Trans fatty acid content in Serbian margarines: Urgent need for legislative changes and consumer information
Authorized Users Only
2015
Authors
Vučić, Vesna M.
Arsić, Aleksandra

Petrović, Snježana B.

Milanović, Sandra
Gurinović, Mirjana A.

Glibetić, Marija

Article (Published version)

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This study examined the fatty acid (FA) composition of 13 (7 soft and 6 hard) Serbian margarines. Significantly higher amounts of trans fatty acids (TFA) were found in hard margarines (up to 28.84% of total FA), than in soft ones (0.17-6.89%). Saturated FA (SFA) were present with 22.76-51.17%. Oleic acid ranged from 26.78% to 43.78%. The proportion of polyunsaturated FA (PUFA) was 22.15-49.29% in soft margarines, but only 8.02-15.28% in hard margarines, probably due to the hydrogenisation process. The atherogenic and thrombogenic indexes (Al and TI, respectively) in soft margarines were relatively low (Al 0.23-0.63 and TI 0.44-0.97), but in hard margarines Al and particularly TI were high (1.03-1.67 and 1.96-3.04, respectively). These findings suggest that FA composition of Serbian margarines should be improved by replacing atherogenic TFA and SFA with beneficial ones, in order to avoid adverse effects on health. Therefore legislative changes and consumer information are urgently neede...d.
Keywords:
Margarine / Saturated fatty acids / Trans fatty acids / Monounsaturated fatty acids / Polyunsaturated fatty acids / Atherogenic index / Thrombogenic indexSource:
Food Chemistry, 2015, 185, 437-440Publisher:
- Elsevier Sci Ltd, Oxford
Funding / projects:
DOI: 10.1016/j.foodchem.2015.04.018
ISSN: 0308-8146
PubMed: 25952890
WoS: 000355027100057
Scopus: 2-s2.0-84927779912
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Institution/Community
Institut za medicinska istraživanjaTY - JOUR AU - Vučić, Vesna M. AU - Arsić, Aleksandra AU - Petrović, Snježana B. AU - Milanović, Sandra AU - Gurinović, Mirjana A. AU - Glibetić, Marija PY - 2015 UR - http://rimi.imi.bg.ac.rs/handle/123456789/658 AB - This study examined the fatty acid (FA) composition of 13 (7 soft and 6 hard) Serbian margarines. Significantly higher amounts of trans fatty acids (TFA) were found in hard margarines (up to 28.84% of total FA), than in soft ones (0.17-6.89%). Saturated FA (SFA) were present with 22.76-51.17%. Oleic acid ranged from 26.78% to 43.78%. The proportion of polyunsaturated FA (PUFA) was 22.15-49.29% in soft margarines, but only 8.02-15.28% in hard margarines, probably due to the hydrogenisation process. The atherogenic and thrombogenic indexes (Al and TI, respectively) in soft margarines were relatively low (Al 0.23-0.63 and TI 0.44-0.97), but in hard margarines Al and particularly TI were high (1.03-1.67 and 1.96-3.04, respectively). These findings suggest that FA composition of Serbian margarines should be improved by replacing atherogenic TFA and SFA with beneficial ones, in order to avoid adverse effects on health. Therefore legislative changes and consumer information are urgently needed. PB - Elsevier Sci Ltd, Oxford T2 - Food Chemistry T1 - Trans fatty acid content in Serbian margarines: Urgent need for legislative changes and consumer information EP - 440 SP - 437 VL - 185 DO - 10.1016/j.foodchem.2015.04.018 ER -
@article{ author = "Vučić, Vesna M. and Arsić, Aleksandra and Petrović, Snježana B. and Milanović, Sandra and Gurinović, Mirjana A. and Glibetić, Marija", year = "2015", abstract = "This study examined the fatty acid (FA) composition of 13 (7 soft and 6 hard) Serbian margarines. Significantly higher amounts of trans fatty acids (TFA) were found in hard margarines (up to 28.84% of total FA), than in soft ones (0.17-6.89%). Saturated FA (SFA) were present with 22.76-51.17%. Oleic acid ranged from 26.78% to 43.78%. The proportion of polyunsaturated FA (PUFA) was 22.15-49.29% in soft margarines, but only 8.02-15.28% in hard margarines, probably due to the hydrogenisation process. The atherogenic and thrombogenic indexes (Al and TI, respectively) in soft margarines were relatively low (Al 0.23-0.63 and TI 0.44-0.97), but in hard margarines Al and particularly TI were high (1.03-1.67 and 1.96-3.04, respectively). These findings suggest that FA composition of Serbian margarines should be improved by replacing atherogenic TFA and SFA with beneficial ones, in order to avoid adverse effects on health. Therefore legislative changes and consumer information are urgently needed.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Chemistry", title = "Trans fatty acid content in Serbian margarines: Urgent need for legislative changes and consumer information", pages = "440-437", volume = "185", doi = "10.1016/j.foodchem.2015.04.018" }
Vučić, V. M., Arsić, A., Petrović, S. B., Milanović, S., Gurinović, M. A.,& Glibetić, M.. (2015). Trans fatty acid content in Serbian margarines: Urgent need for legislative changes and consumer information. in Food Chemistry Elsevier Sci Ltd, Oxford., 185, 437-440. https://doi.org/10.1016/j.foodchem.2015.04.018
Vučić VM, Arsić A, Petrović SB, Milanović S, Gurinović MA, Glibetić M. Trans fatty acid content in Serbian margarines: Urgent need for legislative changes and consumer information. in Food Chemistry. 2015;185:437-440. doi:10.1016/j.foodchem.2015.04.018 .
Vučić, Vesna M., Arsić, Aleksandra, Petrović, Snježana B., Milanović, Sandra, Gurinović, Mirjana A., Glibetić, Marija, "Trans fatty acid content in Serbian margarines: Urgent need for legislative changes and consumer information" in Food Chemistry, 185 (2015):437-440, https://doi.org/10.1016/j.foodchem.2015.04.018 . .
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