Industrially produced trans fatty acids: major potential sources in Malaysian diet

This study was conducted to determine the major potential sources of industrially produced trans fatty acids (IP-TFAs) in Malaysian diet. Levels of IP-TFAs were initially determined in samples (n = 136) collected from 8 food groups (baked products, snacks, dairy products, breakfast cereals, fast fo...

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Main Authors: A., Azimah, Azlan, Azrina, Mohd Esa, Norhaizan, Abdul Mutalib, Mohd Sokhini, Daud, Akmar Zuraini
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2013
Online Access:http://psasir.upm.edu.my/id/eprint/29736/1/17%20IFRJ%2020%20%2803%29%202013%20Azimah-Azrina%20%28179%29.pdf
http://psasir.upm.edu.my/id/eprint/29736/
http://www.ifrj.upm.edu.my/20%20%2803%29%202013/17%20IFRJ%2020%20%2803%29%202013%20Azimah-Azrina%20%28179%29.pdf
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spelling my.upm.eprints.297362015-09-29T02:07:46Z http://psasir.upm.edu.my/id/eprint/29736/ Industrially produced trans fatty acids: major potential sources in Malaysian diet A., Azimah Azlan, Azrina Mohd Esa, Norhaizan Abdul Mutalib, Mohd Sokhini Daud, Akmar Zuraini This study was conducted to determine the major potential sources of industrially produced trans fatty acids (IP-TFAs) in Malaysian diet. Levels of IP-TFAs were initially determined in samples (n = 136) collected from 8 food groups (baked products, snacks, dairy products, breakfast cereals, fast foods, semisolid fats and cooking oils, and fried foods). A survey was carried out to 105 subjects aged 19-59 years old to determine the intake of IP-TFAs using Food Frequency Questionnaire (FFQ). The IP-TFAs range from 0-5.79% of food, with the highest found in semisolid fats and cooking oils (0.1-5.79%), followed by fast foods (0.04-0.86%), baked products (0.01-0.29%), breakfast cereals (0.06-0.45%), snacks (0.03-0.26%), dairy products (0-0.26%), and fried foods (0.002-0.06%). A Spearman’s Rho rank test showed that there were significant correlations (p < 0.05) between 4 of the food groups (semisolid fats and cooking oils, fast foods, fried foods, and baked products), with the total IP-TFA intakes of subjects. In general, total IP-TFAs intakes of subjects were < 1% of subjects’ diet (0.067%-0.91% of subjects’ total calorie intakes). This indicate that high fat foods (semisolid fats and cooking oils, fast foods, fried foods, and baked products) were the main contributor of IP-TFAs in Malaysian diet, despite the low proportion oftransfatty acids, following their high frequency of daily intake. Faculty of Food Science and Technology, Universiti Putra Malaysia 2013 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/29736/1/17%20IFRJ%2020%20%2803%29%202013%20Azimah-Azrina%20%28179%29.pdf A., Azimah and Azlan, Azrina and Mohd Esa, Norhaizan and Abdul Mutalib, Mohd Sokhini and Daud, Akmar Zuraini (2013) Industrially produced trans fatty acids: major potential sources in Malaysian diet. International Food Research Journal, 20 (3). pp. 1157-1164. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/20%20%2803%29%202013/17%20IFRJ%2020%20%2803%29%202013%20Azimah-Azrina%20%28179%29.pdf
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description This study was conducted to determine the major potential sources of industrially produced trans fatty acids (IP-TFAs) in Malaysian diet. Levels of IP-TFAs were initially determined in samples (n = 136) collected from 8 food groups (baked products, snacks, dairy products, breakfast cereals, fast foods, semisolid fats and cooking oils, and fried foods). A survey was carried out to 105 subjects aged 19-59 years old to determine the intake of IP-TFAs using Food Frequency Questionnaire (FFQ). The IP-TFAs range from 0-5.79% of food, with the highest found in semisolid fats and cooking oils (0.1-5.79%), followed by fast foods (0.04-0.86%), baked products (0.01-0.29%), breakfast cereals (0.06-0.45%), snacks (0.03-0.26%), dairy products (0-0.26%), and fried foods (0.002-0.06%). A Spearman’s Rho rank test showed that there were significant correlations (p < 0.05) between 4 of the food groups (semisolid fats and cooking oils, fast foods, fried foods, and baked products), with the total IP-TFA intakes of subjects. In general, total IP-TFAs intakes of subjects were < 1% of subjects’ diet (0.067%-0.91% of subjects’ total calorie intakes). This indicate that high fat foods (semisolid fats and cooking oils, fast foods, fried foods, and baked products) were the main contributor of IP-TFAs in Malaysian diet, despite the low proportion oftransfatty acids, following their high frequency of daily intake.
format Article
author A., Azimah
Azlan, Azrina
Mohd Esa, Norhaizan
Abdul Mutalib, Mohd Sokhini
Daud, Akmar Zuraini
spellingShingle A., Azimah
Azlan, Azrina
Mohd Esa, Norhaizan
Abdul Mutalib, Mohd Sokhini
Daud, Akmar Zuraini
Industrially produced trans fatty acids: major potential sources in Malaysian diet
author_facet A., Azimah
Azlan, Azrina
Mohd Esa, Norhaizan
Abdul Mutalib, Mohd Sokhini
Daud, Akmar Zuraini
author_sort A., Azimah
title Industrially produced trans fatty acids: major potential sources in Malaysian diet
title_short Industrially produced trans fatty acids: major potential sources in Malaysian diet
title_full Industrially produced trans fatty acids: major potential sources in Malaysian diet
title_fullStr Industrially produced trans fatty acids: major potential sources in Malaysian diet
title_full_unstemmed Industrially produced trans fatty acids: major potential sources in Malaysian diet
title_sort industrially produced trans fatty acids: major potential sources in malaysian diet
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2013
url http://psasir.upm.edu.my/id/eprint/29736/1/17%20IFRJ%2020%20%2803%29%202013%20Azimah-Azrina%20%28179%29.pdf
http://psasir.upm.edu.my/id/eprint/29736/
http://www.ifrj.upm.edu.my/20%20%2803%29%202013/17%20IFRJ%2020%20%2803%29%202013%20Azimah-Azrina%20%28179%29.pdf
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