Trans Fatty Acids In Foods Research Articles

Oleogels based on carotenoid-rich microbial oil produced by R. mucilaginosa in agro-industrial by-products.

This study aimed to evaluate different methods of recovery of carotenoid-rich microbial oil (CRMO) produced by Rhodotorula mucilaginosa in renewable agro-industrial by-products to achieve oleogels based on CRMO and carnauba wax (CW). Among the oil extraction methods, Bligh and Dyer was selected since this system kept color stability. Extracted CRMO showed 41.1 µg g-1 of total carotenoid and lipid content of 23.8%. Oleogels based on CRMO or olive oil (control system) and CW at concentrations of 2.5, 5, 7.5, and 10% were characterized and their potential application to food systems was highlighted. This study is one of the first to describe production of oleogel based on CRMO. Its results contribute to its potential as a fat replacer. This novel oleogel may meet worldwide demands to reduce trans fatty acids in foods and act as a protective system of bioactive biocompounds.

Hygienic assessment of the consumption of trans fatty acids by the population of the Omsk region

Aim. Assessment of the content of trans-fatty acids in foods consumed by the population of the Omsk region and the values of their actual consumption.Materials and Methods. The results of laboratory studies of food products from the following groups were analyzed: fast food (hamburgers, french fries, chips); confectionery; oils, fats; meat products; dairy products (n=438). In product samples, the mass fraction of trans-fatty acid isomers was determined by gas chromatography. An assessment was made of the actual nutrition and consumption of trans fats by the inhabitants of the region using the method of analyzing the frequency of food consumption (n=441).Results. The median content of trans fats in the main food groups was 0.67% of total fat, which does not exceed the values recommended by WHO. There was a decrease in the content of trans-isomers in food products from 2.7% in the period 2016−2017. up to 1.0% in the period 2020−2021 However, there remains a significant health risk associated with the consumption of trans-fatty acids, due to the high proportion of samples exceeding the recommended levels (24.5±2.1%), to a greater extent the risk was determined by the consumption of confectionery. The median consumption of TFAs in the study population was 1.16 g, which is in line with the recommended norms. The proportion of people with excess recommended consumption was 10.2%.Conclusion. The results indicate an improvement in the situation related to the consumption of trans fats in 2016-2021 due to stricter requirements for their content in food products. It is necessary to conduct further research related to the assessment of the content of trans-isomers of fatty acids in the diet of various population groups to identify risk groups and priority food products - sources of trans fats.

Trans fatty acids in food: A review on dietary intake, health impact, regulations and alternatives

Trans fats are desired by the edible oil industry as they impart firmness, plasticity, and oxidative stability to oil. However, clinical trials have demonstrated the adverse effects of trans fats in food on human health and nutrition. Regulatory actions have been taken up by government and non-government bodies worldwide to eliminate the presence of trans fats in the food supply. The World Health Organization (WHO) has launched a "REPLACE" action plan to eliminate trans-fat from the global food industry by 2023. A few enabling technologies are developed to mitigate trans fats namely, trait-enhanced oils, modification in the hydrogenation process, interesterification, fractionation, blending, and oleogelation. Some of them have the drawback of replacing trans-fat with saturated fats. Interesterification and oleogelation are in-trend techniques with excellent potential in replacing trans fats without compromising the desired functionality and nutritional quality attributes. This review presents an overview of trans fatty acid for example, its dietary intake in food products, possible adverse health impact, regulations, and approaches to reduce the usage of trans fats for food application. PRACTICAL APPLICATION: The requirement for the replacement of trans fatty acids (TFAs) in food supply globally has challenged the food industry to find a novel substitute for trans fats without compromising the desired functionality and nutritional property. This review presents detailed background on trans fats, their health impacts and current trends of reformulation of oils and fats to mitigate their presence in food supply chains. Information compiled in this paper will help food scientists and technologists, chemists, food processors, and retailers as there is an urgent need to find novel technologies and substitutes to replace trans fats in processed foods.

Optimization of the Formulation of Rice Biscuits Supplemented with D. Edulis (L.) Powder Using Response Surface Methodology.

