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Rieger M, Rippin HL, Pinedo A, Whiting S, Farrand C, Wickramasinghe K, Breda JJ. Projecting cardiovascular deaths averted due to trans fat policies in the Eurasian Economic Union. Public Health Nutr 2023; 26:s41-s50. [PMID: 36184895 PMCID: PMC10801378 DOI: 10.1017/s1368980022001872] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
OBJECTIVE To demonstrate the potential impact on population health if policies designed to reduce population trans fatty acid (TFA) intake are successfully implemented in the Eurasian Economic Union (EAEU) in line with the WHO's guidelines to lower intake of TFA as a percentage of total energy intake to less than 1 %. DESIGN A projection exercise was conducted to estimate reductions in CVD-related deaths in countries of the EAEU if TFA policies are implemented in the EAEU. Plausibly causal, annual effects (in %) of Denmark's TFA policy on the evolution of CVD mortality rates were applied to project the potential effects of recently announced TFA policies in Armenia, Belarus, Kazakhstan, Kyrgyzstan and the Russian Federation under three TFA exposure scenarios. SETTINGS Member States of the EAEU: Armenia, Belarus, Kazakhstan, Kyrgyzstan and the Russian Federation. PARTICIPANTS Data used for the projection exercise were based on estimates from natural experimental evidence from Denmark. National CVD mortality rates used were from WHO and the Organisation for Economic Cooperation and Development datasets. RESULTS In all countries and in all scenarios, deaths averted were ≤ 5 deaths/100,000 in year 1 and rose in years 2 and 3. The highest projected impacts in the high-exposure scenario were seen in Kyrgyzstan (39 deaths/100 000), with the lowest occurring in Armenia (24 deaths/100 000). CONCLUSION This study demonstrates the potential population health gains that can be derived from effective policies to reduce TFA in line with WHO guidance. Monitoring and surveillance systems are needed to evaluate the effectiveness of the TFA reduction policies in a national context.
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Affiliation(s)
- Matthias Rieger
- International Institute of Social Studies, Erasmus University Rotterdam, The Hague, The Netherlands
| | - Holly L Rippin
- World Health Organization European Office for the Prevention and Control of Noncommunicable Diseases (NCD Office), Copenhagen, Denmark
| | - Adriana Pinedo
- World Health Organization European Office for the Prevention and Control of Noncommunicable Diseases (NCD Office), Copenhagen, Denmark
| | - Stephen Whiting
- World Health Organization European Office for the Prevention and Control of Noncommunicable Diseases (NCD Office), Copenhagen, Denmark
| | - Clare Farrand
- World Health Organization European Office for the Prevention and Control of Noncommunicable Diseases (NCD Office), Copenhagen, Denmark
| | - Kremlin Wickramasinghe
- World Health Organization European Office for the Prevention and Control of Noncommunicable Diseases (NCD Office), Copenhagen, Denmark
| | - Joao J Breda
- World Health Organization European Office for the Prevention and Control of Noncommunicable Diseases (NCD Office), Copenhagen, Denmark
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2
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Comparative characterization of baking lipase substrate specificities using emulsions and the p-nitrophenyl assay. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113914] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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3
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Palla CA, Dominguez M, Carrín ME. Recent advances on food‐based applications of monoglyceride oleogels. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Camila A. Palla
- Departamento de Ingeniería Química Universidad Nacional del Sur (UNS) Bahía Blanca Argentina
- Planta Piloto de Ingeniería Química PLAPIQUI (UNS‐CONICET) Bahía Blanca Argentina
