Kermanshah - Iran
Objective- Different fat types have different health effects and increasing evidence indicates the greater importance of types of fat than total amounts of consumed fat with respect to the risk of coronary artery disease (CAD). While intake of polyunsaturated and monounsaturated fats are negatively related to CAD, high consumption of either saturated or trans fatty acids has detrimental effects on plasma lipoproteins, and a positive relationship between their intake and risk of CAD has frequently been reported. This study aimed to assess the fatty acids profile and trans fats in hydrogenated oils and margarines currently available in Iran.
Methods- Different commercial brands of margarines and hydrogenated oils were collected. The total lipid of each sample was extracted, derivitized with 2-nitrophenylhydrazide and subjected to fatty acids analysis by HPLC.
Results-The results showed that while all samples contain high amounts of trans fatty acids, the means of total trans and saturated fats were 59.1 and 51.2% for hydrogenated oils and margarines, respectively. In some samples the total trans and saturated fatty acids were more than 70%.
Conclusion- This study proposed that there are high levels of cholesterol-raising fatty acids in available hydrogenated oils and margarines in Iran. Because hydrogenated fats can be eliminated from the food supply by changes in processing that do not require major efforts in education and behavioral modification, these changes would be an extremely efficient and rapid method for substantially reducing rates of coronary disease (Iranian Heart Journal 2003; 4 (2,3): 59-67)