Presence Of Trans Fatty Acids Research Articles

Early exposure to trans fat causes cognitive impairment by modulating the expression of proteins associated with oxidative stress and synaptic plasticity in Drosophila melanogaster

Evidence has shown that consuming trans fatty acids (TFA) during development leads to their incorporation into the nervous tissue, resulting in neurological changes in flies. In this study, Drosophila melanogaster was exposed to different concentrations of hydrogenated vegetable fat (HVF) during development: substitute hydrogenated vegetable fat (SHVF), HVF 10 %, and HVF 20 %. The objective was to evaluate the effects of early trans fat exposure on cognition and associated pathways in flies. The results showed that early TFA exposure provoked a cerebral redox imbalance, as confirmed by increased reactive species (HVF 10 and 20 %) and lipid peroxidation (SHVF, HVF 10, and 20 %), reduced nuclear factor erythroid 2-related factor 2 immunoreactivity (HVF 10 and 20 %), and increased heat shock protein 70 (HVF 20 %), which was possibly responsible for decreasing superoxide dismutase (SHVF, HVF 10, and 20 %) and catalase (HVF 20 %) activities. Furthermore, the presence of TFA in nervous tissue impaired learning (HVF 10 and 20 %) and memory at 6 and 24 h (SHVF, HVF 10, and 20 %). These cognitive impairments may be linked to reduced Shank levels (HVF 20 %) and increased acetylcholinesterase activity (SHVF, HVF 10 and 20 %) observed. Our findings demonstrate that early exposure to trans fat leads to cerebral redox imbalance, altering proteins associated with stress, synaptic plasticity, and the cholinergic system, consequently leading to cognitive impairment in flies.

Presence of trans-Fatty Acids Containing Ingredients in Pre-Packaged Foods and the Availability of Reported trans-Fat Levels in Kenya and Nigeria.

In most African countries, the prevalence of industrially produced trans-fatty acids (iTFA) in the food supply is unknown. We estimated the number and proportion of products containing specific (any hydrogenated edible oils) and non-specific (vegetable fat, margarine, and vegetable cream) ingredients potentially indicative of iTFAs among pre-packaged foods collected in Kenya and Nigeria. We also summarized the number and proportion of products that reported trans-fatty acids levels and the range of reported trans-fatty acids levels. In total, 99 out of 5668 (1.7%) products in Kenya and 310 out of 6316 (4.9%) products in Nigeria contained specific ingredients indicative of iTFAs. Bread and bakery products and confectioneries in both countries had the most foods that contained iTFAs-indicative ingredients. A total of 656 products (12%) in Kenya and 624 products (10%) in Nigeria contained non-specific ingredients that may indicate the presence of iTFAs. The reporting of levels of trans-fatty acids was low in both Kenya and Nigeria (11% versus 26%, respectively, p < 0.001). With the increasing burden of ischemic heart disease in Kenya and Nigeria, the rapid adoption of WHO best-practice policies and the mandatory declaration of trans-fatty acids are important for eliminating iTFAs.

Dietary n-9, n-6 and n-3 fatty acids modulate the oxidative stress in brain and liver of mice. Effect of trans fatty acids supplementation

BACKGROUND: Arachidonic (20:4n-6) and docosahexaenoic (22:6n-3) acids interaction affects brain structure and function. Unsaturated fatty acids (UFAs) generate oxygenated lipid-derived eicosanoids which modulate the inflammatory response. The presence of trans fatty acids (TFA) in neuronal membranes can favor to generation of pro-oxidant metabolites. OBJECTIVE: This study evaluated the effect of supplementation with TFA to diets containing different proportions of FA, on the oxidative stress (OS) generation and the inflammatory response in mice brain and liver. METHODS: CF1 mice were fed diets (16 weeks) with olive (O), corn (C) or rapeseed (R) oils. OS parameters and gene expression of some key liver and brain enzymes involved in OS production were evaluated. RESULTS: In brain and liver, lipoperoxidation was increased and catalase activity was decreased in C. In brain, glutathione was diminished by supplementation with TFA in all diets and histological sections showed lymphocytes in O and C. In liver, decreased amount of lipid vacuoles and increased of cyclooxygenase-1 (COX-1) and PPARγ mRNA levels were observed in R and Rt. IL-1b and IL-6 in serum were augmented in O and Ot. CONCLUSIONS: Rapeseed oil could have protective effects on the development of OS and inflammation, while TFA supplementation did not showed marked effects on these parameters.