| | - Martina Dominguez
- Planta Piloto de Ingeniería Química PLAPIQUI (UNS‐CONICET) Bahía Blanca Argentina
| | - María Elena Carrín
- Departamento de Ingeniería Química Universidad Nacional del Sur (UNS) Bahía Blanca Argentina
- Planta Piloto de Ingeniería Química PLAPIQUI (UNS‐CONICET) Bahía Blanca Argentina
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4
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de Barros BV, Proença RPDC, Kliemann N, Hilleshein D, de Souza AA, Cembranel F, Bernardo GL, Uggioni PL, Fernandes AC. Trans-Fat Labeling in Packaged Foods Sold in Brazil Before and After Changes in Regulatory Criteria for Trans-Fat-Free Claims on Food Labels. Front Nutr 2022; 9:868341. [PMID: 35662949 PMCID: PMC9158744 DOI: 10.3389/fnut.2022.868341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Accepted: 04/19/2022] [Indexed: 11/23/2022] Open
Abstract
Consumption of industrially produced trans-fat acids (TFA) is a public health concern. Therefore, it is important that information on TFA in packaged foods be clearly informed to consumers. This study aimed to assess the evolution of TFA information presented in packaged foods sold in Brazil in 2010 and 2013, before and after the introduction of stricter regulatory requirements for TFA-free claims on food labels. A repeated cross-sectional study was performed through food label censuses of all packaged foods available for sale in two stores from the same supermarket chain, totaling 2,327 foods products in 2010 and 3,176 in 2013. TFA-free claims and information indicating TFA in the ingredients list and nutrition facts label were analyzed by descriptive statistics and Pearson's chi-square test. There was a 14% decrease in the use of ingredients containing or potentially containing industrially produced TFA (i-TFA), according to analysis of the ingredients list. However, when analyzing foods by groups, it was found that this decrease was significant only for group A (bakery goods, bread, cereals, and related products; from 59 to 35%, p < 0.001). By contrast, food group F (gravies, sauces, ready-made seasonings, broths, soups, and ready-to-eat dishes) showed a 5% increase in i-TFA. The use of specific terms for i-TFA decreased between 2010 and 2013, but there was an increase in the use of alternative terms, such as vegetable fat and margarine, which do not allow consumers to reliably identify whether a food product is a possible source of i-TFA. There was an 18% decrease in the use of TFA-free claims in products containing or potentially containing i-TFA. However, almost one-third of foods sold in 2013 were false negatives, that is, foods reported to contain 0 g of TFA in the nutrition facts label or with TFA-free claims but displaying specific or alternative terms for i-TFA in the ingredients list. The results indicate that adoption of stricter requirements for TFA-free claims on food labels in Brazil helped reduce the prevalence of such claims but was not sufficient to decrease i-TFA in industrialized foods sold in supermarkets.
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Affiliation(s)
- Beatriz Vasconcellos de Barros
- Department of Nutrition, Health Sciences Center, Postgraduate Program in Nutrition, Federal University of Santa Catarina, Florianópolis, Brazil
- Nutrition in Foodservice Research Center, Health Sciences Center, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Rossana Pacheco da Costa Proença
- Department of Nutrition, Health Sciences Center, Postgraduate Program in Nutrition, Federal University of Santa Catarina, Florianópolis, Brazil
- Nutrition in Foodservice Research Center, Health Sciences Center, Federal University of Santa Catarina, Florianópolis, Brazil
- Department of Nutrition, Health Sciences Center, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Nathalie Kliemann
- Nutrition in Foodservice Research Center, Health Sciences Center, Federal University of Santa Catarina, Florianópolis, Brazil
