Trans Fatty Acids in Food and Their Influence on Human Health
Hydrogenated oils tend to have a higher trans fatty acid (TFA) content than oils that do not contain hydrogenated fats. Prospective epidemiological and case-control studies support a major role of TFAs in the risk of cardiovascular disease. In the partially hydrogenated soybean oil, which is the maj...
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2010-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/81763 |
| _version_ | 1797425462932144128 |
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| author | Sebastjan Filip Rok Fink Janez Hribar Rajko Vidrih |
| author_facet | Sebastjan Filip Rok Fink Janez Hribar Rajko Vidrih |
| author_sort | Sebastjan Filip |
| collection | DOAJ |
| description | Hydrogenated oils tend to have a higher trans fatty acid (TFA) content than oils that do not contain hydrogenated fats. Prospective epidemiological and case-control studies support a major role of TFAs in the risk of cardiovascular disease. In the partially hydrogenated soybean oil, which is the major source of TFAs worldwide, the main isomer is trans-10 C18:1. In the European countries with the highest TFA intake (the Netherlands and Norway), consumption of partially hydrogenated fish oils was common until the mid-1990s, after which they were omitted from the dietary fat intake. These partially hydrogenated fish oils included a variety of very long-chain TFAs. Recent findings from Asian countries (India and Iran) have indicated a very high intake of TFAs from partially hydrogenated soybean oil (4 % of energy). Thus TFAs appear to be a particular problem in developing countries, where soybean oil is used. In 2003, the United States Food and Drug Administration issued a final ruling that required food manufacturers to list the TFAs in their foods on the nutritional facts label. One way to produce 'zero' levels of TFAs is the trans-esterification reaction between vegetable oils and solid fatty acids, like C8:0, C12:0, C14:0 and C16:0. |
| first_indexed | 2024-03-09T08:16:29Z |
| format | Article |
| id | doaj.art-37e9ab66d1fa42a6a267b535a1a7a6a1 |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T08:16:29Z |
| publishDate | 2010-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-37e9ab66d1fa42a6a267b535a1a7a6a12023-12-02T22:05:47ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062010-01-01482135142Trans Fatty Acids in Food and Their Influence on Human HealthSebastjan Filip0Rok Fink1Janez Hribar2Rajko Vidrih3Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, SloveniaDepartment of Sanitary Engineering, Faculty of Health Sciences, University of Ljubljana, Zdravstvena pot 5, SI-1000 Ljubljana, SloveniaDepartment of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, SloveniaDepartment of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, SloveniaHydrogenated oils tend to have a higher trans fatty acid (TFA) content than oils that do not contain hydrogenated fats. Prospective epidemiological and case-control studies support a major role of TFAs in the risk of cardiovascular disease. In the partially hydrogenated soybean oil, which is the major source of TFAs worldwide, the main isomer is trans-10 C18:1. In the European countries with the highest TFA intake (the Netherlands and Norway), consumption of partially hydrogenated fish oils was common until the mid-1990s, after which they were omitted from the dietary fat intake. These partially hydrogenated fish oils included a variety of very long-chain TFAs. Recent findings from Asian countries (India and Iran) have indicated a very high intake of TFAs from partially hydrogenated soybean oil (4 % of energy). Thus TFAs appear to be a particular problem in developing countries, where soybean oil is used. In 2003, the United States Food and Drug Administration issued a final ruling that required food manufacturers to list the TFAs in their foods on the nutritional facts label. One way to produce 'zero' levels of TFAs is the trans-esterification reaction between vegetable oils and solid fatty acids, like C8:0, C12:0, C14:0 and C16:0.http://hrcak.srce.hr/file/81763trans fatty acidshuman nutritionhuman healthhydrogenated fats |
| spellingShingle | Sebastjan Filip Rok Fink Janez Hribar Rajko Vidrih Trans Fatty Acids in Food and Their Influence on Human Health Food Technology and Biotechnology trans fatty acids human nutrition human health hydrogenated fats |
| title | Trans Fatty Acids in Food and Their Influence on Human Health |
| title_full | Trans Fatty Acids in Food and Their Influence on Human Health |
| title_fullStr | Trans Fatty Acids in Food and Their Influence on Human Health |
| title_full_unstemmed | Trans Fatty Acids in Food and Their Influence on Human Health |
| title_short | Trans Fatty Acids in Food and Their Influence on Human Health |
| title_sort | trans fatty acids in food and their influence on human health |
| topic | trans fatty acids human nutrition human health hydrogenated fats |
| url | http://hrcak.srce.hr/file/81763 |
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