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2012: No trans fatty acids in Spanish bakery products

Diana Ansorena , Andrea Echarte, Rebeca Oll, Iciar AstiasarnDepartment of Nutrition, Food Science, Physiology and Toxicology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008 Pamplona, Spain

a r t i c l e i n f o

Article history:Received 4 June 2012Received in revised form 7 September 2012Accepted 3 October 2012Available online 10 November 2012

Keywords:Trans fatty acidsBakery productsLipid proleCakesFood composition data

a b s t r a c t

Trans fatty acids (TFA) are strongly correlated with an increased risk of cardiovascular and other chronicdiseases. Current dietary recommendations exclude bakery products from frequent consumption basi-

cally due to their traditionally high content of TFA.The aim of this work was to analyse the lipid prole of different bakery products currently commercia-lised in Spain and with a conventionally high fat and TFA content. Premium and store brands for eachproduct were included in the study.

No signicant amounts of TFA were found in any of the analysed products, regardless the brand. TFAcontent ranged between 0.17 g and 0.22 g/100 g product (mean = 0.19 g/100 g product). Expressed onpercentage of fatty acids, the maximum value was 0.87 g/100 g fatty acids and the mean value was0.68%. These data are signicantly lower than those observed in previously published papers for thesetypes of products, and highlighted the importance of updating food composition databases in order toaccurately estimate the real and current intake of TFA.

2012 Elsevier Ltd. All rights reserved.

1. Introduction

It is generally accepted that trans fatty acids (TFA) are directlyrelated to coronary heart disease (CHD) and altered lipid prole,among other diseases ( Mozaffarian, Aro, & Willett, 2009; Willettet al., 1993). Consumption of TFA increases the plasma cholesterolconcentration of low-density lipoprotein (LDL) like saturated fattyacids (SFA) do and decreases high-density lipoprotein (HDL), com-pared with consumption of monounsaturated fatty acids (MUFA)and polyunsaturated fatty acids (PUFA) ( de Roos, Bots, & Katan,2001; Mensink, Zock, Kester, & Katan, 2003). Some TFA have beenproven to calcify cells and cause inammation of the arteries, so asto inhibit the enzyme which converts arachidonic acid to an eicos-anoid that is necessary to prevent blood clots in the arteries andveins (Kummerow, 2009 ). Also TFA have been related with an in-creased risk of cancer, although the results are inconclusive dueto their long-term effect in the organism ( Chajs et al., 2008;Kim et al., 2006; Slattery, Benson, Ma, Schaffer, & Potter, 2001 ).

In Western Europe, the TRANSFAIR study estimated that the in-take of TFA ranged between 1.5 and 5.4 g/day ( Hulshof et al., 1999 ).In the United States, the daily intake of TFA for men was estimatedby the Food and Drug Administration (FDA) to be nearly 7 g/day,and for women almost 5 g/day ( Food, 2003).

The Danish food authorities were, in 2003, the rst worldwideto have adopted legislation on the industrial use of trans fatty acids

in foods, dening a limit on the level of TFA not more than 2 g of TFA per 100 g of fats or oil in the product as sold to the nal con-sumer ( Danish Food Authorities, 2003 ). On the other hand, the FDArequires the declaration of the amount of TFA present in foods,including dietary supplements, on the nutrition label ( Food,2003), dening trans fatty acids as the sum of all the fatty acidswith at least one non-conjugated double bond in the trans cong-uration. This rule took effect on January 2006, and a sharper de-cline in TFA intake was expected, due to reformulation of products and increased consumer awareness ( Craig-Schmidt,2006). As well as in the United States, food reformulation has alsobeen one of the objectives of the European Union to promotehealth ( European Commission, 2007; Webster, 2009 ), and it ishypothesised that, in consequence, processed foods are nowadaysbeing modied by the food industry.

Since the TRANSFAIR study, carried out in 1998, and after thegeneral recommendations of reducing the content of TFA in foodsas a consequence of the scientic evidence of their negative effects,only few papers in indexed journals present updated data on thepresence of these fatty acids in traditionally high-trans contentfoods. In the TransSwissPilot study, Richter, Shawish, Scheeder,and Colombani (2009) found that ne bakery products (31 samplesanalysed between February 2006 and January 2007) showed, onaverage, 6.07% of TFA (0.3216.97 g/100 g fatty acids), which rep-resented a mean of 1.20 g/100 g food. Those authors concludedthat a substantial amount of products still contained a totalamount of TFA higher than 2% of fat. Lehner (2007) reported that63% of bakery products in Austria also had TFA proportions >2%.Kuhnt, Baehr, Rohrer, and Jahreis (2011) , analysing different types

0308-8146/$ - see front matter 2012 Elsevier Ltd. All rights reserved.http://dx.doi.org/10.1016/j.foodchem.2012.10.096

Corresponding author. Tel.: +34 948 42 56 00x6263; fax: +34 948 42 56 49.E-mail addresses: [email protected] (D. Ansorena), [email protected]

(A. Echarte), [email protected] (R. Oll), [email protected] (I. Astiasarn).

