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 ?
Deep frying is a likely source of trans-fatty acids [39].
In the study, researchers compared the number of admissions for myocardial infarction (MI) or stroke in 11 counties that restricted trans-fatty acids with 25 counties with no restrictions from 2002 to 2013.
Industrially produced trans-fatty acids may induce endothelial dysfunction as assessed by flow-mediated vasodilatation and the upregulation of proinflammatory molecules production [36]; hence, the activation of proinflammatory cytokines implicates the link between vascular inflammation, atherosclerosis development, and thrombosis process, including rise in PAI-1 expression [33, 36].
Willett, "Trans-fatty acids intake and risk of myocardial infarction," Circulation, vol.
Unfortunately the trans-fatty acids are still difficult to detect in the family shop, thanks to the meanderings of the food industry.
A new law that will standardise the amount of trans-fatty acid in packaged foods at five per cent of the total fat will be implemented in six months.
The health benefits of eliminating industrially produced trans-fatty acids (TFA) from partially hydrogenated fats TFA [5] in Latin American diets can be significant.
Indian scientists are addressing the food industry's efforts aimed at reducing or removing trans-fatty acids from products.
The material contains a significant proportion of active phytochemicals, is rich in phospholipids and glycolipids, is free of trans-fatty acids and is rich in unsaturated fatty acids.
'Khafeef contains more anti-oxidants and Vitamin E than any other frying oil and does not contain trans-fatty acids which are harmful to the body,' claimed the company.
Their mission was to measure fat and trans-fatty acids - which are found naturally in meats but are also manufactured to make sweets, pastries, biscuits and cakes.
They believe the risk factor is not in the potatoes but in the preparation of the chips in saturated fats and trans-fatty acids.

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