Trans Fatty Acids (TFAs) in Selected Processed Foods in Retail Markets of Morogoro

Abstract

Globally, increased Trans Fatty Acids (TFAs) intake is estimated to be responsible for more than 500,000 deaths annually. There are consistent evidences of adverse health effects of industrial TFAs on blood lipoprotein profiles, coronary heart disease, cancer, diabetes, promotion of inflammation and endothelial dysfunction. In Tanzania, there is a sharp increase in Diet-Related Non Communicable Diseases (DR-NCDs). Reduction of TFAs in foods is considered as the most appropriate measure for tackling DR-NCDs in low and middle income countries. In May 2018, WHO announced strategic initiatives to make the world trans fatty acid free by 2023. The current study was conducted to determine the TFAs levels in “Chapatti”, wheat buns, rice buns, potato chips and partially hydrogenated oils (PHOs) from retail shops in Morogoro region. A total of 60 samples were collected from two districts and analysed for total TFAs by Gas Chromatography Mass Spectrometry (GC-MS). Data was analysed using SPSS version 20.0. Means were separated by Tukey‘s honest Test at P≤0.05. Results indicated that all samples contained TFAs levels that were above the maximum recommended level by WHO of less than or equal to 2g/100g of fat, with the exception of “Chapatti”. The highest amount of TFAs was observed in PHOs (5.69±0.042 g/100g fat). The mean TFAs concentration differed significantly among food types at P≤0.05). There was no significant effect of locations from where samples were collected on mean TFAs concentration at the same level. Other snacks in this study, when consumed on regular basis could add up more TFAs in our bodies thereby increasing the risks for DR-NCDs, which have become more prominent in the country. Tanzania should also join efforts to eliminate industrially produced TFAs by implementing legislative /regulatory actions to prohibit and/or limit their use in foods.