Food Chemistry 138 (2013) 422429

Contents lists available at SciVerse ScienceDirect

Food Chemistry

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http://dx.doi.org/10.1016/j.foodchem.2012.10.096mailto:[email protected]:[email protected]:[email protected]:[email protected]://dx.doi.org/10.1016/j.foodchem.2012.10.096http://www.sciencedirect.com/science/journal/03088146http://www.elsevier.com/locate/foodchemhttp://www.elsevier.com/locate/foodchemhttp://www.sciencedirect.com/science/journal/03088146http://dx.doi.org/10.1016/j.foodchem.2012.10.096mailto:[email protected]:[email protected]:[email protected]:[email protected]://dx.doi.org/10.1016/j.foodchem.2012.10.096

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of bakery products and confectioneries (chocolates and biscuits)from the German market, found great variations, with meansaround 4.5% for bakery products and 1.9% for confectioneries.These authors found that, in particular, unpackaged bakery prod-ucts showed two fold higher TFA contents compared to packagedproducts. However, they pointed out that consumers cannot distin-guish between products of similar appearance having high and lowTFA contents on the bases of price, smell and taste.

The hypothesis of this work is that, in the last years, the use of high trans fatty acids lipid sources in Spanish bakery products hasbeen sharply decreased, so the current intake of total trans fattyacids content through these type of bakery products is much lowerthan that reported some years ago. The study analyzes six differenttypes of products traditionally considered as important suppliersof TFA. For each type of product, one premium brand and two storebrands were analysed, in order to assess a potential effect of priceon the TFA content. The conrmation of this hypothesis is particu-larly interesting for those epidemiological studies that use foodcomposition databases obtained some years ago to establish cur-rent intakes of TFA.

2. Materials and methods

2.1. Samples and sample preparations

Samples were purchased in regular commercial outlets for con-sumer products. Six products were selected on the basis of theirtraditional high content in fats and trans fatty acids: two tradi-tional Spanish bakery products similar to sponge cakes (sobaosand mini-ensaimadas), mini-puff pastry palms, mini-croissants,mini-chocolate croissants and chocolate nut spread. For each prod-uct, two store brands (brands 1 and 2) and one premium brand(brand 3) were selected. For each brand, samples from four differ-ent batches were purchased, and each one was analysed in quadru-plicate. Samples from each batch were homogenised, frozen andstored at 20 C until the analyses were performed. Nutritional

information was obtained from the labels (energy, fat, lipid frac-tions) and information of ingredients used and serving size de-clared was also obtained ( Table 1).

2.2. Analysis of samples

The moisture determination on all products was carried out by

AOAC ofcial method 950.46 (2002a) . Total fat was determined byan extraction with petroleum ether ( AOAC 960.39, 2002b) in aSoxhlet type apparatus Bchi model B-811 Extraction System.The method of Folch, Lees, and Stanley (1957) was used for theextraction of lipids, where the determination of the fatty acid com-position was carried out.

Fatty acid prole was determined in the lipid extracts by gaschromatography. Boron triuoride/methanol was used for thepreparation of fatty acid methyl esters (FAME) ( AOAC 969.33,2002c ). A Perkin-Elmer Autosystem XL gas chromatograph ttedwith a capillary column SPTM - 2560 (100 m 0.25 mm 0.2 l m)and ame ionisation detection was used. The temperature of theinjection port was 250 C and of the detector was 260 C. The oventemperature was programmed at 175 C during 10 min and in-creased to 200 C at a rate of 10 C/min, then increased to 220 Cat a rate of 4 C/min, which was kept for 15 min. The carrier gaswas hydrogen, and the pressure was 20.5 psi. Split ow was120 cm/s. The identication of the fatty acid methyl esters wasdone by comparison of the retention times of the peaks in the sam-ple with those of standard pure compounds. Individual methylatedstandards from Sigma (St. Louis, MO, USA) were used for the satu-rated, monounsaturated, cis polyunsaturated fatty acids and thetrans t-Palmitoleic C16:1 D 9t, Elaidic C18:1 D 9t, Brassidic C20:1D 13t. For Linoleic acid isomers, the mixture Linoleic acid cis/transisomers (50% of C18:2D 9t,12t; 20% of C18:2D 9c,12t andC18:2D 9t,12c; 10% of C18:2D 9c,12c) from Sigma was used. The or-der of elution in the case of mixtures of isomers (Linoleic acid cis/trans isomers) was also taken into account ( Sigmaldrich.com FAME Application guide), and spiking the sample with each stan-dard individually was nally used for conrming the identication.

Table 1

Label information of analysed products: Energy values (kcal/100 g), fat content (g/100 g product), main lipid fractions (g/100 g product), source of lipids and weight of serving.

