Dietary Sources Of Trans Fatty Acids Research Articles

Dairy and industrial sources of trans fat do not impair peripheral insulin sensitivity in overweight women

Background:The 2 major dietary sources oftrans fatty acids (TFAs) are partially hydrogenated oils and ruminant-derived products. Epidemiologic data suggest that chronic consumption of industrial sources of TFAs could be damaging to insulin sensitivity, but intervention studies on this issue have remained inconclusive. Objective:The trial was designed to compare the effects of dairy compared with industrial sources of TFAs on insulin sensitivity in overweight women. Design:Sixty-three healthy women with abdominal obesity [waist circumference >88 cm and a body mass index (in kg/m2) >28] were recruited. After a run-in period, the volunteers were randomly assigned to consume 1 of 3 four-week diets: 60 g low-TFA lipids/d (0.54 g/d;n = 21), ruminant TFA–rich lipids (4.86 g/d;n = 21), or industrial TFA–rich lipids (5.58 g/d;n = 21). Changes in peripheral insulin sensitivity were assessed by using hyperinsulinemic-euglycemic clamps. Results:After the intervention period, fasting glycemia and insulinemia and insulin sensitivity were not significantly modified in either group (P > 0.05). Conclusions:These data indicate that consumption of dairy- and industrial-source TFAs for 4 wk at nutritional levels do not impair peripheral insulin sensitivity in insulin-resistant women. Our study may not preassess the effects of TFAs in normal insulin-sensitive individuals. This trial was registered at clinicaltrials.gov as NCT00617435.

Unravelling the complexity of health effects of trans fatty acids: Insight from the TRANSFACT study

AbstractThe TRANSFACT study, a worldwide research initiative, revealed that the effects of trans fatty acids (TFA) found in ‘natural’ ruminant fat (R‐TFA) and industrially produced (IP‐TFA) sources on cardiovascular disease risk (CVD) factors are different. Moreover, it was observed for both dietary sources of TFA that women and men react differently to TFA consumption, the women being more sensitive than men. The TRANSFACT study demonstrates that the consumption of R‐TFA at the current level consumption does not impact significantly on CVD risk factors. Moreover, the TRANSFACT study confirmed that the complexity related to the consumption of TFA was oversimplified as recently suggested in an epidemiological study.

Bakery foods are the major dietary source of trans-fatty acids among pregnant women with diets providing 30 percent energy from fat

Objective To estimate intake and identify major dietary sources of trans-fatty acids consumed by healthy, pregnant women. Design Cross-sectional prospective study using a food intake questionnaire designed specifically to estimate trans-fatty acid intakes calculated from a trans-fatty acid food database developed by food analysis. Subjects/setting Healthy, pregnant women (n=60) were recruited in Vancouver, BC, Canada Statistical analyses performed Using the Statistical Package for the Social Sciences version 9.0, descriptive statistics were applied to all variables and paired t tests were used to determine differences in intakes between second and third trimester of pregnancy Results The mean fat intakes (in g/person/day) for the second and third trimesters, respectively, were: 85.8 and 73.9 total fat, 31.5 and 26.4 monounsaturated, 29.7 and 26.3 saturated, 13.6 and 12.2 polyunsaturated, and 3.8 and 3.4 trans. Fat represented 28% of dietary energy in both trimesters. The major sources of trans-fatty acids were bakery foods (33% of trans-fatty acid intake), fast foods (12%), breads (10%), snacks (10%), and margarines/ shortenings (8%). Applications/conclusions Women following diets providing about 30% energy from fat consumed about 90% of trans-fatty acids as invisible fat, with less than 10% from table spreads. Dietitians should educate pregnant clients about hidden sources of trans-fatty acids and emphasize the importance of dietary fat composition. J Am Diet Assoc. 2002;102:46–51.