<i>Trans</i>Fatty Acids Intake: Epidemiology and Health Implications

Khor, Geok Lin; Esa, Norhaizan Mohd

doi:10.1002/9780470697658.ch2

Cited by 12 publications

(10 citation statements)

References 116 publications

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“…There is a positive association between the intake of trans fatty acids and the incidence of coronary heart disease and diabetes [1]. Because of these adverse health effects, the demand for healthy trans-free fat products is rapidly increasing.…”

Section: Introductionmentioning

confidence: 99%

Trans‐free fats through interesterification of canola oil/palm olein or fully hydrogenated soybean oil blends

Farmani

Safari

Hamedi

2009

Euro J Lipid Sci & Tech

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Binary blends of canola oil (CO) and palm olein (POo) or fully hydrogenated soybean oil (FHSBO) were interesterified using commercial lipase, Lypozyme TL IM, or sodium methoxide. Free fatty acids (FFA) and soap content increased and peroxide value (PV) decreased after enzymatic or chemical interesterification. No difference was observed between the PV of enzymatically and chemically interesterified blends. Enzymatically interesterified fats contained higher FFA and lower soap content than chemically prepared fats. Slip melting point (SMP) and solid-fat content (SFC) of CO and POo blends increased, whereas those of CO and FHSBO blends decreased after chemical or enzymatic interesterification. Enzymatically interesterified CO and POo blends had lower SMP and SFC (at some temperatures) than chemically interesterified blends. The status was reverse when comparing chemically and enzymatically interesterified CO and FHSBO blends. The induction period for oxidation at 1207C of blends decreased after interesterification. However, chemically interesterified blends were more oxidatively stable than enzymatically interesterified blends. Interesterified blends of CO and POo or FHSBO displayed characteristics suited to application as trans-free soft tub, stick, roll-in and baker's margarine, cake shortening and vanaspati fat.

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Section: Introductionmentioning

confidence: 99%

Trans‐free fats through interesterification of canola oil/palm olein or fully hydrogenated soybean oil blends

Farmani

Safari

Hamedi

2009

Euro J Lipid Sci & Tech

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“…Consumption of TFA has been associated with an increased risk of cerebrovascular disease, coronary heart disease, diabetes and even breast cancer [1][2][3][4][5]. In addition, TFA have been found to have adverse effects on blood lipids, including increased LDL cholesterol and decreased HDL cholesterol concentrations [6]. The presence of TFA in the human diet is thought to be partly due to hydrogenated oils.…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Frying Methods on the Total trans Fatty Acid Content and Oxidative Stability of Oils

Baltacıoğlu

2017

J Americ Oil Chem Soc

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The main objective of this study was to determine the effect of different frying oils and frying methods on the formation of trans fatty acids and the oxidative stability of oils. Sunflower, canola and commercial frying oils, the most commonly used oils for frying potatoes in the fast food industry, were used as the frying medium. The value for total polar compounds was highest when commercial frying oil was used in the microwave oven (22.5 ± 1.1). The peroxide value, as an indicator of oil oxidation, was lowest for microwave oven frying (2.53 ± 0.03). The K 232 and K 270 values were 0.41 ± 0.04 and 0.18 ± 0.02, respectively, for commercial frying oil in the microwave oven. The lowest free fatty acid content was recorded for the commercial frying oil used in the deep-fat fryer at 190 °C. The highest iodine value was measured for sunflower oil used in the deep-fat fryer (148.14 ± 0.07), indicating a greater degree of unsaturation. The lowest trans fatty acid value was recorded for sunflower oil in the microwave oven (0.17 ± 0.05), with a higher overall amount of total trans fatty acids observed for oils after frying in the electrical deep-fat fryer compared to the microwave. Sunflower oil was favourable for both frying methods in terms of the trans fatty acid content.

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“…Foods containing partially hydrogenated edible oils are one of the major sources of trans fatty acids in the diet. In partially hydrogenated oils, which are obtained from natural vegetable or fish oils, the double bonds in the unsaturated fatty acids are reduced, and some of them are converted from the natural cis to trans configuration (Khor & Mohd Esa, 2008). These changes in the molecular structures of the double bonds in lipids are responsible for imparting thermal stabilities to partially hydrogenated oils, unlike in unhydrogenated oils that are prone to thermal deterioration.…”

Section: Introductionmentioning

confidence: 98%

“…Several epidemiologic evidences and case-control studies have revealed that excess intake of trans fatty acids is associated with the risk of coronary heart disease (Khor & Mohd Esa, 2008;Mozaffarian, Aro, & Willett, 2009). Foods containing partially hydrogenated edible oils are one of the major sources of trans fatty acids in the diet.…”

Section: Introductionmentioning

confidence: 99%

Effects of antioxidants on heat-induced trans fatty acid formation in triolein and trilinolein

Tsuzuki

2011

Food Chemistry

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TransFatty Acids Intake: Epidemiology and Health Implications

Cited by 12 publications

References 116 publications

Trans‐free fats through interesterification of canola oil/palm olein or fully hydrogenated soybean oil blends

Trans‐free fats through interesterification of canola oil/palm olein or fully hydrogenated soybean oil blends

Effect of Different Frying Methods on the Total trans Fatty Acid Content and Oxidative Stability of Oils

Effects of antioxidants on heat-induced trans fatty acid formation in triolein and trilinolein

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