Partially Hydrogenated Vegetable Oils Research Articles

Preparation and characterization of high internal phase Pickering emulsions stabilized by hordein-chitosan composite nanoparticles

In this study, hordein and chitosan were used to prepare composite nanoparticles (H-Cs) by anti-solvent precipitation method at pH 4.0. The addition of chitosan caused the increase in zeta-potential of H-Cs and the gradual decline in fluorescence intensity of H-Cs, indicating that chitosan was located on the hordein surface during the formation of H-Cs. Fourier transform infrared spectra of H-Cs illustrated that hordein and chitosan were combined to form composite nanoparticles by hydrogen bonds and hydrophobic interactions. The composite nanoparticle H-C25 (the mass ratio of hordein to chitosan 25:1) was chosen as Pickering stabilizer by measurement of three-phase contact angle. The O/W (oil-in-water) high internal phase Pickering emulsions (HIPPEs) stabilized by H-C25 (2.0 %, w/v) with oil fractions of 75 %− 85 % were further prepared. The confocal laser scanning microscope images and the rheological results indicated these HIPPEs had strengthen gel-like structure, leading to their excellent self-supporting capacity and storage stability. This study provides inspiration for designing protein-based food-grade HIPPEs in substitutes of partially hydrogenated vegetable oils (PHOs).

The Demise of Artificial Trans Fat: A History of a Public Health Achievement.

For many decades, partially hydrogenated vegetable oil (PHO), the primary source of artificial trans fat in the American diet, was used widely in processed and restaurant foods. In the early 1990s, studies linked the consumption of artificial trans fat with heart disease. This article details how research and advocacy led to eliminating artificial trans fat from the US food supply. We synthesized published studies of the health impact of trans fat, the legislative history of state and local trans fat bills, the Food and Drug Administration's (FDA) regulatory docket on trans fat labeling and its declaration that PHOs are no longer Generally Recognized as Safe (GRAS), and our own files, which included strategy documents, notes from meetings with the FDA staff, correspondence between advocates and the FDA, fact sheets, press releases, news clips, and other materials. This history of trans fat provides insights into policy strategy and advocacy best practices that resulted in the removal of trans fat from food in the United States, preventing an estimated 50,000 premature deaths a year. The lessons we learned are that system change benefits all consumers without the need for individual behavior change; research can both identify opportunities to improve health through policy and support policy adoption; policy campaigns can serve as public education campaigns; policy can drive changes to products and the marketplace; and engaging forward-thinking companies can help diffuse opposition to passing a policy. Securing this policy required the persistence of scientists and health advocates in first discovering the risks and then using the science to secure policies to mitigate the identified harm. An understanding of the tactics used to help attain the targeted policies and how challenges were addressed (such as through communications, leveraging an expanding research base and expert reports, showing that a national policy was feasible through voluntary corporate changes and state and local policy, and litigation against companies and government agencies) may provide a model for scientists, students, advocates, and policymakers. We hope this account will inform efforts to address other public health challenges, such as the current threats of excessive exposure to sodium and added sugars, which persist in the US food system.

Short-Term Variations of C18:1 Trans Fatty Acids in Plasma Lipoproteins and Ruminal Fermentation Parameters of Non-Lactating Cows Subjected to Ruminal Pulses of Oils.

Simple SummaryThe objective of this study was to evaluate short-term variations of trans fatty acids (TFA) in plasma lipoproteins and ruminal fermentation parameters of non-lactating cows subjected to ruminal pulses of vegetable oils. Over three-day periods, three non-lactating, non-pregnant Holstein cows received ruminal pulses of soybean oil, partially hydrogenated vegetable oil and a control with no added oil. In summary, results showed that for both oil treatments there was an accumulation of several C18:1 TFA in plasma and lipoproteins, especially on the third day of pulsing. Each C18:1 TFA responded differently to treatments over time.The objective of this study was to evaluate short-term variations of trans fatty acids (TFA) in plasma lipoproteins and ruminal fermentation parameters of non-lactating cows subjected to ruminal pulses of vegetable oils. Three non-lactating, non-pregnant Holstein cows, each with a ruminal cannula, were arranged in a 3 × 3 Latin square design with three-day pulsing periods and four-day washout intervals between treatments. Cows were treated with single ruminal pulses of: (1) control (skimmed milk (SM); 500 mL); (2) soybean oil (SO; 250 g/d in 500 mL of SM) and (3) partially-hydrogenated vegetable oil (PHVO; 250 g/d in 500 mL of SM). Time changes after infusion in TFA contents were only observed for plasma C18:1 trans-4, trans-5 and trans-12, and high-density lipoprotein fraction C18:1 trans-9. After ruminal pulses, concentration of acetate decreased linearly; molar concentrations of propionate and valerate increased linearly; molar concentrations of butyrate and isovalerate changed quadratically and were greater at 1 h than at other times. There was an accumulation of several C18:1 TFA in plasma and lipoproteins, especially on the third day of pulsing. Overall, naturally occurring C18:1 TFA isomers (produced during ruminal biohydrogenation of SO) and preformed TFA (supplied by PHVO) elicited differential TFA partitioning and transport in plasma and lipoproteins.