Energy values Total Fat SFA MUFA PUFA Observations Serving sizea

SobaosBrand 1 store brand 446 25.3 11.4 8.1 5.3 2 Units (40 g)Brand 2 store brand 457 25.9 11.8 No partially hydrogenated vegetable fatsBrand 3 premium brand 463 23.8 No hydrogenated fats

Mini-ensaimadasBrand 1 store brand 428 23.9 12.2 8.8 2.9 No trans fats 1 Unit (37 g)Brand 2 store brand 475 27.0 13.0 Brand 3 premium brand 467 27 No hydrogenated fats

Mini puff pastry palms

Brand 1 store brand 554 35.8 19.4 2 Units (30 g)Brand 2 store brand 498 26 Web information: No trans fatsBrand 3 premium brand 553 33.32 15.79 10.40 7.13

Mini croissant Brand 1 store brand 1 Unit (20 g)Brand 2 store brand 486 30.5 15.6 10.6 4.1 No partially hydrogenated vegetable fatsBrand 3 premium brand 434 22.5 11.6 7.8 2.9

Mini chocolate croissant Brand 1 store brand 510 32.0 14.0 1 Unit (45 g)Brand 2 store brand 513 32.0 13.0 Brand 3 premium brand 523 33 No hydrogenated fats

Chocolate nut spreadBrand 1 store brand 563 36.3 30 gBrand 2 store brand 575 36.4 9.8 20.0 6.2 Brand 3 premium brand 530 31 10.3

SFA: saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids; not shown in labels.a According to labels or food composition tables ( Moreiras, Carbajal, Cabrera, & Cuadrado, 2011 ).

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The quantication of individual fatty acids was based on the inter-nal standard method, using heptadecanoic acid methyl ester (Sig-ma, St. Louis, MO, USA). Elaidic acid eluted very closely to otherC18:1 trans isomers (possibly D 6D 12), which are all located be-fore Oleic acid (C18:1 D 9c). Quantication for all these C18:1 transisomers was done as the sum of all of them.

2.3. Statistical analysis

A one way Anova test and the Tukey b posteriori test were usedto determine signicant differences among the different brandsand products. SPSS version 15.0 was used (SPSS Inc. Chicago, Illi-nois, USA). A signicance level of P 6 0.05 was used for allevaluations.

3. Results

Table 8 shows for every analysed product, the fat content for thetwo store brands and the premium brand. Mean values were:33.54% for chocolate nut spread, 29.95% for mini-puff pastry palms,29.05% for mini-chocolate croissants, 25.72% for mini-croissants,

25.08% for mini-ensaimadas and 24.78% for sobaos. Differencesamong the three brands, although statistically signicant in somecases, were quantitatively small. The greatest fat range amongbrands (7.8 g/100 g) was shown for mini-puff pastry palms, withthe premium brand showing the highest fat content. On the con-trary, the premium brand showed the lowest fat content in thecase of chocolate nut spreads. Table 8 also summarizes the sumof the different types of fatty acids analysed by gas chromatogra-phy in the samples, whose detailed prole, expressed in g/100 g to-tal fatty acids are reported in Tables 27 . The results of these tablesshowed that, in four products (mini-ensaimadas, mini-puff pastrypalms, mini-croissants and mini-chocolate croissants) the SFA frac-

tion was higher than 50% of the total fatty acids. Sobaos showed a46% of SFA, corresponding the lowest amount (44.27%) to the pre-mium brand, and chocolate nut spread only a 26.65% of SFA, withthe highest amount in this case (33.41%) shown in the premiumbrand. The major fatty acids in this fraction were mainly palmiticacid and stearic acid. Sobaos and chocolate nut spreads had a lowerpresence of palmitic acid (30.81% and 21.68%, respectively) thanthe rest of products, where this acid ranged from 45.08% to47.06%. For stearic acid, ensaimadas (7.13%) and chocolate nutspread (3.59%) were slightly different from the rest of productsthat ranged from 5.32% to 5.81%.

Chocolate nut spread showed the highest amount of MUFA,reaching a mean of 54.85%, whereas the rest of the productsshowed percentages between 29% and 34.5%. The highest percent-ages of PUFA corresponded to sobaos (21.27%) and chocolate nutspread (17.86%). It can be pointed that linoleic acid was the mainPUFA in all products (ranging from 11.92% to 21.01% of total fattyacids), and only in store brands of chocolate nut spread, where acertain amount of a -linolenic acid was detected.

Considering all products, the mean TFA content ranged between0.59% and 0.87% of fat, for mini-puff pastry palms and sobaos,respectively. Only samples from the two store brands of sobaosshowed percentages of TFA around 1% ( Table 2). The contributionof C18:1 trans isomers, c-t linoleic and t-c linoleic to the TFA frac-tion was similar in all products, except for chocolate nut spread,where C18:1 trans isomers were approximately two fold the valueof the other two trans isomers. Regarding the distinction amongbrands, premium brands showed the lowest TFA content in thecase of sobaos (Table 2), mini-ensaimadas ( Table 3) and mini-puff pastry palms ( Table 4). No TFA differences were noticed betweenthe premium brand and the store brands in mini-chocolate crois-sants ( Table 6) and chocolate nut spreads ( Table 7). In mini-crois-sants ( Table 5), it was one of the store brands that showed the

Table 2

Fatty acid composition of sobaos (g fatty acid/100 g total fatty acid mean standard deviation).

