Evaluation of trans fatty acid levels in traditional Iranian pastries distributed in Isfahan city

The use of hydrogenated oils in the preparation of pastries is associated with increased levels of trans fatty acids (TFAs) in these products. The purpose of this study was to determine the types and amounts of fatty acids with emphasis on TFAs, as well as comparing them with the national standard. Furthermore, the effect of labeling on the reduction of TFAs was investigated in traditional pastries. 

A total of 369 samples from Iranian traditional pastries in different brands were purchased from supermarkets located in Isfahan and their saturated fatty acid content was measured using gas chromatography. Statistical analysis was performed using SPSS version 23.

The total average of TFAs in the samples was 1.6% (0.04-7.9) in total fat. Date cookie, Yazdi cake, and Walnut cookie were healthier than other sweets due to their lower levels of TFAs and higher levels of unsaturated fatty acids. 78.1% of the samples had less than 2% TFAs in total fat. In some products (Baghlava, rice cookie), labeling was significantly associated with decreased TFAs of the product (P<0.001). In general, packed samples had a lower average of TFAs than unpacked types, however, this difference was not statistically significant (P = 0.13).

A total of 41.18% of the products had less than 1% of TFAs in total fat which complied with the national standards of Iran. In some products such as raisin cakes and muffins, TFAs exceeded 1% of the total fat content, which is a risk for people with high blood lipids.