A preliminary study evaluating trans-fat content of pastries in socioeconomically disadvantaged communities of Istanbul

Year 2021, Volume: 34 Issue: 1, 75 - 78, 29.01.2021

Pinar Ay Lubna Qutranjı , Okan Cetın Esmatullah Rezaı , Rohullah Fayazı Tanzer Gezer Zeynep Begum Kalyoncu Ummuhan Pece Sonmez Murat Guner Elif Daglı

https://doi.org/10.5472/marumj.866632

Abstract

Objective: Trans-fatty acids (TFAs) pose several risks to human health. World Health Organization recommends the elimination of
trans-fat consumption through limiting their use as less than 2g/100g fat. In line with this recommendation, Turkey recently passed a
new regulation securing the content of TFAs as less than 2g/100g fat in industrially produced foods. The objective of this study was to
determine the proportion of high TFA (>2 g/100g fat) in pastries among socioeconomically disadvantaged communities of Istanbul
before the regulation was put into force.
Patients and Methods: Eight socioeconomically disadvantaged districts were chosen from Istanbul and from each district three
neighborhoods with the lowest land values were identified. Pastry samples were collected from 72 shops. TFA content was analyzed
at Scientific and Technological Research Council of Turkey (TUBITAK) Marmara Research Center by the ISO 12966-2:2011 method.
p<0.05 was set as the level of statistical significance.
Results: The median (25th-75th percentile) value of TFAs was 0.19g/100g (0.04g/100g – 0.30g/100g). None of the samples exceeded
the level of 2g/100g. There was no difference in TFA content between the districts (p>0.05).
Conclusion: HOur findings indicate that Turkey could easily comply with the legislative limit of 2%. Still, the compliance should
continuously be evaluated in diverse populations of the country.

Keywords

Trans-fatty acids, Elimination, Pastry

References

• Dhaka V, Gulia N, Ahlawat KS, Khatkar BS. Trans fats-sources, health risks and alternative approach – A review. J Food Sci Technol 2011 ;48:534-41. doi: 10.1007/s13197.010.0225-8.
• World Health Organization. Eliminating trans fats in Europe: A policy brief. WHO Regional Office for Europe, 2015.
• World Health Organization. REPLACE Transfat: An action package to eliminate industrially-produced trans-fatty acids. World Health Organization 2018.
• de Souza RJ, Mente A, Maroleanu A, et al. Intake of saturated and trans unsaturated fatty acids and risk of allcause mortality, cardiovascular disease, and type 2 diabetes: systematic review and meta-analysis of observational studies. BMJ 2015;351:h3978. doi: 10.1136/bmj.h3978.
• Ginter E, Simko V. New data on harmful effects of trans-fatty acids. Bratisl Lek Listy 2016;117:251-3.
• Wang Q, Afshin A, Yakoob MY, et al. Impact of nonoptimal intakes of saturated, polyunsaturated, and trans fat on global burdens of coronary heart disease. J Am Heart Assoc 2016 ;5pii: e002891. doi: 10.1161/JAHA.115.002891.
• Ghebreyesus TA, Frieden TR. REPLACE: a roadmap to make the world trans fat free by 2023. Lancet 2018 ;391(10134):1978- 1980. doi: 10.1016/S0140-6736(18)31083-3.
• T.C. Resmi Gazete [Official Gazette], 7th May, 2020 No. 31120.
• Karabulut I. Fatty acid composition of frequently consumed foods in Turkey with special emphasis on trans fatty acids. Int J Food Sci Nutr 2007;58:619-28.
• Revenue Administration, Plot and Land Square Meter Unit Values: https://www.gib.gov.tr/yardim-ve-kaynaklar/yayinlar/ arsa-ve-arazi-asgari-metrekare-birim-degerleri [Accessed 06 February 2020].
• Elias SL, Innis SM. Bakery foods are the major dietary source of trans-fatty acids among pregnant women with diets providing 30 percent energy from fat. J Am Diet Assoc 2002;102:46-51.
• Żbikowska A, Onacik-Gür S, Kowalska M, Rutkowska J. Trans fatty acids in Polish pastry. J Food Prot 2019;24:1028-33. doi: 10.4315/0362-028X.JFP-18-497. Epub ahead of print. PMID: 31124708.
• Richter EK, Shawish KA, Scheeder MRL, Colombani PC. Trans fatty acid content of selected Swiss foods: The TransSwissPilot study. J Food Compost Anal 2009;22:479-84.
• Albuquerque G, Gelormini M, de Morais IL, et al. Street food in Eastern Europe: a perspective from an urban environment in Moldova. Br J Nutr 2020; 28;124:1093-101. doi: 10.1017/ S000.711.4520002020.
• Żbikowska A, Rutkowska J, Kowalska M. Consumption safety of pastries, confectioneries, and potato products as related to fat content. J Am Coll Nutr 2015;34:507-14. doi: 10.1080/07315.724.2014.942472
• Downs SM, Bloem MZ, Zheng M, et al. The impact of policies to reduce trans fat consumption: a systematic review of the evidence. Curr Dev Nutr 2017; 1: cdn.117.000778. doi: 10.3945/cdn.117.000778
• Stender S, Dyerberg J, Bysted A, Leth T, Astrup A. A trans world journey. Atheroscler Suppl 2006;7:47-52.
• Karadağ MG, Çelebi F, Ertaş Y, Şanlıer N. Geleneksel Türk mutfağından seçmeler: Besin öğeleri açısından değerlendirilmesi. Ankara: Detay Yayıncılık, 2014