Brand 1store brand

Brand 2store brand

Brand 3premium brand

Mean

Caprilic C8:0 0.81 0.05a 0.80 0.02a 0.91 0.03b 0.84 0.06Capric C10:0 1.01 0.05b 1.00 0.02b 0.82 0.02a 0.94 0.09Lauric C12:0 4.00 0.08a 3.97 0.04a 5.26 0.10b 4.42 0.61Myristic C14:0 3.74 0.04 b 3.76 0.02b 3.05 0.05a 3.51 0.34Palmitic C16:0 31.41 0.27 b 31.51 0.12b 29.56 0.40a 30.81 0.95t-Palmitoleic C16:1 D 9t 0.08 0.01 b 0.08 0.01b 0.07 0.01a 0.08 0.01Palmitoleic C16:1 0.27 0.16 b 0.14 0.13a 0.27 0.01b 0.23 0.13Stearic C18:0 5.64 0.10 b 5.71 0.08c 4.61 0.03a 5.32 0.51Trans isomers C18:1 0.42 0.06 b 0.48 0.10c 0.20 0.05a 0.36 0.14Oleic C18:1 30.66 0.38b 31.08 0.16c 30.22 0.49a 30.65 0.51c-Vaccenic C18:1 0.86 0.26a 0.95 0.02a 0.91 0.03a 0.91 0.15t-Linoleic C18:2D 9t,12t 0.08 0.02 b 0.08 0.00b 0.05 0.01a 0.07 0.02c-t Linoleic C18:2D 9c,12t 0.18 0.08 a 0.21 0.01a 0.18 0.08a 0.19 0.06

t-c Linoleic C18:2D 9t,12c 0.22 0.02 a 0.22 0.01a 0.19 0.06a 0.21 0.04Linoleic C18:2D 9c,12c 20.12 0.06b 19.43 0.17 a 23.37 0.27c 21.01 1.75Arachidic C20:0 0.11 0.04a 0.12 0.01a 0.16 0.02b 0.13 0.03c -Linolenic C18:3 0.02 0.00c 0.02 0.00ab 0.02 0.00a 0.02 0.00Eicosenoic C20:1 0.06 0.01a 0.06 0.01a 0.06 0.02a 0.06 0.01a -Linolenic C18:3 0.17 0.09ab 0.21 0.02b 0.12 0.06a 0.17 0.07Behenic C22:0 0.14 0.01a 0.15 0.01b 0.20 0.01c 0.16 0.03Brassidic C20:1D 13t nd nd nd ndErucic C22:1 0.12 0.02b 0.12 0.01b 0.10 0.01a 0.11 0.02Eicosatrienoic C20:3 nd nd nd ndArachidonic C20:4 0.01 0.00 a 0.01 0.00a 0.01 0.00a 0.01 0.00Eicosapentaenoic C22:5 0.09 0.01 a 0.09 0.01a 0.10 0.01a 0.10 0.01

SFA 46.84 0.39b 47.01 0.21b 44.27 0.74a 46.02 1.36MUFA 31.86 0.56a 32.32 0.17b 31.49 0.63a 31.88 0.60PUFA 20.41 0.12b 19.71 0.16 a 23.60 0.28c 21.27 1.73Trans 0.98 0.16b 1.02 0.14b 0.64 0.19a 0.87 0.24

Different letters denote signicant differences among samples ( p < 0.05); nd: not detected; SFA: saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: poly-unsaturated fatty acids.

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Table 3

Fatty acid composition of mini-ensaimadas (g fatty acid/100 g total fatty acid mean standard deviation).

Brand 1store brand

Brand 2store brand


Mean

Caprilic C8:0 0.16 0.01c 0.14 0.00a 0.16 0.00b 0.15 0.01Capric C10:0 0.15 0.01c 0.12 0.00a 0.14 0.00b 0.14 0.01Lauric C12:0 0.16 0.00a 0.19 0.01b 0.21 0.01c 0.19 0.02Myristic C14:0 1.03 0.01 a 1.06 0.02b 1.06 0.01b 1.05 0.02

Palmitic C16:0 47.77 0.28 c 45.88 0.22a 47.53 0.26b 47.06 0.89t-Palmitoleic C16:1 D 9t 0.06 0.00 b 0.05 0.00a 0.05 0.00a 0.05 0.00Palmitoleic C16:1 0.26 0.01 a 0.27 0.01b 0.26 0.01a 0.26 0.01Stearic C18:0 7.02 0.08 a 7.30 0.07b 7.07 0.18a 7.13 0.17Trans isomers C18:1 0.21 0.04 b 0.20 0.02b 0.17 0.01a 0.19 0.03Oleic C18:1 29.61 0.18a 30.67 0.24b 29.43 0.28a 29.90 0.60c-Vaccenic C18:1 nd nd nd ndt-Linoleic C18:2D 9t,12t 0.04 0.00 b 0.04 0.00a 0.04 0.00a 0.04 0.00c-t Linoleic C18:2D 9c,12t 0.19 0.01 c 0.19 0.00b 0.18 0.00a 0.19 0.01t-c Linoleic C18:2D 9t,12c 0.21 0.00 c 0.20 0.00b 0.19 0.00a 0.20 0.01Linoleic C18:2D 9c,12c 12.41 0.18 a 12.84 0.06b 12.77 0.06b 12.68 0.22Arachidic C20:0 0.25 0.01a 0.26 0.01b 0.26 0.01b 0.26 0.01c -Linolenic C18:3 0.03 0.00a 0.04 0.00b 0.03 0.00a 0.04 0.00Eicosenoic C20:1 0.08 0.00a 0.09 0.00b 0.08 0.00a 0.09 0.00a -Linolenic C18:3 0.18 0.01a 0.27 0.01c 0.18 0.00b 0.21 0.04Behenic C22:0 0.06 0.01 0.06 0.00a 0.07 0.01b 0.06 0.01Brassidic C20:1D 13t nd nd nd nd