Presence of trans fatty acids containing ingredients in pre‐packaged foods in Australia in 2018

ObjectiveThe World Health Organization (WHO) has set a goal of prompt, complete and sustained elimination of industrially produced trans fats (iTFA) in the global food supply by 2023. We aimed to assess the number of products in the Australian packaged food supply likely to contain iTFA. MethodsUsing a large pre‐packaged food monitoring database collected in 2018, we searched the ingredient list using specific and non‐specific ingredient terms to identify products likely to contain iTFA. ResultsIn total, 28,349 foods were included for analysis: 131 (0.5%) products contained specific ingredients indicative of iTFA, and 1,626 (5.7%) products contained non‐specific ingredients that may indicate the presence of iTFA. Bread and bakery products, cereal and grain products and confectionery were the top three food groups that contained specific ingredients indicative of iTFA. Only 19 (14.5%) products with specific iTFA‐indicating ingredients declared the amount of trans fats. Conclusions and implications for public healthCompared to other countries, the use of iTFA‐containing ingredients is low in Australia, but repeated exposure to products containing iTFA could still put consumers at risk of excessive consumption. Legislation to eliminate iTFA should be considered to minimise the exposure to these harmful chemicals.

Margarines and Fast-Food French Fries: Low Content of trans Fatty Acids.

The lipid fraction of margarines and fast food French fries, two types of foods traditionally high in trans fatty acids (TFA), is assessed. TFA data reported worldwide during the last 20 years have been gathered and show that some countries still report high TFA amounts in these products. The content of TFA was analysed in margarines (two store and four premium brands) and French-fries from fast-food restaurants (five chains). All samples were collected in Pamplona (Navarra, Spain). The margarines showed mean values of 0.68% and 0.43% (g TFA/100 g fat) for the store and premium brands, respectively. The French fries’ values ranged from 0.49% to 0.89%. All samples were lower than the 2% set by some European countries as the maximum legal content of TFA in fats, and contained less than 0.5 g/serving, so they could also be considered “trans free products”. This work confirmed that the presence of TFA is not significant in the two analysed products and contributes updated food composition tables, key tools for epidemiological and nutrition studies.

Influence of a hyperlipidic diet on the composition of the non-membrane lipid pool of red blood cells of male and female rats.

Background and objectives. Red blood cells (RBC) are continuously exposed to oxidative agents, affecting their membrane lipid function. However, the amount of lipid in RBCs is higher than the lipids of the cell membrane, and includes triacylglycerols, which are no membrane components. We assumed that the extra lipids originated from lipoproteins attached to the cell surface, and we intended to analyse whether the size and composition of this lipid pool were affected by sex or diet.Experimental design. Adult male and female Wistar rats were fed control or cafeteria diets. Packed blood cells and plasma lipids were extracted and analysed for fatty acids by methylation and GC-MS, taking care of not extracting membrane lipids.Results. The absence of ω3-PUFA in RBC extracts (but not in plasma) suggest that the lipids extracted were essentially those in the postulated lipid surface pool and not those in cell membrane. In cells’ extracts, there was a marked depletion of PUFA (and, in general, of insaturation). Fatty acid patterns were similar for all groups studied, with limited effects of sex and no effects of diet in RBC (but not in plasma) fatty acids. Presence of trans fatty acids was small but higher in RBC lipids, and could not be justified by dietary sources.Conclusions. The presence of a small layer of lipid on the RBC surface may limit oxidative damage to the cell outer structures, and help explain its role in the transport of lipophilic compounds. However, there may be other, so far uncovered, additional functions for this lipid pool.

