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- Arakawa Fumihiro
- R&D Center, Nippon Meat Packers, Inc.
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- Kozono Masaki
- R&D Center, Nippon Meat Packers, Inc.
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- Ishiguro Tomoko
- R&D Center, Nippon Meat Packers, Inc.
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- Yamaguchi Kousaku
- R&D Center, Nippon Meat Packers, Inc.
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- Ihara Yasuhiro
- R&D Center, Nippon Meat Packers, Inc.
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- Oishi Yasuyuki
- R&D Center, Nippon Meat Packers, Inc.
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- Morimatsu Fumiki
- R&D Center, Nippon Meat Packers, Inc.
Bibliographic Information
- Other Title
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- 食肉中のトランス脂肪酸含量の網羅的調査
- Survey of content of trans-fatty acids in meat
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Abstract
Trans-fatty acids are a type of unsaturated fatty acid in which the double bonds have a trans structure, as opposed to the cis structure often found in nature. Natural types of trans-fatty acids are produced in the first stomach (rumen) of ruminant animals and are known to accumulate in the milk and meat of these animals. A large-scale epidemiological survey in Europe and the U.S.A. has suggested that excessive intake of trans-fatty acids increases the risk of coronary heart disease. We have performed a comprehensive study of the amount of trans-fatty acids present in meat circulating throughout Japan to assess the current amounts of trans-fatty acids. The results reveal that the amount of trans-fatty acids in the type of beef (lean and fat) regularly consumed in Japan ranges from 0.33 to 1.87 g per 100 g. In addition, in beef fat, the amount of trans-fatty acids ranges from 1.43 to 9.83 g per 100 g. Among offal, rumen showed 1.70 g/100 g, the highest level. The results of this study indicate that, even between the same cuts, trans-fatty acid levels vary depending on the type of feed and duration of the grain-feeding period. In addition, in a study of pork and chicken, the amount of trans-fatty acids did not exceed 0.3 g/100 g in any part of the animal.
Journal
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- Japanese Journal of Food Chemistry and Safety
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Japanese Journal of Food Chemistry and Safety 21 (1), 1-7, 2014
Japanese Society of Food Chemistry
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Keywords
Details 詳細情報について
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- CRID
- 1390282680172184960
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- NII Article ID
- 110009810358
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- NII Book ID
- AA11666400
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- ISSN
- 21896445
- 13412094
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- NDL BIB ID
- 025533432
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- Text Lang
- en
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- Data Source
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- JaLC
- NDL
- CiNii Articles
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- Abstract License Flag
- Disallowed