Effects of trans-Fatty Acid on Lipoproteins-a, Oxidative Status and Expression of Leptin and Leptin Receptor Genes in Albino Rats

High consumption of trans-fatty acids (TFAs) linked with obesity, disorders of lipoproteins, type 2 Diabetes Mellitus (T2DM), risk factors of coronary heart disease, and development of atherosclerosis. The intent of our trials was to assess the possible bad impact of TFAs on the lipid status and focusing on characterizing the physiological alters in an animal model comparing with cis fatty acids. Sixty male albino rats, with nearly similar average weight 170±5wereassignedinto 4 main groups (15 rats per group) and kept on a standard diet set for 12 weeks. All groups received different diet treatment for successive 12 weeks. Group A: control group received a conventional diet, group B received a diet contained 360 gm TFAs inform of partially hydrogenated vegetable oil (PHVO) l kg of diet, group C was fed a High Fat Diet (HFD) contained 360 gm beef tallow l kg of diet for, and group D received a diet containing 360 gm linseed oil l kg of diet. Both feeding of TFAs and HFD resulted in a marked increase in the body weight in reach to the obesity grade with a significant increase (P≤0.05) in leptin and leptin receptor gene expression. Also, a significant increase in Malondialdehyde (MDA) and Lipoprotein-a (Lp-a) and a marked decrease in total antioxidant capacity (TAC). It could be concluded that TFAs induce combined increased body weight, with imbalance in oxidative stress, dyslipidemia, and elevated atherogenic Lipoprotein-a may be leading to development of atherosclerosis and coronary heart disease.

Assessment of trans-fatty acid content in a sample of foods from the Slovenian food supply using a sales-weighting approach.

Consumption of trans-fatty acids (TFA) is a well-established risk factor for CVD morbidity and mortality. Our objective was to investigate TFA levels in Slovenian food supply. Cross-sectional study. Selected foods (n 282) were purchased in Slovenia (2016), and the TFA content was determined. The sample included pre-packed foods with/without declared partially hydrogenated vegetable oils (PHO), as well as non-pre-packed foods. A sales-weighting approach was used to ponder different market shares of the products. While the majority of the investigated samples had low levels of TFA, up to 6·8 g of TFA per 100 g of food was observed in certain foods. Within pre-packed foods (n 207), the highest proportion of samples with high TFA levels was found among cookies with labelled PHO: 69 % (n 18) would exceed European Union regulatory TFA limit (2 g industrial TFA per 100 g of fats), which will be implemented in April 2021. Among the investigated non-pre-packed foods (n 75), only croissants contained notable TFA levels (mean 0·90 (sd 0·97); maximum 3·3 g/100 g), with about half of the samples exceeding 2 g TFA per 100 g of fats. In 2016, some foods in Slovenian food supply still contained notable amounts of TFA. Foods with listed PHO as an ingredient were usually higher in TFA as compared with foods not labelled to contain PHO. Biscuits were identified as the most concerning category of pre-packed foods, while croissants contained highest levels of TFA within non-pre-packed foods.

