Background and Objectives: The quantity of absorbed oil in fried foods is a concern issue due to the presence of unhealthy trans fatty acids and alteration of nutrients and consequently their effects on public health. Therefore, the aim of the present study was to investigate fat contents of the guild and industrial fried foods in Iran and compare these content values with those of the national standards. Materials and Methods: In this study, total fat, saturated and trans fatty acid contents of 142 industrial (potato chips, shoestring potatoes and onions) and guiled (potato chips, potatoes, onions and garlics) fried foods from various regions of Iran in two consecutive years were assessed. First, Soxhlet extraction was used to extract fats. Then, all free acids were methyl-esterified and detected using gas chromatography. Compliance of total fat, saturated fatty acid and trans fatty acid contents of each fried food with Iranian national standards (INS) was assessed. Significant differences between the means of fatty acid composition of the fried foods were reported using ANOVA and Duncan post hoc tests (p < 0.05). Results: The mean fat concentrations of industrial (41.30%) and guild potato chips (42.89%) in 2017 and industrial potato chips (38.83%) in 2019 were higher than the Iranian national standards (38% w/w). The mean of saturated and trans fatty acids in the oily phase of guild potato chips was statistically different in 2017 and 2019 (p < 0.05). Significant differences were seen between the quantities of saturated fatty acids in the oily phase of shoestring potatoes in 2017 and 2019, while no significant differences were seen between the total fat, saturated and trans fatty acids of guild-fried potatoes in 2017 and 2019 (p < 0.05). Furthermore, levels of trans fatty acids in the oily phase of industrial fried onions (2.23%) and guild-fried garlics (2.41%) in 2019 were above the Iranian national standards (2% w/w). Conclusions: It seems that actions are needed to decrease the absorbed fats by fried products.

Introduction & Objective: The link between dietary fat and coronary heart disease has attracted much attention since the effect of long-chain fatty acids (LCFA) on gene transcription has been established, which in part, these effects can be explained by the regulation of gene transcription. In this study, the P19CL6 cardiac cell-line was targeted for the investigation of (i) the effects of long-chain fatty acids (LCFA) and clofibrate on mRNA levels of specific lipid metabolism-related genes, such as heart-type fatty acid-binding protein (H-FABP) and peroxisome proliferator-activated receptors (PPARa,b,g) in the P19CL6 cell-line, and (ii) to determine the effects of LCFAs and clofibrate on global transcriptome levels, using cDNA microarray analysis.Materials & Methods: After culturing P19CL6 cells with LCFAs or clofibrate, the total-RNA was extracted and expression levels of H-FABP, PPARa, PPARb, and PPARg genes were determined by RT-PCR. In addition, microarray analysis was used to compare global transcriptome profiles in P19CL6 cells cultured with different LCFAs or clofibrate.Results: LCFAs significantly increased the abundance of PPARa and PPARg. Moreover, microarray analysis showed the effects of linoleic and a-linolenic acids and clofibrate were similar but differed from those of palmitic and oleic acids.Conclusion: These findings show cellular responses to polyunsaturated fatty acids differ from those observed with saturated and monounsaturated fatty acids.

Background & Aim: Ocimum basilicum L. is belong to the Lamiaceae family which is cultivated as a culinary, industrial and medicinal plants in some countries from thousands years ago.The seed of this plant is rich in poly un-saturated fatty acids (PUFA) and produced a large amount of mucilage.Experimental: The oil of seed was extracted separately and converted to fatty acids methyl esters, and composition of fatty acids in seed oil was determined by Gas Chromatography.Results& Discussion: The results show that the highest content of total fat between (A.W.L.P.), (28.98% of dw) in Ardabil (L.P.) and lowest (17.25% of dw) in A.G.2 (W.P.). The highest Palmitic acid content is between (A.W.L.P.), (34.81 mol%) in Kermanshah (L.P.) and lowest (2.05 mol%) is in Kerman (L.P.). The highest Stearic acid content is between (A.W.L.P.), (7.56 mol %) in Ahwaz (L.P.) and lowest (1.42 mol%) in Ardabil (W.P.). The highest of Oleic acid between (A.W.L.P.), (22.81 mol%) in Ghom (L.P.) and lowest (11.10 mol%) in A.G.2 (W.P.). The highest Linoleic acid content between (A.W.L.P.), (25.60 mol%) in A.G.1 (L.P.) and lowest (15.55 mol%) in Kermanshah (L.P.). The highest amount of Linolenic acid between (A.W.L.P.), (53.89 mol%) in A.G.1 (W.P.) and lowest (28.08 mol%) in Kermanshah (L.P.). The results also definite clearly that the seed of O. basilicum populations have large amount of un-saturated fatty acids, mucilage and they have a few amount of saturated fatty acids.

