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trans fatty acid

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trans fatty acid
An unsaturated fatty acid–present in minimal amounts in animal fat–prepared by hydrogenation, which ↑ serum cholesterol Cardiovascular disease ↑ TFAs have a relative risk of 1.4 for CAD in ♂ in the upper quintile for intake of TFAs, and 1.4 for breast CA in ♀ in the highest quartile for TFA consumption. See Fatty acids Clinical nutrition TFAs are abundant in margarines, frying fats and shortenings; TFAs comprise 6–8% of ± 120 g/day/person fat consumption in developed nations; the most abundant TFA is elaidic acid; ↓ dietary TFA result in ↓ total cholesterol; the ratio of total cholesterol to HDL-C is lowest after consumption of soybean oil; Cf Cisfatty acid, Fatty acid, Fish, HDL-cholesterol, LDL-cholesterol, Olive oil, Polyunsaturated fatty acid, Tropical oils, Unsaturated fatty acid.
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However, scientific publications indicate that trans fatty acids raise serum levels of the so-called "bad" LDL-cholesterol, reduce levels of the "good" HDL-cholesterol, which increases the risk for cardio-vascular diseases.
Zero-trans coating fat Couva 850 NH--first of its kind by Food Trade Review
99 Hardcover QP752 Trans fatty acids (TFAs) have long been used to make fats and fat blends more attractive to consumers.
Trans fatty acids by SciTech Book News
If you order butter cream frosting, you get real butter cream frosting, not trans fatty acid cream
Do-It-Yourself Cakes by Mary Lorainne / Food/cooking/nutrition community
 
 
 
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