Trans fats content in pastries decrease
According to a study carried out by the University of Navarra (Spain), during the last ten years, the trans fats content in industrial pastry product has utterly decreased.
The team analyzed the trans-fatty acids in ensaimadas, creams, buns and croissants made by different brands (from white label to leading brands) and there was no difference found. What is more, the amount of trans fats in this type of products has decreased in the last decade: in 2000, the fatty acids content in pastry products was at 6,5% more or less, while in 2012 the researchers had found a 0,7% average of fatty acids.
Diana Ansorena, one of the research authors published in Food Chemistry magazine, explains that the recommendations set by national and international organisations to decrease the trans acids consume has led to the food industry changing its formulas to obtain healthier fats. Some researchs determined that overdoing in this type of fats raises the LDL choresterol (also know as ‘bad cholesterol’) and triglycerides, becomes a cardiovascular risk factor and enhances the risk of suffering from depresion.
The authors also insist in the importance of updating the food composition tables, since the information given some years ago do not show the real trans fatty-acids content in pastries product and overestimate the quantity of them that someone can eat.
Vicente de Pablos es Licenciado y Doctor en Veterinaria y Licenciado en Ciencia y Tecnología de los Alimentos.
Profesional especializado en el ámbito de la Seguridad Alimentaria y la Salud Pública