Trans fatty acids and lipid profile: A serious risk factor to cardiovascular disease, cancer and diabetes

Islam, Md. Ashraful; Amin, Mohammad Nurul; Siddiqui, Shafayet Ahmed; Hossain, Md. Parvez; Sultana, Farhana; Kabir, Md. Ruhul

doi:10.1016/j.dsx.2019.03.033

Cited by 146 publications

(82 citation statements)

References 42 publications

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“…The growing awareness among common people regarding numerous nutritional health benefits of edibles makes it more important to maintain a balanced ω-3/ω-6 and cis/trans-FAs ratio in food (Bhardwaj et al, 2011;Islam et al, 2019;Simopoulos, 2002;Siscovick et al, 2017).…”

Section: Ann Modelingmentioning

confidence: 99%

“…Frying is also responsible for the formation of the most detrimental trans-fatty acids (TFA) due to partial hydrogenation (Bhardwaj et al, 2016;Przybylski & Aladedunye, 2012). Current researches have proved that the alarming rise in trends of diabetes, cardiovascular disease, breast cancer, systemic inflammation, obesity, and also shortening of pregnancy period, disorders of nervous system and risk of preeclampsia is directly connected with the high accumulation of TFA in food (Bhardwaj et al, 2016;Bhardwaj, Passi, & Misra, 2011;Dhaka, Gulia, Ahlawat, & Khatkar, 2011;Islam et al, 2019;Zhu, Bo, & Liu, 2019). Therefore, nutritional alterations regarding ω-3/ω-6 and cis/trans-FA ratios in fried fish are of particular concern, owing to their effect on human health.…”

Section: Introductionmentioning

confidence: 99%

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Modeling and optimization of cooking process parameters to improve the nutritional profile of fried fish by robust hybrid artificial intelligence approach

Sadhu

Banerjee

Lahiri

et al. 2020

J Food Process Engineering

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Fish, being a good source of nutrients, is often cooked by different methods before consumption, which affect the beneficial quality detrimentally. In this study, Catla catla, and mustard oil are selected as representative of fish and cooking oil for frying, respectively, because of their agricultural importance and worldwide demand. Extensive experiments are performed varying the effective processing variables of conventional frying viz., temperature (140 °C‐240 °C), time (5 min–20 min) and oil amount (25 ml/kg of fish‐100 ml/kg of fish) to correlate the drastic reduction of the nutritional quality indices, that is, ω‐3/ω‐6 and cis/trans‐fatty acids (FAs) profiles of fish after frying. To establish a nonlinear correlation between these inputs and outputs, an exhaustive search of all available artificial neural network (ANN) algorithms and activation functions is executed for the development of a model. The hybrid robust process approach integrating ANN with differential evolution (DE) and simulated annealing (SA) are employed to optimize the cooking parameters for regaining nutritional impact. After frying ω‐3/ω‐6 and cis/trans‐FAs ratio deteriorated by 76.65% and 92.68%, respectively, than the fresh samples. The ANN‐DE and ANN‐SA formalism efficiently enhanced these nutritional parameters up to 33.18% and 79%, respectively. Practical applications The present study applied artificial neural network (ANN) as an advanced alternative modeling tool to propose a generalized nonlinear correlation between temperature, time, oil amount, and nutritional values, that is, ω‐3/ω‐6 and cis/trans‐fatty acids (FAs) profiles of fried fish. Frying time provided a strong impact on food nutrition compared to other two input variables. Frying process detrimentally affected both the nutritional indices, that is, ω‐3/ω‐6 and cis/trans‐FAs profiles. The meta‐heuristic, stochastic optimization algorithms, namely differential evolution and simulated annealing along with ANN‐based processed model were implemented successfully to tune the cooking parameters, so that food quality indices of fish improved again to maximum value. The artificial intelligence modeling, along with optimizing methodology based parameters tuning approach described here is generic and can be advantageously extended to other experimentation of food process engineering. Besides, the finding of this study will benefit common people also.

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Section: Ann Modelingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Modeling and optimization of cooking process parameters to improve the nutritional profile of fried fish by robust hybrid artificial intelligence approach

Sadhu

Banerjee

Lahiri

et al. 2020

J Food Process Engineering

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“…There have been many studies on the adverse effects of vanaspati, which is a type of hydrogenated vegetable oil in India, but it should be remarkable that vanaspati is made up of 20 different oils and the amount of trans fatty acid is also high, Therefore, the vanaspati available in India differs from Iranian hydrogenated vegetable oil [4,34]. Although various studies have reported negative effects on hydrogenated vegetable oil [35,36], the effect of hydrogenated vegetable oils depends on the amount of trans fatty acids and is not a risk factor if trans fatty acids be controlled [35,37].…”

