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Yıl 2023, Cilt: 9 Sayı: 1, 1 - 12, 01.01.2023

Necattin Cihat Icyer Nesrin Kuran

https://doi.org/10.3153/FH23001

Öz

Kaynakça

  • Abramovič, H., Vidrih, R., Zlatić, E., Kokalj, D., Schreiner, M., Žmitek, K., Kušar, A., Pravst, I. (2018). Trans fatty acids in margarines and shortenings in the food supply in Slovenia. Journal of Food Composition and Analysis, 74(September), 53-61. https://doi.org/10.1016/j.jfca.2018.08.007
  • Albers, M.J., Harnack, L.J., Steffen, L.M., Jacobs, D.R. (2008). 2006 Marketplace Survey of Trans-Fatty Acid Content of Margarines and Butters, Cookies and Snack Cakes, and Savory Snacks. Journal of the American Dietetic Association, 108(2), 367-370. https://doi.org/10.1016/j.jada.2007.10.045
  • Albuquerque, T.G., Costa, H.S., Castilho, M.C., Sanches-Silva, A. (2011). Trends in the analytical methods for the determination of trans fatty acids content in foods. Trends in Food Science and Technology, 22(10), 543-560. https://doi.org/10.1016/j.tifs.2011.03.009
  • Chavasit, V., Photi, J., Dunkum, P., Krassanairawiwong, T., Ditmetharoj, M., Preecha, S., Martinez, F. (2020). Evolution of Trans-fatty acid consumption in Thailand and strategies for its reduction. Journal of Clinical Hypertension, 22(8), 1347-1354. https://doi.org/10.1111/jch.13921
  • Costa, N., Cruz, R., Graça, P., Breda, J., Casal, S. (2016). Trans fatty acids in the Portuguese food market. Food Control, 64, 128-134. https://doi.org/10.1016/j.foodcont.2015.12.010
  • Downs, S.M., Bloem, M.Z., Zheng, M., Catterall, E., Thomas, B., Veerman, L., Wu, J.H.Y. (2018). The impact of policies to reduce trans fat consumption: A systematic review of the evidence. Current Developments in Nutrition, 1(12), 1-10. https://doi.org/10.3945/cdn.117.000778
  • Dunford, N., (2017). Trans-free fat alternatives. https://extension.okstate.edu/fact-sheets/trans-free-fat-alternatives.html (accessed 28.10.2022).
  • Franco-Arellano, B., Arcand, J., Kim, M.A., Schermel, A., L’Abbe, M.R. (2020). Progress towards eliminating industrially produced trans-fatty acids in the Canadian marketplace, 2013-2017. Public Health Nutrition, 23(13), 2257-2267. https://doi.org/10.1017/S1368980019004816
  • Garsetti, M., Balentine, D.A., Zock, P.L., Blom, W.A.M., Wanders, A.J. (2016). Fat composition of vegetable oil spreads and margarines in the USA in 2013: A national marketplace analysis. International Journal of Food Sciences and Nutrition, 67(4), 372-382. https://doi.org/10.3109/09637486.2016.1161012
  • Ghebreyesus, T.A., Frieden, T.R. (2018). Replace: a roadmap to make the world trans fat free by 2023. The Lancet, 391(10134), 1978-1980. https://doi.org/10.1016/S0140-6736(18)31083-3
  • Hartmann, C., Hieke, S., Taper, C., Siegrist, M. (2018). European consumer healthiness evaluation of ‘Free-from’ labelled food products. Food Quality and Preference, 68, 377-388. https://doi.org/10.1016/J.FOODQUAL.2017.12.009
  • Huang, L., Federico, E., Jones, A., Wu, J.H.Y. (2020). Presence of trans fatty acids containing ingredients in pre-packaged foods in Australia in 2018. Australian and New Zealand Journal of Public Health, 44(5), 419-420. https://doi.org/10.1111/1753-6405.13014
  • Kanter, R., Reyes, M., Corvalań, C. (2017). Photographic methods for measuring packaged food and beverage products in supermarkets. Current Developments in Nutrition, 1(10), 1-9. https://doi.org/10.3945/cdn.117.001016
  • Kotoski, S.P., Srigley, C.T. (2018). Determination of iodine value in hydrogenated oils: Comparison of titration and gas chromatography with flame-ionization detection Methodolo-gies. Lipids, 53(7), 755-763. https://doi.org/10.1002/LIPD.12079