Trends in the food industry are nowadays directed towards the reduction of the level of trans fatty acids in food intended for human consumption. The present study was designed and aimed at valorizing Dacryodes edulis (L.) powder as a substitute for margarine in the production of functional rice biscuits. The effect of substituting margarine and refined wheat flour with D. edulis powder locally called safou and rice flour, respectively, at different proportions was assessed for the sensory and physicochemical properties of the formulated biscuits. For this, statistical models were developed, validated, and optimized using the response surface methodology with the Doehlert design as a tool. The results showed that an increase in the substitution rate of margarine with of D. edulis powder enhanced the aroma while the substitution of refined wheat flour with rice flour led to an improvement of the overall quality of the biscuits. The optimal composition of dough for the production of biscuits with satisfying sensory properties was 20.24% of wheat flour, 24.51% of rice flour, 19.09% of margarine, and 2.47% of D. edulis powder. The optimized biscuit which scored the highest overall acceptability contained proteins (10.33 g/100 g DM), fat (27.66 g/100 g DM), crude fibers (2.5 g/100 g DM), ash (3.55 g/100 g DM), and carbohydrates (54.01 g/100 g DM). It has an energy density of 506.3 ± 0.1 kcal/g and could therefore be suitable for the management of malnutrition. Mineral analysis revealed that the biscuit contained sodium (0.200 mg/100 g), potassium (0.192 mg/100 g), phosphorus (0.123 mg/100 g), iron (33.60 ppm), and zinc (26.81 ppm) at levels satisfying the recommended daily intakes. The results of this study demonstrated the suitability of safou as substitute of margarine in the rice biscuit formulation and suggests the potential of the formulated biscuits in the management of malnutrition and noncommunicable diseases such as hypertension, obesity, and cardiovascular diseases.

Evaluation of Chemical and Nutritional Changes in Chips, Chicken Nuggets, and Broccoli after Deep-Frying with Extra Virgin Olive Oil, Canola, and Grapeseed Oils

The aim of this study was to assess the food nutritional profiles of potato chips, chicken nuggets, and broccoli and their palatability after deep-frying with different oils. The trials consisted of 4 cycles of deep-frying at 180°C for 4 minutes using extra virgin olive oil (EVOO), canola, and grapeseed oils. Samples of food and oils were taken untreated and after the treatments for sensorial and chemical analysis. EVOO and canola oil deep-fried food were preferred by their colour, but canola fried food was disliked because of its flavour. Results showed that there is a transference between food and oils regarding fatty acid profile and antioxidant content as well as trans fatty acids (TFAs) and polar compounds (PCs). All food presented more antioxidants and monounsaturated fatty acids after having been cooked with EVOO than after cooking with canola and grapeseed oils. Highest PCs in food were found when using canola oil and grapeseed oils. EVOO was shown to decrease the PCs in chips and chicken nuggets. PCs were not detected in raw broccoli, and broccoli cooked in EVOO showed the lowest PCs content. Canola and grapeseed oils increased the TFAs in food, whereas EVOO decreased the TFAs in the chips and maintained the initial TFAs levels in chicken nuggets and broccoli. This study shows that EVOO improves the nutritional profile of the food when compared with canola and grapeseed oils when deep-frying without any negative impact on palatability or appearance.

Palm oil and human health: modern scientific outlook

Review of scientific literature on the evidence of the relationship between palm oil (PO) and its components on human health, on the mechanisms of cholesterol control and risks for development of cardiovascular diseases. Natural interest in PO increased when it became evident that its physical properties make PO a natural substitute for partially hydrogenated vegetable oils containing trans fatty acids which have adverse effect on the human health. PO contains both saturated and unsaturated fats which makes it comparable with other vegetable oils, like olive, sunflower or soybean oils. Comparison with other vegetable oils did not show significant differences in of LDL, HDL or total cholesterol levels. Comparison of diets rich in PO with diets rich in trans fatty acids shows improvement of lipid profiles in groups with PO and serves as basis for replacement of trans fatty acids in food with PO and its fractions. In addition to fatty acids content, PO contains several phytonutrients including 4 forms of tocopherols and tocotrienols, carotenoids, sterols, and some others. Most of these compounds are considered beneficial for human health, mainly on account of their antioxidant activity. It is concluded that PO is safe component of food, when we pay attention to the rather high content of saturated fats in it.