Background: Cardiovascular diseases are the main cause of mortality in the world. Diets containing saturated fatty acids, industrial trans fatty acids and unsaturated Cis fatty acids, have different effects on blood lipids, insulin resistance, thrombosis and impaired endothelial cell function. Accordingly, this study aims at measuring the amount of fatty acids in some food products that are commonly used by the Iranians.Methods: The packaged samples included 46 different products from 7 food groups (oil, butter, mayonnaise sauce, processed pizza cheese, Corn Grits Puff Snacks, potato chips and sausages) were randomly purchased from supermarkets. Fatty acids were extracted using temperature and AOAC standard method and methylation was carried out using n-hexane and methanol. Finally, isolated fatty acid composition was measured and statistically analyzed in the standard conditions using gas chromatography equipped with FID detector.Results: Among 46 samples, palmitic acid (C16: 0) had the highest amount of saturated fatty acids in Corn Grits Puff Snacks at the rate of 40.1% which was significantly higher than other groups under study (p<0.05). The amount of unsaturated fatty acids with a Cis double bond varied from 25.83% in mayonnaise sauce group to 55.35% in oils group. Oleic acid (C18: 1) was the most common unsaturated fatty acid and the most unsaturated fatty acid with multiple double bonds were observed in mayonnaise sauce group as much as 60.26% (p<0.05).Conclusion: The total amount of saturated and unsaturated fatty acids in some food groups such as Corn Grits Puff Snacks, potato chips, processed pizza cheese and butter is high that can negatively affect consumers’ health. Accordingly, better surveillance in production mode and the use of food labels on these products and determining proper consumption pattern are recommended for promotion of health level among Iranian people.

Background and Objectives: Changes in lifestyles and food patterns and consumption of ready-to-eat and fried foods have increased probability of chronic non-communicable diseases (NCDs). Studies have illustrated associations between salt, total fat, saturated fatty acid and trans fatty acid contents of the industrial and guild fried products in Iran. Materials & Methods: In this study, 69 samples, including 18 samples of industrial (potato chips, shoestring potatoes, fried onions and fried garlics) and 51 guild (potato chips, string potatoes, fried onions and fried garlics) fried products were collected from various regions of Iran. Quantities of salt, total fat, saturated fatty acids and trans fatty acids were assessed and their conformities with national standards were investigated. Results: The mean of total fat for industrial and guild potato chips included 42% w/w and for strip potatoes, shoestring potatoes and industrial and guild fried onions included 17, 34 and 47% w/w, respectively. Of 69 samples, only 5. 47% did not have conformity with national standards on total saturated fatty acids in oily phase. The total trans fatty acids in oily phase of all samples was at maximum level, specified for industrial and guild frying oils by the national standards. Conclusion: Due to the high levels of fat in all types of potato chips and fried onions, it can be suggested to use novel protocols for decreasing oil absorption and to revise relevant national standards. The other notable finding is that the specified maximum level of total saturated fatty acids for industrial and guild frying oils (maximum 45% w/w) is very high. High levels of total fat and hence high intakes of saturated fatty acids in the products urge necessary revisions of the national standards.

Background: Nowadays, one of the causes of cardiovascular diseases (CVDs) is the overconsumption of saturated fatty acids (SFAs) in Iranian diet. Thus, dietary recommendations focus on the reduction of the rate of fat in food. This study is conducted aiming to measure the levels of SFAs in traditional foods produced and distributed in Isfahan, Iran. Methods: In this cross-sectional study, a total of 40 samples of 20 traditional food types were purchased from 19 restaurants in Isfahan. The SFA content was measured by the gas chromatography (GC) technic. A comparison on the SFA content of the food samples was performed by the independent t-test in different samples in SPSS software. A P-valuse of less than 0. 05 was considered to be statistically significant. Findings: The total average of the SFAs was 43. 3% in total fat. The highest amount of SFAs were found in Gheimeh and Ghormehsabzi stews (72. 26%) and the lowest amount was found in barley soup (27%). About 45% of the samples had 30-50% of SFAs. Palmitic and stearic acids were found in all samples. Palmitic acid accounted for the highest rate of total SFAs (23. 1%). Conclusion: High levels of palmitic acid in Iranian traditional foods can have a detrimental effect on consumers’ health. Therefore, it is recommended to educate the personnel of restaurants about the role of fat on prevalence of non-communicable diseases (NCDs). In addition, it is suggested to perform the continuous supervision of restaurants through hygiene inspectors to provide healthy food.

Heavy metals, saturated and trans-fatty acids are considered one of the most important food contaminants and health threats caused by natural phenomena or human activities. In this regard, fast foods are one of the sources that have to be monitored regularly as the potent points for potentially toxic elements and saturated and trans-fatty acids. The concentrations of lead, cadmium, and arsenic were measured using atomic absorption spectroscopy in fast foods (pizza, falafel, and chicken nuggets). The public health hazard from the consumption of fast food contaminated with heavy metals was determined using estimated daily intake, target hazard quotients, hazard index, and carcinogenic risk. The concentrations of saturated and trans-fatty acids were measured through the Gas chromatography method. A chicken nugget (0.133 mg/kg) had the highest concentration of arsenic, a pizza (0.123 mg/kg) had the highest concentration of lead, and falafel (0.137 mg/kg) had the highest concentration of arsenic. The majority of the estimated daily intake, target hazard quotients, and hazard index were lower than the world standards except for arsenic in chicken nuggets. The mean concentrations of saturated fatty acids in falafel, mixed pizza, and chicken nuggets were 18.02g/100g, 36.35g/100g, and 19.11g/100g respectively. The mean concentrations of trans-fatty acids in falafel, mixed pizza, and the chicken nugget were 1.12 g/100g, 1.32 g/100g, and 0.79 g/100g respectively. The mixed pizza had a higher saturated fatty acids content of 36.35% (heptadecanoic, stearic acid, and short-chain fatty acids). Therefore, heavy metals such as arsenic and saturated fatty acids in fast foods are a risk to the health of consumers and the only solution for this is to minimize the consumption of fast foods.