  • Kušar, A., Hribar, M., Lavriša, Ž., Zupanič, N., Pivk Kupirovič, U., Hristov, H., Abramovič, H., Vidrih, R., Zlatić, E., Kokalj, D., Piskernik, S., Mencin, M., Peče, P., Blaznik, U., Žmitek, K., Pravst, I. (2021). Assessment of trans-fatty acid content in a sample of foods from the Slovenian food supply using a sales-weighting approach. Public Health Nutrition, 24(1), 12-21. https://doi.org/10.1017/S1368980020001949
  • Lichtenstein, A.H. (2015). Fatty Acids: Trans Fatty Acids. In Encyclopedia of Food and Health (1st ed.). Elsevier Ltd. https://doi.org/10.1016/B978-0-12-384947-2.00280-4
  • Martin, C.A., Milinsk, M.C., Visentainer, J.V., Matsushita, M., De-Souza, N.E. (2007). Trans fatty acid-forming processes in foods: A review. Anais Da Academia Brasileira de Ciencias, 79(2), 343-350. https://doi.org/10.1590/S0001-37652007000200015
  • Menaa, F., Menaa, A., Menaa, B., Tréton, J. (2013). Trans-fatty acids, dangerous bonds for health? A background review paper of their use, consumption, health implications and regulation in France. European Journal of Nutrition, 52(4), 1289-1302. https://doi.org/10.1007/s00394-012-0484-4
  • Mouratidou, T., Livaniou, A., Saborido, C.M., Wollgast, J., Caldeira, S. (2014). Trans fatty acids in Europe: where do we stand? A synthesis of the evidence: 2003-2013. In European Commission Joint Research Centre Science and Policy Report. https://doi.org/10.2788/1070
  • Oteng, A.B., Kersten, S. (2020). Mechanisms of action of trans fatty acids. Advances in Nutrition, 11(3), 697-708. https://doi.org/10.1093/advances/nmz125
  • Parziale, A., Ooms, G. (2019). The global fight against trans-fat: The potential role of international trade and law. Globalization and Health, 15(1), 1-8. https://doi.org/10.1186/s12992-019-0488-4
  • Pase, C.S., Metz, V.G., Roversi, K., Roversi, K., Vey, L.T., Dias, V.T., Schons, C.F., de David Antoniazzi, C.T., Duarte, T., Duarte, M., Burger, M.E. (2021). Trans fat intake during pregnancy or lactation increases anxiety-like behavior and alters proinflammatory cytokines and glucocorticoid receptor levels in the hippocampus of adult offspring. Brain Research Bulletin, 166(November 2020), 110-117. https://doi.org/10.1016/j.brainresbull.2020.11.016
  • Pase, C.S., Roversi, K., Trevizol, F., Kuhn, F.T., Dias, V. T., Roversi, K., Vey, L.T., Antoniazzi, C.T., Barcelos, R. C.S., Bürger, M.E. (2015). Chronic consumption of trans fat can facilitate the development of hyperactive behavior in rats. Physiology & Behavior, 139, 344-350. https://doi.org/10.1016/J.PHYSBEH.2014.11.059
  • Ricardo, C.Z., Peroseni, I.M., Mais, L.A., Martins, A.P. B., Duran, A.C. (2019). Trans fat labeling information on Brazilian packaged foods. Nutrients, 11(9), 2130. https://doi.org/10.3390/nu11092130
  • Spajić, D.G. (2020). Strategies to achieve a healthy diet and health: reduction of trans fat and saturated fatty acids. Agri-Food Industry Strategies for Healthy Diets and Sustainability, Editors Barba, F.J., Putnik, P., Kovačević, B.D. Chapter. 4, p. 103-121, Academic Press. ISBN: 9780128172261 https://doi.org/10.1016/b978-0-12-817226-1.00004-7
  • Stender, S. (2020). Trans fat in foods in Iran, South-Eastern Europe, Caucasia and Central Asia: a market basket investigation. Food Policy, 96(February), 101877. https://doi.org/10.1016/j.foodpol.2020.101877
  • Stender, S., Jorn, D. (2006).High levels of industrially produced trans fat in popular fast foods. The New England Journal of Medicine, 354(15), 1650-1652. https://doi.org/10.1056/NEJMC052959
  • Tarar, O.M., Ahmed, K.M., Nishtar, N.A., Achakzai, A.B.K., Gulzar, Y., Delles, C., Al-Jawaldeh, A. (2020). Understanding the complexities of prevalence of trans fat and its control in food supply in Pakistan. Journal of Clinical Hypertension, 22(8), 1338-1346. https://doi.org/10.1111/jch.13943
