Progress towards eliminating industrially produced trans-fatty acids in the Canadian marketplace, 2013–2017
| العنوان: | Progress towards eliminating industrially produced trans-fatty acids in the Canadian marketplace, 2013–2017 |
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| المؤلفون: | Mary R. L’Abbé, JoAnne Arcand, Min Ah Kim, Alyssa Schermel, Beatriz Franco-Arellano |
| المصدر: | Public Health Nutrition. 23:2257-2267 |
| بيانات النشر: | Cambridge University Press (CUP), 2020. |
| سنة النشر: | 2020 |
| مصطلحات موضوعية: | 0301 basic medicine, Canada, Medicine (miscellaneous), Food Supply, Food category, 03 medical and health sciences, 0302 clinical medicine, Food Labeling, Food supply, Prevalence, Humans, Plant Oils, 030212 general & internal medicine, Total fat, Food science, Supermarkets, 030109 nutrition & dietetics, Nutrition and Dietetics, Chemistry, Food Packaging, Public Health, Environmental and Occupational Health, Trans Fatty Acids, Dietary Fats, Cross-Sectional Studies, Food labelling, Hydrogenation, Food label, Food Analysis |
| الوصف: | Objective:To assess the prevalence of partially hydrogenated oils (PHO), hydrogenated oils (HO) and/or both in Canadian packaged foods in 2013 and 2017 and to determine the mean trans-fatty acid (TFA) content of products declaring such oils.Design:Repeated cross-sectional study of the Food Label Information Program.Setting:Food labels (n 32 875) were collected from top Canadian grocery retailers in 2013 and 2017. Proportions of products declaring PHO, HO and/or both in the Ingredients List were calculated by year and food category. The percentage contribution of TFA (g) to total fat (g) was calculated and compared against the voluntary TFA limits, defined as Results:The use of PHO, HO and/or both significantly decreased in Canadian foods from 2013 to 2017 (0·8 to 0·2 %, 5 to 2·4 % and 5·7 to 2·6 %, respectively, for PHO, HO and/or both). The mean TFA content of products containing PHO increased (0·34 to 0·57 g TFA/serving); although it was not statistically significant, it is still concerning that TFA content increased. The TFA content significantly decreased in foods with HO (0·24 to 0·16 g TFA/serving, P < 0·05) during 2013–2017.Conclusions:Products with PHO continue to be present in the Canadian marketplace, despite voluntary efforts to eliminate them. Products with HO should also be monitored, as they can also contribute to TFA content in foods. |
| تدمد: | 1475-2727 1368-9800 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b7aca63a46fffd6366679d5f5afd800 https://doi.org/10.1017/s1368980019004816 |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi.dedup.....9b7aca63a46fffd6366679d5f5afd800 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 14752727 13689800 |
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