الفهرس 
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Abstract
TFAs naturally occur in meats and milk and dairy product in negligible concentration. They are found in considerably high concentrations in foods that are made with hydrogenated or partially hydrogenated oils. Many epidemiologic studies provided strong evidence relating TFA intake with the risk of CHD. Food composition tables that provide the TFA composition of foods to evaluate TFA dietary intake is limited. Although few countries such as the United States, Germany and the United Kingdom have a food composition database that include the TFA composition of foods in their database, the capacity of these databases to show brand new TFA composition of the food items is uncertain. In the developing countries like Egypt, The use of partially hydrogenated vegetable oils containing TFA is widespread in the food supply as ingredients in manufactured foods, in foods prepared in the food service industry and as cooking fats in the home in lower income countries including Egypt. Although there is limited information about the distribution of TFA intakes, it is likely that many subgroups within the population, particularly those who use partially hydrogenated vegetable oils for cooking or consume a high proportion of industrially processed foods or restaurant foods, would have mean TFA intakes considerably higher than the population mean. Thus, evaluation of mean population intakes is insufficient; the distribution of TFA in different food should also be evaluated. Therefore, The purpose of this study is to provide the first comprehensive database on TFAs levels in the humans diet in Egypt. This is a crucial step to fill in a serious data gap compromising the development of a reliable dietary exposure assessment for TFAs in the human diet in Egypt.
The study design is Cross -sectional design. The sample size was 150 food samples representing five food groups. Based on the dietary habits of Egyptian population, a list of the most commonly consumed food items were prepared.
The food items were included under the following food groups:
1. Fast food and ready to eat products including; Pizza, Burger Sandwich, French fries, fried chicken (Spicy), fried chicken (Regular).
2. Breakfast cereals and bakery products including; Fino, Paton Sale, Pate (White Cheese), Pate (Edam Cheese), Pate (Sausage), Boksomat, Toast, Chocolate Biscuits and Agwa Biscuits.
3. Cooking fats aincluding; Partially Hydrogenated fats and Butter.
4. Dairy products including ; Local yogurt, Edam Cheese, Edam Cheese, Old Cheese, Cadbury Chocolate, Galaxy Chocolate, Local Chocolate and Ice cream.
5. Common popular traditional Egyptian food including; Shawerma Sandwich (Meat), Shawerma Sandwich (Chicken), Liver Sandwich, Beans Sandwich, Aubergine Sandwich and Falafel Sandawich.
Thirty samples of each food group were randomly collected. Samples were purchased from the main markets, fast food restaurants and traditional food shops in urban and rural areas of Alexandria.
All food samples were analyzed for the following tests:
1) Proximate analysis (moisture, ash, fat, protein, and carbohydrate).
2) Fatty acid profile to determine:
• Trans fatty acid.
• Saturated fatty acid.
• Monounsaturated fatty acid.
• Polyunsaturated fatty acid.
• Omega-3.
from our results, the following can be concluded:
1. TFA was detected in mostly all selected samples of different food groups.
2. The concentration of TFA was higher than the recommended levels.
3. There was a significant difference in the mean percent of moisture, fat, protein, carbohydrates and calorie content between the different selected food groups except ash since there was no significant difference in the mean percent of ash between the different selected food groups.
4. The highest fat % after the cooking fat group (94.9%) was detected in “Breakfast cereals and bakery products” group (10.1%) where the highest fat % was detected in local chocolate (66%) and ice cream (40%).
5. The percent of TFA in total fat was high in all food samples except for local yogurt and Romy cheese which was 0.04% and ~5% respectively, while there was no TFA detected in Mozzarella cheese, Cadbury and Galaxy chocolate. Local chocolate had TFA 8.5% of total fat.
6. Within cooking fats group, the highest TFA content was detected mainly in the partial hydrogenated fat followed by local fat and the lowest TFA content was detected in butter which is more safe.
7. Edam cheese had TFA about 40% of its total fat, while in Shawerma TFA% ranged from 20% to 36%, TFA % in beans and Aubergine and Falafel was 30 %, 26 % and 26.4 % respectively.
8. The highest mean TFA% of total fat was detected in “Common popular traditional Egyptian food” group (26 %), while it was 23% in “Cooking fats” group, followed by “Breakfast cereals and bakery Products” group which was 17%, while the TFA% was detected in “Fast food and ready to eat products” and “Dairy products” which was 12% of total fat which is higher than the recommended value (< 1 of total fat).
9. The highest mean SFA% of total fat was detected in “Fast food and ready to eat products” group (63%) , while it was 56% in “Breakfast cereals and bakery products” group, 46% in “Cooking fat” group, 41% in “Dairy products” group and 30% in “Common popular traditional Egyptian food” group, which is higher than the recommended (>10% of total fat).
10. The mean MUFA% of total fat was 17% in “Common popular traditional Egyptian food” group, while it was 15% in “Breakfast cereals and bakery products” group, 13% in “Fast food and ready to eat products” group and 12% in “Cooking fats” group, which is higher than the recommended ( ~7% – 10% ) of total fat. While MUFA % was 5% in “Dairy products” group and this was in within the recommended range.
11. The highest mean PUFA% of total fat was detected in “Dairy products” group, while it was 27% in “Common popular traditional Egyptian food” group, 19% in “Cooking fats” group, while the lowest PUFA% was detected in both “Fast food and ready to eat products” and “Breakfast cereals and bakery products” group (12%), which still higher than the recommended intake (~7 – 10% of total fat).
Recommendations:
• Members of the trade should be encouraged to take effective measures to reduce the TFA levels in food products.
• Hydrogenated vegetable oils should be avoided and alternatives should be looked for.
• Fats and oils that are high in TFA and saturated fats may be replaced by those high in monounsaturated (e.g. canola oil and olive oil) and polyunsaturated fats (e.g. soybean oil, and corn oil), which are beneficial to health if taken in appropriate amount.
• Awareness to public consumers about the health effects of different types of cooking fats should be promoted.
• Consumers should be informed about the benefits of reducing the total fat content of food.
• Restaurants and fast food retailers should provide more dishes that use low fat cooking methods such as steaming, poaching, grilling and baking, rather than deep-frying.
• Healthy diets should be encouraged, by incorporating fruits, vegetables, whole grain cereals in food products or dishes. This will decrease the total fat content of the food and at the same time increase their fiber content.
• Ready-made margarine, butter, sauce, peanut butter can be provided on the side of the food products or dishes (e.g. in separate containers) instead of being mixed with the food before serving, so consumers have the choice to take up less fat.
•Further studies are needed to assess the contents of total fat, TFA, MUFA, PUFA in a larger number of food products.