Fatty acid composition including trans-fatty acids in selected cereal-based baked snacks from Lebanon

• Twenty-four samples of cereal-based baked foods were collected from Lebanon.
• Fatty acid profiles including trans fatty acids (TFA) of samples were analyzed.
• Twenty samples contained >2 g TFA/100 g fat limit used by a number of countries.
• TFA distribution indicated use of partially hydrogenated oils in product formulation.
• Findings warrant comprehensive analysis of TFA in foods in Lebanon and Middle East.

Ten samples of biscuits (including plain, whole meal, cream-filled and chocolate-coated), 7 samples of cakes (including plain, chocolate and cream-filled), 4 samples of wafers (including plain, chocolate-filled, coated and chocolate-filled) and 3 samples of croissants (including plain and chocolate-filled) were collected from Lebanon, in 2006, and analyzed for their fatty acid composition including trans fatty acids (TFA) by AgNO3-thin layer chromatography and gas chromatography. All samples contained TFA ranging between 0.7 and 25.8 g/100 g fat and 20 out of the 24 analyzed samples contained more than 2% TFA on fat basis. The ratios of trans 18:1/(trans 18:2 + trans 18:3) ranged between 4 and 15.3 thereby indicating formulation of the products with partially hydrogenated oils. The content of TFA in the samples showed similarities to those reported in similar product categories in developing countries. This study is the first to report data on the levels and spectrum of TFA in snack products in Lebanon and underlines the importance of developing effective policies for reducing the intake of TFA by populations in the Middle East.