Trans fatty acid content in foods marketed in the community of Madrid(Spain)

As a consequence of the scientific evidence which show that the high consumption of trans fatty acids is a risk factor of certain illnesses, sanitary authorities recommend less than 1% intake of trans fatty acids of the total energy intake. Moreover, the European Commission must present, by December 2014, a report about the presence of trans fatty acids in the aliments as well as in the diet of the European Union population. Thus, this study can provide useful information to reach this objective. To determine trans fatty acid presence in some types of foods in the Community of Madrid. 170 samples of different foods commonly consumed by children and adolescents were selected and analized. All foods had been purchased in big shopping centers in the Community of Madrid during february of 2010. Results are shown as the percentage of each fatty acid compared to the total amount of fat in the aliment. Only 33 products (19.4%) showed the presence of trans fatty acids over the method detection limit (≥ 0.1g per 100g). The highest levels were found in dairy products, with an average content of 0,4%. DISCUSIÓN/CONCLUSIONES: The trans fatty acid content of the analyzed foods can be considered low, compared with the amount reported by other authors in food products marketed in Spain and other countries in the past few years. Further studies should be undertaken to control nutrition security and diet quality of fat intake in the Spanish population, particularly among children and adolescents.

Transfat‐mediated apoptosis is regulated by autophagy in primary cardiac myofibroblasts

Dietary trans fatty acids (TFA) are linked to cardiovascular disease which has led to recommendations to remove TFAs from diet. We investigated the effects of two common fatty acids ‐ vaccenic acid (VA ‐ found in dairy products), and elaidic acid (EA ‐ found in hydrogenated vegetable oils) on cell death in primary rat ventricular myofibroblasts (rVF). VA‐ and EA‐treated cells exhibited apoptotic cell death in rVF, as reflected in MTT and FACS assays. A significant reduction in mitochondrial membrane potential and an increase in the Bax/Bcl2 ratio and Bax translocation to the mitochondria was found suggesting apoptosis in the presence of TFA. Elevated cleaved caspase‐9 and caspase‐3 (without caspase‐8), shows that EA and VA treatments induce caspase‐dependent apoptosis. Transmission electron microscopy reveals autophagosome formation and lysosome activation in VA and EA treated rVF. Induction of autophagy markers including LC3‐B lipidation, increased Atg5‐12 formation and increased beclin‐1 were observed confirming autophagy activation by EA and VA. Inhibition of ATG3 and ATG5 significantly inhibited cytotoxic effects by preventing caspase‐3 and caspase‐7 activation in EA and VA treated rVF. In conclusion we show that TFAs induce apoptosis and autophagy in rVF and that TFA‐induced autophagy is required for this proapoptotic effect. Supported by CIHR and DFC.

Evaluation of trans fatty acids contents in commercial brands of ghee available at Indian markets

Ghee has a considerable amount of trans fatty acids found in the form of alkanes, alkenes and alkynes. Trans fatty acids are quite harmful to general health of an individual especially the CVS (Cardio Vascular System). Accumulation of trans fatty acids in blood vessels and other tissues/organs of the body can have fatal effect especially in obese population. Four commercial brands of ghee found in Indian markets were chosen and their trans fatty acid content was determined by FTIR (Fourier Trans Infra Red) spectroscopy. The trans fatty acids were found in all the four brands with GRB having the highest concentration of it. Sakthi brand was observed to have moderate content of trans fatty acids. Aachi and RKG brands were having the least concentration of trans fatty acids. These results obtained from the present study would be aiding to an increase in consumer awareness about presence of trans fatty acids in food items and better appraisal by the companies and thus improving the current scenario. Key words: Ghee, trans fatty acids, FTIR, consumer awareness, cardiovascular system, public health, Indian market, food items.

Crystallization Behavior and Texture of Trans-Containing and Trans-Free Palm Oil Based Confectionery Fats

The objective of this study was to gain insight into the role of trans fatty acids in determining the crystallization behavior and texture of palm-based confectionery fats. Therefore, the isothermal crystallization behavior of two series, each of three fats, one trans-containing and one trans-free, was examined by pNMR, DSC, and rheology. Furthermore, the hardness of these samples was examined at three different storage times at 10 degrees C. All of the trans free samples showed a two-step crystallization at 10 degrees C which is hypothesized to be an alpha-mediated beta' crystallization for two of the samples and a fractionated crystallization in the beta' polymorph for the third, while the trans-containing fats crystallized in a single step, probably a direct beta' crystallization. The trans-containing fat series clearly crystallized faster than the trans-free fat series and also yielded higher hardness values at all storage times investigated. The presence of trans fatty acids seems to reduce the effect of compositional variations on the crystallization process. For the trans free fats, chemical composition was much more critical in determining the crystallization rate, the SFC, and the final hardness value.