Comparison of branded and non-branded food samples widely consumed in north India with reference to Trans fatty acid content

Trans fatty acids (TFA) are the geometrical isomers of monounsaturated and polyunsaturated fatty acids that affect the functional and physicochemical properties of these fatty acids, which in turn affect their metabolism in humans. Since the database available for trans fatty acids in food from India is scarce, the research report generates data about trans fatty acid content in selected foods popular in north India. In this report, various food samples like cookies, chocolates, biscuits, pizza, fries, indigenous snacks like samosa, pakora and indigenous sweets like jalebi, gulab jamun, and laddoo were analyzed for the Trans Fatty Acid (TFA) content by gas chromatography. A large variation was found in trans fatty acid content among these food samples. The results also showed that only 4.5% of the samples were found to contain TFA less than 0.5% while approximately 8% of samples having more than 5% TFA (1 branded and 6 non-branded samples). Also, a large variation was found in the trans fatty acid content of branded and non-branded food samples with the mean value of TFA in branded and non-branded food groups as 1.781 and 6.125 respectively and the t-value of 0.852 between the two groups. When regulations are emphasizing on labelling the TFA content on the product, there are arrays of unlabelled products which are not governed under any regulations. Hence there is a need for strong food regulations to bring levels of trans fats in processed foods to negligible levels.

A proposal standard methodology for the characterization of edible oil organogelation with waxes

Saturated and trans fatty acids play a significant role in the plastic properties of food. However, health recommendations suggest limiting their intake. One approach which got the attention of researchers was to decrease the amount of saturated and trans fatty acids in food by the structuring of edible oils through the crystallization of waxes. The underlying mechanisms that lead to organogelation and the properties that characterize well-structured edible oil have been slow to fully understand due in part to a lack of standardiza­tion in their analysis which often makes the comparison between research results from different laboratories difficult. The aim of this work was to review previously reported methods for the characterization of organo­gelation using vegetable and animal waxes, and to propose a minimal standardization for an organogelation analysis.

Effect of a Diet Rich in Interesterified, Non-Interesterified and Trans Fats on Biochemical Parameters and Oxidative Status of Balb-c Mice

The aim of this study was to investigate the effects of different modified fats on the body weight, biochemical profile, and biomarkers of hepatic oxidative status in Balb-c mice. The animals were divided into four groups and fed for 75 days with a normolipidic (Control Group, CG) or hiperlipidic diets (40% kcal) containing a commercial interesterified fat (IFG) rich in palmitic acid (39%); a blend of non-interesterified fat (NIFG), with 2-fold less saturated fatty acids at the sn-2 position of triacylglycerols; or a partially hydrogenated vegetable oil (PHFG), source of trans fatty acid (20%) and of linolenic acid (6%). The mice of the IFG and NIFG presented similar results in all evaluated parameters. The serum biochemical profile and hepatic oxidative stress markers in mice of the PHFG were similar to CG, except for total cholesterol (TC) which was significantly higher (p e PHFG. The mice feed with interesterified fat (IFG) showed serum TC (p fed with partially hydrogenated vegetable oil (PHFG). The hydrogenated fat source of trans fatty acid (20%) had less important metabolic effects than fats containing amounts of palmitic acid (interesterified or non-interesterified). Our results suggest that the replacement of hydrogenated fats by interesterified fats may not be such a simple solution to reduce or eliminate trans fatty acids in foods.

Chemical Composition and Nutritional Information of Fats Used in Fillings of Sandwich Cookies

AbstractThe aim of this work was to evaluate the characteristics of fillings used in cookies commercialized in Brazil and in USA according to their chemical composition, labels, nutritional information, ingredients list, and price. Fillings had approximately 25–32% of fat. In general, the composition of these fats consisted of approximately 50% of saturated fatty acids (SFA), mainly palmitic acid, and 50% of unsaturated fatty acids, mainly oleic acid. Brazilian samples had trans‐fatty acids (TFA) in the range of 1–15% although in many cases their presence was not reported in the labels. USA product labels did not present a fixed portion weight but they showed detailed information about the types of fats used such as source and the process used for their production. In 70% of Brazilian product labels, the information shown in the ingredient list was limited to “vegetable fat,” which does not give enough information to consumers about the type of fat used. In addition, our results showed that low‐trans‐products or zero‐trans‐products, in which TFA were replaced by SFA, presented the highest prices. This research suggests that further legislation should be developed in Brazil to decrease the amount of TFA in foods and improve their nutritional properties.

