Analysis of the reduction of trans-fatty-acid levels in the foods of Argentina

References

• AOACS. 2002. Official method 996.06 fat (total, saturated, and unsaturated) in foods. In: Horwitz W, editor. Official methods of analysis of the AOAC. 17th ed. Gaithersburg (MD): AOAC International; p. 20–24.
   Google Scholar
• Arcand J, Scourboutakos MJ, Au JT, L’abbe MR. 2014. Trans fatty acids in the Canadian food supply: an updated analysis. Am J Clin Nutr. 100:1116–1123.
   PubMed Web of Science ®Google Scholar
• Argentine Food Code. Chapter III; [accessed 2016 Jul 14]. http://www.anmat.gov.ar/alimentos/codigoa/Capitulo_III.pdf. Spanish.
   Google Scholar
• Aronis KN, Khan SM, Mantzoros CS. 2012. Effects of trans fatty acids on glucose homeostasis: a meta-analysis of randomized, placebo-controlled clinical trials. Am J Clin Nutr. 96:1093–1099.
   PubMed Web of Science ®Google Scholar
• Baylin A, Siles X, Donovan-Palmer A, Fernandez X, Camposa H. 2007. Fatty acid composition of Costa Rican foods including trans fatty acid content. J Food Compost Anal. 20:182–192.
   Web of Science ®Google Scholar
• Bendsen NT, Christensen R, Bartels EM, Astrup A. 2011. Consumption of industrial and ruminant trans fatty acids and risk of coronary heart disease: a systematic review and meta-analysis of cohort studies. Eur J Clin Nutr. 65:773–783.
   PubMed Web of Science ®Google Scholar
• Bysted A, Mikkelsen AAE, Leth T. 2009. Substitution of trans fatty acids in foods on the Danish market. EJLST. 111:574–583.
   Web of Science ®Google Scholar
• Chen Y, Yang Y, Nie S, Yang X, Wang Y, Yang M, Li C, Xie M. 2014. The analysis of trans fatty acid profiles in deep frying palm oil and chicken fillets with an improved gas chromatography method. Food Control. 44:191–197.
   Web of Science ®Google Scholar
• Codex Alimentarius Commission. 2005. Consideration of the definition of trans-fatty acids; [accessed 2017 Feb 2]. http://www.fao.org/tempref/codex/Meetings/CCFL/CCFL33/fl33_11e.pdf
   Google Scholar
• Colón-Ramos U, Monge-Rojas R, Campos H. 2014. Impact of WHO recommendations to eliminate industrial trans-fatty acids from the food supply in Latin America and the Caribbean. Health Policy Plan. 29:529–541.
   PubMed Web of Science ®Google Scholar
• Trans Fats Free Americas: Working Committee in Argentina. 2010. Guía de recomendaciones para la pequeña y mediana industria [Guide to recommendations for small and medium-size enterprises]; [accessed 2016 Mar 9]. http://www.msal.gob.ar/ent/images/stories/ciudadanos/pdf/GrasasTrans_Guia_de_Recomendaciones_PyMEs2011_.pdf
   Google Scholar
• Costa N, Cruz R, Graça P, Breda J, Casal S. 2016. Trans fatty acids in the Portuguese food market. Food Control 64:128–134.
   PubMed Web of Science ®Google Scholar
• Craig-Schmidt MC, Teodorescu CA. 2007. Trans-Fatty Acids in Foods. In: Chow CK, editor. Fatty acids in foods and their health implications. 3rd ed. Boca Ratón (FL): CRC Press; p. 377–437.
   Google Scholar
• de Souza RJ, Mente A, Maroleanu A, Cozma AI, Ha V, Kishibe T, Uleryk E, Budylowski P, Schünemman H. Beyene J, et al. 2015. Intake of saturated and trans unsaturated fatty acids and risk of all-cause mortality, cardiovascular disease, and type 2 diabetes: systematic review and meta-analysis of observational studies. BMJ 351: h3978; [accessed 2016 Jul 21]:[16p.]. http://www.bmj.com/content/bmj/351/bmj.h3978.full.pdf
   Google Scholar
• Downs S, Thow AM, Leeder SR. 2013. The effectiveness of policies for reducing dietary trans-fat: a systematic review of the evidence. Bull World Health Org. 91:262–269H.