- International Agency for Research on Cancer, World Health Organization, Lyon, France
| | - Daniele Hilleshein
- Department of Nutrition, Health Sciences Center, Postgraduate Program in Nutrition, Federal University of Santa Catarina, Florianópolis, Brazil
- Nutrition in Foodservice Research Center, Health Sciences Center, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Amanda Alves de Souza
- Nutrition in Foodservice Research Center, Health Sciences Center, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Francieli Cembranel
- Nutrition in Foodservice Research Center, Health Sciences Center, Federal University of Santa Catarina, Florianópolis, Brazil
- Postgraduate Program in Collective Health, Department of Nutrition, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Greyce Luci Bernardo
- Department of Nutrition, Health Sciences Center, Postgraduate Program in Nutrition, Federal University of Santa Catarina, Florianópolis, Brazil
- Nutrition in Foodservice Research Center, Health Sciences Center, Federal University of Santa Catarina, Florianópolis, Brazil
- Department of Nutrition, Health Sciences Center, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Paula Lazzarin Uggioni
- Department of Nutrition, Health Sciences Center, Postgraduate Program in Nutrition, Federal University of Santa Catarina, Florianópolis, Brazil
- Nutrition in Foodservice Research Center, Health Sciences Center, Federal University of Santa Catarina, Florianópolis, Brazil
- Department of Nutrition, Health Sciences Center, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Ana Carolina Fernandes
- Department of Nutrition, Health Sciences Center, Postgraduate Program in Nutrition, Federal University of Santa Catarina, Florianópolis, Brazil
- Nutrition in Foodservice Research Center, Health Sciences Center, Federal University of Santa Catarina, Florianópolis, Brazil
- Department of Nutrition, Health Sciences Center, Federal University of Santa Catarina, Florianópolis, Brazil
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Pipoyan D, Beglaryan M, Stepanyan S, Merendino N. Trans-Fatty Acids in Fast-Food and Intake Assessment for Yerevan’s Population, Armenia. Foods 2022; 11:foods11091294. [PMID: 35564017 PMCID: PMC9105336 DOI: 10.3390/foods11091294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 04/20/2022] [Accepted: 04/26/2022] [Indexed: 02/01/2023] Open
Abstract
There are stringent regulations applicable for trans-fatty acid (TFA) limitations from food supply across the world. However, in Armenia, there is a scarcity of data on TFA content in food products and their consumption levels. Considering that fast-food is among the major contributors to TFA intake, this study aims to assess the dietary exposure of TFAs through the consumption of fast-food in Yerevan, Armenia. Eleven types of fast-food were included in the study. The Food Frequency Questionnaire (FFQ) was used to evaluate daily fast-food consumption. TFA contents in samples were determined using gas chromatography-mass spectrometry. Mean daily fast-food consumption values ranged from 14.68 g/day to 76.09 g/day, with popcorn as the lowest and pastry as the highest consumed food. The study results indicate that the aggregate average daily intake (DI) of TFA is 0.303 g/day. Even though TFA DI values do not exceed the WHO limit of 1%, they substantially contribute to daily TFA intake and may exceed the limit when combined with other foods. Hence, it is recommended to carry out continuous monitoring of TFA content in the food supply to ensure consumer health protection.
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Affiliation(s)
- Davit Pipoyan
- Center for Ecological-Noosphere Studies of NAS RA, Abovyan 68, Yerevan 0025, Armenia; (D.P.); (M.B.); (S.S.)
| | - Meline Beglaryan
- Center for Ecological-Noosphere Studies of NAS RA, Abovyan 68, Yerevan 0025, Armenia; (D.P.); (M.B.); (S.S.)
| | - Seda Stepanyan
- Center for Ecological-Noosphere Studies of NAS RA, Abovyan 68, Yerevan 0025, Armenia; (D.P.); (M.B.); (S.S.)
