The effect of the regulation on trans fatty acid content in Danish food

Atherosclerosis Supplements - Tập 7 - Trang 53-56 - 2006
Torben Leth1, Henrik G. Jensen2, Aase Ærendahl Mikkelsen3, Anette Bysted1
1Danish Institute for Food and Veterinary Research, Department of Food Chemistry, Mørkhøj Bygade 19, DK 2860 Søborg, Denmark
2The Danish Veterinary and Food Administration, Mørkhøj Bygade 19, DK 2860 Søborg, Denmark
3Aarhus Regional Laboratory, Sønderskovvej 5, DK 8520 Lystrup, Denmark

Tài liệu tham khảo

Leerbeck, 1979, Fedtsyrerne i margarine og minarine, Husholdningsrådets Tekniske Meddelelser, 4, 19 Ovesen, 1996, Fatty acid composition of Danish margarines and shortenings, with special emphasis on trans fatty acids, Lipids, 31, 971, 10.1007/BF02522691 Ovesen, 1998, Fatty acid composition and contents of trans monounsaturated fatty acids in frying fats, and in margarines and shortenings marketed in Denmark, JAOCS, 75, 1079, 10.1007/s11746-998-0116-6 Leth, 2003, Trans fat content in Danish margarines and shortenings, JAOCS, 80, 475, 10.1007/s11746-003-0723-z Hulshof, 1999, Intake of fatty acids in Western Europe with emphasis on trans fatty acids: The TRANSFAIR study, Eur J Clin Nutr, 53, 143, 10.1038/sj.ejcn.1600692