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Saturated and trans-fatty acids in UK takeaway food

Davies, IG and Blackham, T and Jaworowska, A and Taylor, C and Ashton, M and Stevenson, L (2016) Saturated and trans-fatty acids in UK takeaway food. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 67 (3). pp. 217-224. ISSN 0963-7486

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Abstract

The aim of the study was to analyze the saturated fatty acid (SFA) and trans-fatty acid (TFA) contents of popular takeaway foods in the UK (including English, pizza, Chinese, Indian and kebab cuisine). Samples of meals were analyzed by an accredited public analyst laboratory for SFA and TFA. The meals were highly variable for SFA and TFA. English and Pizza meals had the highest median amount of SFA with 35.7 g/meal; Kebab meals were high in TFA with up to 5.2 g/meal. When compared to UK dietary reference values, some meals exceeded SFA and TFA recommendations from just one meal. Takeaway food would be an obvious target to reduce SFA and TFA contents and increase the potential of meeting UK recommendations. Strategies such as reformulation and smaller takeaway portion sizes warrant investigation.

Item Type: Article
Additional Information: This is an Accepted Manuscript of an article published by Taylor & Francis in INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION on 24 Feb 2016, available online: http://www.tandfonline.com/10.3109/09637486.2016.1144723
Uncontrolled Keywords: 0908 Food Sciences, 1111 Nutrition And Dietetics
Subjects: R Medicine > RA Public aspects of medicine
Divisions: School of Sport Studies, Leisure and Nutrition
Publisher: Taylor & Francis: STM, Behavioural Science and Public Health Titles
Date Deposited: 04 Apr 2016 14:08
Last Modified: 24 Feb 2017 00:50
DOI or Identification number: 10.3109/09637486.2016.1144723
URI: http://researchonline.ljmu.ac.uk/id/eprint/3000

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