Implementation of a method for controlling trans fatty acids in meals (MCTM) in restaurants

Abstract

Purpose

The purpose of this paper is to compare the trans fatty acids (TFA) content in foods before and after the implementing of the method for controlling trans fatty acids in meals (MCTM) in a Brazilian restaurant.

Design/methodology/approach

Analysis by gas chromatography was performed on 49 processed foods used as ingredients for culinary preparations (42 and seven samples before and after the implementation of the method, respectively) and 57 prepared foods (31 and 26 samples before and after the implementation of the method, respectively). In addition, the meal preparation process was monitored before the implementation of the MCTM method in order to identify the changes resulting from its application.

Findings

As a result of the application of the method the processed foods whose labels reported the presence of ingredients potentially containing industrial trans fat acids (iTFA) were not purchased and used in food preparations; standard recipes prepared with processed foods free of iTFA were implemented; and also the restaurant’s staff were trained to control the frying process for preparing fried foods. The average content of TFA per 100 g of prepared food was 0.21 g less (p=0.038) after the implementation of the method.

Practical implications

The MCTM method showed to be a viable and effective tool for reducing TFA levels in the studied restaurant.

Originality/value

The developed method is original since no similar tool for controlling of TFA in food services has been found in the scientific literature. The fatty acid profile determination in the meals prepared after the MCTM implementation showed a reduction in TFA, indicating that the method was also viable and efficient.

Citation

Hissanaga-Himelstein, V.M., Proença, R.P.d.C. and Block, J.M. (2016), "Implementation of a method for controlling trans fatty acids in meals (MCTM) in restaurants", British Food Journal, Vol. 118 No. 12, pp. 3073-3087. https://doi.org/10.1108/BFJ-03-2016-0124