scholarly journals Dietary Trans Fatty Acids: Impact on Serum Lipoproteins and Coronary Heart Disease

1970 ◽  
Vol 21 (2) ◽  
pp. 194-198
Author(s):  
Raghib Ahsan
Keyword(s):  
Fatty Acids ◽  
Trans Fatty Acids ◽  
Food Products ◽  
Consumer Information ◽  
Regulatory Agencies ◽  
Serum Lipoproteins ◽  
Marine Oils ◽  
Health Authorities ◽  
Hydrogenated Fats ◽  
Considerable Concern

Recently, there has been considerable concern on the atherogenic potential of Trans Fatty Acids (TFA) present in food products produced with hydrogenated vegetable and marine oils. Hydrogenated fats containing TFAs are harmful for heart. Health authorities and Food regulatory agencies across the world, including WHO and FAO, have suggested food manufacturers to lower TFA content in their food products and called for a mandatory food labeling on packs for consumer information and protection. doi: 10.3329/taj.v21i2.3805 TAJ 2008; 21(2): 194-198

scholarly journals Dietary Trans Fatty Acids: Impact on Serum Lipoproteins and Coronary Heart Disease

1970 ◽  
Vol 18 (2) ◽  
pp. 144-148
Author(s):  
Raghib Ahsan
Keyword(s):  
Fatty Acids ◽  
Trans Fatty Acids ◽  
Food Products ◽  
Consumer Information ◽  
Regulatory Agencies ◽  
Serum Lipoproteins ◽  
Marine Oils ◽  
Health Authorities ◽  
The World ◽  
Considerable Concern

Recently, there has been considerable concern on the atherogenic potential of Trans Fatty Acids (TFA) present in the food products produced with hydrogenated vegetable and marine oils. Health authorities and Food regulatory agencies across the world, including WHO and FAO, have suggested food manufacturers to lower TFA content in their food products and called for a mandatory food labeling on packs for consumer information and protection. doi: 10.3329/taj.v18i2.3198 TAJ 2005; 18(2): 144-148

scholarly journals Trans-free fats with the products of the oil palm − a selective review

2008 ◽  
Vol 25 (No. 4) ◽  
pp. 174-181 ◽  
Author(s):  
K.G. Berger
Keyword(s):  
Fatty Acids ◽  
Palm Oil ◽  
Oil Palm ◽  
Trans Fatty Acids ◽  
Palm Kernel ◽  
Food Products ◽  
Partial Hydrogenation ◽  
Solid Fat ◽  
Palm Kernel Oil ◽  
Kernel Oil

The results of nutritional research on fatty acids have led to the recommendation that the level of trans-fatty acids in foods (the products of partial hydrogenation of oils) should be reduced as far as possible. Palm oil and palm kernel oil are readily available and economical sources of solid fat. Formulae using oils to make fats for the main types of food products are reviewed.

Availability and Price of Food Products with and without Trans Fatty Acids in Food Stores around Elementary Schools in Low- and Medium-Income Neighborhoods

2013 ◽  
Vol 52 (1) ◽  
pp. 63-75 ◽  
Author(s):  
Bruna Maria Silveira ◽  
Nathalie Kliemann ◽  
Daniele Pagliarini Silva ◽  
Cláudia Flemming Colussi ◽  
Rossana Pacheco da Costa Proença
Keyword(s):  
Fatty Acids ◽  
Elementary Schools ◽  
Trans Fatty Acids ◽  
Food Products ◽  
Food Stores

scholarly journals Trans- Free Fat Spread Produced from Rice Bran Oil and Rice Bran Oil Shortening Blends

2021 ◽  
Vol 20 (2) ◽  
Author(s):  
Pravit Santiwattana ◽  
Sirirak Siramard
Keyword(s):  
Fatty Acids ◽  
Physicochemical Properties ◽  
Oxidative Stability ◽  
Rice Bran ◽  
Trans Fatty Acids ◽  
Rice Bran Oil ◽  
Alternative Source ◽  
Thermal Behaviors ◽  
Hydrogenated Fats ◽  
Fatty Acid Compositions