Trans fatty acids from milk of Brazilian mothers of premature infants

The presence of trans fatty acids (TFA) in human milk may be a concern because of their possible adverse nutritional effects on the infant development. TFA may interfere with the metabolism of long-chain polyunsaturated fatty acids (LC-PUFA). Marked variation in TFA of milk appears in different populations. No data have yet been reported in Brazil, particularly as regards the milk of mothers of premature infants. Because of the importance of LC-PUFA in infant growth and development, we investigated the fatty acids composition of the milk of Brazilian mothers of premature infants. We analysed, through gas-liquid chromatography, the content of fatty acids of 37 milk samples obtained from mothers delivering prematurely. Samples were collected from colostrum and mature milk of exclusive breastfeeding. All samples contained trans isomers of C18:1 acid with trans isomers of PUFA in lower proportion. The percentage of TFA (mean +/- SD) in the colostrum was 2.34 +/- 0.75, and 2.19 +/- 0.47 in the mature milk. For the LC-PUFA these values were 0.97 +/- 0.34 in the colostrum and 0.66 +/- 0.25 in the mature milk. The contents of total essential fatty acids and PUFA n-6 were inversely correlated with TFA in colostrum and mature milk. We found a positive correlation between levels of arachidonic acid in mature milk and change in the children's height. The study showed that the intake of TFA occupies an intermediate position between the values of North America and European countries, reflecting the ongoing transition to industrialised foods in Brazil.

Analysis and formation of trans fatty acids in hydrogenated soybean oil during heating

Hydrogenated oil has been widely used for production of shortenings or margarine, however, the presence of trans fatty acids may be detrimental to human health. The objectives of this study were to develop an improved method for analysis of trans fatty acids and evaluate their formation in both unhydrogenated and hydrogenated soybean oil during heating at 160, 180 and 200 °C for varied length of time. Results showed that among the four columns tested, an Agilent HP-88 column (100 × 0.25 mm I.D., 0.2-μm film thickness) could resolve eight trans fatty acids and nine cis fatty acids simultaneously within 31 min with injector temperature 240 °C, detector temperature 250 °C, and column temperature 170 °C in the beginning, maintained for 24 min, increased to 220 °C at 7.5 °C/min, 230 °C at 10 °C/min, and maintained for 5 min. The contents of both cis and trans fatty acids showed a decreased trend for the increase of heating time or temperature. No trans fatty acid formation was observed even after extensive heating of unhydrogenated and hydrogenated soybean oil for 24 h. This phenomenon demonstrated that trans fatty acids can only be formed under severe conditions.

Bakery products enriched with phytosterols, α-tocopherol and β-carotene. Sensory evaluation and chemical comparison with market products

A sensory evaluation of croissants and magdalenas (Spanish muffins) has been carried out to compare them with the same products with phytosterol esters, α-tocopherol and β-carotene added. The subjects were habitual consumers and no differences were detected between the two types of product. Furthermore, the chemical composition (53 parameters) of croissants ( n = 9) and muffins ( n = 8) marketed in Spain, has been analysed and a nutritional evaluation performed on these products with regard to their suitability as carriers of the functional ingredients mentioned above. The chemical compositions are not similar and the main difference is related to fatty acids. Croissants are characterized by a high percentage of saturated fatty acids (SFA) (44.0 ± 3.8%), and the presence of trans fatty acids (TFA) (4.29 ± 1.48%). This contrasted with the high content of polyunsaturated fatty acids (PUFA) (62.1 ± 1.5%) in the muffins and the near absence of TFA (0.16 ± 0.23%). Furthermore, the large differences between the compositions of the commercial croissants and muffins ( magdalenas) and, therefore, between their nutritional values, makes the use of phytosterols recommendable in muffins and, in general, in all bakery products in which the SFA + TFA represent ⩽20% of the fatty acid fraction.

Opinion of the Scientific Panel on Dietetic products, nutrition and allergies [NDA] related to the presence of trans fatty acids in foods and the effect on human health of the consumption of trans fatty acids

Opinion of the Scientific Panel on Dietetic products, nutrition and allergies [NDA] related to the presence of trans fatty acids in foods and the effect on human health of the consumption of trans fatty acids

Olive oil in food spreads

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.

