Contribution of selected street foods towards dietary trans fatty acid intake for adults in Kawempe division

Abstract

Total fat and trans fatty acids (TFA) affect blood lipoprotein profiles, promote inflammation and endothelial dysfunction, and are risk factors of coronary heart disease, diabetes, and cancer. This study assessed the consumption rates, total fats and TFA of the street foods; fried chicken, pancakes, potato chips, chapattis and fish obtained from Makerere, Wandegeya and Bwaise in Kawempe Division with the view to establishing the contribution of street foods towards dietary TFA intake. Data on consumption rates of street foods were collected using validated and pretested questionnaires. A total of 30 samples of deep-fried street foods and used frying oil were analyzed for total fat and TFA. Total fat content was determined by extraction with n-hexane in a Soxhlet apparatus. Trans fatty acids were determined as fatty acid methyl esters (FAME) using gas chromatography coupled with flame ionization detection (GC-FID). More male participants (52.8%) consumed street foods than females (47.2%). Shallow-fried chapatti was the most consumed food followed by potato chips while deep-fried chapatti was the least consumed. The total fat content ranged from 6.8 to 18.3%. Street foods from Bwaise contained more total fat than those from Makerere and Wandegeya. Fried chicken contained more total fat, followed by potato chips, fried fish and pancakes. Twenty-four fatty acids (FA) were detected in the deep-fried foods while 23 FA were detected in used frying oils. Palmitic acid (16:0) and stearic acid (18:0), and oleic acid (18:1ω9) and linoleic acid (18:2ω6), were predominant saturated and unsaturated FA, respectively. All frying oils analyzed in this study tested positive for TFA (linoelaidic (C18:2ω6t) and elaidic (C18:1ω9t) acids). Linoelaidic acid was the dominant TFA. Individual food items showed no risk concern; however, the aggregate effect of TFA in the different foods was definite for women in Makerere. Public health education and awareness campaigns for both street food vendors and consumers are recommended to reduce dietary trans fatty acid exposure.