Overcoming the Trans Fat Problem in Thailand

ABSTRACTBackgroundOwing to the clear impact of trans fatty acids (TFAs) on cardiovascular disease, Thailand urgently needs to evaluate the problem and formulate appropriate policies in order to protect the health of its own people and to benefit exportation. Since 9 January, 2019, Thailand's FDA has not allowed the use of partially hydrogenated oils (PHOs) in foods.ObjectiveThe aim of this study was to evaluate the situation and potential health risk from TFAs in foods available in Thailand, changes in fatty acid profiles upon replacement of PHOs, as well as to propose control measures for TFAs in the country.MethodsA total of 176 food samples representing potential sources of TFAs were analyzed for fatty acid profiles, which were later used to evaluate potential health risk based on Thailand's Food Consumption Survey data and the FAO/WHO Guideline on Diet, Nutrition and the Prevention of Chronic Diseases (FAO/WHO guideline). Criteria for postmarketing monitoring of TFAs in food products were also proposed.ResultsTFAs were naturally highest in butter (5%) but lower than the limit in the FAO/WHO guideline regarding consumption pattern. TFAs in refined cooking oils were 0.4–0.8%, which was below the European Union (EU) legislative limit. Bakery products, i.e., puffs, pies, and deep-fried donuts, that used PHOs contained 3–5% TFAs and were the main sources of TFAs in Thailand. The postmarketing monitoring process should be based on the FAO/WHO guideline and EU legislative limit for TFAs. The PHOs in bakery products could be replaced with blended oils, although saturated fatty acids might increase.ConclusionsThailand's TFA problem was mainly due to the use of PHOs in bakery products. It is feasible to replace PHOs with blended oils. The international TFA limits should be used for the postmarketing monitoring of TFAs in foods on the market.

Trans fatty acids in food – current legal regulations as protections for consumers and food manufacturers

It was the goal of this paper to introduce selected regulatory models concerning the legal status of trans fatty acids in connection with the consumer’s position and to propose some de lege ferenda conclusions. Legislation, treatises, periodicals, and bulletins have been analysed. Information from portals associated with the European Union and posted on official websites of organizations like the WHO is presented. As comprehensive descriptions of individual states’ approaches to trans fats’ presence in the human diet are not available, an attempt was undertaken to obtain as broad a range of positions as possible, of states willing to take part in the study. Alongside research based on responses from Health Ministries of the EU member countries and three states from outside the EU, its conclusions, observable trends, and solutions proposed to minimize content of trans fatty acids are an essential part of this study. Analysis of legislation and positions on trans fatty acids presence in food submitted by the states demonstrated the need for a consistent, overall regulation of the issue. The authors relied on the information generated to outline such solutions.

Impact of Austria's 2009 trans fatty acids regulation on all-cause, cardiovascular and coronary heart disease mortality.

BackgroundUnhealthy diet, especially consumption of trans fatty acids (TFAs), is a known risk factor for cardiovascular disease (CVD), a leading cause of death in Austria. In 2009, Austria introduced a law regulating the content of TFAs in foods. The aim of this study was to assess the impact of the TFA regulation on CVD-related outcomes.MethodsThe study evaluated the TFA regulation as an intervention in a natural experiment. Two study periods were assessed: pre-intervention (1995–2009) and post-intervention (2010–14). The study compared the age-standardized death rates per 100 000 population for CVD outcomes with those of a ‘synthetic’ international comparator population, created from data of OECD countries where TFA regulation has not been implemented, but where the population is otherwise comparable.ResultsThere was a continuous decrease in CVD-related mortality throughout the study period in both the synthetic international comparator population, as well as in the adult Austrian population, with no significant change in this trend observed as an effect of TFA regulation.ConclusionsWhilst the results are counterintuitive, given the established link between TFA consumption and an increased risk of CVD, there are many possible explanations: high prevalence of tobacco smoking, changes in TFA content in foods due to international guidance as opposed to formal regulation and a beneficial impact of TFA regulation on sub-groups of the population that might not be detected with nationally aggregated data. However, reduction in TFAs should still be considered an important part of risk factor reduction for CVD and other non-communicable diseases.

