Huiles végétales et margarines : évolution de la qualité : Les solutions technologiques à la réduction des acides gras trans

Industrial trans fatty acids (TFA) originate from partial hydrogenation and deodorisation (last step of oils & fats refining).Concerning refining, technological improvements and optimized conditions applied during the deodorisation step, lead to reduced amounts of trans isomers in vegetable oils (less than 1% or 2%), a trend encouraged since 2003 by FEDIOL.The production of margarines, spreads and shortenings with adapted properties (namely, in terms of solid fat crystals), requires the modification of “natural” oils & fats: fractionation, interesterification and hydrogenation (full or partial), among which partial hydrogenation is the only trans-producing process. Appropriate combinations of the available trans-free modification techniques together with a proper choice of the feedstock, allow to produce trans-free or low-trans fats for these applications. Thanks to these different options, the vast majority of retail margarines/fat spreads are currently below 1% TFA. Industrial margarines, according to the IMACE good manufacturing practice code, go on reducing their TFA content (target<5%). Nevertheless, some improvements should be made for certain products (puff pastry, viennoiserie…) still contributing to TFA intakes.     

Modifications des pratiques d’élevage : conséquences pour la viande de porcs et autres monogastriques

The monogastric meat of today differs from that produced by the animals 50 years ago. The selection of animals according to growth performance has modified the sensorial and nutritional qualities of the meat. The carcass is less fat and the animals are slaughtered younger at the same weight. The lipid content of the meat is thus decreased. However, in the medical world, meat still has a negative image of being a fat meat whereas this is no longer the case. The rearing conditions influence the quality of monogastrics meat. The feeding level and the fat matter in the diet determine the rate and composition of growth (lipids/proteins) and influence the fatty acids composition. The lipid composition of tissues highly depends on the lipid composition of the diet. Therefore, the fatty acid profile of meat (n-3 fatty acid content for example) can be easily modified through feeding, thereby improving the meat quality for the consumer and meeting the nutritionist's requirements.     

Acides gras trans : nature, origine et impact sur la santé

Trans fatty acids include mono- and poly-unsaturated fatty acids having methylene interrupted double bonds. Trans monounsaturated fatty acids are formed during hydrogenation of oils to produce margarine and shortening but are also present in ruminant meat and milk as a result of biohydrogenation in the rumen. The linoleic and a-linolenic acid trans isomers may also be present in non-hydrogenated fats as the result of exposure of these polyunsaturated fatty acids to heat treatment, such as steam deodorization, or deep fat frying in food.Trans monounsaturated isomers are the major trans isomers consumed by humans. Data on trans fatty acids were obtained from nutritional interventions but also from epidemiological studies. For example, a meta analysis of 60 controlled trials published between 1970 to 1998 which included over 1,600 volunteers showed that replacing carbohydrates isoenergetically (1% of total energy) by 18: 1 trans would increase LDL cholesterol while the effect on HDL would be similar. The calculated impact on the ratio of total cholesterol/HDL would be of +0.022nmoles/L (p=0.015). A recent meta analysis of the four larger epidemiological studies showed that increasing the total energy intake with 2% trans fatty acids would result in a 23% increase in cardiovascular disease risk.However, it is essential now to answer the following question: Are trans fatty acids from natural origin have the same effects as those demonstrated for the “industrial ones”. Some studies which are being carried out should give some new information on this important still pending question despite the number of studies so far carried out.     

