Trans fat in food
Abstract
Detection of trans fat or trans fatty acid in food has recently been gaining a lot of attention from consumers and food industry due to its properties in increasing “bad” cholesterol and decreasing “good” cholesterol, which can induce or cause dyslipidemia, heart diseases and cancer. Trans fat can be found naturally in foods such as in beef, buffalo and lamb meat or in milk from those animals and human milk. In addition, trans fat can be occurred from industrial or food processes such as hydrogenation, deodorization, frying and baking. Thus, the knowledge on occurrence of trans fat and its content in each food should be aware by consumers in order to avoid any trans fat foods or to select healthy foods. For Thailand food industry, they should manufacture foods in such the ways not to produce trans fat and must conform to the notification of the Ministry of Public Health (No. 388) B.E. 2561 Re: prescribed prohibited food to be produced, imported or sold. In order to sell healthy foods and meet the current requirements of health conscious consumers. Keywords : trans fat, fatty acid, oil, hydrogenation, deodorizationReferences
Apanantnoppakhun, S. & Wongwilai, W. (2009). Trans-fatty acid. Faculty of Sciences News Chiang Mai University, 14(62), 1–3. (in Thai)
Ascherio, A., Katan, M., Zock, P., Stampfer, M. & Willett, W. (1999). Trans fatty acids and coronary heart disease. The New England Journal of Medicine, 340, 1994-1998.
Atta, N. M. & Shams-Eldin, N. M. (2010). Delay oil oxidation during frying process. Journal of Radiation Research and Applied Sciences, 3(3), 929–941.
Authai, K. (2018). Voice TV 21 online. Retrieved October 7, 2018, from https://voicetv.co.th/read/By8W9nEVX. (in Thai)
Bassett, C., Edel, A. L., Patenaude, A. F., McCullough, R. S., Blackwood, D. P., Chouinard, P. Y., Paquin, P., Lamarche, B. & Pierce, G. N. (2010). Dietary vaccenic acid has antiatherogenic effects in LDLr−/− mice. The Journal of Nutrition, 140(1), 18–24.
Brandon, J. R. & Matthias, R. (2016). Trans fat and cardiovascular disease mortality: Evidence from bans in restaurants in New York. Journal of Health Economics, 45, 176–179.
Brühl, L. 1996. Determination of trans fatty acids in cold pressed oils and in dried seed. Fett/Lipid. 98: 380–383.
Ceriani, R. & Meirelles, A. J. A. (2007). Formation of trans PUFA during deodorization of canola oil: a study through computational simulation. Chemical Engineering and Processing, 46(5), 375-385.
Chaikate, S. & Harnroongroj, T. (2009). Impact of trans fatty acid on cardiovascular disease. Srinakharinwirot University Journal of Science and Technology, 1(2), 30–39. (in Thai)
Chongchaithet, N., Yingleardrattanakul, Ph., Paomuang, P. & Peungpan, W. (2007). Trans Fatty in Food Baking and Frying. Department of Health, Ministry of Public health. (in Thai)
Chunhahiran, A. (2009). Knowing the trans fat. University of the Thai Chamber of Commerce Journal, 29(4),
124-135. (in Thai)
Craig-Schmidt, M. C. (2001). Isomeric fatty acids: evaluating status and implications for maternal and child health. Lipids, 36, 997–1006.
Department of Health and Human Services. (2017). Tentative determination regarding partially hydrogenated oils; request for comments and for scientific data and information. Federal Register, 82(143), 16–26.
Edler, S. R. (1982). Über die Bildung von Artefakten bei der Dämpfung von Speiseölen und -fetten. Fette Seifen Anstrichm, 84, 136–141.
Fernandez, M. B., Tonetto, G. M., Crapiste, G. H. & Damiani, D. E. (2007). Revisiting the hydrogenation of sunflower oil over a Ni catalyst. Journal of Food Engineering, 82, 199-208.
Ferrari, R. A., Schulte, E., Esteves, W., Brühl, L. & Mukherjee, K. D. (1996). Minor constituents of vegetable oils during industrial processing. Journal of American Oil Chemist Society, 73, 587–592.
Food and Drug Administration. (2015). The FDA takes step to remove artificial trans fats in processed foods. Retrieved July 23, 2015, from http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm45 1237.htm
Genest, J. (2003). Lipoprotein disorders and cardiovascular risk. Journal of Inherited Metabolic Disease, 26,
267–287.
Hou, J. C., Wang, F., Wang, Y. T., Xu, J. & Zhang, C. W. (2012). Assessment of trans fatty acids in edible oils in China. Food Control, 25, 211-215.
