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Trans Fatty Acid Content in Commercial Processed Food in Jeon-Buk Area

전북지역 유통 가공식품 트랜스지방 함량

  • Jeong, Ju-Ri (Jeollabukdo Institute of Health & Environmental Research) ;
  • Seo, Kyu-Seok (Jeollabukdo Institute of Health & Environmental Research) ;
  • Lee, Seog-Gyu (Jeollabukdo Institute of Health & Environmental Research) ;
  • Jo, Eun-Ja (Jeollabukdo Institute of Health & Environmental Research) ;
  • Na, Mun-Su (Jeollabukdo Institute of Health & Environmental Research) ;
  • Jeong, Jin-Hoa (Jeollabukdo Institute of Health & Environmental Research) ;
  • Oh, Se-Il (Jeollabukdo Institute of Health & Environmental Research) ;
  • Son, Myong-Ok (Jeollabukdo Institute of Health & Environmental Research)
  • 정주리 (전라북도 보건환경연구원) ;
  • 서규석 (전라북도 보건환경연구원) ;
  • 이석규 (전라북도 보건환경연구원) ;
  • 조은자 (전라북도 보건환경연구원) ;
  • 나문수 (전라북도 보건환경연구원) ;
  • 정진화 (전라북도 보건환경연구원) ;
  • 오세일 (전라북도 보건환경연구원) ;
  • 손명옥 (전라북도 보건환경연구원)
  • Published : 2009.04.30

Abstract

This study was carried out to examine the proportion of fatty acids and contents of trans fatty acid in commercial processed foods in Jeon-Buk area. Contents of trans fatty acid in bakery products ranged from 0.2% to 1.0% per 100 g food. Especially garlic bread and pastry contained the highest amount. Popcorns contained trans fatty acid from 0.0% to 13.4%. Among them, instant popcorns for microwave contained the highest amount, while trans fatty acid was hardly detected in popcorns for theater. And trans fatty acid detected in popcorns was mostly in the form of 18 : 1 trans. The content of trans fatty acid in pizza was nearly 0.2%. Amounts of saturated fatty acid and unsaturated fatty acid were similar between each type of pizza and frozen pizza. Fritters such as fried chickens and vegetables contained trans fatty acid less than 0.2% per 100 g food.

Keywords

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