Consommation d’huiles et matières grasses en France : relations avec le niveau d’étude et la région de résidence dans la cohorte SU.VI.MAX

The relationships between intake of added oils and fats with region of residence and educational level were also assessed. Our objective was to describe the relative contribution of ten created food groups to total fat intake in middle-aged subjects.Subjects were participants of the SU.VI.MAX study who completed at least six 24-h dietary records after inclusion into the study (n=6572).Added oils and fats were the main source of total fat intake. Animal fat (AF) and margarine intakes showed a significant inverse association with educational level, whereas oils with mono-unsaturated fatty acids (MUFA) were positively associated with education level. AF intake was significantly higher in the Western and Northern parts of France (54.2 and 50.4%) and lower in the Mediterranean Coast (39.0%). A significant inverse gradient was found with oils with poly-unsaturated fatty acids (PUFA) or MUFA in the Southwest and the Mediterranean Coast compared to the Northern part of France.We showed a north to south gradient for animal fat intake and the opposite for oils with MUFA and PUFA in France This gradient parallels the known disparities for cardiovascular mortality in this country. This should contribute to adapt dietary guidelines for dietary change in a public-health perspective.     

Le coût et la qualité nutritionnelle des groupes d’aliments: quelle hiérarchie?

Based on the mean retail price of 691 foods grouped in 7 food-groups and 26 sub-groups, and on the consumption of these foods by 4 834 participants to the SUVIMAX study, we estimated the cost, the nutrient density and the excess in undesirable components in 10 MJ provided by each food group and sub-group. Meat/fish/eggs and fruits and vegetables, which are the most expensive sources of energy, have the highest nutritional quality. High sugar, fat and salt containing products and added fats, which are the cheapest sources of energy, have the lowest nutritional quality. Unrefined staples are interesting because they are cheap sources of energy that have a low content in undesirable components. In each group, some food-groups have a higher nutritional quality/price ratio than others, suggesting that, by selecting them preferentially, a healthy diet could be obtained at a moderate cost.     

Fatty acid composition of sweet bakery goods and chocolate products and evaluation of overall nutritional quality in relation to the food label information

The study aimed to determine fatty acid (FA) composition of some sweet bakery goods and chocolate products on Turkey market (n = 35) and to evaluate their overall nutritional quality in relation with the nutritional facts on the label. Moreover,“trans fatty acid (TFA)-free” declaration on the label was checked with the current labelling regulations in Turkey. Majority of the sample groups represented the prevalence of palmitic and oleic acid; on the other hand, it was difficult to specify a sample group with a specific FA. Erucic acid, for which European Commission set maximum limits, was not detected in any of the samples. It was observed that total saturated fatty acids (SFA) constituted more than 44 % of total FA. In all cases, total TFA content was lower than 1 % of total FA. Based on nutritional facts on the label, that type of products provide higher energy with the main source of fat and carbohydrates. Therefore, consumption of those products in a diet should be limited not to gain an excess amount of body weight and to have adverse health effects related to higher SFA content. This study can be regarded as a case surveillance study by providing updated data that can be used by Nutritionals and authorities to make risk assessments on consumer health.     

Analysis of Fat Content with Special Emphasis on Trans Isomers in Frequently Consumed Food Products in Egypt: The First Steps in the Trans Fatty Acid Elimination Roadmap

Trans Fatty Acid (TFA) intake is a risk factor for coronary heart diseases and cancer. Egypt, considered among the highest TFA consumers in the world, lacks proper dietary analysis of TFAs. This cross-sectional study aimed to analyze TFAs in traditional and frequently consumed food products. A market survey was conducted to identify products and brands that are mostly consumed in major governorates in Egypt. Laboratory analysis allowed for the profiling of TFAs, and saturated and unsaturated fatty acids. Products having more than 2 g of TFA/100 g of fat were considered to have an elevated TFA content. Commonly consumed food items (n = 208) in the Egyptian market were identified. On average, 34% of the products exceeded the TFA limit. Sambosk meat, a traditional meat item, had the highest TFA content of 5.2%, followed by foods fried with used oils. Oriental sweets had a TFA content three times higher than that of doughnuts. The fast-food group had the largest proportion of TFA-rich products, followed by the canned and frozen item groups and confectionaries. This study revealed that around one third of products in the Egyptian market have a high TFA content. This calls for urgent legislative action to regulate composition.     

Les progrès de l'alimentation animale pour satisfaire les critères de qualité : du producteur au consommateur !

