Formation and properties of trans fatty acids - a review

• Autorzy: Zbikowska A.
• Języki publikacji: EN

Abstrakty

EN

The structure of the carbon chain of trans fatty acids (TFAs) is similar to that of the saturated fatty acids (SFA) molecules, which takes effect in higher melting points. There are two major sources of TFAs, those that come from ruminant animals and those that are produced during technological process. Results of numerous studies show that the intake of either saturated or TFAs raises blood levels of LDL cholesterol. This fraction of cholesterol is a risk factor of heart diseases. In addition to raising “bad” cholesterol, TFAs reduce blood levels of HDL cholesterol which protects against heart diseases. In contrast to hydrogenated TFAs, those originating from ruminants are healthy components of diet. Although a negative influence of TFAs on health has been scientifically proven, the UE has not yet adopted any regulations concerning reduction of TFAs levels in food (except Denmark) or labelling TFAs content. Nevertheless, on the basis of many experiments, a conspicuous decrease of TFA level in foods is observed. Food and nutritional organisations recommend that the intake of TFAs by all population groups should be kept as low as possible, which is about 1% of energy intake or less.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2010
• Tom: 60
• Numer: 2
• Opis fizyczny: p.107-114,fig.,ref.

Twórcy

autor

Zbikowska A.

• Department of Food Technology, Faculty of Food Technology, Warsaw Agricultural University (SGGW), Nowoursynowska 159C, 02-776 Warsaw, Poland

