Fatty acid composition of Costa Rican foods including trans fatty acid content

To further understand the fatty acid–disease relationships in an epidemiologic context, detailed composition tables are required. The composition of the major saturated, monounsaturated, and polyunsaturated fatty acids that are most abundant in the diet, is available for numerous foods in many countries, but data on the content of individual fatty acids with relative low abundance are scarce. We conducted a study to establish a fatty acid composition database that includes fatty acids with low relative abundance as well as trans fatty acids for the main sources of fat in the Costa Rican diet. Fatty acids were determined by gas chromatography. We present in-depth fatty acid composition tables for foods that are commonly used in Costa Rica. These analyses include information on alpha-linolenic, gamma-linolenic, arachidonic acid and trans fatty acids, which are important for health but where information is scarce. Of particular interest is the high content of trans fatty acids in partially hydrogenated soybean oil in Costa Rica, although decreasing over time. In a period of 10 years the amount of total trans fatty acids in Costa Rican soybean oil has decreased from an average of 20 to 1.5%, while alpha-linolenic has increased from an average of 1.87 to 6.06%. Our data will be of special interest for studies on Latin American countries requiring dietary information.     

Assessment of dietary intakes of Filipino-Americans: implications for food frequency questionnaire design

ObjectiveThe purpose of this study was to describe food consumption practices of Filipino-American adults, to describe how they respond to a food frequency questionnaire (FFQ) as a function of acculturation and sex, and to suggest modifications to the FFQ to improve dietary assessment among Filipino-Americans.MethodsTwenty-one Filipino-American women and 14 Filipino-American men (aged 30-60 years) who varied on acculturation level were recruited from the general community of San Diego, California. Participants completed a focus group and rated the Fred Hutchinson Food Frequency Questionnaire.ResultsThe most commonly eaten food items among Filipino-Americans were white rice, fish or meat, vegetables, and fruit. Most (76%) participants reported that the Fred Hutchinson Food Frequency Questionnaire lacked commonly eaten Filipino-American food.Conclusions and ImplicationsCommonly consumed food, such as adobo, lumpia, and pansit, might be added to a revised FFQ; doing so may improve recall and face validity among Filipino-Americans.     

Lipid content and fatty acid composition in foods commonly consumed by nursing Congolese women: incidences on their essential fatty acid intakes and breast milk fatty acids

The fat content and fatty acid (FA) composition of nearly 40 foods, currendy consumed by 102 nursing Congolese mothers living in Brazzaville, were determined to assess their impact on mothers' essential fatty acid (EFA) intakes and breast milk FA. Data on mothers' milk FA and dietary habits which allowed food selection were recently published (Rocquelin et al., 1998). Most foods were locally produced. Food samples were collected at local markets, bleached if necessary to avoid microbial degradation, and stored at +4°C or-20°C. They were lyophilized upon their arrival in the laboratory before lipid analyses. FA composition of food lipids was determined by capillary gas chromatography. Staple diets included low-fat, high-carbohydrate foods (processed cassava roots, wheat bread) and high-polyunsaturated fatty acid (PUFA) foods: soybean oil (high in 18 : 2 n-6 and α-18 : 3 n-3), bushbutter (dacryodes edulis), peanuts, avocado (high in fat and 18 : 2 n-6), freshwater and salt-water fish (high in LC n-3 and/or n-6 PUFA), and leafy green vegetables (low in fat but very high in α-18 : 3 n-3). Their frequent consumption by nursing mothers provided enough EFA to meet requirements due to lactation. It also explains why mothers' breast milk was rich in C8-C14 saturated FA (26% of total FA) and in n-6, n-3 PUFA (respectively 15.0% and 2.4% of total FA) highly profitable for breastfed infants' development. From this point of view, dietary habits of Congolese mothers have to be sustained for they are more adequate than most Western-type diets.     