Consumers’expectations have drastically changed over the last twenty years. Animal products are more and more transformed into ready-to-cook even ready-to-eat products. To the performance target, have been added consumers’desires such as quality, health and transformers’constraints for homogeneity and capacity for further processing. The nutritionist becomes the scientist of the compromise. He has to reach performance with quality with the help of feed complements and additives such as amino acids, vitamins, trace minerals. He can use rapid evaluation tool to adapt complementation to the actual batch of raw materials as well as exogenous enzymes to better access the valuable nutrients. By modifying the feeding strategy and feed composition, the nutritionist is able to contribute to satisfy human needs: from polyunsaturated fatty acids to vitamins and health benefits. Furthermore, the overall target is to guarantee the sustainability of animal productions.     

Quels types de produits céréaliers pour le petit déjeuner ?

Breakfast is an essential meal since it provides 25% of the energetic needs and participates to a better food balance over the day; furthermore breakfast consumption is correlated with a better mental and physical health. An increased consumption of high-quality cereals, such as bread and ready-to-eat cereals, at breakfast should allow reaching the objective of 55% energy supplied by carbohydrates, notably complex carbohydrates (starch and fibre). However, both products exhibit inconstant nutritional qualities according to the raw materials and technological processes used. Brown bread should be favoured instead of white bread which has a low nutritional density and a high glycaemic index; baking processes will have to be improved, and a better communication will be necessary to favour the consumption of breads of high nutritional quality. Ready-to-eat cereals intended for adults are of better nutritional quality than those intended for children, containing less simple sugars and lipids, and more fibre.     

Executive Summary

The impact of dietary fats and oils on health continues to be a controversial subject. In addition, the ability of the food industry to freely alter the fat content and composition of foods to meet dietary recommendations is limited by how these food components affect food quality and stability. Therefore, a recent workshop was held to bring together food and nutrition scientists to highlight nutritional research and product innovations that explore the nutritional impact of fatty acids in the food supply. The latest research on metabolic responses and health benefits associated with foods made with new nutritional and functional oils was discussed, along with a detailed look at how science-based advances in preparation methods and processing technologies affect the nutrient profile of food products, including potato products. Additional discussion was provided on how oil innovations align with dietary guidance and policy. This supplement issue presents articles on those presentations.     

Fatty acid composition including trans-fatty acids in selected cereal-based baked snacks from Lebanon

Ten samples of biscuits (including plain, whole meal, cream-filled and chocolate-coated), 7 samples of cakes (including plain, chocolate and cream-filled), 4 samples of wafers (including plain, chocolate-filled, coated and chocolate-filled) and 3 samples of croissants (including plain and chocolate-filled) were collected from Lebanon, in 2006, and analyzed for their fatty acid composition including trans fatty acids (TFA) by AgNO₃-thin layer chromatography and gas chromatography. All samples contained TFA ranging between 0.7 and 25.8 g/100 g fat and 20 out of the 24 analyzed samples contained more than 2% TFA on fat basis. The ratios of trans 18:1/(trans 18:2 + trans 18:3) ranged between 4 and 15.3 thereby indicating formulation of the products with partially hydrogenated oils. The content of TFA in the samples showed similarities to those reported in similar product categories in developing countries. This study is the first to report data on the levels and spectrum of TFA in snack products in Lebanon and underlines the importance of developing effective policies for reducing the intake of TFA by populations in the Middle East.     

Nationwide product reformulations to reduce trans fatty acids in Canada: when trans fat goes out, what goes in?

