%0 Journal Article
%T ¨¢cidos grasos trans en alimentos consumidos habitualmente por los j¨®venes en Argentina
%A Peterson
%A Graciela
%A Aguilar
%A Daniel
%A Espeche
%A Marcelo
%A Mesa
%A Milton
%A J¨¢uregui
%A Patricia
%A D¨ªaz
%A Hern¨¢n
%A Simi
%A Marcelo
%A Tavella
%A Marcelo
%J Revista chilena de pediatr¨ªa
%D 2006
%I Sociedad Chilena de Pediatr¨ªa
%R 10.4067/S0370-41062006000100015
%X introduction: in our youths, inadequate nutrition, a risk factor for cardiovascular disease, is observed since childhood and trends to persist in the adult age. this leads to the atherosclerotic process starting in childhood, with formation of fatty streaks on the vessel wall. saturated fatty acids and unsaturated fatty acids with trans configuration are some of the nutrients that have a negative influence on health. the objective of this study was to investigate the trans fatty acid content in frequently consumed foods among young people in argentina, and to propose strategies leading to decrease its availability and consumption. materials and methods: the products studied were margarine, butter, mayonnaise, cookies, "alfajores" (a typical sweet in argentina, made of two cookies joined with jam) and snack products. the lipid content was measured by the folch technique. the fatty acid composition was assessed by gas chromatography. results: the results showed a large amount of trans fatty acids present in the foods evaluated, including those products advertised as having low cholesterol content. in some cases, the contents of saturated and trans fatty acids was higher than that of unsaturated cis fatty acids. omega-6 polyunsaturated fatty acid content in some foods was high and omega-3 polyunsaturated fatty acids content was low. conclusions: given the high contents of trans fatty acids found in the analysed foods, together with an unwanted omega-6/omega-3 ratio, the implementation of strategies improving the nutritional quality of food eaten by our youths becomes necessary
%K fatty acids
%K elaidic acid
%K saturated fatty acid
%K unsaturated fatty acid
%K cholesterol.
%U http://www.scielo.cl/scielo.php?script=sci_abstract&pid=S0370-41062006000100015&lng=en&nrm=iso&tlng=en