Erucic Acid in Food (Scotland) Regulations 1977 (as amended)
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Erucic Acid in Food (Scotland) Regulations 1977 (as amended) [letter]. by Great Britain. Scottish Office Agriculture and Fisheries Department.

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Published by The Department in Edinburgh .
Written in English

Subjects:

  • Great Britain.

Book details:

The Physical Object
Pagination2, [2] leaves
ID Numbers
Open LibraryOL19596445M

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  For most humans, the main contributor to dietary exposure to erucic acid was the food group ‘Fine bakery wares’. In ‘Infants’, ‘Food for infants and small children’ was the main contributor to exposure. The heart is the principal target organ for toxic effects after exposure. Then, for unsaturated fatty acid profiles on rabbit meat nuggets containing 9 profiles of monounsaturated fatty acids with the highest content, oleic acid, followed by nervonic acid, erucic acid. Erucic acid is the trivial name of the fatty acid cisdocosenoic acid and occurs at high concentrations mainly in the seeds of species of the Brassicaceae (e.g. rape seed or mustard seed).   The ubiquitous presence of erucic acid in the lipids of fish and shellfish indicates that this fatty acid is naturally present in the marine food chain. Our data clearly show a relationship between the lipid content and the erucic acid content in various fish species, with a .

Erucic acid is a 22–carbon monounsaturated fatty acid with a single double bond at the omega 9 position. Erucic acid constitutes about 30–60% of the total fatty acids of rapeseed, mustard seed and wallflower seed and up to 80% of the total fatty acids of nasturtium seeds. Erucic acid has also been found in some marine animal Size: KB.   The Erucic Acid in Food Regulations limit the erucic acid content of foods to no more than 5 per cent of the total fatty acid, in products with more than 5 per cent fat. The Food Standards Agency is advising against eating all the products identified as having illegal levels of erucic acid in both surveys. S.I. No. of HEALTH (ERUCIC ACID IN FOOD) REGULATIONS, The Minister for Health in exercise of the powers conferred on him by sections 5, 54 and 59 of the Health Act, (No. 28 of ), subsection (3) of section 38 of the Health Act, (No. 26 of ) and section 6 of the Health Act, (No. 1 of ) and after consultation with the Minister for Agriculture and the. Purchase High and Low Erucic Acid in Rapeseed Oils - 1st Edition. Print Book & E-Book. ISBN ,

  In vivo, erucic acid (cis-docosenoic acid) which is also a member of omega 9 fatty acid is metabolized to oleic acid. Dietary erucic acid is used in the management of the adrenoleukodystrophy as a gylceryl trierucate form which is commonly called as Lorenzo's oil [ 1 ]. Consuming foods with high levels of erucic acid can impair health, reports a new study. The health-damaging effects of erucic acid include fatty degeneration of the heart (myocardial lipidosis).   (c) Low erucic acid rapeseed oil. (1) Low erucic acid rapeseed oil, also known as canola oil, is the fully refined, bleached, and deodorized edible oil obtained from certain varieties of Brassica Napus or B. Campestris of the family Cruciferae. The plant varieties are those producing oil-bearing seeds with a low erucic acid content.   The old strains were horribly bitter and contained high levels of something called erucic acid, which is toxic, especially for young children. In , the American FDA banned rapeseed from the.