| | - Nicolò Merendino
- Department of Ecological and Biological Sciences (DEB), Tuscia University, Largo dell’Università snc, 01100 Viterbo, Italy
- Correspondence: ; Tel.: +39-076-135-7133
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Pipoyan D, Stepanyan S, Stepanyan S, Beglaryan M, Costantini L, Molinari R, Merendino N. The Effect of Trans Fatty Acids on Human Health: Regulation and Consumption Patterns. Foods 2021; 10:2452. [PMID: 34681504 PMCID: PMC8535577 DOI: 10.3390/foods10102452] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 10/11/2021] [Accepted: 10/12/2021] [Indexed: 12/12/2022] Open
Abstract
Health effects of trans fatty acids (TFAs) on human organisms can vary according to their type, structure, composition, and origin. Even though the adverse health effects of industrial TFAs (iTFAs) have been widely discussed, the health effects of natural TFAs (nTFAs) are still questionable. Hence, it is important to review the literature and provide an overall picture on the health effects of different TFAs coming from industrial and ruminant sources, underlining those types that have adverse health effects as well as suggesting methods for reducing their harmful effects. Multiple databases (PubMed, Medline, Cochrane Library, etc.) were searched with the key words "trans fatty acid sources", "ruminant", "industrial", "conjugated trans linoleic acid", "human", "coronary heart disease", "cancer", etc. Reference lists of the studies were scanned discussing the health effects of iTFAs and nTFAs. The review of the literature showed that iTFAs are found to be more harmful than ruminant-produced nTFAs. Although several beneficial effects (such as reduced risk of diabetes) for nTFAs have been observed, they should be used with caution. Since during labeling it is usually not mentioned whether the TFAs contained in food are of industrial or natural origin, the general suggestion is to reduce their consumption.
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Affiliation(s)
- Davit Pipoyan
- Center for Ecological-Noosphere Studies of NAS RA, Abovyan 68, Yerevan 0025, Armenia; (D.P.); (S.S.); (S.S.); (M.B.)
| | - Stella Stepanyan
- Center for Ecological-Noosphere Studies of NAS RA, Abovyan 68, Yerevan 0025, Armenia; (D.P.); (S.S.); (S.S.); (M.B.)
| | - Seda Stepanyan
- Center for Ecological-Noosphere Studies of NAS RA, Abovyan 68, Yerevan 0025, Armenia; (D.P.); (S.S.); (S.S.); (M.B.)
| | - Meline Beglaryan
- Center for Ecological-Noosphere Studies of NAS RA, Abovyan 68, Yerevan 0025, Armenia; (D.P.); (S.S.); (S.S.); (M.B.)
| | - Lara Costantini
- Department of Ecological and Biological Sciences (DEB), Tuscia University, Largo dell’Università snc, 01100 Viterbo, Italy; (L.C.); (R.M.)
| | - Romina Molinari
- Department of Ecological and Biological Sciences (DEB), Tuscia University, Largo dell’Università snc, 01100 Viterbo, Italy; (L.C.); (R.M.)
| | - Nicolò Merendino
- Department of Ecological and Biological Sciences (DEB), Tuscia University, Largo dell’Università snc, 01100 Viterbo, Italy; (L.C.); (R.M.)
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Le Gresley A, Ampem G, De Mars S, Grootveld M, Naughton DP. "Real-World" Evaluation of Lipid Oxidation Products and Trace Metals in French Fries From Two Chain Fast-Food Restaurants. Front Nutr 2021; 8:620952. [PMID: 33614697 PMCID: PMC7892784 DOI: 10.3389/fnut.2021.620952] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2020] [Accepted: 01/12/2021] [Indexed: 01/19/2023] Open
Abstract
Differences in lipid oxidation products (LOPs) and trace metal concentrations of French fry samples found between two global chain fast-food restaurants in the UK were investigated using high-resolution proton nuclear magnetic resonance (1H NMR) and inductively coupled plasma-optical emission spectrometry (ICP-OES) analyses, respectively, of extracts derived therefrom. Over the course of 3 days and 3 different diurnal time periods, samples of French fries (FFs) were analyzed, and comparisons of two different oil extraction methods were undertaken for the two restaurants involved. The magnitude of concentrations of LOPs extracted from FFs is discussed. Significant differences between 6/7 aldehyde classifications, and aluminum, manganese, vanadium, lead, iron, copper and nickel levels between samples from the two restaurants are also reported. Redox-active transition and further trace metal concentrations inversely correlated with FF oil sample LOP contents; this suggested an antioxidant rather than a pro-oxidant role for them.