Intensification of essential fatty acid deficiency in the rat by dietary trans fatty acids

Two studies were conducted using male rats to assess the effect of trans fatty acids upon essential fatty acid (EFA) deficiency. In the first study 5% corn oil (CO), hydrogenated coconut oil (HCNO) or margarine stock (MS, partially hydrogenated soybean oil) were fed, and the levels of trans fatty acids in tissue lipids were measured. The trans fatty acids present in MS were found to intensify EFA deficiency and to be retained in tissue lipids to a high degree, especially in heart phospholipids (PL). In the second study, as the level of trans fatty acids increased in the diet, increasingly higher levels of trans fatty acids were deposited in the heart PL. As dietary trans acid increased, a decrease in total omega 6 fatty acids, and a decrease in the sum of 18:2 omega 6 + 20:4 omega 6 - 20:3 omega 9 fatty acids in heart PL occurred, both criteria indicating a shift toward an increasing EFA deficiency state. Studies of delta 5 desaturase activity of liver microsomes in selected groups showed an increase in the conversion of 20:3 omega 6 to 20:4 omega 6 as the trans fatty acid level in the diet increased.     

Contribution of foods to trans unsaturated fatty acid intake in a group of Irish adults

OBJECTIVE: To assess fat intake with particular focus on trans unsaturated fatty acid (TUFA) intake and the major sources of TUFA among Irish individuals using a Fat Intake Questionnaire (FIQ), designed specifically for an Irish context. SUBJECTS AND METHODS: A total of 105 healthy volunteers (43 females, 62 males; aged 23-63 years) were recruited from Dublin Airport Medical centre, Republic of Ireland. Dietary intake was assessed using an 88 food item/food group semi-quantitative FIQ, which was developed and validated for the Irish population. RESULTS: Mean energy intake was 10.6 MJ day(-1), and 34% was provided by fat. Saturated, monounsaturated, polyunsaturated, trans unsaturated fatty acids and linoleic acid contributed 13%, 10%, 6%, 2% and 5% of energy respectively. Mean TUFA intake was 5.4 g day(-1) (range 0.3-26). Margarine spreads provided the majority of TUFAs (1.93 g day(-1)), but the contribution was significantly greater for men compared with women (2.35 g day(-1) versus 1.33 g day(-1); P = 0.024). Milk and meat also contributed more to TUFA intake for men compared with women, but confectionery was a significantly greater contributor for women (8.6% versus 3.1% respectively, P = 0.01). CONCLUSIONS: Although the mean TUFA intake of the total group was 5.4 g day(-1) and was within current dietary recommendations (2% energy intake), some individuals had intakes as high as 26 g day(-1). Public health efforts are therefore required to reduce TUFA intake in those individuals with high intakes.     

Determination of trans fatty acid levels by FTIR in processed foods in Australia

Health authorities around the world advise 'limiting consumption of trans fatty acid', however in Australia the trans fatty acid (TFA) content is not required to be listed in the nutrition information panel unless a declaration or nutrient claim is made about fatty acids or cholesterol. Since there is limited knowledge about trans fatty acid levels in processed foods available in Australia, this study aimed to determine the levels of TFA in selected food items known to be sources of TFA from previously published studies. Food items (n=92) that contain vegetable oil and a total fat content greater than 5% were included. This criterion was used in conjunction with a review of similar studies where food items were found to contain high levels of trans fatty acids. Lipids were extracted using solvents. Gravimetric methods were used to determine total fat content and trans fatty acid levels were quantified by Attenuated Total Reflectance Fourier Transform Infrared spectroscopy. High levels of trans fatty acids were found in certain items in the Australian food supply, with a high degree of variability. Of the samples analysed, 13 contained greater than 1 g of trans fatty acids per serving size, the highest value was 8.1 g/serving. Apart from when the nutrition information panel states that the content is less than a designated low level, food labels sold in Australia do not indicate trans fatty acid levels. We suggested that health authorities seek ways to assist consumers to limit their intakes of trans fatty acids.     

