title: Fatty acid composition of Swedish bakery products, with emphasis on trans-fatty acids.
abstract: Trans-fatty acids (TFA) have been associated with increased risk of coronary heart disease, by affecting blood lipids and inflammation factors. Current nutrition recommendations emphasise a limitation of dietary TFA intake. The aim of this study was to investigate fatty acid composition in sweet bakery products, with emphasis on TFA, on the Swedish market and compare fatty acid composition over time. Products were sampled in 2001, 2006 and 2007 and analysed for fatty acid composition by using GC. Mean TFA levels were 0.7% in 2007 and 5.9% in 2001 of total fatty acids. In 1995-97, mean TFA level was 14.3%. In 2007, 3 of 41 products had TFA levels above 2% of total fatty acids. TFA content had decreased in this product category, while the proportion of saturated (SFA) and polyunsaturated (PUFA) fatty acids had increased, mostly through increased levels of 16:0 and 18:2 n-6, respectively. The total fat content remained largely unchanged.
authors.affiliation: National Food Agency, Box 622, 751 26 Uppsala, Sweden; Department of Food Science, Uppsala BioCenter, Swedish University of Agricultural Sciences, P.O. Box 7051, 75007 Uppsala, Sweden.
authors.forename: Sofia
authors.initials: S
authors.lastname: Trattner
authors.affiliation: National Food Agency, Box 622, 751 26 Uppsala, Sweden.
authors.forename: Wulf
authors.initials: W
authors.lastname: Becker
authors.affiliation: National Food Agency, Box 622, 751 26 Uppsala, Sweden.
authors.forename: Sören
authors.initials: S
authors.lastname: Wretling
authors.affiliation: National Food Agency, Box 622, 751 26 Uppsala, Sweden.
authors.forename: Veronica
authors.initials: V
authors.lastname: Öhrvik
authors.affiliation: National Food Agency, Box 622, 751 26 Uppsala, Sweden.
authors.forename: Irene
authors.initials: I
authors.lastname: Mattisson
mesh_terms: D001939:Bread / Q000032:analysis*; D004041:Dietary Fats / Q000032:analysis*; D005504:Food Analysis; D008055:Lipids; D012307:Risk Factors; D013548:Sweden; D044242:Trans Fatty Acids / Q000032:analysis*
chemical_list: D004041:Dietary Fats; D008055:Lipids; D044242:Trans Fatty Acids
keywords: Bakery products; Cakes; Cookies; Fat content; Trans fatty acids