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Reducing Fat Consumption (Total Fat & Saturated and Trans Fatty Acid Contents) in Industrial and guild Fried Products in Iran, 1395, 1397
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E Khanniri   , K Khoshtinat , K Khosravi-Darani * |
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Abstract: (112 Views) |
Background and aims: The quantity of absorbed oil in fried foods is a concern issue due to the presence of unhealthy trans fatty acids and alteration of nutrients and consequently their effects on public health. Therefore, the aim of this paper is providing a policy brief to reduce risk the guild and industrial fried foods in Iran.
Methods: Total fat, saturated and trans fatty acid contents of 142 industrial (potato chips, shoestring potatoes and onions) and guiled (potato chips, potatoes, onions and garlics) fried foods from various regions of Iran in two consecutive years were assessed. First, Soxhlet extraction was used to extract fats. Then, all free acids were methyl-esterified and detected using gas chromatography.
Results: The mean fat concentrations of industrial (41.30%) and guild potato chips (42.89%) in 2017 and industrial potato chips (38.83%) in 2019 were higher than the Iranian national standards (38% w/w). The mean of saturated and trans fatty acids in the oily phase of guild potato chips was different in 2017 and 2019.
Conclusion: It seems that actions are needed to decrease the absorbed fats by fried products.
It seems that actions in various policy and implementation aspects are required to reduce the fat absorbed by fried products, mainly including changing food formulations to reduce the amount of fat absorbed in fried food products, modifying nutritional labeling (color or warning on food packaging) and restricting advertising for high-fat fried foods, public education, and improving access to healthy food in schools and local communities, as well as modifying rehulatories and national standards. |
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| Keywords: Total fat, Saturated fatty acids, Trans fatty acids, Iran, Industrial and guiled food, Fried foods |
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Full-Text [PDF 478 kb]
(42 Downloads)
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Article type: Brief Policy |
Subject:
Food Science
Received: 2026/05/24 | Accepted: 2026/01/30 | Published: 2026/06/1
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Khanniri E, Khoshtinat K, Khosravi-Darani K. Reducing Fat Consumption (Total Fat & Saturated and Trans Fatty Acid Contents) in Industrial and guild Fried Products in Iran, 1395, 1397. Iranian J Nutr Sci Food Technol 2026; 20 (5) :51-55 URL: http://nsft.sbmu.ac.ir/article-1-4134-en.html
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