   PubMed Web of Science ®Google Scholar
• Health Canada: Trans Fat Task Force. 2006. Transforming the food supply. Report of the Trans Fats Force submitted to the Minister of Health; [accessed 2016 Oct 19]. http://www.hc-sc.gc.ca/fn-an/alt_formats/hpfb-dgpsa/pdf/nutrition/tf-gt_rep-rap-eng.pdf
   Google Scholar
• Hendry VL, Almíron-Roig E, Monsivais P, Jebb SA, Benjamin Neelon SE, Griffin SJ, Ogilvie DB. 2015. Impact of regulatory interventions to reduce intake of artificial trans-fatty acids: a systematic review. Am J Public Health. 105:e32–e42.
   PubMed Web of Science ®Google Scholar
• Herrera ML, Rodríguez Batiller MJ, Rincón-Cardona JA, Agudelo-Laverde LM, Martini S, Candal RJ. 2015. Effect of cooling rate and temperature cycles on polymorphic behavior of sunflower oil stearins for applications as trans-fat alternatives in foods. Food Bioprocess Tech. 8:1779–1790.
   Google Scholar
• Hooper L, Martin N, Abdelhamid A, Davey Smith G. 2015. Reduction in saturated fat intake for cardiovascular disease. Cochrane Database Syst Rev. 10:CD011737.
   Google Scholar
• Hunter JE, Zhang J, Kris-Etherton PM. 2010. Cardiovascular disease risk of dietary stearic acid compared with trans, other saturated, and unsaturated fatty acids: a systematic review. Am J Clin Nutr. 91:46–63.
   PubMed Web of Science ®Google Scholar
• ISO 12966-2. 2011. Animal and vegetable fats and oils. Gas chromatography of fatty acid methyl esters. Part 2: Preparation of methyl esters of fatty acids. Switzerland: International Organization for Standardization.
   Google Scholar
• Lambelet P, Grandgirard A, Gregoire S, Juaneda P, Sebedio JL, Bertoli C. 2003. Formation of modified fatty acids and oxyphytosterols during refining of low erucic acid rapeseed oil. J Agric Food Chem. 51:4284–4290.
   PubMed Web of Science ®Google Scholar
• Marangoni F, Galli C, Ghiselli A, Lercker L, La Vecchia C, Maffeis C, Agostoni C, Ballardini D, Brignoli O, Faggiano P, et al. 2017. Palm oil and human health. Meeting report of NFI: Nutrition Foundation of Italy symposium. Int J Food Sci Nutr. 68:643–655.
   PubMed Web of Science ®Google Scholar
• Martini S, Herrera ML. 2008. Effect of emulsifiers on shortenings. Lipid Tech. 20:180–183.
   Google Scholar
• Ministry of Food, Agriculture, and Fisheries of Denmark, Danish Technical University, National Food Institute. 2014. Danish data on trans fatty acids in foods; [accessed 2016 Oct 14]. https://www.foedevarestyrelsen.dk/Publikationer/Alle%20publikationer/2014004.pdf
   Google Scholar
• Monge-Rojas R, Colón-Ramos U, Jacoby E, Mozaffarian D. 2011. Voluntary reduction of trans-fatty acids in Latin America and the Caribbean: current situation. Rev Panam Salud Publica. 29:126–129.
   PubMed Web of Science ®Google Scholar
• Montes de Oca-Ávalos JM, Huck-Iriart C, Candal RJ, Herrera ML. 2016. Sodium Caseinate/Sunflower Oil Emulsion-Based Gels for Structuring Food. Food Bioprocess Tech. 9:981–992.
   Web of Science ®Google Scholar
• Mozaffarian D, Aro A, Willett WC. 2009. Health effects of trans-fatty acids: experimental and observational evidence. Eur J Clin Nutr. 63:S5–S21.
   PubMed Web of Science ®Google Scholar
• Mozaffarian D, Katan MB, Ascherio A, Stampfer MJ, Willett WC. 2006. Trans fatty acids and cardiovascular disease. N Engl J Med. 354:1601–1613.
   PubMed Web of Science ®Google Scholar
• Moynihan M, Villamor E, Marin C, Mora-Plazas M, Campos H, Baylin A. 2015. Trans-fatty acids in cooking oils in Bogota, Colombia: changes in the food supply from 2008 to 2013. Public Health Nutr. 18:3260–3264.