The impact of recent efforts to reduce the content of industrially produced trans fatty acids (TFA) in foods has not been systematically assessed in any country. Concerns exist that food manufacturers/restaurants may replace TFA with saturated fat acids (SFA), rather than cis unsaturated fats, or increase the total fat content. We present findings from a national systematic assessment of grocery and restaurant foods likely to contain TFA in Canada in 2005-2007. Of the total of 221 assessed products, 92 (42%) contained TFA (> or = 5% of fatty acids) on initial assessment. Of an unselected sample assessed more than once, 72% were reformulated during 2005-2007: mean+/-s.d. TFA levels decreased from 26+/-13 to 2+/-4%. Following reformulation, one product had similar TFA+SFA content; all others had decreased TFA+SFA and increased cis unsaturated fat content. The total fat content was generally unaffected. The findings suggest that manufacturers/restaurants generally take advantage of costs and efforts of reformulation to not only reduce TFA but also increase the content of cis unsaturated fats.     

Évolution de la résistance aux antibiotiques de 1997 à 2005 à la Réunion

Objective

The groupe hospitalier Sud Reunion (GHSR) is a 1130-bed hospital center, located on the Reunion Island, (Indian Ocean). We studied the profiles of antibiotic resistance in 2005, and compared those with previous data collected in 1997–1998, and with Metropolitan France and European data.

Material and methodology

All bacteriological strains isolated from diagnostic samples in 2005 were analyzed according to CA-SFM recommendations.

Results

Since 1997, the rates of resistance to enterobacteria (betalactam, aminoside, quinolone, trimethoprim-sulfamethoxazole), Pseudomonas aeruginosa (ticarcillin, amikacin, ciprofloxacin, fosfomycin), Acinetobacter baumanii (amikacin) has decreased significantly. The rate of methicillin-resistant Staphylococcus aureus (1997: 3.6 %, 2005: 13.4 %) has increased but less than in Metropolitan France. The rate of Streptococcuspneumonia with decreased susceptibility to penicillin has increased (1997: 25.5 %, 2005: 42.9 %), as for Haemophilusinfluenzae which present an important increase of betalactam resistance (1997: 15.5 %, 2005: 37.8 %).

Conclusion

By comparing our data to 1997 and Metropolitan French data, it seems that the GHSR has managed to protect its hospital-based microbial ecology. However, community germs showed increasing resistance, probably because of an increasing antibiotic pressure, but with resistance rates often inferior to Metropolitan French ones.     

Dietary fat type influences total milk fat content in lean women

Trans fatty acids (TFA) are found naturally in some foods (e.g., dairy products) as well as many processed foods made with partially hydrogenated vegetable oils (PHVO). Data from a growing literature suggest that some TFA decrease milk fat in lactating animals. Because the physiologic effects of TFA in lactating women are unknown, this study was designed to investigate the effects of TFA consumption on human milk fat. A randomized, crossover design (n = 12) was used to study the effect of 3 dietary treatments: high PHVO (regular margarine), low PHVO (low TFA margarine), or low PHVO but high in naturally occurring TFA (butter) on milk fat. Treatments were administered for 5 d, with 7-d washout periods. Maternal adiposity was estimated by dual-energy X-ray absorptiometry. Milk and blood were collected on d 5 of each intervention period. In general, milk and serum fatty acid concentrations mirrored those of the dietary treatments. There were significant interactions between treatment and maternal adiposity on milk fat and infant milk consumption, as well as on serum glucose and nonesterified fatty acid (NEFA) concentrations. Consumption of regular margarine, compared with low TFA margarine, resulted in lower milk fat in leaner, but not in more obese women. Consumption of either regular or low TFA margarine, compared with butter, elevated serum NEFA concentrations in the more obese women. In summary, consumption of regular margarine, compared with low TFA margarine, decreased milk fat in lean women. Further studies are required to determine whether infant milk consumption might compensate for this potentially important change in milk composition.     