  • Temkov, M., Mureșan, V. (2021). Tailoring the structure of lipids, oleogels and fat replacers by different approaches for solving the trans-fat issue—a review. Foods, 10(6), 1376. https://doi.org/10.3390/foods10061376
  • Trevizol, F., Roversi, K.R., Dias, V.T., Roversi, K., Barcelos, R.C.S., Kuhn, F.T., Pase, C.S., Golombieski, R., Veit, J.C., Piccolo, J., Pochmann, D., Porciúncula, L.O., Emanuelli, T., Rocha, J.B.T., Bürger, M.E. (2015). Cross-generational trans fat intake facilitates mania-like behavior: Oxidative and molecular markers in brain cortex. Neuroscience, 286, 353-363. https://doi.org/10.1016/J.NEUROSCIENCE.2014.11.059
  • Van Duijn, G. (2005). Technical aspects of trans reduction in modified fats. Oilseeds and Fats, Crops and Lipids, 12(5-6), 422-426. https://doi.org/https://doi.org/10.1051/ocl.2005.0422
  • Verneque, B.J.F., Machado, A.M., de Abreu Silva, L., Lopes, A.C.S., Duarte, C.K. (2020). Ruminant and industrial trans-fatty acids consumption and cardiometabolic risk markers: A systematic review. Critical Reviews in Food Science and Nutrition, 62(8), 2050-2060. https://doi.org/10.1080/10408398.2020.1836471
  • WHO (2019a). Coundown to 2023: WHO Report on Global Trans Fat Elimination 2019. https://apps.who.int/iris/bitstream/handle/10665/331300/9789241516440-eng.pdf?sequence=1&isAllowed=y (accessed 28.10.2022).
  • WHO (2019b). Replace trans fat: An action package to eliminate industrially produced trans-fatty acids module 1: Review. https://apps.who.int/iris/bitstream/handle/10665/324820/WHO-NMH-NHD-19.12-eng.pdf?sequence=1&isAllowed=y (accessed 28.10.2022).
  • WHO (2019c). Replace trans fat: An action package to eliminate industrially produced trans-fatty acids module 2: Promote. https://apps.who.int/iris/bitstream/handle/10665/324821/WHO-NMH-NHD-19.13-eng.pdf?sequence=1&isAllowed=y (accessed 28.10.2022).
  • WHO (2019d). Replace trans fat: An action package to eliminate industrially produced trans-fatty acids module 3: Legislate or regulate. https://apps.who.int/iris/bitstream/handle/10665/324822/WHO-NMH-NHD-19.14-eng.pdf?sequence=1&isAllowed=y (accessed 28.10.2022).
  • WHO (2019e). Replace trans fat: An action package to eliminate industrially produced trans-fatty acids module 4: Assess. https://apps.who.int/iris/bitstream/handle/10665/324823/WHO-NMH-NHD-19.15-eng.pdf?sequence=1&isAllowed=y (accessed 28.10.2022).
  • WHO (2019f). Replace trans fat: An action package to eliminate industrially produced trans-fatty acids module 5: Create. https://apps.who.int/iris/bitstream/handle/10665/324824/WHO-NMH-NHD-19.16-eng.pdf?sequence=1&isAllowed=y (accessed 28.10.2022).
  • WHO (2019g). Replace trans fat: An action package to eliminate industrially produced trans-fatty acids module 6: enforce. https://apps.who.int/iris/bitstream/handle/10665/324826/WHO-NMH-NHD-19.17-eng.pdf?sequence=1&isAllowed=y (accessed 28.10.2022).
  • WHO (2020a). Countdown to 2023, who report on global trans fat elimination 2020 (Vol. 5, Issue May). https://apps.who.int/iris/handle/10665/334170 (accessed 28.10.2022).
  • WHO (2020b). TFA Country Score Card | Global database on the Implementation of Nutrition Action (GINA). https://extranet.who.int/nutrition/gina/en/scorecard/TFA (accessed 28.10.2022).
  • WHO (2021). Cardiovascular diseases (CVDs). https://www.who.int/news-room/fact-sheets/detail/cardiovascular-diseases-(cvds) (accessed 28.10.2022).
  • Willett, W. C., Stampfer, M. J., Manson, J. E., Colditz, G. A., Speizer, F. E., Rosner, B. A., Hennekens, C. H., & Sampson, L. A. (1993). Intake of trans fatty acids and risk of coronary heart disease among women. The Lancet, 341(8845), 581-585. https://doi.org/10.1016/0140-6736(93)90350-P
  • World Health Rankings. (2021). Coronary heart disease death rate by country. https://www.worldlifeexpectancy.com/cause-of-death/coronary-heart-disease/by-country/ (accessed 28.10.2022).

