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Saturated and trans-fatty acids in UK takeaway food

Saturated and trans-fatty acids in UK takeaway food

Davies, Ian Glynn, Blackham, Toni, Jaworowska, Agnieszka, Taylor, Catherine, Ashton, Matthew and Stevenson, Leonard (2016) Saturated and trans-fatty acids in UK takeaway food. International Journal of Food Sciences and Nutrition, 67 (3). pp. 217-224. ISSN 0963-7486 (Print), 1465-3478 (Online) (doi:10.3109/09637486.2016.1144723)

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Abstract

The aim of the study was to analyze the saturated fatty acid (SFA) and trans-fatty acid (TFA) contents of popular takeaway foods in the UK (including English, pizza, Chinese, Indian and kebab cuisine). Samples of meals were analyzed by an accredited public analyst laboratory for SFA and TFA. The meals were highly variable for SFA and TFA. English and Pizza meals had the highest median amount of SFA with 35.7 g/meal; Kebab meals were high in TFA with up to 5.2 g/meal. When compared to UK dietary reference values, some meals exceeded SFA and TFA recommendations from just one meal. Takeaway food would be an obvious target to reduce SFA and TFA contents and increase the potential of meeting UK recommendations. Strategies such as reformulation and smaller takeaway portion sizes warrant investigation.

Item Type: Article
Uncontrolled Keywords: Takeaway, Saturated fatty acids
Faculty / Department / Research Group: Faculty of Engineering & Science
Faculty of Engineering & Science > Department of Engineering Science
Last Modified: 31 Aug 2017 09:51
Selected for GREAT 2016: GREAT a
Selected for GREAT 2017: None
Selected for GREAT 2018: None
URI: http://gala.gre.ac.uk/id/eprint/15080

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