Arachidonate geometrical isomers generated by thiyl radicals: the relationship with trans lipids detected in biological samples.

The presence of trans fatty acids in mammalians is attributed to exogenous sources; nevertheless, trans isomers could be easily formed by free radical-catalyzed isomerization processes in vivo. The isomerization of methyl arachidonate (all-cis isomer) catalyzed by thiyl radical is proposed as a methodology applicable in biochemical laboratories, which produces mono- and di-trans isomers. Carbon-13 nuclear magnetic resonance spectroscopy shows that the carbon atom in position 15 is characteristic for each mono- and di-trans isomer. Antioxidants, such as alpha-tocopherol and all-trans-retinol acetate, inhibited the isomerization process. Trans phospholipids are formed in erythrocyte membranes by exposing blood to gamma-irradiation in the presence of thiols, which is in contradiction with the known role of these compounds as radioprotectors. Trans isomers are also analyzed in tissues harvested from breast cancer patients and compared to the adipose breast tissue taken a few centimeters from the edge of the tumor from the same patient. This work is generally aimed at contributing to the debate on trans fatty acids and stimulating a reconsideration of the current view on the exclusive presence of cis double bonds in cell membranes by studying radical processes that could affect or protect this natural configuration.

Ácidos grasos trans en aceites hidrogenados: implicaciones técnicas y nutricionales

Customers are increasingly paying attention to fats and oils because they are strongly health related. Many points are still confusing about this, but certainly there is one that will soon become public concern: the presence of trans fatty acids in hydrogenated fats and their products. Natural fats and oils from vegetable origin lack this trans isomers. Even though the production of the trans isomers during hydrogenation is unavoidable it can be controlled and minimized. The presence of these components modify technical characteristics as well as introduce problems and alterations in health and nutritional aspects. High trans fatty acids values (up 62%) were found in Brazilian products. A relevant effect in solid content (SFC) at low temperatures was observed but no influence in the softening point. Possible nutritional and health effects related to trans fatty acids will be discussed.

Hydrogenated oil decreases tissue concentrations of n‐6 polyunsaturated fatty acids and may contribute to dyschondroplasia in broilers

1. In a factorial design of dietary treatments, male Ross broilers were given diets containing soyabean oil, hydrogenated soyabean oil (as a source of trans-fatty acids) or feed fat with either 0 or 300 micrograms of added D-biotin/kg. 2. Growth to 28 d was not influenced by the dietary treatments. 3. Length of tibiotarsal bones was reduced (P less than 0.05) and severity of leg bone cartilage lesions, characteristic of dyschondroplasia, was highest (P less than 0.05) in broilers fed on diets containing hydrogenated soyabean oil. 4. Feeding hydrogenated soyabean oil lowered (P less than 0.05) the concentrations of C20:4n6 and the ratios of C20:4n6/C18:2n6 in liver and growth plate cartilage. 5. Growth plate cartilage from birds affected with dyschondroplasia contained lower proportions of prostaglandin precursor fatty acids compared with normal growth plate. 6. It is speculated that an inhibition of prostaglandin biosynthesis brought about by the presence of trans-fatty acids might contribute to the occurrence of lesions similar to dyschondroplasia.

Origin of the trans fatty acids in human tissue.

SummarySamples of fat from human placental, maternal, fetal, and baby tissue were examined for presence of trans fatty acids. While the maternal tissue contained considerable amounts of trans fatty acids, these lipids were not found to any measurable extent in placental, fetal, or baby fat. The results indicate that trans fatty acids found in human tissue must originate solely from dietary fat.

Deposition in Tissues and Fecal Excretion of Trans Fatty Acids in the Rat

Trans fatty acids in the form of hydrogenated margarine stock were fed to rats. Trans fatty acids were found to be deposited in the tissues only when they were present in the diet. The largest amounts of the deposited trans fatty acids were found in the carcass fat, smaller amounts in the liver, and only small quantities were excreted in the feces; the major portion of the ingested trans fatty acids were metabolized. When the trans fatty acids were removed from the diet they gradually decreased in amount in the tissues. The presence of trans fatty acids in the diet did not appear to inhibit growth.