Bibliografia

• 1. Alonso L., Fraga M.J., Juarez M., Determination of trans fatty acids and profiles in margarines marketed in Spain. J. Am. Oil Chem. Soc., 2000, 77, 131–136.
• 2. Aro A., Complexity of issue of dietary trans fatty acids. Lancet, 2001, 357, 732–733.
• 3. Bakker N., van’t Veer P., Zock P.L., The study group: Adipose fatty acids and cancers of the breast, prostate and colon: An ecological study. Int. J. Cancer, 1997, 72, 587–597.
• 4. Balas J., Fatty acids in food products – oils, margarines, butter, confectionary products, fast food and another. Żyw. Czł. Metab., 2004, 31, 2, 181–192 (in Polish; English abstract).
• 5. Bartnikowska E., Obiedziński M., Grześkiewicz S., The role of CLA. Przem. Spoż., 1999, 53, 7, 16–18 (in Polish).
• 6. Baryłko-Pikielna N., Osucha A., Nutritional role of trans fatty acids. Przem. Spoż., 1990, 44, 7, 162–163 (in Polish).
• 7. Belury M., Non all trans-fatty acids are alike: What consumers may lose we oversimplify nutrition facts. J. Am. Diet. Assoc., 2002, 102, 1606–1607.
• 8. Bray G.A., Lovejoy J.C., Smith Sr., DeLany J.P., Lefevre M., Hwang D., Ryan D.H., York D.A., The influence of different fats and fatty acids on obesity, insulin resistance and inflammation. J. Nutr., 2002, 132, 2488–2491.
• 9. Brooker C.S., Mann J.I., Trans fatty acids and cardiovascular health: translation of the evidence base. Nutr. Metab. Card. Dis., 2008, 18, 448–456.
• 10. Chardigny J., M., Clouet P., Combe N., Quignard-Boulangé A., Schmidt B., Lagarde M., Léger C.L., Metabolism of trans and conjugated fatty acids. Eur. J. Lipid Sci. Technol., 2007, 109, 930–934.
• 11. Corl B.A., Baumgard J.M., Griinari P., Delmonte K.M., Morehouse, M.P. Yurawecz D.E. Bauman: Trans-7, cis -9 CLA is synthesized endogenously by 9-desaturase in daily cows. Lipids, 2002, 37, 681–688.
• 12. Corl B.A., Babano D.E., Bauman C., Cis-9, trans-11 CLA derived endogenously from trans-11 18:1 reduces cancer risk in rats. J. Nutr., 2003, 33, 2893–2900.
• 13. Craig-Schmidt M.C., Word-wide consumption of trans fatty acids. Atherosclerosis Suppl., 2006, 7, 1–4.
• 14. Craig-Schmidt M.C., Worldwide consumption of trans-fatty acids. 1999, Abstracts of 23rd World Congress and Exhibition of the International Society for Fat Research (ISF), Brighton 3–7 October 1999, p. 50.
• 15. Daniewski M., Jacórzyński B., Mielniczuk E., Pawlicka M., Balas J., Fatty acids in Polish margarines in produced in years 1996 and 1997. Przem. Spoż., 1998, 52, 57 (in Polish; English abstract).
• 16. De Roos N.M., Schouten E.G., Katan M.B., Consumption of a solid fat rich in lauric acid results in a more favourable serum lipid profile in healthy men and women than consumption of a solid fat rich in trans-fatty acids. J. Nutr. Hum. Nutr. Metabol., 2001, 242–245.
• 17. Devinat G., Scamaroni L., Naudet M., Isomérisation de l’acide linolénique durant la désodorisaton des huiles de colza et de soja. Rev. Franc Corps Gras., 1980, 27, 283–287.
• 18. Dlouhy P., Tvrzická E., Staòková B., Vecka M., Žak A., Straka Z., Fanta J., Pachl J., Kubisová D., Rambousková J., Bilková D., Andel M., Higher content of 18:1 trans fatty acids in subcutaneous fat of persons with coronorographically documented atherosclerosis of the coronary arteries. Ann. Nutr. Metab., 2003, 47,302–305.
• 19. Drozdowski B., Lipidy. Food Chemistry (red. Sikorski Z.E.). 2002, WNT, Warszawa (in Polish).
• 20. FDA, Food labeling: trans fatty acids in nutrition labeling, nutrient content claims, and health claims. Federal Register, 2003, 68, 41434–41506.
• 21. EFSA, opinion of the scientific panel on dietetic products, nutrition and allergies on a request from the commission related the presence of trans fatty acids in foods and the effect on human health of the consumption of trans fatty acids. EFSA J., 2004, 81, 1–49.