Erucic C22:1 0.02 0.00a

0.03 0.00b

0.02 0.00a

0.02 0.01Eicosatrienoic C20:3 nd nd nd ndArachidonic C20:4 0.01 0.00 b 0.01 0.00a 0.01 0.00ab 0.01 0.00Eicosapentaenoic C22:5 0.08 0.01 a 0.08 0.00a 0.09 0.00b 0.08 0.01

SFA 56.61 0.27b 55.01 0.27a 56.49 0.25b 56.04 0.78MUFA 29.97 0.18a 31.06 0.24b 29.79 0.28a 30.27 0.61PUFA 12.71 0.17a 13.25 0.06c 13.09 0.06b 13.02 0.25Trans 0.71 0.04c 0.68 0.02b 0.63 0.02a 0.67 0.04


Table 4

Fatty acid composition of mini-puff pastry palms (g fatty acid/100 g total fatty acid mean standard deviation).

Brand 1store brand

Brand 2store brand


Mean

Caprilic C8:0 0.15 0.01a 0.15 0.00a 0.72 0.01b 0.34 0.28Capric C10:0 0.13 0.01 0.13 0.00a 0.65 0.01b 0.30 0.25Lauric C12:0 0.21 0.00a 0.20 0.01a 4.37 0.04b 1.60 1.99Myristic C14:0 1.07 0.01 a 1.13 0.01b 2.52 0.02c 1.57 0.68Palmitic C16:0 48.89 0.30 b 52.66 0.06c 37.23 0.12 a 46.26 6.66t-Palmitoleic C16:1 D 9t 0.03 0.00 a 0.03 0.00b 0.03 0.00ab 0.03 0.00Palmitoleic C16:1 0.13 0.00 b 0.14 0.00c 0.13 0.00a 0.13 0.01Stearic C18:0 4.96 0.06 a 5.02 0.02a 7.44 0.09b 5.81 1.17Trans isomers C18:1 0.16 0.02 b 0.13 0.02a 0.16 0.03b 0.15 0.03Oleic C18:1 27.36 0.24 29.85 0.08b 29.77 0.11 b 28.99 1.19c-Vaccenic C18:1 nd nd nd ndt-Linoleic C18:2D 9t,12t 0.03 0.01 ab 0.03 0.00a 0.04 0.00b 0.03 0.00c-t Linoleic C18:2D 9c,12t 0.18 0.01 b 0.22 0.00c 0.15 0.00a 0.18 0.03t-c Linoleic C18:2D 9t,12c 0.19 0.01 b 0.23 0.00c 0.16 0.00a 0.20 0.03Linoleic C18:2D 9c,12c 15.83 0.23 c 9.43 0.03a 15.63 0.09b 13.63 3.01Arachidic C20:0 0.22 0.01 0.27 0.01b 0.31 0.01c 0.27 0.04c -Linolenic C18:3 0.03 0.00a 0.04 0.00c 0.03 0.00b 0.04 0.01Eicosenoic C20:1 0.05 0.00a 0.06 0.00b 0.09 0.00c 0.07 0.02a -Linolenic C18:3 0.13 0.00a 0.15 0.01b 0.32 0.01c 0.20 0.09Behenic C22:0 0.12 0.01 c 0.04 0.00a 0.11 0.00b 0.09 0.04Brassidic C20:1D 13t nd nd nd ndErucic C22:1 nd nd nd ndEicosatrienoic C20:3 nd nd nd ndArachidonic C20:4 0.01 0.00 c 0.01 0.00a 0.01 0.00b 0.01 0.00Eicosapentaenoic C22:5 0.10 0.00 b 0.08 0.00a 0.10 0.00c 0.09 0.01

SFA 55.76 0.31b 59.59 0.08b 53.36 0.14 56.24 2.61MUFA 27.54 0.24a 30.05 0.09 c 29.99 0.12b 29.19 1.20PUFA 16.10 0.22b 9.72 0.03a 16.10 0.09b 13.97 3.06Trans 0.59 0.04b 0.65 0.02c 0.54 0.03 0.59 0.05



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Table 5

Fatty acid composition of mini-croissants (g fatty acid/100 g total fatty acid mean standard deviation).

Brand 1store brand

Brand 2store brand


Mean

Caprilic C8:0 0.13 0.03b 0.10 0.01a 0.11 0.02 a 0.11 0.02Capric C10:0 0.11 0.02b 0.09 0.01a 0.09 0.02a 0.10 0.02Lauric C12:0 0.17 0.01a 0.21 0.05b 0.16 0.01a 0.18 0.04Myristic C14:0 0.89 0.02 a 0.89 0.04a 0.86 0.02a 0.88 0.03