Fatty acid transport in plasma from cows treated with ruminal pulses of fish oil and partially hydrogenated vegetable oil

This study evaluated which lipoprotein fractions are involved in C18:1 trans fatty acid (tFA) transport and whether there is a difference in transport between naturally occurring C18:1 tFA isomers [produced during rumen biohydrogenation of soybean oil (SO) or fish oil (FO)] and preformed tFA [supplied by partially hydrogenated vegetable oil (PHVO)]. Two non-lactating non-pregnant rumen fistulated cows (body weight ± SD = 778 ± 88 kg), were grouped in a 2 × 3 crossover design with 3 d rumen pulsing periods. Treatments were: 1) SO [control; 250 mL/d in 500 mL/d of skimmed milk (SM)]; 2) FO (250 g/d in 500 mL/d of SM) and 3) FO + PHVO (125 g/d FO + 125 g/d PHVO in 500 mL/d of SM). Treatments were supplied via rumen fistula. Fish oil increased C18:1 t9 concentration in high density lipoprotein triglyceride (HDL-TG) and low density lipoprotein triglyceride (LDL-TG). FO+PHVO increased C18:1 t9 concentration in very low density lipoprotein triglyceride (VLDL-TG). FO increased C18:1 t11 concentration in low density lipoprotein cholesterol esters (LDL-CE) and VLDL-TG. FO+PHVO increased C18:1 t11 concentration in VLDL-TG. Results showed that in bovine plasma there may be a differential transport mechanism in which the VLDL fraction is the main lipoprotein transporting tFA (primarily associated with TG) and is likely to be more responsive than other fractions to variation in supply of dietary tFA.

Fetal and neonatal exposure to trans-fatty acids impacts on susceptibility to atherosclerosis in apo E*3 Leiden mice.

Nutrition during pregnancy can impact on the susceptibility of the offspring to CVD. Postnatal consumption of trans-fatty acids (TFA), associated with partially hydrogenated vegetable oil (PHVO), increases the risk of atherosclerosis, whereas evidence for those TFA associated with ruminant-derived dairy products and meat remain equivocal. In this study, we investigate the impact of maternal consumption of dietary PHVO (P) and ruminant milk fat (R) on the development of atherosclerosis in their offspring, using the transgenic apoE*3 Leiden mouse. Dams were fed either chow (C) or one of three high-fat diets: a diet reflecting the SFA content of a 'Western' diet (W) or one enriched with either P or R. Diets were fed during either pregnancy alone or pregnancy and lactation. Weaned offspring were then transferred to an atherogenic diet for 12 weeks. Atherosclerosis was assessed as lipid staining in cross-sections of the aorta. There was a significant effect of maternal diet during pregnancy on development of atherosclerosis (P=0·013) in the offspring with those born of mothers fed R or P during pregnancy displaying smaller lesions that those fed C or W. This was not associated with changes in total or lipoprotein cholesterol. Continuing to feed P during lactation increased atherosclerosis compared with that seen in offspring of dams fed P only during pregnancy (P<0·001). No such effect was seen in those from mothers fed R (P=0·596) or W (P=901). We conclude that dietary TFA have differing effects on cardiovascular risk at different stages of the lifecycle.

Beef Fat Enriched with Polyunsaturated Fatty Acid Biohydrogenation Products Improves Insulin Sensitivity Without Altering Dyslipidemia in Insulin Resistant JCR:LA-cp Rats.

The main dietary sources of trans fatty acids are partially hydrogenated vegetable oils (PHVO), and products derived from polyunsaturated fatty acid biohydrogenation (PUFA-BHP) in ruminants. Trans fatty acid intake has historically been associated with negative effects on health, generating an anti-trans fat campaign to reduce their consumption. The profiles and effects on health of PHVO and PUFA-BHP can, however, be quite different. Dairy products naturally enriched with vaccenic and rumenic acids have many purported health benefits, but the putative benefits of beef fat naturally enriched with PUFA-BHP have not been investigated. The objective of the present experiment was to determine the effects of beef peri-renal fat (PRF) with differing enrichments of PUFA-BHP on lipid and insulin metabolism in a rodent model of dyslipidemia and insulin resistance (JCR:LA-cp rat). The results showed that 6weeks of diet supplementation with beef PRF naturally enriched due to flaxseed (FS-PRF) or sunflower-seed (SS-PRF) feeding to cattle significantly improved plasma fasting insulin levels and insulin sensitivity, postprandial insulin levels (only in the FS-PRF) without altering dyslipidemia. Moreover, FS-PRF but not SS-PRF attenuated adipose tissue accumulation. Therefore, enhancing levels of PUFA-BHP in beef PRF with FS feeding may be a useful approach to maximize the health-conferring value of beef-derived fats.

