Fatty acid profile of biscuits and salty snacks consumed by Brazilian college students

•Snacks fatty acid composition, including trans isomers, was determined.•Palmitic acid was the most abundant fatty acids in the biscuits.•High levels of trans fatty acids (TFA) were observed in salty snacks, mainly elaidic acid.•The results suggest use of palm oil in biscuits and hydrogenated fat in...

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Bibliographic Details
Published in:Food chemistry 2015-03, Vol.171, p.351-355
Main Authors: Dias, Flávia da Silva Lima, Passos, Maria Eliza Assis, Tavares do Carmo, Maria das Graças, Lopes, Maria Lúcia Mendes, Valente Mesquita, Vera Lúcia
Format: Article
Language:English
Subjects:
Brazil
Chromatography, Gas
Fatty acids
Fatty Acids - adverse effects
Fatty Acids - analysis
Feeding Behavior
Food
Food Analysis
Food composition
Food Preferences
Gas chromatography
Health Promotion
Humans
Palmitic Acid - analysis
Snacks
Sodium Chloride, Dietary - analysis
Students
Trans Fatty Acids - adverse effects
Trans Fatty Acids - analysis
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Summary:•Snacks fatty acid composition, including trans isomers, was determined.•Palmitic acid was the most abundant fatty acids in the biscuits.•High levels of trans fatty acids (TFA) were observed in salty snacks, mainly elaidic acid.•The results suggest use of palm oil in biscuits and hydrogenated fat in salty snacks.•The increase in saturated fatty acids and TFA levels in foods represents a health hazard. High levels of biscuit and salty snack consumption have an effect on human health. This aim of this study was to determine the fatty acid (FA) composition of 19 different biscuits and 10 types of salty snacks by gas chromatography. Palmitic acid was predominant in 79% of biscuits and represented more than 55% of the total saturated fatty acids (SFAs) in salty snacks. Low concentrations of trans fatty acids were observed in biscuits (0.86% of total FAs), and the highest values were observed in salty snacks (7.94% of total FAs). The results indicate a high daily intake of SFAs and trans fatty acids, which may have an unfavourable effect on health. Changes in dietary habits and appropriate food choices by students are strongly recommended to prevent the risk of chronic disease. Furthermore, knowledge of the FA profile of food can help to establish health programs targeted to this population.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2014.08.133