Trans-Fats Declaration, Awareness and Consumption in Saudi Arabia
Sahar Kamel*
, Hala Al Otaibi
Department of Food Sciences and Nutrition, College of Agriculture and Food Sciences, University of King Faisal, Saudi Arabia.
Abstract:
Hydrogenatedoil(HO) has been considered one of the major sources of artificial trans-fats that is associated with various public health problems. In the present work, a cross-sectional survey was conducted tomonitortrans- fats recording approaches in some food package(N=181) collected from some Saudi markets, 2014-2016. Assessment of participants awareness of HO and consumption frequencies of selected products that listed trans-fats in their package were also conducted based on interview questionnaires (N=302).Data collected from information existing on food package, such as ingredients list, and nutrition facts label as well as nutrition claims showed that 30.39% of the products listed ingredients containing trans-fat such as hydrogenated oil, partially hydrogenated oil, margarine and hydrogenated fats. Questionnaire data analysis showed that only 35.1% of the participants heard of HO and 4% thought that HO is unhealthy. Significant positive correlation was found between participant’s education level and hearing about HO (0.69 at 0.01 level) as well as reading the food label (0.87 at 0.01 level). Cakes, wafers and pastries were highly consumed (two-three times per day)by 37.4%, 24.5%and 44.4 %, respectively by participants. Although, one third of collected packaged food products recording ingredients containing trans-fats in the ingredients list such as vegetable fat, HO, margarine and partially HO, only 20% of these products reported trans-fats content. Therefore, more attention should be payed to reevaluate the food label legalization. Furthermore, health education programs about trans-fats sources and related disease are strongly recommended.
Keywords:
Consumption; Food label; Hydrogenated oil; Trans-fat
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