Fat composition of vegetable oil spreads and margarines in the USA in 2013: a national marketplace analysis

Worldwide, the fat composition of spreads and margarines (“spreads”) has significantly changed over the past decades. Data on fat composition of US spreads are limited and outdated. This paper compares the fat composition of spreads sold in 2013 to that sold in 2002 in the USA. The fat composition of 37 spreads representing >80% of the US market sales volume was determined by standard analytical methods. Sales volume weighted averages were calculated. In 2013, a 14 g serving of spread contained on average 7.1 g fat and 0.2 g trans-fatty acids and provided 22% and 15% of the daily amounts recommended for male adults in North America of omega-3 α-linolenic acid and omega-6 linoleic acid, respectively. Our analysis of the ingredient list on the food label showed that 86% of spreads did not contain partially hydrogenated vegetable oils (PHVO) in 2013. From 2002 to 2013, based on a 14 g serving, total fat and trans-fatty acid content of spreads decreased on average by 2.2 g and 1.5 g, respectively. In the same period, the overall fat composition improved as reflected by a decrease of solid fat (from 39% to 30% of total-fatty acids), and an increase of unsaturated fat (from 61% to 70% of total-fatty acids). The majority of US spreads no longer contains PHVO and can contribute to meeting dietary recommendations by providing unsaturated fat.

Double Bond Position Plays an Important Role in Delta-9 Desaturation and Lipogenic Properties of Trans 18:1 Isomers in Mouse Adipocytes.

The objective of this research was to study the delta-9 desaturation of individual trans (t) fatty acids that can be found in ruminant fat or partially hydrogenated vegetable oils (PHVO) and determine their effects on lipogenic gene expression in adipocytes. It was hypothesized that delta-9 desaturation and lipogenic properties of t-18:1 isomers depend on the position of double bond. Differentiated 3T3-L1 adipocytes were treated with 200 µM of t6-18:1, t9-18:1, t11-18:1, t13-18:1 or t16-18:1, cis (c)-9 18:1 or bovine serum albumin (BSA) vehicle control for 48 h. Cells were then harvested for fatty acid and gene expression analyses using gas chromatography and quantitative PCR respectively. Among t-18:1 isomers, t13-18:1 and t11-8:1 had the greatest percent delta-9 desaturation (44 and 41 % respectively) followed by t16-18:1 and t6-18:1 (32 and 17 % respectively), while c9-18:1 and t9-18:1 did not undergo delta-9 desaturation. Trans9-18:1 up-regulated (P < 0.05) the expression of lipogenic genes including fatty acid synthase and stearoyl-CoA desaturase-1 (P < 0.05), whereas the expression of these genes were not affected with other t-18:1 isomers (P > 0.05). Consistent with gene expression results, t9-18:1 increased the de novo lipogenic index (16:0/18:2n-6) compared with control cells and increased delta-9 desaturation index (c9-16:1/18:0) compared to other t-18:1 isomers (P < 0.05). The current study provides further evidence that the predominant trans fatty acid in PHVO (t9-18:1) has isomer specific lipogenic properties.

Quantitative estimates of dietary intake with special emphasis on snacking pattern and nutritional status of free living adults in urban slums of Delhi: impact of nutrition transition.

BackgroundThe nutritional landscape of India is experiencing the fallout of urbanization and globalization. The changes are manifest in dietary patterns as well as health outcomes. The study aimed at assessing household dietary intake pattern with special emphasis on snacking pattern, anthropometric and lipid profiles in low socio-economic status households in an urban slum of Delhi.MethodsCommunity based cross-sectional study in 260 households of a purposively selected urban slum in North-East district of Delhi, India. Family dietary surveys including consumption pattern of commercial food products rich in Partially Hydrogenated Vegetable Oils (PHVOs), 24 h dietary recall and assessment of dietary diversity using Household Diet Diversity Scores (HDDS) were done. Assessment of nutritional status using anthropometric and lipid profile on a subsample (n =130) were also conducted.ResultsMedian energy and fat intake were adequate. Micronutrient intake was found to be inadequate for vitamin A, riboflavin, calcium and folate. PHVO usage was low (<20 % households). Milk (39 %), green leafy vegetables (25 %) and fruits (25 %) intake were below recommendations. Mean HDDS was 7.87. Prevalence of overweight/obesity was high (66.7 %). Lipid profile showed mean HDL-C levels lower than recommendations for females.ConclusionCommunity based awareness programs for prevention of non-communicable diseases should incorporate healthy diet and lifestyle practices with emphasis on quantity and quality of nutrient intake. This must be considered as an integral part of chronic disease prevention strategy for underprivileged communities in urban India.