The Global Fight against Trans-Fat: Policy Insights and Labeling Information Based on Alternative Substitutes, Processing Methods

Yıl 2023, Cilt: 9 Sayı: 1, 1 - 12, 01.01.2023

Necattin Cihat Icyer Nesrin Kuran

https://doi.org/10.3153/FH23001

Öz

Trans-fat consumption is an important risk factor for cardiovascular diseases, which is one of the leading causes of death worldwide. With the 'REPLACE' action plan of the World Health Organization, which aims to zero global trans-fat consumption by 2023, steps are taken by the countries of the world to zero trans-fat. In this article, trans-fat content information of packaged food products was researched in Türkiye. Trans-fat content was classified into 4 categories and a total of 1411 packaged food products divided into 11 categories were examined and it was found that 71.2% of them contained trans-fat-free content. According to the label information, the usage rate of 'no trans-fat or trans-fat free' statements in all categories is 25%. In addition, it was determined that 7.1% of these products used vague expressions that did not provide clear information about trans-fat content. When evaluated in general, the use of alternative substitutes should be encouraged and effective policies should be developed in order to eliminate trans fat in Türkiye as well as in the rest of the world.

Anahtar Kelimeler

Trans-fat Trans-fatty acids Food labeling Food security

Kaynakça

  • Abramovič, H., Vidrih, R., Zlatić, E., Kokalj, D., Schreiner, M., Žmitek, K., Kušar, A., Pravst, I. (2018). Trans fatty acids in margarines and shortenings in the food supply in Slovenia. Journal of Food Composition and Analysis, 74(September), 53-61. https://doi.org/10.1016/j.jfca.2018.08.007
  • Albers, M.J., Harnack, L.J., Steffen, L.M., Jacobs, D.R. (2008). 2006 Marketplace Survey of Trans-Fatty Acid Content of Margarines and Butters, Cookies and Snack Cakes, and Savory Snacks. Journal of the American Dietetic Association, 108(2), 367-370. https://doi.org/10.1016/j.jada.2007.10.045
  • Albuquerque, T.G., Costa, H.S., Castilho, M.C., Sanches-Silva, A. (2011). Trends in the analytical methods for the determination of trans fatty acids content in foods. Trends in Food Science and Technology, 22(10), 543-560. https://doi.org/10.1016/j.tifs.2011.03.009
  • Chavasit, V., Photi, J., Dunkum, P., Krassanairawiwong, T., Ditmetharoj, M., Preecha, S., Martinez, F. (2020). Evolution of Trans-fatty acid consumption in Thailand and strategies for its reduction. Journal of Clinical Hypertension, 22(8), 1347-1354. https://doi.org/10.1111/jch.13921
  • Costa, N., Cruz, R., Graça, P., Breda, J., Casal, S. (2016). Trans fatty acids in the Portuguese food market. Food Control, 64, 128-134. https://doi.org/10.1016/j.foodcont.2015.12.010
  • Downs, S.M., Bloem, M.Z., Zheng, M., Catterall, E., Thomas, B., Veerman, L., Wu, J.H.Y. (2018). The impact of policies to reduce trans fat consumption: A systematic review of the evidence. Current Developments in Nutrition, 1(12), 1-10. https://doi.org/10.3945/cdn.117.000778
  • Dunford, N., (2017). Trans-free fat alternatives. https://extension.okstate.edu/fact-sheets/trans-free-fat-alternatives.html (accessed 28.10.2022).