A method for assessing dietary intakes of n-3 long-chain polyunsaturated fatty acids and trans fatty acids in an Irish adult population

Abstract

The present study aimed to quantify dietary intakes of eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and trans fatty acids (trans FA) in Irish adults using the North/South Ireland Food Consumption Survey (NSIFCS). To update the NSIFCS database, specific approaches were necessary to select accurate data. Published references were the main data source used to update for EPA and DHA (21.7%), while the UK Nutrient Databank was most frequently used to update for trans FA (46.7%). Total EPA and DHA mean daily intake was 275 mg/day whilst trans FA mean daily intake was 0.72% food energy. Younger adults had significantly lower intakes of EPA and DHA than older adults. The present study shows that dietary EPA and DHA intakes in the Irish adult population are below recommendations, especially among the younger population. Conversely, trans FA intakes are within the recommended value of < 2% food energy.     

Omega-3 fatty acid content of the US food supply.

In this study, levels and sources of omega-3 fatty acids (FA) available for consumption in the US food supply, dating from 1935, are estimated. omega-3 FA assessed are eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and linolenic acid (LNA). Estimates are based on annual per capita food use data and data on the omega-3 FA content of foods. Although fish use increased, the EPA level was slightly lower in 1985 than in 1935-1939, reflecting a marked decline in use of certain fatty fish. The level of DHA increased, due to greater use of poultry. The level of LNA increased because of greater use of soybean oil. These estimates are currently the only source of data on omega-3 FA in the American diet.     

Omega-3 fatty acid content of the US food supply.

In this study, levels and sources of omega-3 fatty acids (FA) available for consumption in the US food supply, dating from 1935, are estimated. omega-3 FA assessed are eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and linolenic acid (LNA). Estimates are based on annual per capita food use data and data on the omega-3 FA content of foods. Although fish use increased, the EPA level was slightly lower in 1985 than in 1935-1939, reflecting a marked decline in use of certain fatty fish. The level of DHA increased, due to greater use of poultry. The level of LNA increased because of greater use of soybean oil. These estimates are currently the only source of data on omega-3 FA in the American diet.     

Correlation of dietary food intakes and serum lipid fatty acids in urban senior citizens

Fatty acid compositions of serum lipids from elderly people (65 to 79 years old) in Koganei City of Tokyo were determined, and their correlation with dietary food intakes were examined. Cholesterol esters, triglycerides and lecithin revealed characteristic fatty acid profiles, respectively. Lecithin contained large amounts of eicosapentanoic and docosahexanoic acids (EPA and DHA) which belong to n-3 fatty acids as compared to other lipids. Sex differences in the fatty acid composition were found only in lecithin among serum lipids. Percentages of n-3 fatty acids were higher in males than in females, and were found to be positively correlated with the intake of fish. On the other hand, linoleic acid and n-6 fatty acids were shown to have positive correlations with beans. Arachidonic acid among n-6 had weak but significant correlations with eggs and milk.     

Total antioxidant and ascorbic acid content of fresh fruits and vegetables: implications for dietary planning and food preservation

Epidemiological evidence links high intake of ascorbic acid (AA) and other antioxidant micronutrients to health promotion. It would be useful to know the overall, or 'total' antioxidant capacity of foods, to establish the contribution of AA to this, and to assess how this information may translate into dietary intakes to meet the new US daily reference intake for AA. In this study, the total antioxidant capacity, as the ferric reducing-antioxidant power (FRAP) value, and AA content of thirty-four types of fruits and vegetables were measured using a modified version of the FRAP assay, known as FRASC. This measures AA (reduced form only) simultaneously with the FRAP value. Results covered a wide range: 880-15940 micromol/kg fresh wet weight and <20-540 mg/kg fresh wet weight respectively, for FRAP and AA, which comprised < 1-73 % and < 1-59 % total antioxidant capacity of fruits and vegetables respectively. We estimate that 100 mg AA is contained in one orange, a few strawberries, one kiwi fruit, 1-2 slices of pineapple, several florets of raw cauliflower or a handful of uncooked spinach leaves. Apples, bananas, pears and plums, the most commonly consumed fruits in the UK, contain very little AA. Results indicate also that the antioxidant capacity of vegetables decreases rapidly and significantly after fragmentation. Results of this, and future studies, using FRASC as a biomonitoring tool will be useful in food production, preparation, preservation, and aid dietary choices to increase antioxidant and AA intake. Furthermore, FRASC will facilitate bioavailability studies of antioxidants from different foods of known antioxidant capacity and AA content.     