• 22. Feldman E.B., Kris–Etherton P.M., Kritchevsky D., Lichtenstein A.H., Position paper on trans fatty acids. Am. J. Clin. Nutr., 1996, 63, 663–670.
• 23. Fritsche S., Rumsey T. S., Yurawecz M. P., Ku Y., Fritsche J., Influence of growth promoting implants on fatty composition including conjugated linoleic acid isomers in beef fat. Eur. Food Res. Technol., 2001, 212, 621–629.
• 24. Gebauer S.K, Psota T.L., Kris-Etherton P.M., The diversity of health effects of individual trans fatty acid isomers. Lipids, 2007, 42, 787–799.
• 25. Gerber M., Razanamaheta L., Bougnoux P., Trans fatty acids and cancers: AFSSA recommendations. Eur. J. Lipid Sci. Technol., 2007, 109, 954–959.
• 26. Greyt W., Radanyi O., Kellens M., Huyghebaert A., Contribution of trans-fatty acids from vegetable oils and margarines to the Belgian diet. Fat, 1996, 98, 30–33.
• 27. Guillén M.D., Cabo N., Infrared spectroscopy in the study of edible oils and fats. J. Sci. Food Agric., 1997, 75, 1–11.
• 28. Harnack L., Lee S., Schakel S.F., Trends in the trans – fatty acid composition of the diet in a metropolitan area: The Minnesota Heart Survey. J. Am. Diet Assoc., 2003, 103, 1160–1166.
• 29. Health Canada, 2008, [www.hc-sc.gc.ca./fn-an/nutrition/grastrans- fats/tfa-age_question-eng.php].
• 30. Holmes M.D., Hunter D.J., Colditz G.A., Stampfer M.J., Hankonson S.E., Speizer F.E., Rosner B., Willet W.C., Association of dietary intake of fat and fatty acids with risk of breast cancer. J. Am. Med. Assoc., 1999, 281, 914–920.
• 31. Hulshof K.F., Van Erp-Baart M.A., Anttolainen M., Becker W., Church S.M., Court C., Intake of fatty acids in Western Europe with emphasis on trans fatty acids: The TRANSFAIR study. Eur. J Clin. Nutr., 1999, 53, 143–157.
• 32. Hunter J.E., Applewhite T.H., Reassessment of trans fatty acids availability in the US diet. Am. J. Clin. Nutr., 1991, 54, 363–369.
• 33. Hunter J.E., Dietary levels of trans-fatty acids: basis for health concerns and industry efforts to limit use. Nutr. Res., 2005, 25, 499–513.
• 34. Innis S.M., Trans fatty intakes during pregnancy, infancy and early childhood. Atherosclerosis. Suppl., 2006, 7, 17–20.
• 35. Juttelstad A., The marketing of trans fat-free foods. Food Technol., 2004, 58, 1, 20–22.
• 36. Kohlemaister L., Simonsen N., Van’t V.P., Strain J.J., Martin- Moreno J.M., Margolin B., Hutterunen J.K., Fernandez-Crehuet Navajas J., Martin B.C., Thamm M., Kardinaal A.F.M., Kok F.J., Adipose tissue trans fatty acids and breas cancer in European Community Multicenter Study on Antioxidants, Myocardial Infraction, and Breast cancer, Cancer Epid, Biom. Prev., 1997, 6, 705–710
• 37. Koletzko B., Desci T., Metabolic aspects of trans fatty acids. Clin. Nutr., 1997, 16, 229–237.
• 38. Kraft J., Hanske L., Mockel P., Zimmermann S., Hartl A., Kramer J.K, Jahreis G., The conversion efficiency of trans-11 and trans-12 18:1 by Delta-9 – desaturation differ in rats. J. Nutr., 2006, 136, 1209–1214.
• 39. Kritchevsky D., The effects of dietary trans fatty acids. Chem. Industry, 1996, 15, 565–567.
• 40. Krygier K, Żbikowska A., Rutkowska J., The influence of trans fatty acids content on the quality of puff-pastry cakes. 2005, in: Conference Materials of the 3rd World Congress and Exhibition of the International Society for Fat Research (ISF): Modern Aspects of Fats and Oils. 25–28 September 2005 Prague, Czech Republic. p. 75.
• 41. Krygier K., Żbikowska A., The influence of trans fatty acids content on sponge – cake quality. 2004, in: Conference Materials of the 3rd World Congress and Exhibition of the International Society for Fat Research (ISF): Modern Aspects of Fats and Oils. 25–28 September 2004 Edinburgh, England, p. 75.
• 42. Ledoux M., Juanèda P., Sèbedio J.L, Trans fatty acids: definition and occurrence in foods. Eur. J. Lipid. Sci. Technol., 2007, 109, 891–900.
