Fatty acid composition of Swedish bakery products, with emphasis on trans-fatty acids.

Trans-fatty acids (TFA) have been associated with increased risk of coronary heart disease, by affecting blood lipids and inflammation factors. Current nutrition recommendations emphasise a limitation of dietary TFA intake. The aim of this study was to investigate fatty acid composition in sweet bakery products, with emphasis on TFA, on the Swedish market and compare fatty acid composition over time. Products were sampled in 2001, 2006 and 2007 and analysed for fatty acid composition by using GC. Mean TFA levels were 0.7% in 2007 and 5.9% in 2001 of total fatty acids. In 1995-97, mean TFA level was 14.3%. In 2007, 3 of 41 products had TFA levels above 2% of total fatty acids. TFA content had decreased in this product category, while the proportion of saturated (SFA) and polyunsaturated (PUFA) fatty acids had increased, mostly through increased levels of 16:0 and 18:2 n-6, respectively. The total fat content remained largely unchanged.

Low intake of polycyclic aromatic hydrocarbons in Sweden: results based on market basket data and a barbecue study.

In a market basket study made at the National Food Agency in Sweden, in which the most common consumed foodstuffs are sampled, the content of polycyclic aromatic hydrocarbons (PAH), benzo(a)pyrene (B(a)P) and PAH4 (B(a)P, chrysene, benzo(b)fluoranthene, and benz(a)anthracene) were analysed. To this data, results on B(a)P and PAH4 levels originating from a home-barbecue-study on sausages and loin of pork were added. The calculated total mean intake of B(a)P and PAH4 was 50 ng/person and day 276 ng/person and day, respectively. Sugar and sweets, cereal products, meat, and dairy products contributed most to the total intake. In case of PAH concentrations below LOD, 0.03 µg/kg, ½ LOD was used in the intake calculations. The highest mean level of B(a)P and PAH4 were found in the barbecued products, but since the estimated consumption in Sweden is low, the contribution to the total food intake is almost negligible, about 2%. The calculated B(a)P levels in food has decreased during the last 10 years and indicates a low cancer risk for the Swedish population.