Lipids in fast foods
1980
Slover, H.T. | Lanza, E. | Thompson, R.H. Jr
The lipid composition of food items from 3 hamburger-type fast food chains (Burger Chef, Burger King and McDonald's) was analyzed following chloroform/methanol extraction. Total fat, fatty acids, plant sterols, cholesterol and tocopherols were determined by gas chromatography in french fries and hamburgers. The fatty acid composition of a vanilla shake (Burger Chef), apple pie (McDonald's) and cheeseburger (Burger King) was also analyzed. Low amounts of cis-polyunsaturated fatty acids (PUFA) were observed, as was the ratio of polyunsaturated to saturated fatty acids (P/S). Cholesterol averaged 12.1 mg per serving in french fries and 34.9 mg in hamburgers. Only the vanilla shake contained no vegetable fat. The Double Beef Whopper with Cheese, a specialty sandwich from Burger King, contained more calories from fat (54.7%) than any other item. Cholesterol and alpha-tocopherol were found in all foods. The addition of condiments may increase the lipid content of these meals even further.
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