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Affiliation(s)
- Adam Le Gresley
- Department of Chemistry and Pharmaceutical Sciences, Kingston University, Kingston-upon-Thames, United Kingdom
| | - Gilbert Ampem
- Department of Chemistry and Pharmaceutical Sciences, Kingston University, Kingston-upon-Thames, United Kingdom
| | - Simon De Mars
- Department of Chemistry and Pharmaceutical Sciences, Kingston University, Kingston-upon-Thames, United Kingdom
| | - Martin Grootveld
- Leicester School of Pharmacy, De Montfort University, Leicester, United Kingdom
| | - Declan P. Naughton
- Department of Chemistry and Pharmaceutical Sciences, Kingston University, Kingston-upon-Thames, United Kingdom
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Assessment of trans-fatty acid content in a sample of foods from the Slovenian food supply using a sales-weighting approach. Public Health Nutr 2020; 24:12-21. [PMID: 32718382 DOI: 10.1017/s1368980020001949] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
OBJECTIVE Consumption of trans-fatty acids (TFA) is a well-established risk factor for CVD morbidity and mortality. Our objective was to investigate TFA levels in Slovenian food supply. DESIGN Cross-sectional study. SETTING Selected foods (n 282) were purchased in Slovenia (2016), and the TFA content was determined. The sample included pre-packed foods with/without declared partially hydrogenated vegetable oils (PHO), as well as non-pre-packed foods. A sales-weighting approach was used to ponder different market shares of the products. RESULTS While the majority of the investigated samples had low levels of TFA, up to 6·8 g of TFA per 100 g of food was observed in certain foods. Within pre-packed foods (n 207), the highest proportion of samples with high TFA levels was found among cookies with labelled PHO: 69 % (n 18) would exceed European Union regulatory TFA limit (2 g industrial TFA per 100 g of fats), which will be implemented in April 2021. Among the investigated non-pre-packed foods (n 75), only croissants contained notable TFA levels (mean 0·90 (sd 0·97); maximum 3·3 g/100 g), with about half of the samples exceeding 2 g TFA per 100 g of fats. CONCLUSIONS In 2016, some foods in Slovenian food supply still contained notable amounts of TFA. Foods with listed PHO as an ingredient were usually higher in TFA as compared with foods not labelled to contain PHO. Biscuits were identified as the most concerning category of pre-packed foods, while croissants contained highest levels of TFA within non-pre-packed foods.
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Marakis G, Fotakis C, Tsigarida E, Mila S, Palilis L, Skoulika S, Petropoulos G, Papaioannou A, Proestos C. Fatty acid profile of processed foods in Greece with focus on trans fatty acids. J Verbrauch Lebensm 2020. [DOI: 10.1007/s00003-020-01290-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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10
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Guillocheau E, Legrand P, Rioux V. Trans-palmitoleic acid (trans-9-C16:1, or trans-C16:1 n-7): Nutritional impacts, metabolism, origin, compositional data, analytical methods and chemical synthesis. A review. Biochimie 2019; 169:144-160. [PMID: 31837411 DOI: 10.1016/j.biochi.2019.12.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2019] [Accepted: 12/09/2019] [Indexed: 01/11/2023]
Abstract
Since the early 2010s, dietary trans-palmitoleic acid (trans-9-hexadecenoic acid, trans-9-C16:1 in the Δ-nomenclature, trans-C16:1 n-7 in the Ω-nomenclature, TPA) has been epidemiologically associated with a lower risk of type 2 diabetes in humans. Thanks to these findings, TPA has become a nutrient of interest. However, there is a lot of unresolved crucial questions about this dietary fatty acid. Is TPA a natural trans fatty acid? What kind of foods ensures intakes in TPA? What about its metabolism? How does dietary TPA act to prevent type 2 diabetes? What are the biological mechanisms involved in this physiological effect? Clearly, it is high time to answer all these questions with the very first review specifically dedicated to this intriguing fatty acid. Aiming at getting an overview, we shall try to give an answer to all these questions, relying on appropriate and accurate scientific results. Briefly, this review underlines that TPA is indeed a natural trans fatty acid which is metabolically linked to other well-known natural trans fatty acids. Knowledge on physiological impacts of dietary TPA is limited so far to epidemiological data, awaiting for supplementation studies. In this multidisciplinary review, we also emphasize on methodological topics related to TPA, particularly when it comes to the quantification of TPA in foods and human plasma. As a conclusion, we highlight promising health benefits of dietary TPA; however, there is a strong lack in well-designed studies in both the nutritional and the analytical area.