  • Franco-Arellano, B., Arcand, J., Kim, M.A., Schermel, A., L’Abbe, M.R. (2020). Progress towards eliminating industrially produced trans-fatty acids in the Canadian marketplace, 2013-2017. Public Health Nutrition, 23(13), 2257-2267. https://doi.org/10.1017/S1368980019004816
  • Garsetti, M., Balentine, D.A., Zock, P.L., Blom, W.A.M., Wanders, A.J. (2016). Fat composition of vegetable oil spreads and margarines in the USA in 2013: A national marketplace analysis. International Journal of Food Sciences and Nutrition, 67(4), 372-382. https://doi.org/10.3109/09637486.2016.1161012
  • Ghebreyesus, T.A., Frieden, T.R. (2018). Replace: a roadmap to make the world trans fat free by 2023. The Lancet, 391(10134), 1978-1980. https://doi.org/10.1016/S0140-6736(18)31083-3
  • Hartmann, C., Hieke, S., Taper, C., Siegrist, M. (2018). European consumer healthiness evaluation of ‘Free-from’ labelled food products. Food Quality and Preference, 68, 377-388. https://doi.org/10.1016/J.FOODQUAL.2017.12.009
  • Huang, L., Federico, E., Jones, A., Wu, J.H.Y. (2020). Presence of trans fatty acids containing ingredients in pre-packaged foods in Australia in 2018. Australian and New Zealand Journal of Public Health, 44(5), 419-420. https://doi.org/10.1111/1753-6405.13014
  • Kanter, R., Reyes, M., Corvalań, C. (2017). Photographic methods for measuring packaged food and beverage products in supermarkets. Current Developments in Nutrition, 1(10), 1-9. https://doi.org/10.3945/cdn.117.001016
  • Kotoski, S.P., Srigley, C.T. (2018). Determination of iodine value in hydrogenated oils: Comparison of titration and gas chromatography with flame-ionization detection Methodolo-gies. Lipids, 53(7), 755-763. https://doi.org/10.1002/LIPD.12079
  • Kušar, A., Hribar, M., Lavriša, Ž., Zupanič, N., Pivk Kupirovič, U., Hristov, H., Abramovič, H., Vidrih, R., Zlatić, E., Kokalj, D., Piskernik, S., Mencin, M., Peče, P., Blaznik, U., Žmitek, K., Pravst, I. (2021). Assessment of trans-fatty acid content in a sample of foods from the Slovenian food supply using a sales-weighting approach. Public Health Nutrition, 24(1), 12-21. https://doi.org/10.1017/S1368980020001949
  • Lichtenstein, A.H. (2015). Fatty Acids: Trans Fatty Acids. In Encyclopedia of Food and Health (1st ed.). Elsevier Ltd. https://doi.org/10.1016/B978-0-12-384947-2.00280-4
  • Martin, C.A., Milinsk, M.C., Visentainer, J.V., Matsushita, M., De-Souza, N.E. (2007). Trans fatty acid-forming processes in foods: A review. Anais Da Academia Brasileira de Ciencias, 79(2), 343-350. https://doi.org/10.1590/S0001-37652007000200015
  • Menaa, F., Menaa, A., Menaa, B., Tréton, J. (2013). Trans-fatty acids, dangerous bonds for health? A background review paper of their use, consumption, health implications and regulation in France. European Journal of Nutrition, 52(4), 1289-1302. https://doi.org/10.1007/s00394-012-0484-4
  • Mouratidou, T., Livaniou, A., Saborido, C.M., Wollgast, J., Caldeira, S. (2014). Trans fatty acids in Europe: where do we stand? A synthesis of the evidence: 2003-2013. In European Commission Joint Research Centre Science and Policy Report. https://doi.org/10.2788/1070
  • Oteng, A.B., Kersten, S. (2020). Mechanisms of action of trans fatty acids. Advances in Nutrition, 11(3), 697-708. https://doi.org/10.1093/advances/nmz125
