Volume 18, Issue 118 (2021)                   FSCT 2021, 18(118): 181-188 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Hosseinabadi S, Azizi M H, Mooraki N. Investigation of saturated and trans fatty acids in fast foods in Tehran. FSCT. 2021; 18 (118) :181-188
URL: http://fsct.modares.ac.ir/article-7-50033-en.html
1- no
2- chief editor , azizit_m@modares.ac.ir
3- -
Abstract:   (414 Views)
Today, saturated and trans fatty acids are one of the most important potential health limitations of consuming prepared foods. Fast foods are widely consumed by adults and children due to their quick preparation and the popularity of the taste. As a result, it is very important to control the amount of saturated and trans fatty acids in fast foods. The city of Tehran was divided into five regions: north, south, west, east and center, and from each region, three types of fast food, including mixed pizza, falafel and Chicken nuggets, and three samples from each fast food (a total of 45 samples from 45 different grocery stores were randomly selected). In this study, the concentration of trans fatty acids was calculated as a percentage by Agilent7890A gas chromatography. The average of saturated fatty acids in falafel fast food, mixed pizza and chicken nuggets were 18.02, 36.35 and 19.11 g / 100g, respectively. The average trans acids of chicken nugget fast food, mixed pizza and falafel were 0.36, 0.71 and 0.06 g / 100g, respectively. The difference between different regions of Tehran was not significant in terms of saturated and trans fatty acid content (P> 0.05). Consumption of trans fatty acids through fast food in Tehran is appropriate in comparison with international standards. The lower risk factors than the global standards in this study is due to the low per capita consumption of fast food in Iran (IR = 4 g / day).
Full-Text [PDF 311 kb]   (119 Downloads)    
Article Type: Original Research | Subject: Food Chemistry
Received: 2021/02/9 | Accepted: 2021/08/9 | Published: 2021/12/5

Add your comments about this article : Your username or Email:

Send email to the article author

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.