Trans Fatty Acids Content in Whole-Day Diets Intended for Pregnant and Breastfeeding Women in Gynaecological and Obstetric Wards: Findings from the Study under the “Mum’s Diet” Pilot Program in Poland

• Published in: Nutrients 2022-08, Vol.14 (16), p.3360
• Main Authors: Jasińska-Melon, Edyta, Mojska, Hanna, Przygoda, Beata, Stoś, Katarzyna
• Format: Article
• Language: English
• Subjects: Body fluids; Breast feeding; Cardiovascular disease; Cooperation; Dairy products; Diet; Fatty acids; Food products; Gas chromatography; Gynecology; Hospitals; Hydrogenation; Laboratories; Mass spectrometry; Mass spectroscopy; Meals; Milk; Nervous system; Nutrition research; Obstetrics; Oils & fats; Polyunsaturated fatty acids; Pregnancy; Retina; Trans fats; Vegetable oils; Womens health
• ISSN: 2072-6643; 2072-6643
• DOI: 10.3390/nu14163360

Trans fatty acids (TFAs) have been proven to have an adverse effect on human health by interfering with n-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) synthesis. LC-PUFA n-3 are necessary for the development and maturation of the nervous system and retina during the prenatal period and infancy. TFAs are not synthesized de novo in the human body. Their presence in body fluids arises from the diet. The aim of our study was to determine the content of TFAs in individual meals and in a whole-day hospital diet intended for pregnant and breastfeeding women. Samples were collected from six different hospitals in Poland which voluntarily applied to the “Mum’s Diet” Pilot Program. The content of fatty acids, including TFAs, was determined by gas chromatography coupled with mass spectrometry (GC-MS). The TFAs content in the whole-day hospital diets ranged from 3.86 to 8.37% of all fatty acids (% wt/wt). Food products served for elevenses and afternoon snacks contributed the highest amounts of TFAs. These mainly included dairy products containing TFAs of natural origins. The estimated average intake of TFAs with the hospital diet was 0.72 g/person/day (range: 0.34–1.16 g/person/day) and did not exceed the maximum level of 1% of dietary energy recommended by the World Health Organization.