Trans Fatty Acid Content in Commercial Processed Food in Jeon-Buk Area.
10.4163/kjn.2009.42.3.291
- Author:
Ju Ri JEONG
1
;
Kyu Seok SEO
;
Seog Gyu LEE
;
Eun Ja JO
;
Mun Su NA
;
Jin Hoa JEONG
;
Se Il OH
;
Myong Ok SON
Author Information
1. Jeollabukdo Institute of Health & Environmental Research, Jeonju, Korea. jullie57@hanmail.net
- Publication Type:Original Article
- Keywords:
trans fatty acid;
fatty acid;
bread;
popcorn;
pizza;
fritter
- MeSH:
Bread;
Chickens;
Fatty Acids;
Garlic;
Microwaves;
Vegetables
- From:The Korean Journal of Nutrition
2009;42(3):291-299
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
This study was carried out to examine the proportion of fatty acids and contents of trans fatty acid in commercial processed foods in Jeon-Buk area. Contents of trans fatty acid in bakery products ranged from 0.2% to 1.0% per 100 g food. Especially garlic bread and pastry contained the highest amount. Popcorns contained trans fatty acid from 0.0% to 13.4%. Among them, instant popcorns for microwave contained the highest amount, while trans fatty acid was hardly detected in popcorns for theater. And trans fatty acid detected in popcorns was mostly in the form of 18 : 1 trans. The content of trans fatty acid in pizza was nearly 0.2%. Amounts of saturated fatty acid and unsaturated fatty acid were similar between each type of pizza and frozen pizza. Fritters such as fried chickens and vegetables contained trans fatty acid less than 0.2% per 100 g food.
