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Inicio Clínica e Investigación en Arteriosclerosis Estudio TRANSFAIR. (II) Ingesta de ácidos grasos ­cis y trans­ con la dieta t...
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Vol. 12. Núm. 5.
Páginas 256-262 (Septiembre 2000)
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Vol. 12. Núm. 5.
Páginas 256-262 (Septiembre 2000)
Estudio TRANSFAIR. (II) Ingesta de ácidos grasos ­cis y trans­ con la dieta total en España
TRANSFAIR Study. II. Intake of cis and trans fatty acids with the total diet in Spain
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A. Carbajala, C. Cuadradoa, C. Núñeza, B. Beltrána, G. Toledanoa, O. Moreirasa
a Departamento de Nutrici??n. Facultad de Farmacia. Universidad Complutense de Madrid.
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Estadísticas
os trans cuyo papel, como factor de riesgo de la enfermedad cardiovascular es controvertido.  
Palabras clave:
Ácidos grasos trans
Encuestas de nutrición
Factores de riesgo cardiovascular
Composición de los alimentos
Aim. Within the TRANSFAIR Project ("Assessment of trans fatty acid intake and relationship with risk factors for cardiovascular diseases in European countries"), an European Concerted Action, the content of fatty acids (FA), especially trans (TFA) in foods has been analyzed and its intake has been estimated with the same methods in 14 European countries in order to assess the relationship to cardiovascular risk factors. Methods. Following the design of total diet studies, 100 foodstuffs providing 95% of the total fat intake in Spain were selected. Food intake originated from the National Food and Nutrition Survey (1995) carried out by our research team and the National Institute of Statistics in 21155 households, where the quantities of all foods and drinks consumed during one week through one year are recorded. Total fat and 44 FA isomers were analyzed in each foodstuff in TNO Nutrition and Food Research, Zeist, The Netherlands, to create an European data base. The intake of TFA in Spain through food consumption was judged from this survey. Results. The highest contents of TFA were observed in french fries from fast food (34% of total FA), pre-cooked and frozen croquettes (26%), sliced bread (17%), cakes (15%), frozen mille feuilles dough (12%) and pizza (10%), a margarine (17%), and a chocolate and hazelnut spreal (12%). The lowest amounts were found in raw olive and sunflower oils (0.11-0.27%), biscuits from two different types (0.13 and 0.25%), ice-creams (0.16 and 0.17%) and cured ham (0.29%). The daily total fat intake was 124,5 g/person (41.4% of the total energy intake), with SFA 35.2 g/day, cis PUFA 22.9 g/day, cis MUFA 49.0 g/day, and TFA 2.1 g/day, from which C18:1 T, 1.4 g/day, was the highest. Foods with a higher contribution to TFA were: beef meat (29.8% of total FA), dairy products (31.3% ­cheese 7.5%­), cakes and sweets (13.3%), and margarine (9%). Conclusions. Trends to an increased consumption of some foods manufactured with hydrogenated fats can lead to a higher TFA intake, which has a controversial role as cardiovascular disease risk factor.
Keywords:
Trans fatty acids
Nutrition surveys
Cardiovascular risk factors
Food composition

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