Abstract
Chemical hydrogenation of unsaturated fatty acids is a commonly applied reaction to food industries. The process may imply the movement of double bonds in their positions on the fatty acid carbon chain, producing positional and geometrical isomers ( trans fatty acids). Through hydrogenation, unsaturated oils are converted to margarines and vegetable shortenings. The presence of trans fatty acids in foods is undesirable, as trans fatty acids raise the plasma levels of total and low-density lipoproteins (LDL), while decrease the plasma level of high-density lipoproteins (HDL), among other effects. The use of olive oil to prepare fat spread opens new insights into the commercial development of healthy novel foods with a positive image in terms of consumer appeal.
Highlights
Trans fatty acids are produced artificially and commercially today
Based on the evidence of these studies, it is generally accepted that high levels of serum cholesterol, low-density lipoprotein (LDL) cholesterol, promote the development of atherosclerosis and predispose to coronary heart disease
The concept has become widely accepted that lowering LDL cholesterol by virtually any safe means will reduce the risk of coronary heart disease (Gould et al, 1998)
Summary
Trans fatty acids are produced artificially and commercially today. They are present in variable amounts in a wide range of foods, including most foods made with partially hydrogenated oils such as baked goods and fried foods, and some margarine products. Many years of epidemiological research have shown that populations consuming diets high in SFA have relatively high levels of serum cholesterol and carry a high prevalence of coronary heart disease (as shown earlier by Keys, 1980; Kromhout and Lezenne, 1984; Caggiula and Mustad, 1997; and reviewed in issue 3). Based on the evidence of these studies, it is generally accepted that high levels of serum cholesterol, low-density lipoprotein (LDL) cholesterol, promote the development of atherosclerosis and predispose to coronary heart disease.
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