RESEARCH PAPER
Nutritional habits related to consumption of products being a source of trans fatty acids – health implication
1
Samodzielna Pracownia Biologii Molekularnej, Instytut Medycyny Wsi Lublinie
2
Katedra Zdrowia Publicznego i Chorób Cywilizacyjnych, Wyższa Szkoła Informatyki i Zarządzania w Rzeszowie
3
Katedra Technologii Owoców, Warzyw i Grzybów, Wydział Nauk o Żywności i Biotechnologii, Uniwersytet Przyrodniczy w Lublinie
Corresponding author
Med Og Nauk Zdr. 2013;19(3):385-388
KEYWORDS
ABSTRACT
Aim:
The aim of this study is an analysis of nutritional habits related to consumption of products being a source of trans fatty acids (TFA). Due to references, short characteristic of trans fatty acids and health consequences of their consumptions has been made.
Material and Methods:
The study concerned 115 randomly selected people of different ages, weight, gender, education level and place of residence. The study was conducted by using an original survey.
Results:
The most frequently selected product for spreading on bread was soft margarine (40.24%); among fat additives to meals the most popular were: onions fried in oil (34.78%), cream-based sauces (33.91%) and instant sauces (32.17%). Sweets and chocolate bars were eagerly eaten by 2/3 of the surveyed, mostly by overweight young people those with normal weight. Confectionery, cakes, cookies and wafers were also gladly eaten (72.7% of the surveyed). Fast-foods were willingly eaten by 57.39% of the surveyed.
Conclusions:
Sweets and confectionery products were eaten often and eagerly. Fast-food products were also popular, mainly among young people. This is worrying because these products contain a large amount of TFA. It is important to promulgate knowledge about the types of fat in food, and increase awareness of the hazardous health effects of consumption of TFA. It is important to show the main sources of TFA in food and urge the avoidance of their consumption.
The aim of this study is an analysis of nutritional habits related to consumption of products being a source of trans fatty acids (TFA). Due to references, short characteristic of trans fatty acids and health consequences of their consumptions has been made.
Material and Methods:
The study concerned 115 randomly selected people of different ages, weight, gender, education level and place of residence. The study was conducted by using an original survey.
Results:
The most frequently selected product for spreading on bread was soft margarine (40.24%); among fat additives to meals the most popular were: onions fried in oil (34.78%), cream-based sauces (33.91%) and instant sauces (32.17%). Sweets and chocolate bars were eagerly eaten by 2/3 of the surveyed, mostly by overweight young people those with normal weight. Confectionery, cakes, cookies and wafers were also gladly eaten (72.7% of the surveyed). Fast-foods were willingly eaten by 57.39% of the surveyed.
Conclusions:
Sweets and confectionery products were eaten often and eagerly. Fast-food products were also popular, mainly among young people. This is worrying because these products contain a large amount of TFA. It is important to promulgate knowledge about the types of fat in food, and increase awareness of the hazardous health effects of consumption of TFA. It is important to show the main sources of TFA in food and urge the avoidance of their consumption.
REFERENCES (16)
1.
Kochan Z, Karbowska J, Babicz-Zielińska E. Trans-kwasy tłuszczowe w diecie – rola w rozwoju zespołu metabolicznego. Postępy Hig Med. Dosw. 2010; 64: 650–658.
2.
Stołyhwo-Szpajer M, Piękosz K, Bellwon J, Stołyhwo A, Rynkiewicz A. Wielonienasycone kwasy tłuszczowe i ich wpływ na czynniki ryzyka miażdżycy ze szczegolnym uwzględnieniem ciśnienia tętniczego. Nadciśnienie Tętnicze. 2001; 5(3): 211–219.
3.
Żbikowska A. Formation and properties of trans fatty acids – a review. Pol J Food Nutr Sci. 2010; 60(2): 107–114.
4.
Mozaffarian D, Katan MB, Ascherio A, Stampfer MJ, Willett WC. Trans Fatty Acids and Cardiovascular Disease. N Engl J Med. 2006; 354: 1601–1613.
5.
Karbowska J, Kochan Z. Trans-kwasy tłuszczowe a ryzyko choroby wieńcowej. Pol Merk Lek. 2011; XXXI: 181, 56.
6.
EFSA Journal. Scientific Opinion on Dietary Reference Values for fats, including saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, trans fatty acids, and cholesterol. 2010; 8(3): 1461.
7.
Henon G, Kemeny Z, Recseg K, Zwobada F, Kovari K. Deodorization of vegetable oils. Part I: Modelling the geometrical isomerization o polyunsaturated fatty acids. J Am Oil Chem Soc. 1999; 76: 73–81.
8.
Stender S, Dyerberg J. High Levels of Industrially Produced Trans Fat in Popular Fast Foods. N Engl J Med. 2006; 354: 1650–1652.
9.
Mozaffarian D, Aro A, Willett WC. Health effects of trans-fatty acids: experimental and observational evidence. Eur J Clin Nutr. 2009; 63: 5–21.
10.
Wang Y, Jacome-Sosa MM, Proctor SD. The role of ruminant trans fat as a potential nutraceutical in the prevention of cardiovascular disease. Food Res Int. 2012; 46: 460–468.
11.
Innis SM. Trans fatty intakes during pregnancy, infancy and early childhood. Atherosclerosis Supplements. 2006; 7(2): 17–20.
12.
Dorfman SE, Laurent D, Gounarides JS, Li X, Mullarkey TL, Rocheford EC i wsp. Metabolic implications of dietary trans-fatty acids. Obesity (Silver Spring). 2009; 17(6): 1200–7.
13.
Achremowicz K, Korus J. Potrzeba regulacji zawartości izomerow trans kwasow tłuszczowych w żywności. Żywność. Nauka. Technologia. Jakość. 2007; 3(52): 5 – 14.
14.
Balas J. Kwasy tłuszczowe w rynkowych produktach spożywczych – oleje margaryny, masło, tłuszcze mieszane, majonezy. Postępy Fitoterapii. 2005; 3–4: 109–114.
15.
Mędrela-Kuder E. Wybrane zwyczaje żywieniowe w grupie kobiet z nadwagą lub otyłością. Roczn PZH. 2005; 56: 371–377.
16.
Pieszko-Klejnowska M, Stankiewicz M, Niedoszytko M, Kozanecka I, Łysiak-Szydłowska W. Ocena sposobu odżywiania się gimnazjalnej młodzieży zamieszkującej wieś i miasto. Pediatria wspołczesna, gastroenetologia i hepatologia dziecka. 2007; 9(1): 59–62.
| eISSN: | 2084-4905 |
| ISSN: | 2083-4543 |
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
