Total fat and fatty acid profile including TFA content of Indian fried foods versus the oils used for frying

Due to deleterious health effects, consumption of trans fat containing fried foods is a major concern. The present study has assessed total fat, SFA, cis-UFA and TFA content of Indian fried foods-French fries, Poori, Potato chips, Bread Pakora and Mathri (on dry weight basis), at varying number of frying cycles/temperatures as well as composition of the oils extracted from the foods and the oils used for frying. Total fat in the food items was significantly higher at 32nd ((x) over bar 27.4%) versus the 1st frying cycle ((x) over bar 22.5%; p < 0.05). Progressive frying cycles (1st vs. 32nd)/temperatures demonstrated declining levels of cis-UFAs (at 180 degrees C: <(x)over bar>16.33% vs. (x) over bar 11.29%; at 160 degrees C: (x) over bar 19.54% vs. (x) over bar 13.81%) with concomitant increase in SFA (at 180 degrees C: (x) over bar4.97% vs. (x) over bar 14.97%; at 160 degrees C: (x) over bar5.19% vs. (x) over bar 13.79%) and TFA content (at 180 degrees C: (x) over bar0.05% vs. (x) over bar0.89%; at 160 degrees C: (x) over bar0.04% vs. (x) over bar0.17%). Compared to the unheated oil, at 32nd frying cycle (irrespective of the frying temperatures), oils extracted from fried foods registered a significant decrease in cis-UFA ((x) over bar 17.41%) coupled with an increase in SFA ((x) over bar 63.74%) and an exponential increase in TFA (39-301 folds); however, the change was slightly lesser in oils used for frying (cis-UFA: (x) over bar 15.06%; SFA: (x) over bar 53.75%; TFA: 20-264 folds). To curb TFA in fried foods, necessary regulations are needed for restricting the number of frying cycles as well as the frying temperatures along with awareness generation regarding appropriate frying practices.