Trans fatty acid content of selected Swiss foods: The TransSwissPilot study

The objective of this study was to analyse the trans fatty acid (TFA) content of a selection of foods sold on the Swiss market in order to get an overview of the situation and to find indicators to assess the origins of TFA. 119 food items from different food groups were purchased in the city of Zurich and analysed for their TFA content with gas chromatography. TFA were detected in all but two samples and the content ranged from 0 to 29% of the total fat. Nearly 40% of the analysed samples had more than 2% TFA. The highest mean value was observed in the fine bakery products (6% TFA) and the lowest with the breakfast cereals (<0.4% TFA). Trans-C18:1 was the predominant TFA in all samples except for the plant oils, in which trans-C18:2 and trans-C18:3 isomers made up the bigger part of the total TFA content. An analytical distinction of the TFAs according to their origin seems possible when concomitantly considering the amounts of t11-C18:1, c9,t11-C18:2, and total TFA. The situation regarding the TFA content in Swiss food was similar to many other countries worldwide.     

Influence des acides gras polyinsaturés n-3 et des antioxydants alimentaires sur les acides gras de la viande et la lipoperoxydation chez le bovin en finition

This study aimed at analysing the impact, on beef lipids and fatty acids and on beef colour, of dietary lipid supplements provided by extruded linseeds (rich in n-3 polyunsaturated fatty acids, n-3 PUFA) alone or with extruded rapeseed (rich in n-6 and n-3 PUFA and in 18:1n-9) in association or not with dietary antioxidants in cull dairy cows in finition. Dietary linseeds increased significantly proportions of 18:3n-3 (+56% and +36% respectively), of total trans 18:1 (+66% and +105%); and of 9cis,11trans 18:2 (CLA) (+50% and +41%) in Longissimus thoracis and Semitendinosus muscles, 18:3n-3 and CLA being known to be beneficial for the human health. Antioxidant supplements (association of vitamin E with plant extracts rich in polyphenols, PERP) reinforced the stimulating effect of lipid supplements on proportions of 18:3 n-3, 18:1trans, and 9cis,11trans 18:2 in lipids of the two muscles. Dietary n-3 PUFA reduced the capacity of plasma to resist against lipoperoxidation (−11%) favouring the formation of peroxides such as conjugated dienes (× 1.75) and malonedialdehyde (MDA, ×2). Intensity of lipoperoxidation tended to increase in beef packaged under modified atmosphere rich in oxygen (O₂/CO₂: 70/30) of the linseed group (2.96 μg/g fresh tissue) when compared to that in the control group (2.19 μg/g, p = 0.1). Combined supply of vitamin E and PERP efficiently protected beef against lipoperoxidation, even in beef packaged under modified atmosphere rich in oxygen. Beef samples packaged under air from cows of the linseed group exhibited a more intense red colour than that of cows of the control group. In cows of the linseed group submitted to an emotional stress 2 hours before slaughtering, beef samples packaged under the air or the O₂-rich atmosphere had a red colour with a lower intensity that beef samples from cows of the linseed plus antioxidants group. In conclusion, feeding strategy for finishing cull cows combining lipid (from linseed rich in n-3 PUFA) and antioxidant (vitamin E + PERP) supplements improve the health value of beef fatty acids avoiding the major risks of beef lipoperoxidation and of alteration of beef colour whatever (i) the conditions of beef ageing and packaging (especially with O₂), (ii) the level of emotional stress of animals just before slaughtering.     

Role of trans fatty acids in health and challenges to their reduction in Indian foods

Evidence indicates that dietary trans fatty acids (TFA) obtained from partially hydrogenated vegetable oils (PHVO) increase the risk of coronary heart disease (CHD). Studies have implicated TFA in increasing the risk and incidence of diabetes. Furthermore, TFA may compromise fetal and early infant growth and development. In rats, partial substitution of either linoleic acid (18:2 n-6) with saturated fatty acids (SFA, 6 en %) or SFA with TFA (3 en % from vanaspati) decreased peripheral insulin sensitivity, but these effects were greater in TFA group. Since a large proportion of Indian population is insulin resistant, the TFA content in Indian edible fats/oils and foods should be reduced. Vanaspati (PHVO) provides up to 40% TFA, is used in Indian cooking and in the preparation of commercially fried, processed, bakery, ready-to-eat and street foods. TFA in biscuits and sweets range 30-40 and 6-26% of total fatty acids respectively. There is no regulation on TFA content in vanaspati, bakery fats and shortenings. Reduction in Indian edible fats/ oils and foods can be achieved by: a) specifying limits of TFA in vanaspati, bakery fats and shortenings by upgrading technology; b) advocating the substitution of natural plant oils containing lower percent of polyunsaturated fatty acids for PHVO. Indian edible oil industry needs to develop and adopt alternative technologies to produce zero TFA. Consumer education about negative health effects of TFA and providing food based guidelines to reduce TFA consumption in the entire population need to be actively pursued.     