Trans fatty acids and conjugated linoleic acid in food: origin and biological properties

Trans fatty acids (TFA) are minor lipid components present in different foods, including ruminant derived products, which have received great attention due to their relationship with cardiovascular disease risk. The origin of TFA in food is mainly related to the industrial hydrogenation processes of unsaturated vegetable oils, but they can also occur naturally in the digestive tract of ruminants by enzymatic biohydrogenation reactions. Both mechanisms generate similar TFA compounds. However, TFA consumption may exert different biological effects depending on the isomeric distribution, which is strongly influenced by the dietary source (i.e., industrial or natural). Industrial hydrogenated vegetable fats are rich in elaidic (trans-9 18:1) and trans-10 18:1 fatty acids, among others. In contrast, vaccenic acid (trans-11 18:1) is the major TFA isomer detected in milk and other ruminant derived products. Vaccenic acid is the physiological precursor of conjugated linoleic acid, a bioactive lipid with beneficial effects on human health. This article provides updated information on the biological effects and potential bioactive properties of TFA considering both, their chemical structure and provenance.

The Impact of Policies to Reduce trans Fat Consumption: A Systematic Review of the Evidence

BackgroundThe consumption of industrially produced trans fatty acids (TFAs) has been associated with an increased risk of heart disease. In recognition of this, countries, states, and cities worldwide have implemented TFA policies aimed at reducing their availability in the food supply. ObjectiveThis article aims to provide an update of the evidence of the effectiveness of policies aimed at reducing TFAs in the food supply. MethodsA systematic review of the literature from 2013 onward was conducted, building on a previously published review that examined the evidence of the impact of TFA policies worldwide from 2000 to 2012. Studies that were 1) empirical, 2) examined a TFA policy, and 3) examined the effect of the policy on TFA amounts and availability pre– and post–policy intervention were included. Modeling studies examining the impact of TFA policies on cardiovascular, equity, and economic outcomes were also included. ResultsA total of 18 articles from the updated search were combined with 14 articles from the previous review (total = 32 articles). All types of TFA policies led to their reduction; however, trans fat bans had a larger impact (TFAs virtually eliminated) than did voluntary (range: 20–38% reduction in TFA intakes) or labeling (range: 30–74% reduction in TFA intakes, plasma serum, or breast-milk concentrations) approaches to reducing TFA amounts in the food supply. Product reformulation to reduce TFAs had variable effects on saturated fatty acid (SFA) contents in these foods; however, the combined amount of TFAs and SFAs declined in most products. Overall, the modeling studies indicated that TFA bans would reduce heart disease risk, benefit socioeconomically disadvantaged populations the most, and be cost-saving. ConclusionsPolicies aimed at reducing TFAs in the food supply are effective and will likely reduce the burden of diet-related disease, particularly among the most vulnerable socioeconomic groups. Although all policy approaches lead to reductions in TFAs in foods, TFA bans are likely the most effective, economical, and equitable policy approach to reducing TFAs in the food supply.

CardioPulse ArticlesAnticoagulants reduce risk of death in atrial fibrillation patients by 38%European legislation for trans fats in foodAre all trans fatty acids in food bad?New cardiovascular disease death rates show stark inequalities between European countriesThe economics of chronic diseasesCoronary artery disease from prevention to interventionPrevention news from Russia

CardioPulse ArticlesAnticoagulants reduce risk of death in atrial fibrillation patients by 38%European legislation for trans fats in foodAre all trans fatty acids in food bad?New cardiovascular disease death rates show stark inequalities between European countriesThe economics of chronic diseasesCoronary artery disease from prevention to interventionPrevention news from Russia

Trans Fatty Acid Levels in Foods and Intakes among Population Aged 3 Years and above in Beijing and Guangzhou Cities, China