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.     

Presence of cyclopropane fatty acids in foods and estimation of dietary intake in the Italian population

Cyclopropane fatty acids (CPFAs) are the most abundant cyclic fatty acids in microorganisms with unknown role(s) regarding their dietary relevance and biological effects in humans. This work was aimed to draw up a list of CPFAs-containing foods for estimating their dietary intake in the Italian population to provide a basis for evaluating their nutritional relevance and potential health-related effects. The CPFAs content of more than 500 food items was investigated and a preliminary dietary intake was assessed (12.0?±?6.0?mg/day), based on the data reported by the Italian National Food Consumption Survey INRAN-SCAI 2005–06. CPFAs should be considered of dietary relevance in view of their potential physiological activity in humans and their presence in significant amounts in dairy products, as Grana Padano cheese (9.0–30.0?mg/100?g), and in bovine meat (0.7–4.0?mg/100?g). Future studies should elucidate whether this uncommon class of fatty acids has a biological role in human health.     

Women's dietary intakes in the context of household food insecurity

A study of food insecurity and nutritional adequacy was conducted with a sample of 153 women in families receiving emergency food assistance in Toronto, Canada. Contemporaneous data on dietary intake and household food security over the past 30 d were available for 145 of the women. Analyses of these data revealed that women who reported hunger in their households during the past 30 d also reported systematically lower intakes of energy and a number of nutrients. The effect of household-level hunger on intake persisted even when other economic, socio-cultural, and behavioral influences on reported dietary intake were considered. Estimated prevalences of inadequacy in excess of 15% were noted for Vitamin A, folate, iron, and magnesium in this sample, suggesting that the low levels of intake associated with severe household food insecurity are in a range that could put women at risk of nutrient deficiencies.     

Development of a food composition database for the estimation of dietary intakes of glucosinolates, the biologically active constituents of cruciferous vegetables

Evidence indicates that cruciferous vegetables are protective against a range of cancers with glucosinolates and their breakdown products considered the biologically active constituents. To date, epidemiological studies have not investigated the intakes of these constituents due to a lack of food composition databases. The aim of the present study was to develop a database for the glucosinolate content of cruciferous vegetables that can be used to quantify dietary exposure for use in epidemiological studies of diet-disease relationships. Published food composition data sources for the glucosinolate content of cruciferous vegetables were identified and assessed for data quality using established criteria. Adequate data for the total glucosinolate content were available from eighteen published studies providing 140 estimates for forty-two items. The highest glucosinolate values were for cress (389 mg/100 g) while the lowest values were for Pe-tsai chinese cabbage (20 mg/100 g). There is considerable variation in the values reported for the same vegetable by different studies, with a median difference between the minimum and maximum values of 5.8-fold. Limited analysis of cooked cruciferous vegetables has been conducted; however, the available data show that average losses during cooking are approximately 36 %. This is the first attempt to collate the available literature on the glucosinolate content of cruciferous vegetables. These data will allow quantification of intakes of the glucosinolates, which can be used in epidemiological studies to investigate the role of cruciferous vegetables in cancer aetiology and prevention.     

Development and relative validation of a short food frequency questionnaire for assessing dietary intakes of non-alcoholic fatty liver disease patients

European Journal of Nutrition - This work aimed to design and validate a novel short food frequency questionnaire (SFFQ) to assess habitual intakes of food items related to non-alcoholic fatty...