trans-fatty acids


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trans-fatty acids

stereoisomers of the naturally occurring cis-fatty acids, found in margarines and shortenings as artifacts after hydrogenation and in commercially baked cakes, cookies, pies, and crackers. A connection has been found between consumption of large amounts of trans-fatty acids and increased low-density lipoprotein levels and, thus, increased risk for coronary heart disease. Also called trans fats.
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The Welsh Government said levels of trans-fatty acids had already fallen to below the 2% limit in the UK due to voluntary moves by the food industry.
Trans-fatty acids are produced by grazing animals, and small quantities are therefore found in meat and milk products.
Trans-fatty acids are created during a production process called hydrogenation, which transforms vegetable oil into a more solid substance so that it will resist spoiling.
The guidelines also suggest substituting saturated fats and trans-fatty acids with grains and unsaturated fatty acids from fish, vegetables, legumes, and nuts.
But not all products declare the amount of trans-fatty acids they contain.
On the other hand, the products at issue also contain high levels of total fat and trans-fatty acids.
The study, "Non-detectable Levels of trans-Fatty Acids in Peanut Butter," was conducted by Dr.
The observed decline in the rate of coronary disease in the nurses during 1980-1994 was attributable to substantial improvements in modifiable lifestyle-related cardiovascular risk factors: a 41% drop in smoking prevalence, a 175% increase in hormone replacement therapy among postmenopausal subjects, and dietary changes including increased intake of fiber, omega-3 fatty acids, and folate, and less saturated and trans-fatty acids.
And for the first time, the guidelines also warn that partly hydrogenated vegetables oils, which are found in margarines and shortenings, contain a substance called trans-fatty acids that may raise blood-cholesterol levels.
Willett answered a question from a reader who heard that olive oil used in cooking turns into trans-fatty acids that raise cholesterol.
Not just the type but also the ratio of fatty acids is vital to brain health, so it's best to mix the oils in the diet, while eliminating trans-fatty acids, rampant in "junk foods.
The food industry is also subject to consumer concerns regarding genetically modified organisms and the health implications of obesity and trans-fatty acids.

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