A Comparison of Fatty Acid Profiles in Highly Demanded Traditional and Fast Foods in Isfahan, Iran

Roya Alsadat Madani; Shabnam Kermani; Masoud Sami; Zahra Esfandiari; Ebrahim Karamian

doi:10.18502/jnfs.v7i2.9332

Roya Alsadat Madani Department of Food Science and Technology, Najafabad Branch, Islamic Azad University, Najafabad, Iran.
Shabnam Kermani Department of Food Science and Technology, Najafabad Branch, Islamic Azad University, Najafabad, Iran.
Masoud Sami Department of Food Science and Technology, Food Security Research Center, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran.
Zahra Esfandiari Department of Food Science and Technology, Food Security Research Center, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran.
Ebrahim Karamian Department of Food Science and Technology, Najafabad Branch, Islamic Azad University, Najafabad, Iran.

DOI: https://doi.org/10.18502/jnfs.v7i2.9332

Keywords: Fatty acids; Fast foods; Traditional foods; Iran

Abstract

Background: High consumption of fatty acids is known as a dietary risk factor for cardiovascular diseases. The aim of study was to survey of fatty acid profiles in the traditional/fast foods commonly consumed in Iran. Methods: Gas chromatography was used in the present study to determine the composition of fatty acids in 40 most popular traditional/fast foods consumed in Isfahan, Iran. The food samples were collected from 19 restaurants. Results: In all the tested samples, palmitic acid was at the highest level of saturated fatty acids (SFAs) (P < 0.05). Although in both groups of foods, the levels of trans fatty acids (TFAs) were above 2% in 30% of examined foods, the higher amounts of TFAs were found in traditional foods (P < 0.05). The results show that traditional foods contain higher levels of SFAs and TFAs than fast foods. Conclusions: The alarming findings of the present study should compel the relevant authorities in Iran to adopt and implement appropriate policies that systematically and continually control the types of food prepared and served in restaurants in order to minimize the intake of SFAs and TFAs.