Identifying the Barriers and Opportunities for Enhanced Coherence between Agriculture and Public Health Policies: Improving the Fat Supply in India

The national Government of India has published draft regulation proposing a 5% upper limit of trans fat in partially hydrogenated vegetable oils (PHVOs). Global recommendations are to replace PHVOs with unsaturated fat but it is not known whether this will be feasible in India. We systematically identified policy options to address the three major underlying agricultural sector issues that influence reformulation with healthier oils: the low productivity of domestically produced oilseeds leading to a reliance on palm oil imports, supply chain wastage, and the low availability of oils high in unsaturated fats. Strengthening domestic supply chains in India will be necessary to maximize health gains associated with product reformulation.

Individual trans 18:1 isomers are metabolised differently and have distinct effects on lipogenesis in 3T3-L1 adipocytes.

The objective of this research was to study the metabolism of individual trans fatty acids (FAs) that can be found in ruminant fat or partially hydrogenated vegetable oils (PHVO) and determine their effects on FA composition and lipogenic gene expression in adipocytes. Differentiated 3T3-L1 adipocytes were treated with 200 µM of either trans-9-18:1, trans-11-18:1, trans-13-18:1, cis-9-18:1 or BSA vehicle control for 120 h. Trans-9-18:1 increased total cell FA content (µmole/well) compared to other FA treatments, which was mainly related to the accumulation of trans-9-18:1 in the cells. Adipocytes were able to desaturate a significant proportion of absorbed trans-11-18:1 and trans-13-18:1 (~20 and 30% respectively) to cis-9,trans-11-18:2 and cis-9,trans-13-18:2, whereas trans-9-18:1 was mostly incorporated intact resulting in a greater lipophilic index (i.e. decreased mean FA fluidity) of adipocytes. Trans-9-18:1 up-regulated (P < 0.05) the expression of lipogenic genes including acetyl-CoA carboxylase (1.65 fold), FA synthase (1.45 fold), FA elongase-5 (1.52 fold) and stearoyl-CoA desaturase-1 (1.49 fold), compared to the control, whereas trans-11-18:1 and trans-13-18:1 did not affect the expression of these genes compared to control. Our results suggest that the metabolism and lipogenic properties of trans-11-18:1 and trans-13-18:1, typically the most abundant trans FA in beef from cattle fed forage-based diets, are similar and are different from those of trans-9-18:1, the predominant trans FA in PHVO.

Do the Labels Tell the Truth about Sodium?

Replacing saturated fatty acids (SFAs) in the diet with unsaturated fatty acids (UFAs) provided in part from vegetable oil spreads (“spreads”) has been shown to have significant public health benefits. However, the composition of spreads has been recently questioned due to their trans fatty acids (TFAs) content. Our objective was to assess the fat composition of US spreads to understand how they have evolved over time. We measured fat composition via capillary gas chromatography in 43 and 46 US spreads sampled respectively in 2011 and 2013. We compared our results to analytical data from 2002. From 2002 to 2013, as a percentage of fat, UFAs increased from 61.2% to 71.1% (p<0.01), while TFAs decreased from 19.2% (1.7 g per 14g serving) to 3.6% (0.3 g per 14g serving) (p<0.001). At the same time SFAs increased from 19.5% to 25.3% (percentage of fat), as a partial replacement for TFAs. At the end of 2013, 80% of the national volume of branded spreads no longer contained partially hydrogenated vegetable oils (PHVOs) and was free of industrial trans fat. Over the last decade, the fat quality of US spreads improved due to a marked reduction of trans fat and a limited replacement by saturated fat. Most modern spreads no longer contain PHVOs, have a fatty acid composition similar to vegetable oils and can be an important source of unsaturated fat in the diet. These products are recommended as a replacement for saturated fat as part of US dietary guidelines.