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Affiliation(s)
- Etienne Guillocheau
- Laboratory of Biochemistry and Human Nutrition, Agrocampus-Ouest - Rennes, France; French Dairy Interbranch Organization (CNIEL), Technical and Scientific Department - Paris, France
| | - Philippe Legrand
- Laboratory of Biochemistry and Human Nutrition, Agrocampus-Ouest - Rennes, France
| | - Vincent Rioux
- Laboratory of Biochemistry and Human Nutrition, Agrocampus-Ouest - Rennes, France.
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11
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Kraak V, Rincón-Gallardo Patiño S, Renukuntla D, Kim E. Progress Evaluation for Transnational Restaurant Chains to Reformulate Products and Standardize Portions to Meet Healthy Dietary Guidelines and Reduce Obesity and Non-Communicable Disease Risks, 2000-2018: A Scoping and Systematic Review to Inform Policy. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2019; 16:E2732. [PMID: 31370229 PMCID: PMC6695776 DOI: 10.3390/ijerph16152732] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/29/2019] [Revised: 07/12/2019] [Accepted: 07/20/2019] [Indexed: 11/16/2022]
Abstract
Transnational restaurant chains sell food and beverage products in 75 to 139 countries worldwide linked to obesity and non-communicable diseases (NCDs). This study examined whether transnational restaurant chains reformulated products and standardized portions aligned with healthy dietary guidelines and criteria. Firstly, we describe the transnational restaurant industry structure and eating trends. Secondly, we summarize results from a scoping review of healthy dietary guidelines for restaurants. Thirdly, we describe a systematic review of five electronic databases (2000-2018) to identify studies on nutrient profile and portion size changes made by transnational restaurants over 18 years. We used Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) guidelines, identified 179 records, and included 50 studies conducted in 30 countries across six regions. The scoping review found a few expert-recommended targets for restaurants to improve offerings, but no internationally accepted standard for portions or serving sizes. The systematic review results showed no standardized assessment methods or metrics to evaluate transnational chain restaurants' practices to improve menu offerings. There was wide variation within and across countries, regions, firms, and chains to reduce energy, saturated and trans fats, sodium, and standardized portions. These results may inform future research and encourage transnational chain restaurants to offer healthy product profiles and standardized portions to reduce obesity and NCD risks worldwide.
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Affiliation(s)
- Vivica Kraak
- Department of Human Nutrition, Foods, and Exercise, Virginia Tech, Blacksburg, VA 24061, USA.
| | | | | | - Eojina Kim
- Department of Hospitality and Tourism Management, Pamplin College of Business, Virginia Tech, Blacksburg, VA 24061, USA
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12
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Gutiérrez-Luna K, Astiasarán I, Ansorena D. Quality assessment of the lipid fraction in industrial and artisan biscuits commercialized in Navarre (Spain). Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.056] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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13
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Gotoh N, Yoshinaga K, Kagiono S, Katoh Y, Mizuno Y, Beppu F, Nagai T, Mizobe H, Yoshida A, Nagao K. Evaluating the Content and Distribution of Trans Fatty Acid Isomers in Foods Consumed in Japan. J Oleo Sci 2019; 68:193-202. [DOI: 10.5650/jos.ess18214] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Naohiro Gotoh
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
| | | | - Satoshi Kagiono
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
| | - Yukiko Katoh
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
| | - Yota Mizuno
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
| | - Fumiaki Beppu
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
| | | | | | | | - Koji Nagao
- Department of Applied Biochemistry and Food Science, Saga University
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