Volume 26, Issue 9 (Des 2018)                   JSSU 2018, 26(9): 770-783 | Back to browse issues page

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Ghazavi N, Rahimi E, Esfandiari Z, Shakarian A. Analytical study of saturated fatty acids as an important indicator of cardiovascular disease in Iranian traditional sweets. JSSU. 2018; 26 (9) :770-783
URL: http://jssu.ssu.ac.ir/article-1-4519-en.html
Abstract:   (1239 Views)
Introdution: The inappropriate nutrition is one of the reasons for non-communicable diseases. Consumption of a variety of sweets with high saturated fatty acids content is associated with an increased risk of cardiovascular disease, non-alcoholic fatty liver, insulin resistance, and so on. This study was conducted with the aim of collecting information on the types and amount of saturated fatty acids in Iranian traditional sweets.
Methods: A total of 369 samples (packed and unpacked) from 23 types of Iranian traditional sweets were randomly purchased from different brands  in Isfahan supermarkets and their saturated fatty acid content was measured by gas chromatography.
Results: The total average of the saturated fatty acid content of all samples was 38.6% in total fat. The highest amount was found in Loz (92.4%) and the lowest content was measured in Nan-khormai and cake Yazdi (less than 20%). Most of the samples (80.5%) had 20-50% of saturated fatty acids. Saturated fatty acids of C16:0, C18:0 and C20:0 were found in all samples and C16:0 had the highest total mean of saturated fatty acid (25.9%). The labeling of some sweet products was associated with reduction in their saturated fatty acid content.
Conclusion: Considering the high level of saturated fatty acids in some types of Iranian high consumption sweets, mandatory labeling of traditional sweets in order to enhance the consumer's awareness of the solid fats content as well as the consumer's awareness of the harmful effects of these fats on the body health can be effective in preventing various diseases, including cardiovascular diseases.
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Type of Study: Original article | Subject: Nutrition
Received: 2018/04/17 | Accepted: 2018/06/23 | Published: 2019/03/2

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