Nutritional habits related to consumption of products being a source of trans fatty acids – health implication
Journal Title: Medycyna Ogólna i Nauki o Zdrowiu - Year 2013, Vol 19, Issue 3
Abstract
Aim: The aim of this study is an analysis of nutritional habits related to consumption of products being a source of trans fatty acids (TFA). Due to references, short characteristic of trans fatty acids and health consequences of their consumptions has been made. Materials and methods: The study concerned 115 randomly selected people of different ages, weight, gender, education level and place of residence. The study was conducted by using an original survey. Results: The most frequently selected product for spreading on bread was soft margarine (40.24%); among fat additives to meals the most popular were: onions fried in oil (34.78%), cream-based sauces (33.91%) and instant sauces (32.17%). Sweets and chocolate bars were eagerly eaten by 2/3 of the surveyed, mostly by overweight young people those with normal weight. Confectionery, cakes, cookies and wafers were also gladly eaten (72.7% of the surveyed). Fast-foods were willingly eaten by 57.39% of the surveyed. Conclusions: Sweets and confectionery products were eaten often and eagerly. Fast-food products were also popular, mainly among young people. This is worrying because these products contain a large amount of TFA. It is important to promulgate knowledge about the types of fat in food, and increase awareness of the hazardous health effects of consumption of TFA. It is important to show the main sources of TFA in food and urge the avoidance of their consumption.Key words: fat, trans fatty acids, source of dietary products, consumption
Authors and Affiliations
Joanna Niedźwiecka, Lucyna Kapka-Skrzypczak, Monika Michalak-Majewska
Keywords
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