Dietary intake of trans fatty acids and its risk assessment in Shanghai residents aged 15 years and older

Abstract

ObjectiveThe aim of this study was to determine the content of trans fatty acids （TFAs） in common foods sold in Shanghai and the consumption of these foods， and to assess the dietary intake of TFAs and its potential health risks among residents aged 15 years and older in Shanghai.MethodsSix hundred and sixty-four food samples from 11 categories were collected from supermarkets， farmers’ markets， restaurants， and other sampling sites in Shanghai. The TFA content was determined using the standard method GB 5009.257—2016. Combined with food consumption data from the “2013 Shanghai Diet and Health Survey”， the daily TFA intake and energy supply ratio of each individual were calculated using a simple distribution model （deterministic assessment）.ResultsThe average TFA content was highest in vegetable oil （0.7 g/100 g）， followed by milk and dairy products （0.67 g/100 g）. The average TFA contents of beef， mutton， and their products were also high （0.51 g/100 g）. The average TFA intake was 0.34 g/d， and the average energy supply ratio was 0.18%， which is well below the ratio recommended by the World Health Organization （1%）. The TFA energy supply ratio of most residents was in the range of 0.1%-0.3%， with a maximum value of 0.69%. Processed foods accounted for 75.16% of the total intake， with vegetable oil contributing the most at 51.58%.ConclusionVegetable oil is the main source of dietary TFAs for residents aged 15 years and older in Shanghai. The health risks of dietary TFA intake in the population aged over 15 years in Shanghai are very low.

Keywords

• trans fatty acids
• risk assessment
• dietary intake
• market food