trans-fatty acid


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trans-fatty acid

The solid fat produced by heating liquid vegetable oils in the presence of hydrogen and certain metal catalysts. Partial hydrogenation changes some of the unsaturated bonds to saturated ones. The more trans-fatty acids in the diet, the higher the serum cholesterol and low-density lipoprotein cholesterol.
See also: acid
References in periodicals archive ?
Counties in the state of New York, USA, that have introduced restrictions on trans-fatty acids in restaurants and takeaway outlets have seen significantly fewer admissions for cardiovascular events than counties with no restrictions, according to a study published in JAMA Cardiology recently.
Serum trans-Fatty Acids. Serum TFAs measurements included total (free and esterified) content of selected TFAs [18,19].
Catterall et al., "Contribution of Trans-Fatty Acid Intake to Coronary Heart Disease Burden in Australia: A Modelling Study," Nutrients, vol.
Previous research, which analysed data from four large studies, indicated that a daily intake of trans-fatty acid of 5g was associated with a 23% increased risk of coronary heart disease.
To help such products meet the low-oil challenge - and other challenges, such as low hydrogenation, low trans-fatty acids and retortability - requires refinements in blending technique, often with innovative equipment.
WHO's package on the replacement of trans-fatty acids provides six strategic actions to ensure the prompt, complete, and sustained elimination of industrially-produced trans fats from the food supply:
"WHO calls on governments to use the REPLACE action package to eliminate industrially-produced trans-fatty acids from the food supply," said WHO Director-General, Dr Tedros Adhanom Ghebreyesus.
Studies reveal that people who consume high levels of Trans-fatty acids have twice the risk of heart attacks and strokes compared to those who consumes little.
Most oils used in industrial frying processes contain trans-fatty acids, which are primarily formed through the hydrogenation of vegetable or marine oils.
The Scientific Panel of the provincial food watchdog revealed that a high quantity of trans-fatty acids, palmitic acid and nickel were used in manufacturing of Banaspati ghee and may cause fatal affects on the lives of the people.
Current evidence indicates that high intake of SFA and trans-fatty acids (TFA) may increase serum total and low density lipoprotein (LDL) cholesterol levels, reduce insulin sensitivity, enhance thrombogenicity and increase cardiovascular risk.
Researchers conducting the National Health and Nutrition Examination Survey believe that one of the main contributing factors to this improved lipid outlook is the removal of trans-fatty acids from many food products and restaurant offerings.

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