Sugar, fat, saturated and trans fatty acid contents in Iranian cereal-based baked products
Sweet bakery products are among the world’s most popular foods owing to their favorable sensory attributes and long shelf life (Pinto et al., 2019). Fats and oils such as shortening, margarine, butter, and vegetable oils have been incorporated blended or alone at various ratios in formulations of bakery products due to their favorable effects such as improving flavor and structure, aiding the absorption of fat-soluble vitamins, and supplying energy (37 kJ/g fat) (Hercegová et al., 2019; Omeroglu & Ozdal, 2020). At the same time, these fats and oils are primary sources of trans-fatty acids (TFA) and saturated fatty acids (SFA) in bakery products. For instance, crackers, cake, and cookies account for 40% of TFA intake (O’Fallon et al., 2007). High intake of TFA can cause violations in high-density lipoproteins (HDL) and low-density lipoproteins (LDL) (Albuquerque et al., 2018; Priego-Capote et al., 2007; Richter et al., 2009; Stanner & Spiro, 2020). Therefore, excessive TFA intake and SFA are correlated to a higher risk of diabetes, coronary heart disease (CHD), breast cancer, obesity, and sudden death (Alioğlu & Özülkü, 2020; Belc et al., 2019; Mozaffarian et al., 2007; Trattner et al., 2015). Similarly, higher sugar intake is directly connected to increased body weight, a severe risk factor for cancer and diabetes (Pușcaș et al., 2020). To prevent these adverse effects, the World Health Organization (WHO) suggested that the daily intake of total fat, SFA, and TFA should not exceed 30%, 10%, and 1% of total calories, respectively (Saghafi et al., 2018). Besides, WHO recommends that the daily intake of simple sugars should be reduced to 10% of total energy, and according to their reports, reducing sugar intake to less than 5% of total energy can lead to even more health-beneficial influences (World Health Organization, 2015). In the same vein, reducing TFA consumption and SFA consumption is another significant step suggested by WHO to be taken by different countries to minimize non-communicable diseases (NCDs) (Albuquerque et al., 2018; Arcand et al., 2014). The effect of reducing fat intake to less than 30% of the total daily energy on weight gain prevention among adults has been wellestablished (Albuquerque et al., 2018; Colón-Ramos et al., 2014; Hooper et al., 2012; Zuchowska-Grzywacz & Kowalska, 2019). In addition to the overall fat intake, TFA and SFA intakes are influential in studying NCDs’ risk factors (O’Sullivan, 2020; World Health Organization, 2003). In this regard, different strategies, including new formulation, labelling, enacting legislation, and education, have been adopted throughout the world that provide nutritional needs as well as health advantages (Albuquerque et al., 2018; ColónRamos et al., 2014; Dordevic et al., 2020; (Albuquerque et al., 2018; Colón-Ramos et al., 2014; Dordevic et al., 2020; FuentesArismendy et al., 2021; Lucas et al., 2020; Sarifudin et al., 2021).