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J Food Sci Technol (SeptemberOctober 2011) 48(5):534541 DOI 10.1007/s13197-010-0225-8
REVIEW ARTICLE
Trans fatssources, health risks and alternative approach - A review
Vandana Dhaka & Neelam Gulia &
Kulveer Singh Ahlawat & Bhupender Singh Khatkar
Revised: 10 November 2010 /Accepted: 29 November 2010 /Published online: 28 January 2011 # Association of Food Scientists & Technologists (India) 2011
Abstract Trans fatty acids have the presence of one or more double bonds in the trans configuration instead of the usual cis configuration. They are desired by Vanaspati industry as they impart firmness to margarines and plasticity as well as emulsion stability to shortenings. Research has proved the direct connection of trans fatty acids with cardiovascular diseases, breast cancer, shortening of pregnancy period, risks of preeclampsia, disorders of nervous system and vision in infants, colon cancer, diabetes, obesity and allergy. In light of these new findings trans fatty intake should be zero and new technology of hydrogenation of oils is to be developed which produce zero trans fatty acids at the same time preserve the desirable properties contributed by trans fatty acids to the hydrogenated oils. Presently in India there is no system to monitor and regulate the amount of trans fats in processed foods and hence a stringent food law is immediately required.
Keywords Trans fatty acids . Hydrogenation .
Interesterification . Trait-enhanced oils . Low density lipoproteins
Introduction
Fat intake excess of 35% of daily calorie requirements are associated with both total increased saturated fat and calorie intakes. Trans fat increases low density lipoproteins (LDL), triglycerides and insulin levels and reduces beneficial high density lipoproteins (HDL). The overall picture of trans fatty acids (TFA) implies a detrimental effect of TFA on
health. However, due to the potential isomer specific effects of TFA, a blanket statement cannot be applied to the wide variety of TFA. Processed food industry has an important role in decreasing trans fatty acid content of the food supply by using the alternatives sources of fat with zero TFA level in the processed foods.
All natural fats and oils are a combination of monounsaturated, polyunsaturated and saturated fatty acids. Trans fatty acids (TFAs) are unsaturated fatty acids that contain at least one double bond in the trans configuration (Fig. 1). Trans fatty acids are formed...