The objective of this study was to produce trans-free fat spread from rice bran oil and rice bran oil shortening blends to replace partially hydrogenated fats which contain high levels of trans fatty acids. The W/O emulsion of rice bran oil spread was prepared from blending of rice bran oil and rice bran oil shortening with the mass ratio of 40: 60 using PGPR as an emulsifier. Physicochemical properties, fatty acid compositions, thermal behaviors, micronutrients, sensory attributes and oxidative stability of rice bran oil spread were investigated and compared with commercial spread products. Results showed that physicochemical properties of the rice bran oil spread were similar to the commercial spread (B2). Trans fatty acids contents of the rice bran oil spread (0.2% TFAs) were much lower than the commercial spread (F2) produced from partially hydrogenated fat (4.9% TFAs). Thermal behaviors and SFC profile indicated good physical properties and spreadability of the rice bran oil spread which were comparable to the commercial spreads. Micronutrients in the rice bran oil spread were greater than those of commercial spread products. The rice bran oil spread had the highest overall preference scores compared to the two commercial fat spreads. In addition, the rice bran oil spread exhibited high oxidative stability. This study demonstrated that rice bran oil and rice bran oil shortening blends can be used as an alternative source of partially and fully hydrogenated fats as well as tropical oils to produce trans-free fat spreads with desirable properties.

Trans fatty acids in margarines marketed in Brazil: Content, labeling regulations and consumer information

2009 ◽  
Vol 111 (5) ◽  
pp. 451-458 ◽  
Author(s):  
Cristina Benincá ◽  
Everton Fernando Zanoelo ◽  
Luiz Fernando de Lima Luz ◽  
Cinthia Bittencourt Spricigo
Keyword(s):  
Fatty Acids ◽  
Trans Fatty Acids ◽  
Consumer Information ◽  
Labeling Regulations

Trans Fatty Acids vs Saturated Fats and Cholesterol in Three Fast-Food Products Deep-Fried in Three Oils

2003 ◽  
Vol 19 (5) ◽  
pp. 375-387 ◽  
Author(s):  
J.A. Henson ◽  
J.R. Romans ◽  
W.J. Costello ◽  
P.D. Evenson ◽  
D.M. Simon
Keyword(s):  
Fatty Acids ◽  
Fast Food ◽  
Trans Fatty Acids ◽  
Food Products ◽  
Saturated Fats

Analysis of trans ‐Fatty Acids in Food Products Using Various GC Columns

2019 ◽  
Vol 73 (S1) ◽  
Author(s):  
J. Rousova ◽  
J. Konschnik ◽  
S. Adams ◽  
K. Sellers ◽  
J. Zeeuw ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Trans Fatty Acids ◽  
Food Products

trans Fatty Acids in Polish Pastry

2019 ◽  
Vol 82 (6) ◽  
pp. 1028-1033 ◽  
Author(s):  
ANNA ŻBIKOWSKA ◽  
SYLWIA ONACIK-GÜR ◽  
MALGORZATA KOWALSKA ◽  
JAROSLAWA RUTKOWSKA
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Trans Fatty Acids ◽  
Daily Intake ◽  
Fa Composition ◽  
Isomer Content ◽  
Hydrogenated Fats ◽  
Partially Hydrogenated Fats ◽  
High Level ◽  
Trans Isomer Content

ABSTRACT Because potentially harmful trans fatty acids (TFAs) should be eliminated from the diet, each country should have updated estimates of TFA content in food. The purpose of the study was to provide data on TFA content in pastry products commercialized in the Polish market. Products made using hydrogenated fats (as declared by manufacturers) were tested. Samples were acquired between April 2017 and July 2017. Extraction of fat from all pastries was carried out by the method of Folch et al. The fatty acid (FA) composition, especially TFA content in extracted fats, was determined by gas chromatography. Fat in the products was characterized by a high level of saturated fatty acid (SFA; ca. 42 g/100 g of FA), with the exception of one sample. A great diversity of total TFA content in fat of the products was found (0.1 to 13.5 g/100 g of FA). Of the products tested, 37.5% had TFAs in excess of 2%. Furthermore, partially hydrogenated fats were the source of TFAs in the analyzed products, as demonstrated by high content of elaidic acid. In addition, there was a trend of a decrease in the daily intake of TFAs of industrial origin with pastry products (0.14 g) compared with earlier studies. These results highlight the ongoing need for improvement in terms of trans isomer content in pastry products in Poland. This study confirms the importance of developing effective policies for reducing the TFA content of food. HIGHLIGHTS

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