Overview of trans fatty acids: Biochemistry and health effects

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• 作者：Swati Bhardwaj^a ; ^b ; ^c ; ^d ; Santosh Jain Passi^d ; ^e ; Anoop Misra^a ; ^b ; ^c ; ^f ; ^g ; ^{anoopmisra@metabolicresearchindia.com}
• 关键词：Trans fatty acids ; Industrial trans fatty acid ; Ruminant trans fatty acid ; Hydrogenation ; Partially hydrogenated vegetable oils/fats ; Bio-hydrogenation ; Insulin resistance
• 刊名：Diabetes Metabolic Syndrome: Clinical Research Reviews
• 出版年：2011
• 出版时间：July-September, 2011
• 年：2011
• 卷：5
• 期：3
• 页码：161-164
• 全文大小：227 K

文摘

Trans fatty acids (TFA) are unsaturated fatty acids that contain at least one non-conjugated double bond in the trans configuration, resulting in a straighter shape. TFA present in our diet can either be industrially produced and ruminant or natural. The major process contributing to formation of industrial TFA is hydrogenation of vegetable oils. Thermal processes such as edible oil refining and frying also lead to the formation of TFA while, ruminant/natural TFA is formed in the rumen of ruminant animals through bio-hydrogenation. Industrial TFA poses severe effects on our health like cardiovascular problems, insulin resistance, infertility in women, compromised fetal development and cognitive decline. There are strict regulations for limiting/removing the TFA content from food supply across the world. However in India, there is scarcity of data on TFA content in foods and their consumption levels. Given the alarmingly rising trend of diabetes and cardiovascular disease in India, removal of TFA from the food supply along with generating awareness among the masses in this regard is of immense importance.