Fat Composition of Vegetable Oil Spreads and Margarines in the USA: A Marketplace Analysis

Replacing saturated fatty acids (SFAs) in the diet with unsaturated fatty acids (UFAs) provided in part from vegetable oil spreads (“spreads”) has been shown to have significant public health benefits. However, the composition of spreads has been recently questioned due to their trans fatty acids (TFAs) content. Our objective was to assess the fat composition of US spreads to understand how they have evolved over time. We measured fat composition via capillary gas chromatography in 43 and 46 US spreads sampled respectively in 2011 and 2013. We compared our results to analytical data from 2002. From 2002 to 2013, as a percentage of fat, UFAs increased from 61.2% to 71.1% (p<0.01), while TFAs decreased from 19.2% (1.7 g per 14g serving) to 3.6% (0.3 g per 14g serving) (p<0.001). At the same time SFAs increased from 19.5% to 25.3% (percentage of fat), as a partial replacement for TFAs. At the end of 2013, 80% of the national volume of branded spreads no longer contained partially hydrogenated vegetable oils (PHVOs) and was free of industrial trans fat. Over the last decade, the fat quality of US spreads improved due to a marked reduction of trans fat and a limited replacement by saturated fat. Most modern spreads no longer contain PHVOs, have a fatty acid composition similar to vegetable oils and can be an important source of unsaturated fat in the diet. These products are recommended as a replacement for saturated fat as part of US dietary guidelines.

Trans fatty acid content in Malaysian supermarket foods: a field-to-laboratory approach in assessing food risk

The extent of industrial trans fatty acids (TFA) in the food supply is unknown in Malaysia, whilst TFA disclosure on food labels is not mandatory by Malaysian food standards. Supermarket foods such as dairy products, fats and oils, meat products, snack foods, soups, and confectionery are commonly cited to be major contributors of TFA in the diet. A consumer survey (n = 622) was used to develop a food listing of these ‘high risk’ foods. TFA content of high-risk foods were analysed by gas chromatography. Food samples (n = 158) were analysed and their total TFA content were compared with Malaysian Food Standards. A wide variation in TFA content within food categories was indicated. Of the foods containing TFA, many food labels did not cite TFA content or the use of partially hydrogenated vegetable oils (PHVO) as an ingredient. Hypothesised estimates of TFA intake from these supermarket foods in a sample day’s menu providing 2000 kcal projected a minimum intake of 0.5 g and a maximum intake of 5.2 g TFA. This study found there was no voluntary disclosure of TFA content on food labels or identifying PHVO as an ingredient. It appears that health education targeting consumers to minimise TFA consumption is required supported by mandatory PHVO disclosure on the food label.

Trans fatty acids content of vegetable oil spreads and margarines in the USA (LB385)

Historically vegetable oils spreads and margarines (“spreads”) contained significant amounts of trans fatty acids (TFAs) from partially hydrogenated vegetable oils (PHVOs). Our goal was to survey the US marketplace and determine the amount of TFAs and the use of PHVOs in spreads.We sampled 43 spreads in 2011 and 46 spreads in 2013 and we measured TFAs by capillary gas chromatography. We searched for PHVOs in the ingredient declaration.From 2011 to 2013, the mean TFAs content of spreads per 14g serving decreased from 0.51 g to 0.30 g (p=0.11). As a comparison, it was 1.7 g per 14 g serving in 2002 [1]. TFAs per 14 g serving decreased both in soft spreads (from 0.29 g to 0.13 g; p&lt;0.05) and in stick products (from 1.62 g to 0.98 g; p=0.16). In 2013, 6 out of 11 manufacturers were no longer using PHVOs. Out of the 9 spreads found with PHVOs in 2013, 6 were private label and 4 were stick products.Compared to 2002, the average TFAs content of spreads was markedly reduced by 70% by 2011 and 82% by 2013 to an average of 0.30g per 14g serving. Most manufactures of branded products, notably Unilever and GAF, provide products without PHVOs. Some private label spreads and some stick products still contain significant amounts of PHVOs. At the end of 2013, 80% of the national volume of branded spreads was free of industrial trans fats. [1] Satchithanandam et al. Lipids 2004;39(1):11‐18.Grant Funding Source: Support for the analytical work was provided by Unilever