Section: Hydrogenated or Partial Hydrogenated Oilmentioning

confidence: 99%

The Effect of Edible Lipids on Atherogenic Index of Plasma: Results From RaNCD Cohort Study

Sahargahi

Pasdar

Moradinazar

et al. 2020

Preprint

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Background: The amount and type of lipids consumed has a great impact on serum lipid profile and risk of cardiovascular diseases (CVDs). A novel index named atherogenic index of plasma (AIP) is better predictors of CVD risk factors than lipids alone. This study aimed to investigate the effect of edible oils on AIP. Methods: This cross-sectional study conducted on preliminary phase of Ravansar Non-Communicable Disease (RaNCD) cohort study. The amount of consumption of edible lipids was determined based on validated Food Frequency Questionnaire (FFQ). Lipid profiles including triglyceride (TG), and lipoprotein cholesterol (HDL-C) were measured, and AIP was calculated as log10 (TG/HDL-C).Results: A total of 9996 individuals, 4738(47.4%) were male. The mean of AIP was 0.98±0.6 (range from -1.73 to 4.15) that in females (0.97 ± 0.6) was lower than males (1.10 ± 0.6). After controlling for confounding and affecting variables, the AIP index decreased with increasing consumption of a local oil named Kermanshahi oil [β(CI 95% ): -0.006(-0.008, -0.003)], butter[β(CI 95% ): -0.008(-0.011, -0.005)] and not statistically significant decrease with Hydrogenated or partial hydrogenated oil [β(CI 95% ): -0.008(-0.001, 0.001)] but the AIP index increased with un-hydrogenated oil [β(CI 95% ): 0.001(-0.001, 0.001)]Conclusion: Kermanshahi oil and butter have decreasing effect on AIP, the effect of margarine was neutral, hydrogenated vegetable oil has trace decreasing effect whereas un-hydrogenated vegetable oil has increasing effect on it. So, consumption of Kermanshahi oil may be associated with lower cardiovascular risk.

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“…Incorporating oleogel into products is also an effective way to slow or prevent oil migration from cream fillings, which in turn prolongs shelf-life [14]. This significant finding and the application of lipid modification into oleogels could potentially be a solution to reduce the absorption of both saturated and trans fatty acids, recognizing how both these components increase the risk of cardiovascular diseases [24,25]. This is the first study to investigate the effects of Sal fat as a substitute for CB and its transformation into oleogels and the role that each lipid system has in effecting glycaemia, lipidaemia and insulinaemia.…”

Section: Introductionmentioning

confidence: 99%

Effects of Cocoa Butter and Cocoa Butter Equivalent in a Chocolate Confectionery on Human Blood Triglycerides, Glucose and Insulin

Quek

Peh

Henry

2020

Foods

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Given the rising trend in the consumption of chocolate confectioneries, the shortage in cocoa butter (CB) production remains a constant threat to food manufacturers. Therefore, exploring alternative plant sources of CB is essential. Sal fat, obtained from seed kernels of trees, has the potential to substitute CB in chocolate confectioneries. The primary aims of this randomised controlled, crossover trial was to compare the glycaemic, insulinaemic and lipidaemic response of two different oil types (CB and Sal fat) in people and the effects of these oils in two physical forms (liquid and oleogel). Seventeen healthy male participants (age 24.73 ± 2.63, height 173.81 ± 7.24 cm, weight 65.85 ± 8.06 kg, BMI 21.73 ± 1.65 kg/m2) completed the study. There were no significant differences in blood glucose iAUC (p = 0.995), plasma insulin (p = 0.760) and triglyceride (TG) (p = 0.129), regardless of oil type consumed. When comparing incremental area under the curve (iAUC) of insulin and TG between the different forms (liquid or oleogel), oleogel was found to be significantly lower (p = 0.014 and p = 0.024 respectively). Different types of oil transformed into oleogels are effective in reducing postprandial insulinaemia and lipidaemia. Sal fat, although not metabolically different from CB, can be an acceptable substitute for CB in the production of chocolate confectioneries.

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Trans fatty acids and lipid profile: A serious risk factor to cardiovascular disease, cancer and diabetes

Cited by 146 publications

References 42 publications

Modeling and optimization of cooking process parameters to improve the nutritional profile of fried fish by robust hybrid artificial intelligence approach

Modeling and optimization of cooking process parameters to improve the nutritional profile of fried fish by robust hybrid artificial intelligence approach

The Effect of Edible Lipids on Atherogenic Index of Plasma: Results From RaNCD Cohort Study

Effects of Cocoa Butter and Cocoa Butter Equivalent in a Chocolate Confectionery on Human Blood Triglycerides, Glucose and Insulin

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