An update on potato crisps contents of moisture,fat, salt and fatty acids (including trans-fatty acids) with special emphasis on new oils/fats used for frying

Eighteen brands of potato crisps, frequently consumed, were analyzed to establish their nutritional value in relation to salt, fat and fatty acid (FA) composition. The purpose of the present study was to determine moisture, total fat, salt contents and FA profiles (including trans-FAs), and to identify the oil/fat used for frying of the 18 brands of potato crisps. Our results show that salt content ranged from 0.127 to 2.77 g/100 g and total fat content of potato crisps varied between 20.0 and 42.8 g/100 g. With respect to FAs analysis, palmitic acid (C16:0), oleic acid (C18:1) and linoleic acid (C18:2) were the major FAs found in the analyzed potato crisps. It is clear from our work that nowadays most potato crisps are currently produced using oils with high contents in unsaturated FAs, which can be considered as healthier from a nutritional point of view. Nevertheless, some brands of potato crisps still use palm oil or a blend of palm oil and other fats/oils, which are very rich in saturated FAs.     

Comportements alimentaires de l’enfant et attitudes parentales: le point de vue de la psychologie expérimentale

Children show a clear preference, throughout development, for high energy density foods, and particularly for sweet and/or fat products. Most parents disapprove of this behavior, in the present context of high obesity prevalence and widespread acceptance of thinness as a model. Children’s appetite for such foods has adaptive value, so far as the growing child has not lost his/her ability for energy adjustment. A few studies suggest that excessive control over children’s food choices contributes to a loss of the child’s capacity to energy adjustment. Education models that include both the teaching of rules and adjustments to the child’s requests seem to facilitate the acquisition of adequate eating behaviors, which favor a varied diet and body weight control.     

Nutritional,Anthropometric and Sociodemographic Factors Affecting Fatty Acids Profile of Pregnant Women’s Serum at Labour—Chemometric Studies

Diet influences the health of pregnant women and their children in prenatal, postnatal and adult periods. GC-FID fatty acids profile analysis in maternal serum and a survey of dietary habits were performed in 161 pregnant patients from the II Faculty and Clinic of Obstetrics and Gynaecology of the Medical University of Warsaw. Their diet did not fulfil all nutritional recommendations regarding dietary fat sources. Olive and rapeseed oil were the most popular edible oils. High usage of sunflower oil as well as high consumption of butter were also observed, whereas fish and fish oil intake by pregnant women was low. A chemometric approach for nutritional data, connected with anthropometric, sociodemographic and biochemical parameters regarding mothers and newborns, was conducted for diet and its impact estimation. It revealed four clusters of patients with differing fatty acids profile, which resulted from differences in their dietary habits. Multiparous women to a lesser extent followed dietary recommendations, which resulted in deterioration of fatty acids profile and higher frequency of complications. Observed high usage of sunflower oil is disquieting due to its lower oxidative stability, whereas high butter consumption is beneficial due to conjugated linoleic acids supply. Pregnant women should also be encouraged to introduce fish and fish oil into their diet, as these products are rich sources of long chain polyunsaturated fatty acids (LC PUFA). Multiparous women should be given special medical care by medical providers (physicians, midwifes and dietitians) and growing attention from the government to diminish the risk of possible adverse effects affecting mother and child.