SciELO - Scientific Electronic Library Online

 
vol.30 número5Influencia de la duración de la estancia hospitalaria sobre la mortalidad tras el alta en pacientes mayores con patología médica aguda índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados

Revista

Articulo

Indicadores

Links relacionados

  • En proceso de indezaciónCitado por Google
  • No hay articulos similaresSimilares en SciELO
  • En proceso de indezaciónSimilares en Google

Compartir


Gaceta Sanitaria

versión impresa ISSN 0213-9111

Resumen

PEREZ-FARINOS, Napoleón; DAL RE SAAVEDRA, María Ángeles; VILLAR VILLALBA, Carmen  y  ROBLEDO DE DIOS, Teresa. Trans-fatty acid content of food products in Spain in 2015. Gac Sanit [online]. 2016, vol.30, n.5, pp.379-382. ISSN 0213-9111.  http://dx.doi.org/10.1016/j.gaceta.2016.04.007.

Objective: To ascertain the content of trans-fatty acids (TFA) in food products in Spain in 2015 and assess trends in TFA content since 2010. Methods: We analysed the fat content of 277 food products purchased in Spanish supermarkets in 2015 and calculated both the total fat and TFA content and the proportion of TFA to total fats. The results obtained in 2015 were compared to those yielded by a similar study in 2010. Results: In 2015, the majority of food products studied had a TFA content of less than 0.2 g/100 g product, and a TFA/total fat ratio of less than 2%. No significant increases were found compared to 2010. Food groups with a higher TFA content were dairy products of possible natural origin. Conclusions: TFA content in Spain is low and has significantly fallen since 2010.

Palabras clave : Trans-fatty acids; Diet; Food and nutrition; Nutrition policy; Reformulation; Food quality; Cardiovascular diseases.

        · resumen en Español     · texto en Inglés     · Inglés ( pdf )

 

Creative Commons License Todo el contenido de esta revista, excepto dónde está identificado, está bajo una Licencia Creative Commons