<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1812-9528</journal-id>
<journal-title><![CDATA[Memorias del Instituto de Investigaciones en Ciencias de la Salud]]></journal-title>
<abbrev-journal-title><![CDATA[Mem. Inst. Investig. Cienc. Salud]]></abbrev-journal-title>
<issn>1812-9528</issn>
<publisher>
<publisher-name><![CDATA[Instituto de Investigaciones en Ciencias de la Salud]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1812-95282017000300019</article-id>
<article-id pub-id-type="doi">10.18004/mem.iics/1812-9528/2017.015(03)19-026</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Alimentos procesados como fuente de ácidos grasos trans totales en zonas urbanas de Paraguay]]></article-title>
<article-title xml:lang="en"><![CDATA[Processed foods as source of total trans fatty acids in urban areas of Paraguay]]></article-title>
</title-group>
<contrib-group>
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<surname><![CDATA[Mereles]]></surname>
<given-names><![CDATA[Laura]]></given-names>
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<contrib contrib-type="author">
<name>
<surname><![CDATA[Michajluk]]></surname>
<given-names><![CDATA[Javier]]></given-names>
</name>
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<contrib contrib-type="author">
<name>
<surname><![CDATA[Wiszovaty]]></surname>
<given-names><![CDATA[Lourdes]]></given-names>
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<contrib contrib-type="author">
<name>
<surname><![CDATA[Piris]]></surname>
<given-names><![CDATA[Patricia]]></given-names>
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<contrib contrib-type="author">
<name>
<surname><![CDATA[Caballero]]></surname>
<given-names><![CDATA[Silvia]]></given-names>
</name>
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</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de Asunción Facultad de Ciencias Químicas Departamento de Bioquímica de Alimentos]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Paraguay</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2017</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2017</year>
</pub-date>
<volume>15</volume>
<numero>3</numero>
<fpage>19</fpage>
<lpage>26</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_arttext&amp;pid=S1812-95282017000300019&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_abstract&amp;pid=S1812-95282017000300019&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_pdf&amp;pid=S1812-95282017000300019&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Los lípidos de los alimentos cumplen un papel fundamental en nutrición humana. Con base en los potenciales efectos perjudiciales para la salud de las dietas altas en ácidos grasos trans (AGT) y la necesidad de contar con información sobre los niveles en alimentos de consumo local, se han investigado el contenido de AGT por espectrometría infrarroja, grasas totales y el porcentaje de AGT con respecto a lípidos totales en algunos alimentos procesados y materia prima grasa comercializados en cuatro ciudades de zonas urbanas del Paraguay. De los 28 tipos de alimentos analizados, el 84,7% contenía &#8805;0,2 gAGT/porción. Alrededor del 79% superó 5% de AGT totales en el contenido lipídico del alimento, nivel superior al recomendado actualmente por la OMS. En las muestras de materia prima grasa, se encontraron niveles excepcionalmente altos de AGT totales (77,6%) en comparación con los niveles recomendados (5%). Este trabajo presenta los primeros datos sobre el contenido de AGT en alimentos tradicionales de consumo en Paraguay como la chipa1, y destaca la importancia del control de la composición de los alimentos de venta local y sin etiquetado, así como la necesidad de apuntar a la reformulación de estos alimentos, con menores niveles de AGT con base en las recomendaciones nutricionales actuales a nivel mundial para la prevención de enfermedades cardiovasculares.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT The food fats play a fundamental role in human nutrition. Based on the known adverse health effects of diets high in trans fatty acids (TFA) and the need for information on levels in food for local consumption, in this work we investigated the content of total lipids and total TFA in some processed foods and fat raw material commercialized in four cities in urban areas of Paraguay. Of the 28 types of foods analyzed, 84.7% contained &#8805;0.2 g TFA/serving. Approximately 79% exceeded 5% of total TFA in food fat, which is higher than those levelscurrently recommended by the WHO. In raw material fat samples, exceptionally high levels of total TFA were found (77.6%) compared to the recommended level (5%). This paper presents the first data on the content of TFA in traditional foods of consumption in Paraguay, as &#8220;chipa&#8221;, and highlights the importance of the control of the composition of the foods of local sale and without labeling, as well as the need to point to the reformulation of these foods, with lower levels of trans fatty acids based on the current nutritional recommendations worldwide for the prevention of cardiovascular diseases.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Lípidos]]></kwd>
<kwd lng="es"><![CDATA[ácidos grasos trans totales]]></kwd>
<kwd lng="es"><![CDATA[alimentos procesados]]></kwd>
<kwd lng="es"><![CDATA[espectrometría infrarroja]]></kwd>
<kwd lng="en"><![CDATA[Lipids]]></kwd>
<kwd lng="en"><![CDATA[total trans fatty acids]]></kwd>
<kwd lng="en"><![CDATA[processed foods]]></kwd>
<kwd lng="en"><![CDATA[infrared spectrometry.]]></kwd>
</kwd-group>
</article-meta>
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