Fatty Acid (Fa) Compositions and Trans Content of Frequently Consumed Edible Oils and Fats From Iran’ Market

Fatty Acid (Fa) Compositions and Trans Content of Frequently Consumed Edible Oils and Fats From Iran’ Market Publisher

Abedi AS¹ ; Hosseini H¹ ; Mohammadi A¹ ; Abdollahi Z² ; Hajifaraji M¹ ; Khaneghah AM³

Show Affiliations

1. Food Sciences & Technology Department, National Nutrition & Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, 1981619573, Iran
2. Nutrition Department, Tehran University of Medical Science, Tehran, Iran
3. Department of Food Science, University of Campinas (UNICAMP), Campinas, Sao Paulo, Brazil

Source: Current Nutrition and Food Science Published:2016

Abstract

In this study, trans FA (TFA) contents and also intakes of TFAs of frequently consumed edible oils and fats marketed in Iran were estimated. 6 brands in 4 groups of edible oils and fats (partially vegetable hydrogenated oils, non-hydrogenated vegetable oils, frying oils and margarines) were considered. The highest amount of TFA was found in partially vegetable hydrogenated oils (7.38%) and margarines (11.63%). Moreover, Ministry of Health and Medical Education of Iran has drastically decreased the TFA intake from 12.3 g/day in 2007 to 1.42 g/day in 2013 by planning. © 2016 Bentham Science Publishers.

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Style	Citing Format
MLA	Abedi AS, et al.. "Fatty Acid (Fa) Compositions and Trans Content of Frequently Consumed Edible Oils and Fats From Iran’ Market." Current Nutrition and Food Science, vol. 12, no. 1, 2016, pp. 56-64.
APA	Abedi AS, Hosseini H, Mohammadi A, Abdollahi Z, Hajifaraji M, Khaneghah AM (2016). Fatty Acid (Fa) Compositions and Trans Content of Frequently Consumed Edible Oils and Fats From Iran’ Market. Current Nutrition and Food Science, 12(1), 56-64.
Chicago	Abedi AS, Hosseini H, Mohammadi A, Abdollahi Z, Hajifaraji M, Khaneghah AM. "Fatty Acid (Fa) Compositions and Trans Content of Frequently Consumed Edible Oils and Fats From Iran’ Market." Current Nutrition and Food Science 12, no. 1 (2016): 56-64.
Harvard	Abedi AS et al. (2016) 'Fatty Acid (Fa) Compositions and Trans Content of Frequently Consumed Edible Oils and Fats From Iran’ Market', Current Nutrition and Food Science, 12(1), pp. 56-64.
Vancouver	Abedi AS, Hosseini H, Mohammadi A, Abdollahi Z, Hajifaraji M, Khaneghah AM. Fatty Acid (Fa) Compositions and Trans Content of Frequently Consumed Edible Oils and Fats From Iran’ Market. Current Nutrition and Food Science. 2016;12(1):56-64.
BibTex	@article{ author = {Abedi AS and Hosseini H and Mohammadi A and Abdollahi Z and Hajifaraji M and Khaneghah AM}, title = {Fatty Acid (Fa) Compositions and Trans Content of Frequently Consumed Edible Oils and Fats From Iran’ Market}, journal = {Current Nutrition and Food Science}, volume = {12}, number = {1}, pages = {56-64}, year = {2016} }
RIS	TY - JOUR AU - Abedi AS AU - Hosseini H AU - Mohammadi A AU - Abdollahi Z AU - Hajifaraji M AU - Khaneghah AM TI - Fatty Acid (Fa) Compositions and Trans Content of Frequently Consumed Edible Oils and Fats From Iran’ Market JO - Current Nutrition and Food Science VL - 12 IS - 1 SP - 56 EP - 64 PY - 2016 ER -

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