   PubMed Web of Science ®Google Scholar
• Pan American Health Organization. 2008. Healthy oils and the elimination of industrially produced trans fatty acids in the Americas: Initiative for the prevention and control of chronic diseases; [accessed 2016 Dec 15]. http://www.archive.healthycaribbean.org/nutrition_and_diet/documents/TransFats.pdf
   Google Scholar
• Pérez-Farinós N, Dal Re Saavedra MA, Villar Villalba C, Robledo de Dios T. 2016. Trans-fatty acid content of food products in Spain in 2015. Gac Sanit. 30:379–382.
   PubMed Web of Science ®Google Scholar
• Peterson G, Aguilar D, Espeche M, Mesa M, Jáuregui P, Díaz H, Simi M, Tavella M. 2004. Acidos grasos trans en alimentos consumidos habitualmente por jóvenes en Argentina. Arch Argent Pediatr. 102:102–109.
   Google Scholar
• Praagman J, Beulens JWJ, Alssema M, Zock PL, Wanders AJ, Sluijs I, van der Schouw Y. 2016. The association between dietary saturated fatty acids and ischemic heart disease depends on the type and source of fatty acid in the European Prospective Investigation into Cancer and Nutrition–Netherlands cohort. Am J Clin Nutr. 103:356–365.
   PubMed Web of Science ®Google Scholar
• Rincón Cardona JA, Agudelo Laverde LM, Martini S, Herrera ML. 2014. In situ synchrotron radiation X-ray scattering study on the effect of a stearic sucrose ester on polymorphic behavior of a new sunflower oil variety. Food Res Int. 64:9–17.
   PubMed Web of Science ®Google Scholar
• Rincón Cardona JA, Martini S, Candal RJ, Herrera ML. 2013. Polymorphic behavior during isothermal crystallization of high stearic high oleic sunflower oil stearins. Food Res Int. 51:86–97.
   Web of Science ®Google Scholar
• Rubinstein A, Elorriaga N, Garay OU, Poggio R, Caporale J, Matta MG, Augustovski F, Pichon-Riviere A, Mozaffarian D. 2015. Eliminating artificial trans fatty acids in Argentina: estimated effects on the burden of coronary heart disease and costs. Bull World Health Org. 93:614–622.
   PubMed Web of Science ®Google Scholar
• Silveira BM, Gonzalez-Chica DA, Pacheco da Costa Proença R. 2013. Reporting of trans-fat on labels of Brazilian food products. Public Health Nutr. 16:2146–2153.
   PubMed Web of Science ®Google Scholar
• Tavella M, Peterson G, Espeche M, Cavallero E, Cipolla L, Perego L, Caballero B. 2001. Trans fatty acid content of a selection of foods in Argentina. Food Chem. 69:209–213.
   Web of Science ®Google Scholar
• Uauy R, Aro A, Clarke R, Ghafoorunissa R, L’abbe M, Mozaffarian D, Skeaff M, Stender S, Tavella M. 2009. WHO Scientific Update of trans fatty acids: summary and conclusions. Eur J Clin Nutr. 63:S68–S75.
   Web of Science ®Google Scholar
• Villalpando S, Ramirez Silva I, Bernal Medina D, De la Cruz Góngora V. 2007. Grasas, dieta y salud: Tablas de composición de ácidos grasos de alimentos frecuentes en la dieta Mexicana [Fats, diet and health: Fatty acid composition of common foods in the Mexican diet]; [accessed 2017 May 10]. https://www.insp.mx/images/stories/Produccion/pdf/100722_cp36.pdf. Spanish
   Google Scholar
• Wang Y, Proctor SP. 2013. Current issues surrounding the definition of trans-fatty acids: implications for health, industry and food labels. Br J Nutr. 110:1369–1383.
   PubMed Web of Science ®Google Scholar
• World Health Organization. 2003. Diet, nutrition and the prevention of chronic diseases. Report of a joint WHO/FAO expert consultation. Geneve: WHO technical report series, 916; [accessed 2015 Dec 12]. http://apps.who.int/iris/bitstream/10665/42665/1/WHO_TRS_916.pdf
   Google Scholar
• World Health Organization. 2014. Global status report on noncommunicable diseases. Geneve: WHO Press; [accessed 2015 Set 23]. http://apps.who.int/iris/bitstream/10665/148114/1/9789241564854_eng.pdf?ua =1
   Google Scholar