Palmitic C16:0 44.43 1.51 a 45.35 1.86 a 45.48 0.36a 45.09 1.45t-Palmitoleic C16:1 D 9t 0.04 0.01 a 0.04 0.00a 0.06 0.01b 0.05 0.01Palmitoleic C16:1 0.17 0.01 a 0.16 0.01a 0.22 0.02b 0.18 0.03Stearic C18:0 5.43 0.13 a 5.69 0.39b 5.32 0.12a 5.48 0.29Trans isomers C18:1 0.21 0.04 b 0.15 0.04a 0.20 0.02b 0.19 0.04Oleic C18:1 33.93 1.03b 32.87 1.67 a 33.25 0.30ab 33.35 1.20c-Vaccenic C18:1 0.93 0.05b 0.90 0.07ab 0.88 0.04a 0.91 0.06t-Linoleic C18:2D 9t,12t 0.03 0.01 a 0.03 0.00a 0.03 0.01a 0.03 0.01c-t Linoleic C18:2D 9c,12t 0.19 0.01 a 0.19 0.01a 0.21 0.01b 0.20 0.01t-c Linoleic C18:2D 9t,12c 0.19 0.02 a 0.19 0.01a 0.20 0.01b 0.19 0.02Linoleic C18:2D 9c,12c 11.94 0.51 a 11.87 0.55 a 11.95 0.30 a 11.92 0.46Arachidic C20:0 0.33 0.04a 0.36 0.03b 0.31 0.03a 0.33 0.04c -Linolenic C18:3 0.06 0.00b 0.06 0.00b 0.05 0.01a 0.06 0.01Eicosenoic C20:1 0.07 0.01b 0.07 0.00a 0.07 0.00b 0.07 0.01a -Linolenic C18:3 0.48 0.04b 0.50 0.03b 0.32 0.09a 0.43 0.10Behenic C22:0 0.18 0.01b 0.19 0.02b 0.08 0.01a 0.15 0.05Brassidic C20:1D 13t nd nd nd nd

Erucic C22:1 0.01 0.00a

0.02 0.00a

0.06 0.01b

0.03 0.02Eicosatrienoic C20:3 nd nd nd ndArachidonic C20:4 0.01 0.00 a 0.01 0.00a 0.01 0.00a 0.01 0.00Eicosapentaenoic C22:5 0.10 0.00 ab 0.10 0.01b 0.10 0.01a 0.10 0.01

SFA 51.66 1.62a 52.88 2.29 a 52.40 0.32a 52.31 1.67MUFA 35.11 1.06b 34.00 1.72a 34.48 0.27ab 34.53 1.24PUFA 12.58 0.55a 12.53 0.57a 12.43 0.39a 12.51 0.50Trans 0.66 0.05b 0.59 0.06a 0.69 0.05b 0.65 0.07


Table 6

Fatty acid composition of mini-chocolate croissants (g fatty acid/100 g total fatty acid mean standard deviation).

Brand 1store brand

Brand 2store brand


Mean

Caprilic C8:0 0.17 0.00a 0.17 0.01a 0.18 0.01a 0.17 0.01Capric C10:0 0.16 0.00a 0.17 0.01a 0.17 0.00a 0.17 0.01Lauric C12:0 0.89 0.03c 0.87 0.01b 0.66 0.01a 0.81 0.11Myristic C14:0 1.31 0.02 b 1.31 0.02b 1.20 0.02 1.27 0.05Palmitic C16:0 45.58 0.17 b 44.81 0.16 a 44.85 0.24a 45.08 0.40t-Palmitoleic C16:1 D 9t 0.04 0.00a 0.04 0.00a 0.04 0.00a 0.04 0.00Palmitoleic C16:1 0.17 0.01 0.17 0.01ab 0.18 0.01b 0.17 0.01Stearic C18:0 5.65 0.03 5.66 0.04a 5.58 0.25 5.63 0.15Trans isomers C18:1 0.16 0.03 0.18 0.03a 0.17 0.05 0.17 0.04Oleic C18:1 32.34 0.22 33.18 0.12b 33.22 0.16b 32.91 0.45c-Vaccenic C18:1 nd nd nd ndt-Linoleic C18:2D 9t,12t 0.03 0.00 a 0.04 0.00a 0.04 0.00b 0.04 0.00c-t Linoleic C18:2D 9c,12t 0.21 0.00 b 0.20 0.00a 0.20 0.00a 0.20 0.01t-c Linoleic C18:2D 9t,12c 0.22 0.00 b 0.21 0.01a 0.21 0.00b 0.21 0.01Linoleic C18:2D 9c,12c 12.31 0.08 a 12.21 0.19 a 12.51 0.26b 12.35 0.23Arachidic C20:0 0.28 0.01b 0.28 0.02b 0.27 0.01 0.28 0.02c -Linolenic C18:3 0.04 0.00a 0.04 0.00a 0.04 0.00a 0.04 0.00Eicosenoic C20:1 0.07 0.00a 0.07 0.00b 0.07 0.00b 0.07 0.00a -Linolenic C18:3 0.15 0.00a 0.16 0.00b 0.16 0.01b 0.16 0.01Behenic C22:0 0.13 0.01 0.13 0.01a 0.14 0.01b 0.14 0.01Brassidic C20:1D 13t nd nd nd ndErucic C22:1 nd nd nd ndEicosatrienoic C20:3 nd nd nd ndArachidonic C20:4 0.01 0.00 b 0.01 0.00a 0.01 0.00ab 0.01 0.00Eicosapentaenoic C22:5 0.09 0.00 a 0.08 0.01a 0.09 0.01b 0.09 0.01

SFA 54.17 0.18c 53.40 0.21b 53.04 0.24 53.54 0.52MUFA 32.57 0.22 33.42 0.12b 33.47 0.16b 33.15 0.45PUFA 12.60 0.08 12.51 0.19a 12.82 0.27b 12.65 0.23Trans 0.65 0.03 0.67 0.04a 0.67 0.05a 0.66 0.04



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Table 8

Results obtained from the analysis of samples: moisture, total fat and lipid prole (g/100 g product), ratio (S + T)/(M + P) and the sum S + T.

