Exposure Assessment of Trans-Fatty Acids through Consumption of Sour Cream in Yerevan

Authors

  • D.A. Pipoyan, M.R. Beglaryan, S.A. Stepanyan

Keywords:

sour cream, daily consumption, trans-fatty acids, total energy

Abstract

The aim of the study is to assess the content of trans-fatty acids (TFA) present in the sour cream produced in the RA and conduct a dietary exposure assessment. Data on sour cream consumption has been gathered through food frequency
questionnaire (FFQ). TFA contents in sour cream samples were determined using the method of gas chromatography. Daily intake of TFA through sour cream consumption has been estimated. TFA daily intake (E %) accounted for 0.03 %, 0.185 % and 0.457 % of total energy intake (kcal) for sour cream consumption Cluster 1, 2 and 3, respectively. It was discovered that TFA daily intake through sour cream consumption does not exceed the recommended threshold value (≤ 1 E %).

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Published

2023-09-06

How to Cite

D.A. Pipoyan, M.R. Beglaryan, S.A. Stepanyan. (2023). Exposure Assessment of Trans-Fatty Acids through Consumption of Sour Cream in Yerevan. AgriScience and Technology, 2(74). Retrieved from https://journal.anau.am/index.php/anau/article/view/401

Issue

Vol. 2 No. 74 (2021): “AgriScience and Technology” scientific journal

Section

Food Science and Technology

License

Creative Commons Attribution-Non-Commercial (CC BY-NC). CC BY-NC allows users to copy and distribute the article, provided this is not done for commercial purposes. The users may adapt – remix, transform, and build upon the material giving appropriate credit, providing a link to the license. The full details of the license are available at https://creativecommons.org/licenses/by-nc/4.0/.