Trans-unsaturated fatty acids and acrylamide in food as potential atherosclerosis progression factors. Based on own studies.

Atherosclerosis is a chronic pathological process and it is generelly accepted that lipids, coagulation and inflammatory factors play an important role in its development. Environmental factors such as bed diet and cigarette smoking strongly stimulate initation and progression of atherosclerotic changes in the artery wall. It has been recognized that deeply processed food may be a source of various factors potentiating processes related to atherosclerosis development among which inflammatory processes are of great importance.

[Fatty acids content in selected edible oils].

The four edible oils purchased on Warsaw marked in the years 1996-2002 were investigated. We confirmed that investigated oils contained relatively small amount of saturated fatty acids (7.0-13.

[Fat and fatty acid content in selected powdered ready to eat dishes].

Fat content as well as fatty acids composition in 16 powdered ready to eat dishes from the market in Warsaw area in the year of 2001 has been analysed. We have found, that fat content in these products was from 5.2 to 24.

[The content of fat and fatty acids in selected snack products (nuts and seeds)].

The content of fat and fatty acids in 13 selected snack products (nuts and seeds) purchased on the marked in Warsaw region in 2000 have been investigated. The content of fat in examined products varied from 41% to 68%. The fat of nuts and seeds was rich in unsaturated fatty acids, except cocoa product.

[Determination of eight trichothecene mycotoxins using GCMSMS methods. I. elaboration of MS/MS conditions].

Trichothecene mycotoxins are commonly distributed in cereals in the world. Rapid and accurate methods for the determination of these toxins are required to prevent the intoxication of human and to contribute to the supply of safe foods and feed. MSMS mode was applied for identification of eight trichothecene mycotoxins with Finnigan/Mat GCQ GC/MS system.