Moisture Total fat SFA MUFA PUFA TFA (S + T)a(g/

serving)

(S + T)b(g/100 g product) (S + T)/

(M + P)c

SobaosBrand 1 15.65 0.21b 23.82 0.18a 11.16 0.09 a 7.59 0.15a 4.86 0.04a 0.23 0.04b 4.56 11.39 0.91Brand 2 16.17 0.26 c 24.68 0.21b 11.61 0.08 c 7.98 0.08b 4.87 0.05a 0.25 0.03b 4.74 11.86 0.92Brand 3 12.64 0.38 a 25.85 0.30c 11.45 0.26 b 8.14 0.14c 6.10 0.08b 0.17 0.05a 4.65 11.62 0.82Mean 14.82 1.60 24.78 0.87 11.40 0.25 7.90 0.27 5.29 0.60 0.21 0.06 4.64 11.61 0.88

Mini-ensaimadasBrand 1 14.37 0.57b 25.64 0.80b 14.52 0.48b 7.69 0.25a 3.26 0.08a 0.18 0.01b 5.44 14.7 1.34Brand 2 14.09 0.28 ab 23.94 0.26a 13.17 0.14a 7.44 0.10a 3.17 0.04a 0.16 0.00a 4.93 13.33 1.26Brand 3 13.82 0.31 a 25.66 1.10b 14.50 0.62b 7.65 0.35a 3.36 0.14b 0.16 0.01a 5.42 14.66 1.33Mean 14.09 0.45 25.08 1.13 14.06 0.78 7.59 0.27 3.26 0.12 0.17 0.01 5.27 14.23 1.31

Mini-puff pastry palmsBrand 1 4.65 0.24c 29.96 0.65b 16.71 0.35b 8.25 0.18b 4.82 0.13b 0.18 0.01b 5.07 16.89 1.29Brand 2 3.82 0.39b 26.02 0.30 a 15.50 0.14a 7.82 0.08a 2.53 0.03a 0.17 0.00a 4.70 15.67 1.51Brand 3 1.74 0.22a 33.87 0.28c 18.07 0.14c 10.16 0.07c 5.45 0.04c 0.18 0.01b 5.48 18.25 1.17Mean 3.33 1.27 29.95 3.28 16.76 1.09 8.74 1.04 4.27 1.28 0.18 0.01 5.08 16.94 1.32

Mini-croissant Brand 1 17.09 2.14 27.81 0.82b 14.41 0.56c 9.79 0.40b 3.51 0.18c 0.18 0.02b 2.92 14.59 1.10Brand 2 16.53 1.06 25.66 1.10 13.56 0.67b 8.73 0.61a 3.21 0.18b 0.15 0.02a 2.74 13.71 1.15Brand 3 16.70 0.49 24.33 2.23 12.76 1.19a 8.39 0.75a 3.02 0.20a 0.17 0.02b 2.59 12.93 1.13Mean 16.77 1.40 25.72 2.14 13.58 1.08 8.97 0.84 3.25 0.27 0.17 0.02 2.75 13.75 1.13

Mini-chocolate croissant Brand 1 12.04 0.33 a 29.50 0.23b 15.98 0.08c 9.61 0.09 3.72 0.03b 0.19 0.01 7.28 16.17 1.21Brand 2 12.07 0.31 a 29.26 1.50b 15.63 0.20b 9.78 0.12b 3.66 0.06a 0.19 0.01a 7.12 15.82 1.18brand 3 11.86 0.23 a 28.38 0.51a 15.05 0.28 9.50 0.18 3.64 0.07 0.19 0.02 6.86 15.24 1.16Mean 11.99 0.30 29.05 1.02 15.55 0.43 9.63 0.18 3.67 0.07 0.19 0.01 7.08 15.74 1.18

Chocolate nut spreadBrand 1

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highest TFA content among the three. It is also worthy to be men-tioned that no differences in TFA content were either detecteddepending on the information given in the labelling of the productabout the absence or presence of partially hydrogenated fats in theformulations.

Regarding the amount of the different types of fatty acids ex-pressed over 100 g of product ( Table 8), the mean for TFA ranged0.170.22 g/100 g product, nding slightly lower amounts for pre-mium brands compared to store brands, only in the case of sobaosand chocolate nut spreads. The average fatty acid ratio [(SFA + T-FA)/(MUFA + PUFA)] (FA ratio) ranged from 1.13 to 1.32, exceptfor sobaos and chocolate nut spreads, in which they were lowerthan one.