ObjectiveTo understand the dietary intake levels of trans fatty acids (TFA) in a Chinese population and establish a basis for health risk assessment of trans fatty acids. MethodsThe TFA contents data of 2613 food items and food consumption data of 10,533 people aged 3 years and above in two large cities in China were matched and a simple assessment method was used to estimate the distribution of dietary TFA intake. ResultsThe mean content of TFA was highest in margarine (1.68±0.83 g/100g), followed by chocolate and candy (0.89±2.68 g/100g), edible vegetable oils (0.86±0.82 g/100g), milk (0.83±1.56 g/100g), and bakery foods (0.41±0.91 g/100g). TFA intake accounted for 0.34%, 0.30%, 0.32%, and 0.29% of the total energy intake in the 3-6, 7-12, 13-17, and ≥18 year age groups, respectively. Of the populations studied, 0.42% demonstrated TFA intakes (as percentage of energy intake) greater than 1%. The main sources of dietary TFA intake were edible vegetable oils, milk, mutton, and beef, and baked foods, which accounted for 49.8%, 16.56%, 12.21%, and 8.87%, respectively. ConclusionThe current intake of TFA among people in two cities did not appear to be of major health concern regarding the threshold of TFA intake as the percentage of total energy recommended by the World Health Organization. Because most TFA were derived from industrially processed foods, the government should reinforce nutrition labeling and regulate food producers to further reduce TFA in food and to provide scientific instruction for consumers to make sound choices.

The Basic of Trans-Fatty Acids in Foods: An Update to Prevent Diseases

The Basic of Trans-Fatty Acids in Foods: An Update to Prevent Diseases

Impact of regulatory interventions to reduce intake of artificial trans-fatty acids: a systematic review.

We examined the impact of regulatory action to reduce levels of artificial trans-fatty acids (TFAs) in food. We searched Medline, Embase, ISI Web of Knowledge, and EconLit (January 1980 to December 2012) for studies related to government regulation of food- or diet-related health behaviors from which we extracted the subsample of legislative initiatives to reduce artificial TFAs in food. We screened 38 162 articles and identified 14 studies that examined artificial TFA controls limiting permitted levels or mandating labeling. These measures achieved good compliance, with evidence of appropriate reformulation. Regulations grounded on maximum limits and mandated labeling can lead to reductions in actual and reported TFAs in food and appear to encourage food producers to reformulate their products.

Mandatory trans fat labeling regulations and nationwide product reformulations to reduce trans fatty acid content in foods contributed to lowered concentrations of trans fat in Canadian women’s breast milk samples collected in 2009–2011

Recent efforts in Canada to reduce industrial trans fatty acids (TFAs) in foods include mandated inclusion of TFA content on food labels and recommendations by Health Canada that encourage the food industry to voluntarily limit TFA content in all vegetable oils and soft margarines and in all other prepackaged foods to <2% and <5% of total fat, respectively. To assess the impact of these efforts, we measured the concentration of TFAs in human breast milk samples. The TFA content in 639 breast milk samples collected in 2009, 2010, and 2011 from breastfeeding mothers in 10 major cities across Canada was analyzed by gas chromatography. The mean (±SD) TFA contents were 2.7 ± 0.9% (n = 153, range: 1.4-7.2%), 2.2 ± 0.7% (n = 309, range: 1.0-6.8%), and 1.9 ± 0.5% (n = 177, range: 0.9-3.4%) of total milk fat for samples collected in 2009, 2010, and 2011, respectively. These values are considerably lower than the value of 7.2 ± 3.0% (range: 0.1-17.2%) found previously for Canadian human milk in 1992. On the basis of a linear correlation between the percentage of TFAs in the diet and human milk fat established by Craig-Schmidt et al, and assuming that 30% of energy of a lactating mother's diet is derived from fat, we estimated from the TFA human milk fat data that TFA intake of Canadian breastfeeding mothers was 0.9%, 0.5%, and 0.3% of total energy in 2009, 2010, and 2011, respectively. These estimated values are lower than the WHO's maximum recommended intake of 1% of total energy for a healthy diet. The results suggest that the trans fat labeling regulations introduced in 2003 and recommendations by Health Canada in 2007 instructing the food manufacturers and restaurants to limit TFAs in foods have resulted in significant reductions in TFAs in the diets of Canadian breastfeeding mothers and their breast milk.