Assessment of trans-fatty acids intake via bakery food among above three-year-old population in Beijing and Guangzhou city
10.3867/j.issn.1000-3002.2014.02.024
- VernacularTitle:北京及广州3岁以上居民焙烤食品中反式脂肪酸摄入量评估
- Author:
Jianwen LI
;
Aidong LIU
;
Lei ZHANG
;
Zhaoping LIU
;
Ning LI
- Publication Type:Journal Article
- Keywords:
trans-fatty acids;
bakery foods;
exposure assessment
- From:
Chinese Journal of Pharmacology and Toxicology
2014;(2):283-289
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVE To investigate trans-fatty acids (TFA)contents in bakery food and assess TFA intake via bakery food and its energy contribution in Beijing and Guangzhou city.METHODS Bak-ery food sa mples were collected in 201 1 ,standard GC-method were used to determine TFA content,da-ta of TFA content were analyzed by t-test to evaluate for statistically significant differences.Si mple distri-bution model(determinative risk assess ment)of TFA intake was used to calculate individual TFA intake per day(g·d -1 ,% of total energy)in different populations(grouped by ages).RESULTS Average TFA content was ranging fro m 0.01 to 0.83 g /100 g sa mple in various kinds of bakery food.TFA con-tents were equal to or lower than 0.3 g /100 g in 77.1 % of biscuits,71 .8% of bread,67.0% of pas-tries.Wafer biscuit,sandwich biscuit,puff,cake,and croissants had higher TFA contents than others, and the level was 0.65 -0.83 g /100 g sa mple.TFA content in sandwich biscuit and pie decreased sig-nificantly after 2007.Average TFA intake via bakery food was 0.049 g·d -1 in Beijing and Guangzhou city,energy contribution was 0.027% which was far below the WHO reco mmended level (1 %). Population that are 3 to 6 years old had highest TFA intake and the TFA energy contribution was 0.041 %.CONCLUSION Most of bakery products in China contained low levels of TFA;consequently, health risk caused by TFA intake in Beijing and Guangzhou was unlikely to be a concerned.However, so me type of bakery foods had higher TFA contents which could be of greater concerned for risk management.