  • Parziale, A., Ooms, G. (2019). The global fight against trans-fat: The potential role of international trade and law. Globalization and Health, 15(1), 1-8. https://doi.org/10.1186/s12992-019-0488-4
  • Pase, C.S., Metz, V.G., Roversi, K., Roversi, K., Vey, L.T., Dias, V.T., Schons, C.F., de David Antoniazzi, C.T., Duarte, T., Duarte, M., Burger, M.E. (2021). Trans fat intake during pregnancy or lactation increases anxiety-like behavior and alters proinflammatory cytokines and glucocorticoid receptor levels in the hippocampus of adult offspring. Brain Research Bulletin, 166(November 2020), 110-117. https://doi.org/10.1016/j.brainresbull.2020.11.016
  • Pase, C.S., Roversi, K., Trevizol, F., Kuhn, F.T., Dias, V. T., Roversi, K., Vey, L.T., Antoniazzi, C.T., Barcelos, R. C.S., Bürger, M.E. (2015). Chronic consumption of trans fat can facilitate the development of hyperactive behavior in rats. Physiology & Behavior, 139, 344-350. https://doi.org/10.1016/J.PHYSBEH.2014.11.059
  • Ricardo, C.Z., Peroseni, I.M., Mais, L.A., Martins, A.P. B., Duran, A.C. (2019). Trans fat labeling information on Brazilian packaged foods. Nutrients, 11(9), 2130. https://doi.org/10.3390/nu11092130
  • Spajić, D.G. (2020). Strategies to achieve a healthy diet and health: reduction of trans fat and saturated fatty acids. Agri-Food Industry Strategies for Healthy Diets and Sustainability, Editors Barba, F.J., Putnik, P., Kovačević, B.D. Chapter. 4, p. 103-121, Academic Press. ISBN: 9780128172261 https://doi.org/10.1016/b978-0-12-817226-1.00004-7
  • Stender, S. (2020). Trans fat in foods in Iran, South-Eastern Europe, Caucasia and Central Asia: a market basket investigation. Food Policy, 96(February), 101877. https://doi.org/10.1016/j.foodpol.2020.101877
  • Stender, S., Jorn, D. (2006).High levels of industrially produced trans fat in popular fast foods. The New England Journal of Medicine, 354(15), 1650-1652. https://doi.org/10.1056/NEJMC052959
  • Tarar, O.M., Ahmed, K.M., Nishtar, N.A., Achakzai, A.B.K., Gulzar, Y., Delles, C., Al-Jawaldeh, A. (2020). Understanding the complexities of prevalence of trans fat and its control in food supply in Pakistan. Journal of Clinical Hypertension, 22(8), 1338-1346. https://doi.org/10.1111/jch.13943
  • Temkov, M., Mureșan, V. (2021). Tailoring the structure of lipids, oleogels and fat replacers by different approaches for solving the trans-fat issue—a review. Foods, 10(6), 1376. https://doi.org/10.3390/foods10061376
  • Trevizol, F., Roversi, K.R., Dias, V.T., Roversi, K., Barcelos, R.C.S., Kuhn, F.T., Pase, C.S., Golombieski, R., Veit, J.C., Piccolo, J., Pochmann, D., Porciúncula, L.O., Emanuelli, T., Rocha, J.B.T., Bürger, M.E. (2015). Cross-generational trans fat intake facilitates mania-like behavior: Oxidative and molecular markers in brain cortex. Neuroscience, 286, 353-363. https://doi.org/10.1016/J.NEUROSCIENCE.2014.11.059
  • Van Duijn, G. (2005). Technical aspects of trans reduction in modified fats. Oilseeds and Fats, Crops and Lipids, 12(5-6), 422-426. https://doi.org/https://doi.org/10.1051/ocl.2005.0422
  • Verneque, B.J.F., Machado, A.M., de Abreu Silva, L., Lopes, A.C.S., Duarte, C.K. (2020). Ruminant and industrial trans-fatty acids consumption and cardiometabolic risk markers: A systematic review. Critical Reviews in Food Science and Nutrition, 62(8), 2050-2060. https://doi.org/10.1080/10408398.2020.1836471