Characterization of cis- and trans-octadecenoic acid positional isomers in edible fat and oil using gas chromatography–flame ionisation detector equipped with highly polar ionic liquid capillary column

In this study, the characterisation of all cis- and trans-octadecenoic acid (C18:1) positional isomers in partially hydrogenated vegetable oil (PHVO) and milk fat, which contain several cis- and trans-C18:1 positional isomers, was achieved by gas chromatography–flame ionisation detector equipped with a highly polar ionic liquid capillary column (SLB-IL111). Prior to analysis, the cis- and trans-C18:1 fractions in PHVO and milk fat were separated using a silver-ion cartridge. The resolution of all cis-C18:1 positional isomers was successfully accomplished at the optimal isothermal column temperature of 120°C. Similarly, the positional isomers of trans-C18:1, except for trans-6-C18:1 and trans-7-C18:1, were separated at 120°C. The resolution of trans-6-C18:1 and trans-7-C18:1 isomers was made possible by increasing the column temperature to 160°C. This analytical method is suitable for determining the cis- and trans-C18:1 positional isomers in edible fats and oils.

Aligning food-processing policies to promote healthier fat consumption in India

India is undergoing a shift in consumption from traditional foods to processed foods high in sugar, salt and fat. Partially hydrogenated vegetable oils (PHVOs) high in trans-fat are often used in processed foods in India given their low cost and extended shelf life. The World Health Organization has called for the elimination of PHVOs from the global food supply and recommends their replacement with polyunsaturated fat to maximize health benefits. This study examined barriers to replacing industrially produced trans-fat in the Indian food supply and systematically identified potential policy solutions to assist the government in encouraging its removal and replacement with healthier polyunsaturated fat. A combination of food supply chain analysis and semi-structured interviews with key stakeholders was conducted. The main barriers faced by the food-processing sector in terms of reducing use of trans-fat and replacing it with healthier oils in India were the low availability and high cost of oils high in polyunsaturated fats leading to a reliance on palm oil (high in saturated fat) and the low use of those healthier oils in product reformulation. Improved integration between farmers and processors, investment in technology and pricing strategies to incentivize use of healthier oils for product reformulation were identified as policy options. Food processors have trouble accessing sufficient affordable healthy oils for product reformulation, but existing incentives aimed at supporting food processing could be tweaked to ensure a greater supply of healthy oils with the potential to improve population health.

Reformulating partially hydrogenated vegetable oils to maximise health gains in India: is it feasible and will it meet consumer demand?

BackgroundThe consumption of partially hydrogenated vegetable oils (PHVOs) high in trans fat is associated with an increased risk of cardiovascular disease and other non-communicable diseases. In response to high intakes of PHVOs, the Indian government has proposed regulation to set limits on the amount of trans fat permissible in PHVOs. Global recommendations are to replace PHVOs with polyunsaturated fatty acids (PUFAs) in order to optimise health benefits; however, little is known about the practicalities of implementation in low-income settings. The aim of this study was to examine the technical and economic feasibility of reducing trans fat in PHVOs and reformulating it using healthier fats.MethodsThirteen semi-structured interviews were conducted with manufacturers and technical experts of PHVOs in India. Data were open-coded and organised according to key themes.ResultsInterviewees indicated that reformulating PHVOs was both economically and technically feasible provided that trans fat regulation takes account of the food technology challenges associated with product reformulation. However, there will be challenges in maintaining the physical properties that consumers prefer while reducing the trans fat in PHVOs. The availability of input oils was not seen to be a problem because of the low cost and high availability of imported palm oil, which was the input oil of choice for industry. Most interviewees were not concerned about the potential increase in saturated fat associated with increased use of palm oil and were not planning to use PUFAs in product reformulation. Interviewees indicated that many smaller manufacturers would not have sufficient capacity to reformulate products to reduce trans fat.ConclusionsReformulating PHVOs to reduce trans fat in India is feasible; however, a collision course exists where the public health goal to replace PHVOs with PUFA are opposed to the goals of industry to produce a cheap alternative product that meets consumer preferences. Ensuring that product reformulation is done in a way that maximises health benefits will require shifts in knowledge and subsequent demand of products, decreased reliance on palm oil, investment in research and development and increased capacity for smaller manufacturers.