• 43. Laloux L., du Chaffaut L., Rayanamahefa L., Lafaz L., Trans fatty acids content of foods intake levels in France. Eur. J. Lipid Sci. Technol., 2007, 109, 918–929.
• 44. Larqué E., Salvador Z., Gilb A., Dietary trans fatty acids in early life: a review. Early Hum. Devel., 2001, Suppl., 31–41.
• 45. Léger C.L., Razanamahefa L., Margaritis I., Health risks and benefits of trans fatty acids including conjugated fatty acids in food – Synopsis of the AFSSA report and recommendations. Eur. J. Lipid Sci. Technol., 2007, 109, 887–890.
• 46. Liu W.H., Inbaraj B.S., Chen B.H., Analysis and formation of trans fatty acids in hydrogenated soybean oil during heating. Food Chem., 207, 104, 1740–1749.
• 47. McDonald R.E., Min D.B., Food Lipids and Health. 1996, Marcel Dekker, New York, p. 164.
• 48. McKelvey W., Greenland S., Chen M-J., Longnecker MP., Frankl HD., Lee ER., Haile RW., A case-control study of colorectal adenomatous polyps and consumption of foods containing partially hydrogenated oils. Cancer Epid. Biom. Prev., 1999, 8, 519–524.
• 49. Meyer K.A., Hushi L.H., Jacobs D.R., Folsom A.R., Dietary fat and influence of type 2 diabetes in older women. Diab. Care, 2001, 24, 1528–1535.
• 50. Mojska H., Is there a need for labelling food products with the content of trans isomers of fatty acids? Przem. Spoż., 2006, 11, 38–41 (in Polish; English abstract).
• 51. Morin O., Trans fatty acids: New developments. OCL. Oléagineux, Corps Gras, Lipides, 2005, 12, 414–421.
• 52. Müller H., Jordal O., Kierulf P., Kirkhus B., Pedersen J.I., Replacement of partially hydrogenated soybean oil by palm oil in margarine without unfavorable effects on serum lipoproteins. Lipids, 1998, 33, 879–887.
• 53. Niewiadomski H., Technologia tłuszczów jadalnych. 1993, WNT Warszawa (in Polish).
• 54. Oomen M.C., Ockë M.C., Feskens E.J.M., Erp-Baart M.A., Kok F.J., Kromhout D., Association between trans fatty acids intake and 10-year risk of coronary heart disease in the Zutphen Elderly Study: a prospective population-based study. The Lancet, 2001, 357, 746–751.
• 55. Ovesen L., Leth T., Hansen K., Fatty acid composition and contents of trans monounsaturated fatty acids in frying fat and margarines and shortenings marketed in Denmark. J. Am. Oil. Chem. Soc., 1998, 75, 1079–1083.
• 56. Parcerisa J., Codony R., Boatella J., Rafecas M., Fatty acids including trans content of commercial bakery products manufactured in Spain. J. Agric. Food Chem., 1999, 47, 2040–2043.
• 57. Pariza M.W., Hargreaves W.A., A beef-derived mutagenesis modulator inhibits initiation of mouse epidermal tumours by 7,12-dimethylbenz[a]anthracene. Carcinogenesis, 1985, 6, 591–593.
• 58. Pelletier G., Hollywood R., Bacler S., Leyte D., Trans fatty acids in Canadian margarine: recent trends. J. Am. Oil Chem. Soc., 1998, 75, 1587–1594.
• 59. Rainer L., Heiss C.J., Conjugated linoleic acid: health implications and effected on body composition. J. Am. Diet Assoc., 2004, 104, 963–968.
• 60. Ratnayake W.M.N., Pelletier G., Hollywood R., Bacler S., Leyte D., Trans fatty acids in Canadian margarines: recent trends. J. Am. Oil Chem. Soc., 1998, 75, 1587–1594.
• 61. Risérus U., Jovinge S., Casu S., Supplementation with conjugated linoleic acid causes isomer-dependent oxidative stress and elevated C-reactive protein: a potential link to fatty acids induced insulin resistance. Circulation, 2002, 106, 1925–1929.
• 62. Risérus Regulation (EC) No 1924/2006 of the European Parliament and of the Council, 20 December 2006: “On nutrition and health claims made on foods”. Trans fatty acids and insulin resistance. Atherosclerosis Suppl., 2006, 7, 37–39.
• 63. Satchithanandam S., Oles C.J., Spease C.J., Brandt M.M., Yurawecz M.P., Rader J.I., Trans, saturated, and unsaturated fat in foods in US prior to mandatory trans – fat labeling. Lipids, 2004, 39, 11–18.