4. Discussion

TFA amounts were low in all analysed products, giving, on aver-age, 0.68 0.15 g/100 g of fatty acids and 0.19 0.04 g/100 g of product. These values are far from the limit established by the Dan-ish legislation, which is the only one in force nowadays in Europeregarding trans levels in foods. Only slightly lower values werefound in premium brands compared to store brands for two of the products (sobaos and chocolate nut spreads), leading to con-clude that the brand seems not to be a relevant factor to be takeninto account when evaluating the TFA in bakery products. Compar-ing these average data with those shown in Spanish food composi-tion tables obtained within the TRANSFAIR study ( Moreiras,Carbajal, Cabrera, & Cuadrado, 1999) and other works on Spanishbakery products ( Parcerisa, Codony, Boatella, & Rafecas, 1999;Vicario, Griguol, & Leon-Camacho, 2003) a great decrease can beobserved.

According to the World Health Organization (WHO), the con-sumption of TFA should never exceed 1% of the total energy intake(World Health Organization, 2003 ). One serving of the analysedproducts (see weight in Table 1) would supply between 0.03 and0.09 g TFA, depending on the product. Considering an average2000 kcal daily energy supply and the consumption of one servingof any of the products, these values would account for a TFA energysupply ranging from 0.01% to 0.04%. As these types of products aresupposed to be among the richest in TFA content within the con-text of a total diet, these results conrm the low TFA supply of the currently marketed bakery products in Spain. Furthermore,according to the FDA regulation, they could be labelled as Not asignicant source of trans fat, as less than 0.5 g TFA/serving wasdetected.

From the nutritional standpoint, one problem related to the TFAreduction strategy is the potential increase of SFA. Mozaffarian, Jacobson, and Greenstein (2010) pointed out that reformulationsof products removing partially hydrogenated oils would be ex-

pected to produce health benets, even if these oils were replacedwith animal fats or tropical oils, and if they suppose an increase of cis-unsaturated fats over saturated fats would maximise healthbenets. Data shown in that work pointed out a decrease in the to-tal amounts, not only of TFA, but also of the summatory of TFA + S-FA in the last few years in United States supermarket andrestaurant foods. In our study, it can be observed that SFA were, ex-cept for the chocolate nut spread, between 46% and 56% of fattyacids, giving rise on average, to a total supply around 11.416.7 g/100 g product. Thus, the sum of TFA and SFA reached valuesaround 11.616.9 g/100 g product.

Vicario et al. (2003) , analysing the fatty acid prole of Spanishbakery products (croissant, chocolate cake, sponge cakes, swissrolls and swiss rolls with chocolate), found mean values of

43.27% and 3.68% for SFA and TFA, with a ratio S + T/M + P (cis)(FA ratio) of 1.45. A previous work with similar products ( Parcerisa

et al., 1999 ), showed mean values of 52.80% and 6.51% for SFA andTFA, respectively, with a FA ratio of 1.46. In our samples, the FA ra-tio ranged from 1.131.32 for four of the products (mini-ensaima-das, mini-puff pastry palms, mini-croissant and mini-chocolatecroissants), it was 0.88 for sobaos and, as low as 0.38 in the caseof chocolate nut spread. Thus, it can be concluded that, in general,the high amount of SFA observed in most of the bakery productsstill gave rise to quite high FA ratios, so the total fatty acid proleis not too healthy despite a low supply of unsaturated fatty acids.

Our study highlights the signicant decrease of TFA content insome bakery products commercialised in Spain despite the ab-sence of specic legislation on the limitation of its presence infoods. In consequence, studies carried out to evidence correlationsbetween the TFA intake and the risk or development of diseaseshave to take into account current data on the supply of these TFAfrom food. Mayneris-Perxachs et al. (2010) analysed the FA prolein plasma taken from 516 volunteers in 2003 and examined thecorrelations between plasma levels of TFA with their dietarysources obtained from the DIETECA database ( Moreiras, Carbajal,Cabrera, & Cuadrado, 2003). This study showed not only the impor-tance of having good biomarkers of dietary intakes, but also theimportance of having updated food composition databases, so thatreal values for nutrients intake can be obtained.

According to Skeaff (2009), determining the TFA amounts con-sumed in the population is a particularly difcult task using tradi-tional methods of dietary assessment as food compositiondatabases with TFA data are either nonexistent or incomplete inmost countries. Moreover, it could be added that these food com-position tables should be periodically revised to incorporate newdata of reformulated processed foods, which are being launchedinto the market as a real response to new nutritional guidelines,that promote strategies such as the salt reduction or lipid prolemodications. In this sense, an initiative is taking place to developa single online platform with up-to-date food composition dataacross Europe (EuroFIR project).

In summary, the study reported here demonstrates a consider-able decrease in TFA amounts in Spanish bakery products in thelast years, as well as no important differences between storebrands and premium ones. Nevertheless, more studies are deni-tively needed to cover a wider range of bakery products and otherprocessed foods. An accurate dietary intake estimation based onfood frequency questionnaires can only be done if the tools usedfor that purpose are properly up-dated.

Acknowledgments

We thank the Programa Consolider-Ingenio 2010 CARNISE-NUSA CSD 2007-00016, the Proyecto AGL2008-01099/ALI (Min-isterio de Ciencia e Innovacin), and Plan Investigador de laUniversidad de Navarra (PIUNA) for their contribution to thenancial support of this work. A. Echarte is grateful to the Govern-ment of Navarra for the grant received.

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