Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
권호 표지

Monitoring of Trans Fatty Acid and Cholesterol of Bakery Products Sold at Retail in Seoul Area

서울지역 소매업체 제빵류의 트랜스지방 및 콜레스테롤 조사

  • Park, Young-Hye (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Kang, Sung-Tae (Department of Food Science and Technology, Seoul National University of Technology) ;
  • Hwang, Young-Ok (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Tu, Ock-Ju (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Shin, Jae-Min (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Lee, Kyeong-Ah (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Shin, Ki-Young (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Chae, Young-Zoo (Seoul Metropolitan Government Research Institute of Public Health and Environment)
  • 박영혜 (서울시보건환경연구원) ;
  • 강성태 (서울과학기술대학교 식품공학과) ;
  • 황영옥 (서울시보건환경연구원) ;
  • 두옥주 (서울시보건환경연구원) ;
  • 신재민 (서울시보건환경연구원) ;
  • 이경아 (서울시보건환경연구원) ;
  • 신기영 (서울시보건환경연구원) ;
  • 채영주 (서울시보건환경연구원)
  • Received : 2011.05.25
  • Accepted : 2011.08.05
  • Published : 2011.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

The objective of this study was to analyze contents of trans fatty acid and cholesterol of bakery products (bread: 17, pastry: 20, and whipping cream cake: 17) sold at retail in Seoul area. The average values of crude fat contents in bakery products were as follows [mean (minimum-maximum), %)]; bread 6.46 (3.51~8.69), pastry 16.23 (3.55~25.56), and whipping cream cake 16.26 (8.61~31.58). Palmitic acid was the most abundant fatty acid in these products. The average values of saturated fat (SFA) contents and unsaturated fat acid (USFA) contents in these items were as follows [(mean SFA ${\pm}$ SD%] bread (54.04 ${\pm}$ 5.27), pastry (53.41 ${\pm}$ 4.80), and whipping cream cake(70.09 ${\pm}$ 8.64). The high contents of trans fatty acid was analyzed in whipping cream cake. The average values of cholesterol contents in bakery products were as follows [mean (minimum-maximum), %)]; bread 2,36 (0.0~12.86), pastry 8.11 (0.0~42.80), and whipping cream cake 30.55(0.0~132.99).

서울시내 제과점중 소매점을 중심으로 제빵류 54건에 대하여 조지방함량, 지방산조성, 포화지방산과 불포화지방산조성, 트랜스지방 함량과 콜레스테롤 함량을 분석하였다. 조지방 [mean (minimum-maximum), %]은 식빵에서 6.46% (3.51~8.69%)로 나타나서 페이스츄리 16.23% (3.55~25.56%)와 생크림케이크 16.26% (8.61~31.58%) 보다 낮았다. 식빵, 페이스츄리, 생크림케이크의 지방산 중 palmitic acid가 각각 29.98% (19.84~34.64%)와 35.06% (27.73~40.91 %), 그리고 21.33% (13.43~33.02%)로서 가장 높은 지방산 함량을 보여주었다. 생크림케이크의 경우 lauric acid가 22.17% (4.36~30.82%)로 식빵이나 페이스츄리에 비해 높은 함량을 보여 주었다. 포화지방산은 식빵 54.04%, 페이스츄리 53.41%, 불포화지방산은46.05%, 46.63%이다. 생크림케이크 경우 포화지방산이 70.09${\pm}$8.64%인 반면에 불포화지방산은 29.06${\pm}$8.41%로 나타났다. 트랜스지방산 이성질체는 C18:1t 만이 검출되었다. 트랜스지방의 함량은 생크림케이크가 0.14 g/100 g food으로 가장 높았다. 빵류의 l 회 제공량인 70 g을 기준으로 트랜스지방이 0.2 g을 초과하는 시료의 시료를 판정한 결과 생크림케이크에서만 17건 중 4건의 시료가 0.2 g을 초과하였다. 콜레스테롤 함량은 생크림케이크 30.55%(0.0~132.99%), 페이스츄리 8.11 % (0.0~42.80%), 식빵 2.36%(0.0~12.86%) 순이었다. 빵류의 1회제공량인 70 g을 기준으로 콜레스테롤이 2mg을 초과하는 시료의 수는 식빵에 비해 페이스츄리와 생크림케이크에서 다소 검출건수가 높은 것으로 나타났다. 바쁜 현대인들의 식습관에 따라 점점 빵의 소비가 증가하고 있지만 대량으로 시판되는 빵에 비해 소매 업체 빵은 표기가 부족하므로 불신을 먼저 갖기 보다는 올바른 정보제공으로 빵을 선택할 때 소비자들에 안심을 주도록해야 할 것이다.