• 64. Slattery M.L., Benson J., Ma K.N., Schaffer D., Potter J.D., Trans fatty acids and cancer. Nutr. Cancer, 2001, 39, 170–175.
• 65. Stanley J., Not all trans fatty acids have the same physiological effects. Lipid Technol., 2004, 16, 255–257.
• 66. Steinhart H., Pfalzgraf A., Die Anteile trans – Fettsäuren in Lebensmittel. Ernahrungswiss, 1992, 31, 196–204.
• 67. Stender S., Dyerberg J., Astrup A., High levels of industrially produced trans fat in popular fast foods, New Eng. J. Med., 2006, 354, 1650–1651.
• 68. Stender S., Dyerberg J., Influence of trans fatty acids on health. Ann. Nut. Metab., 2004, 8, 61–66.
• 69. Stender S., Dyerberg J., The influence of trans fatty acids on health. A report of Danish Nutrition Council, 2003, p. 34.
• 70. Sundram K., French M.A., Clandinin M.T., Exchanging partially hydrogenated fat for palmitic acid in the diet increases LDLcholesterol and endogenous cholesterol synthesis in normocholesterolemic women. Eur. J. Nutr., 2003, 42, 188–194.
• 71. Turini M., The impact of conjugated linoleic acid on health. 1999, in: Abstracts of 23rd World Congress and Exhibition of the International Society for Fat Research (ISF), Brighton 3–7 October 1999, p. 51.
• 72. Van Dam R.M, Willett W.C., Rimm E.B., Stampfer M.J., Hu F.B., Dietary fat meat intake in relation to risk of type 2 diabetes in men. Diab. Care, 2001, 25, 417–424.
• 73. Van Duijn G., Technical aspects of trans reduction in margarines. Oléagineux Corps Gras Lipides, 2000, 7, 95–98.
• 74. Van Poppel G., Intake of trans fatty acids in western Europe; the TRANSFAIR study. Lancet, 1998, 351, 1099.
• 75. Verschuren P.M., Zevenbergen J.L., Safety evaluation of hydrogenated oils. Food Chem. Toxicol., 1990, 28, 755–757.
• 76. Wagner K.H, Plasser E., Proell Ch., Kanzler S., Comprehensive studies on the trans fatty acid content of Austrian foods: Convenience products, fast food and fats. Food Chem., 2008, 108, 1054–1060.
• 77. Wahle Klaus W.J., Heys S.D., Rotondo D., Conjugated linoleic acids: are they beneficial or detrimental to health? Prog. Lipid Res., 2004, 43, 553–587.
• 78. Weggemans R.M., Rudrum M., Trautwein E.A., Intake of ruminant versus industrial trans fatty acids and risk of coronary heart disease-what is the evidence? Eur. J. Lipid Sci. Technol., 2004, 106, 390–397.
• 79. Wolff R.L., Heat-induced geometrical isomerization of linoleic acid: Effect of temperature and heating time on the appearance of individual isomers. J. Am. Oil Chem. Soc., 1993, 70, 425–430.
• 80. Wolff R.I., Content and distribution of trans – 18:1 acids in ruminant milk and meat fats, their importance in European diets and their effect on human milk. J. Am. Oil Chem. Soc., 1995, 72, 259–271.
• 81. Yu L., Free radical scavenging properties of conjugated linoleic acids. J. Agric. Food Chem., 2001, 49, 3452–3456.
• 82. Yurawecz M.P., FDA requires mandatory labelling of trans fat. Inform, 2004, 15, 184.
• 83. Żbikowska A, Krygier K., The role of trans fatty acids in food. 2005, in: Materials of the XIII International Scientific Conference for Vegetable Fat Research, Szczyrk, Poland, pp. 48–53 (in Polish; English abstract).
• 84. Żbikowska A., Krygier K., The influence of trans isomers on the quality of cakes. Żywność, Nauka, Technologia, Jakość, 2003, 2, 35 suppl. 207–216 (in Polish; English abstract).
• 85. Żbikowska A., Rutkowska J., Krygier K., Effects of trans-isomer content in fats on the quality of puff-pastry cakes. 2005, in: Culinary Arts and Science V. Global and National Perspectives (eds. J.S.A. Edwards, B. Kowrygo, K. Rejman). Bournemouth University and Warsaw Agricultural University, Wyd. SGGW, pp. 279–291.
• 86. Żbikowska A., Wirkowska M., Kaźmierczyk M., Quality of margarines marketed in Warsaw. Tłuszcze Jadalne, 2007, 42 (in Polish; English abstract).

Uwagi

PL

Rekord w opracowaniu