  • WHO (2019a). Coundown to 2023: WHO Report on Global Trans Fat Elimination 2019. https://apps.who.int/iris/bitstream/handle/10665/331300/9789241516440-eng.pdf?sequence=1&isAllowed=y (accessed 28.10.2022).
  • WHO (2019b). Replace trans fat: An action package to eliminate industrially produced trans-fatty acids module 1: Review. https://apps.who.int/iris/bitstream/handle/10665/324820/WHO-NMH-NHD-19.12-eng.pdf?sequence=1&isAllowed=y (accessed 28.10.2022).
  • WHO (2019c). Replace trans fat: An action package to eliminate industrially produced trans-fatty acids module 2: Promote. https://apps.who.int/iris/bitstream/handle/10665/324821/WHO-NMH-NHD-19.13-eng.pdf?sequence=1&isAllowed=y (accessed 28.10.2022).
  • WHO (2019d). Replace trans fat: An action package to eliminate industrially produced trans-fatty acids module 3: Legislate or regulate. https://apps.who.int/iris/bitstream/handle/10665/324822/WHO-NMH-NHD-19.14-eng.pdf?sequence=1&isAllowed=y (accessed 28.10.2022).
  • WHO (2019e). Replace trans fat: An action package to eliminate industrially produced trans-fatty acids module 4: Assess. https://apps.who.int/iris/bitstream/handle/10665/324823/WHO-NMH-NHD-19.15-eng.pdf?sequence=1&isAllowed=y (accessed 28.10.2022).
  • WHO (2019f). Replace trans fat: An action package to eliminate industrially produced trans-fatty acids module 5: Create. https://apps.who.int/iris/bitstream/handle/10665/324824/WHO-NMH-NHD-19.16-eng.pdf?sequence=1&isAllowed=y (accessed 28.10.2022).
  • WHO (2019g). Replace trans fat: An action package to eliminate industrially produced trans-fatty acids module 6: enforce. https://apps.who.int/iris/bitstream/handle/10665/324826/WHO-NMH-NHD-19.17-eng.pdf?sequence=1&isAllowed=y (accessed 28.10.2022).
  • WHO (2020a). Countdown to 2023, who report on global trans fat elimination 2020 (Vol. 5, Issue May). https://apps.who.int/iris/handle/10665/334170 (accessed 28.10.2022).
  • WHO (2020b). TFA Country Score Card | Global database on the Implementation of Nutrition Action (GINA). https://extranet.who.int/nutrition/gina/en/scorecard/TFA (accessed 28.10.2022).
  • WHO (2021). Cardiovascular diseases (CVDs). https://www.who.int/news-room/fact-sheets/detail/cardiovascular-diseases-(cvds) (accessed 28.10.2022).
  • Willett, W. C., Stampfer, M. J., Manson, J. E., Colditz, G. A., Speizer, F. E., Rosner, B. A., Hennekens, C. H., & Sampson, L. A. (1993). Intake of trans fatty acids and risk of coronary heart disease among women. The Lancet, 341(8845), 581-585. https://doi.org/10.1016/0140-6736(93)90350-P
  • World Health Rankings. (2021). Coronary heart disease death rate by country. https://www.worldlifeexpectancy.com/cause-of-death/coronary-heart-disease/by-country/ (accessed 28.10.2022).
Toplam 44 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Research Articles
Yazarlar

Necattin Cihat Icyer 0000-0002-3190-9669

Nesrin Kuran 0000-0003-0140-1132

Yayımlanma Tarihi 1 Ocak 2023
Gönderilme Tarihi 20 Mayıs 2022
Yayımlandığı Sayı Yıl 2023Cilt: 9 Sayı: 1

Kaynak Göster

APA Icyer, N. C., & Kuran, N. (2023). The Global Fight against Trans-Fat: Policy Insights and Labeling Information Based on Alternative Substitutes, Processing Methods. Food and Health, 9(1), 1-12. https://doi.org/10.3153/FH23001
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