Keywords

References

  1. Semma, M, : Trans fatty acids Properties, benefits and risks, J. Health Sci., 48, 7-13 (2002). https://doi.org/10.1248/jhs.48.7
  2. Ackman, R. G, Mag, T. K. : Trans fatty acids and the potential for less in technical products. In : Trans Fatty Acid in Human Nutrition. Sebedio, J. L. and Christie, W. W. eds. Dundee, UK. : The Oily Press. 35-38 (1998).
  3. Wolff, R. L., Precht, D., Molkentin, J. : Occurrence and distribution profiles of trans-18:1 acids in edible fats of natural origin. In : Trans Fatty Acids in Human Nutrition. Sebedio, J. L, and Christie, W. W, eds. Dundee, UK : The Oily Press. 1-33 (1998).
  4. Eckel, RH, Borra S, Lichtenstein AH, Yin-Pizza SY. : Understanding the complexity of trans fatty acid reduction in the American diet (2007). American Heart Association trans fat conference : Report of the trans fat conference planning group (2006).
  5. Bethesda MD, : Position paper on trans fatty acids. Am J Cin Nutr., 63, 663-670 (1996).
  6. Mozaffarin D, Katan MB, Ascherio A, Stampfer MJ, Willette WC. : Trans fatty acid and cardiovascular disease, N. Engl. J. Med., 354, 1601-1613 (2006). https://doi.org/10.1056/NEJMra054035
  7. Akoh CC, Lai OM. Healthful Lipid AOCS PRESS. United State of America. 665-684 (2005).
  8. Kim YI, Oh SW : Trans Fatty Acid and Health, Food Sci. Industry, 40, 6-9 (2007).
  9. Valenzuela A, Morgado N. : Trans fatty acid isomers in human health and in the food industry, Biol Res., 32, 273-287 (1999).
  10. Mann G. : Metabolic consequence of dietary trans fatty acids. Lancet., 343, 1268-1271 (1994). https://doi.org/10.1016/S0140-6736(94)92157-1
  11. Park JM, Ji WG, Kim EJ, Park DJ, Shin JH, Shim SM, Suh HJ, Chang UJ, Kang DH, Kim JM. : Analysis trans fatty acid content in processed foods and meat products. Kor. J. Food Sci. Ani. Resour., 27, 531-537 (2007). https://doi.org/10.5851/kosfa.2007.27.4.531
  12. Hopkins GJ, Weat CE. : Possible roles of dietary fats in carcinogenesis. Life Sci., 19, 1103 (1976). https://doi.org/10.1016/0024-3205(76)90245-9
  13. Lichtenstein AH. : Trans fatty acid and blood lipid levels, LP (a), paramerers of cholesterol metabolism, and hemostatic factors. J. Nutr. Biochem., 9, 244-248 (1998). https://doi.org/10.1016/S0955-2863(98)00016-3
  14. Castelli WP, Wilson PF, Levy D, Anderson K. : Serum lipids and risk of coronary artery disease. Atherosclerosis Rev., 21, 7- 19 (1990).
  15. 심상국, 양종범 : 식품학. 55-56 (1992).
  16. Mazur A, Remesy C, Gueux E, Levrat MA and Demigne C. : Effects of diet rich in fermetable carbohydrates on plasma lipoprotein levels and lipoprotein catabolism in rats. J. Nutr., 120, 1037-1045 (1990).
  17. Brown MS, Goldstein JL. : How LDL receptors influence cholesterol and Atheroscler. Sci. Am,. 251, 52- 60 (1984).
  18. Korea National Statistical Office. : Statistical Result of Death Cause in 2001. Population Analysis Division, dae-jeon, Korea. 1-29 (2002).
  19. 식품의약품안전청 : 식품등의 표시 기준. 식품의약품안전청고시 2007-69호 (2007).
  20. 식품의약품안전청 : 식품접객업중 어린이 기호 식품등의 영양성분표시 기준및 방법에 관한 규정. 식품의약품안전청고시 2010-3호 (2010).
  21. 식품의약품안전청 : 식품공전 (2009)
  22. Ha JH. : A Study on Contents and ingestion of Trans Fatty Acids in Foods. Korea Food Research Institute EG05101- 05085 (2005).
  23. Noh, K. h., Lee, K. Y., Moon, J. W., Lee, M. O., and Song, Y. S.: Trans fatty acids content of processed foods in Korean diet. J. Kor. Soc. Food Sci. Nutr., 28, 1191-1200 (1999).
  24. Van Erp-baart, M. A., Couet, C., Cuadrado, C., Kafatos, A., Stanley, J. and Von : Poppel, G. : Trans Fatty Acids in Bakery Products from 14 European Countries: The TRANS FAIR Study, J. of food composit. and Anal., 11, 161-169 (1998). https://doi.org/10.1006/jfca.1998.0571
  25. Yu-Mi Kim, Oak-Sun Heo and Ki-Teak Lee. : Analysis of Fatty Acid and Crude Fat Content of Bakery Foods in Chung-cheong Province. J. East Asian Soc. Dietary Life., 17, 540-546 (2007).
  26. 김은희, 박건용, 장민수, 최영희, 이경아, 배청호, 조남준 : 과자류중 지방산 조성 및 트랜스 지방 함량 조사, 서울시 보건환경연구원보, 42, 3-13 (2006)
  27. Recommended Dietary Allowances For Koreans. Korean Nutr. Soc., 6 (1995)
  28. Marcelo T, Graciela P, Narcelo E, Elisabeth C, Laura C, Luis P and Benjamn C. : Trans fatty acid content of a selelction of foods in Argentina. Food chem., 69, 203-213 (2000).
  29. Brown WV. : Dietary recommendations to prevent coronary heart disease. Annals of the New York Academy of Sci., 598, 376-388 (1990). https://doi.org/10.1111/j.1749-6632.1990.tb42308.x