
9. Study of Saturated Fatty Acids in Different Traditional Foods Distributed in Isfahan, Iran, Journal of Health System Research (2020)
10. The Relation Between Dietary Intake of Vegetable Oils and Serum Lipids and Apolipoprotein Levels in Central Iran, ARYA Atherosclerosis (2012)
11. Comparison of Effects of Soft Margarine, Blended, Ghee, and Unhydrogenated Oil With Hydrogenated Oil on Serum Lipids: A Randomized Clinical Trail, ARYA Atherosclerosis (2013)
12. Dietary Intake and Serum Levels of Trans Fatty Acids and Risk of Breast Cancer: A Systematic Review and Dose-Response Meta-Analysis of Prospective Studies, Clinical Nutrition (2020)
13. Dairy Consumption and Circulating Levels of Inflammatory Markers Among Iranian Women, Public Health Nutrition (2010)
14. Association of Apolipoprotein-A, B and Trans Fatty Acids With Cardiovascular Events: Isfahan Cohort Study, Journal of Isfahan Medical School (2011)
15. Association Between Dairy Consumption and Circulating Levels of Inflammatory Markers Among Women, Journal of Isfahan Medical School (2007)
16. Relationship Between Major Dietary Patterns and Metabolic Syndrome Among Individuals With Impaired Glucose Tolerance, Nutrition (2010)
17. Effect of Replacement of Hydrogenated Oil With Canola Oil on the Trans Fatty Acids Amount in Wafer Cream, Journal of Health System Research (2020)
18. Fast Foods and Risk of Chronic Diseases, Journal of Research in Medical Sciences (2008)
19. Consumption of Hydrogenated Versus Nonhydrogenated Vegetable Oils and Risk of Insulin Resistance and the Metabolic Syndrome Among Iranian Adult Women, Diabetes Care (2008)
20. Sesame Oil Ameliorates Alanine Aminotransferase, Aspartate Aminotransferase, and Fatty Liver Grade in Women With Nonalcoholic Fatty Liver Disease Undergoing Low-Calorie Diet: A Randomized Double-Blind Controlled Trial, International journal of clinical practice (2022)
21. Inverse Association of Legume Consumption and Dyslipidemia: Isfahan Healthy Heart Program, Journal of Clinical Lipidology (2014)
22. Effect of Fatty Acids on Bone Health and Osteoporosis, Journal of Babol University of Medical Sciences (2013)
23. Burden of Ischemic Heart Disease Attributable to Low Omega-3 Fatty Acids Intake in Iran: Findings From the Global Burden of Disease Study 2010, Journal of Tehran University Heart Center (2016)
24. Status of Benzoic Acid Amount During Processing From Yoghurt to Its By-Product Drink (Doogh), Italian Journal of Food Science (2016)
25. Determinants of Central Adiposity: An Iranian Perspective, Handbook of Anthropometry: Physical Measures of Human Form in Health and Disease (2012)
26. Dietary Patterns and Mortality From Cardiovascular Disease: Isfahan Cohort Study, European Journal of Clinical Nutrition (2017)
27. Ldl Fatty Acids Composition As a Risk Biomarker of Cardiovascular Disease, Artery Research (2017)
28. Association Between Type 2 Diabetes and Different Types of Dietary Fats: A Case-Control Study, Clinical Nutrition ESPEN (2023)
29. Comparison of Long Chain Polyunsaturated Fatty Acid Content in Human Milk in Preterm and Term Deliveries and Its Correlation With Mothers' Diet, Journal of Research in Medical Sciences (2013)
30. Measurement of Used Oil Rancidity Indexes in the Confectioneries and Food Shops, International Journal of Environmental Health Engineering (2013)
31. Dietary Patterns in Relation to Lipid Profiles Among Iranian Adults, Journal of Cardiovascular and Thoracic Research (2019)
32. Validity and Reproducibility of a Semi-Quantitative Food Frequency Questionnaire for Iranian Adults, Nutrition and Dietetics (2021)
33. Association Between Ultra-Processed Foods Consumption and Micronutrient Intake and Diet Quality in Iranian Adults: A Multicentric Study, Public Health Nutrition (2023)
34. Erythrocyte Membrane Saturated Fatty Acids Profile in Newly Diagnosed Basal Cell Carcinoma Patients, Clinical Nutrition ESPEN (2018)
35. Direct Association Between High Fat Dietary Pattern and Risk of Being in the Higher Stages of Chronic Kidney Disease, International Journal for Vitamin and Nutrition Research (2019)
36. Longitudinal Association of Dietary Fat Intake With Cardiovascular Events in a Prospective Cohort Study in Eastern Mediterranean Region, International Journal of Food Sciences and Nutrition (2021)
37. Association of Quality and Quantity of Macronutrients Intake With Obesity, New Anthropometric Indices, Lipid Accumulation, and Blood Lipid Risk Index in Tehranian Women, Food Science and Nutrition (2024)
38. Association Between Ultra-Processed Foods Intake With Lipid Profile: A Cross-Sectional Study, Scientific Reports (2023)
39. Healthy Eating Index and Cardiovascular Risk Factors Among Iranians, Journal of the American College of Nutrition (2013)
40. Dietary Total Antioxidant Capacity in Relation to Depression and Anxiety in Iranian Adults, Nutrition (2019)
41. Association of Dietary Fats With Ischemic Heart Disease (Ihd): A Case–Control Study, Journal of Health, Population and Nutrition (2024)
42. Evaluation of Oxidative Fat Quality in Ready-To-Eat Foods in Restaurants of Isfahan, Iran, Journal of Health System Research (2020)
43. Dietary Fat Intake and Lipid Profiles of Iranian Adolescents: Isfahan Healthy Heart Program-Heart Health Promotion From Childhood, Preventive Medicine (2004)
44. Usual Energy and Macronutrient Intakes in a Large Sample of Iranian Middle-Aged and Elderly Populations, Nutrition and Dietetics (2019)
45. Macro and Micro-Nutrients Intake, Food Groups Consumption and Dietary Habits Among Female Students in Isfahan University of Medical Sciences, Iranian Red Crescent Medical Journal (2012)
46. Dietary Patterns and Markers of Systemic Inflammation Among Iranian Women, Journal of Nutrition (2007)
47. Are the Price Patterns of Cardioprotective Vs. Unhealthy Foods the Same? a Report From Iran, ARYA Atherosclerosis (2016)
48. Major Dietary Patterns and Their Associations With Diet Quality Indices in Iranian Adults, Progress in Nutrition (2018)
49. Association of Dietary Fatty Acids With Metabolic Syndrome Indices in Patients With Type 2 Diabetes, Journal of Isfahan Medical School (2016)
50. Association Between Dietary Intake of Fatty Acids and Colorectal Cancer, a Case-Control Study, Frontiers in Nutrition (2022)