Hu, F. B., Manson, J. E. & Willet, W. C. (2001). Types of dietary fat and risk of coronary heart disease. Journal of the American College of Nutrition, 20(1), 5-19.
Jinglan, K., Boonshu, B. & Srimus, W. (2014). A preliminary survey: trans fat in fried food, bakery, edible fat and oil products and milk and milk products. Bulletin of Applied Sciences, 3(3), 80-87 (in Thai)
Joseph, J. (2018). Limit trans-fats and saturated fats to reduce CVD risk-WHO. Retrieved September 27, 2018. from https://www.foodnavigator.com/Article/2018/05/07/WHO-guidelines-on-saturated-fats-and-trans-fats
Kankaew, S. (2016). Knowledge and consumption behavior of trans fatty acids of hotel management and tourism student at Santirai vocational collage under patronage her royal highness princess Bejamarata Rajasuda Sirisobhabannavadi, Bangkok. Thesis master of home economic, Rajamangala University of Technology Phra Nakhon, Thailand. (in Thai)
Katan, M. B., Zock, P. L. & Mensink, R. P. (1995). Trans fatty acids and their effects on lipoproteins in humans. Annual Review of Nutrition, 15, 473–493.
Kaushik, I. & Grewal, R. (2017). Trans fatty acids: replacement technologies in food. Advances in Research,
9(5), 1–14.
Kemeny, Z., Recseg, K., Henon, G., Kovari, K. & Zwobada, F. (2001). Deorization of vegetable oils: Prediction of trans polyunsaturated fatty acid content. Journal of the American Oil Chemists’ Society, 78(9), 973-979.
Koletzko, B. (1992). Trans fatty acids may impair biosynthesis of long-chain polyunsaturates and growth in man. Acta Paediatr, 81, 302–306.
Kummerow, F. A., Zhou, Q., Mahfouz, M. M., Smiricky, M. R., Grieshop, C. M. & Schaeffer, D. J. (2004). Trans fatty acids in hydrogenated fat inhibited the synthesis of the polyunsaturated fatty acids in the phospholipid of arterial cells. Life Sciences, 74, 2707–2723.
Liu, W. H., Stephen Inbaraj, B. & Chen, B. H. (2007). Analysis and formation of trans fatty acids in hydrogenated soybean oil during heating. Food Chemistry, 104, 1740-1749.
Marud, L. & Wanwimon, K. (2009). Trans fat and nutrition labeling. Journal of Food Technology, Siam University, 4(1), 11-15.
Mensink, R. & Katan, M. (1990). Effect of dietary trans fatty acids on high-density and low-density lipoprotein cholesterol levels in healthy subjects. The New England Journal of Medicine, 323, 439-445.
Mezouari, S. & Eichner, K. (2008). Trans fatty acid content and positional distribution in refined and heated rice bran oil. European Journal of Lipid Science and Technology, 110(11), 1058–1061.
Mezouari, S. Eichner, K. Kochhar, S. P., Brühl, L. & Schwarz, K. (2006). Effect of the full refining process on rice bran oil composition and its heat stability. European Journal of Lipid Science and Technology, 108, 193–199.
Ministry of Public Health. (2018). Notification of the Ministry of Public Health No. 388 B.E. 2561 Re: Prescribed prohibited food to be produced imported or sold. Ministry of Public Health. Thailand.
Mosley, E. E., Wright, A. L., McGuire, M. K. & McGuire, M. A. (2005). Trans fatty acids in milk produced by women in the United States. American Journal of Clinical Nutrition, 82, 1292–1297.
Mozaffarian, D., Katan, M. B., Ascherio, A., Stampfer, M. J. & Willett, W. C. (2006). Trans fatty acids and cardiovascular disease. N. Engl. J. Med., 354, 1601-1603.
Patterson, B. W. (1976). Bleaching practices in Europe. Journal of American Oil Chemist Society, 53, 339–341.
Peungpan, W., Chongchaithet, N. & Paomuang, P.(2017). Trans Fatty Acid in Food and Food Product. Department of Health, Ministry of Public health. (in Thai)
Phuong, T.V. & Siwarutt, B. (2013). Trans fat formation and lipid oxidation in palm olein during prolonged thermal treatments. Journal of Medical and Bioengineering, 2(3), 214-217.
Randal, J. M., Sayre, R. N. & Schultz, W. G. (1985). Rice bran stabilization by extrusion cooking for extraction of edible oil. Journal of Food Science, 50, 361–365.
Riya, G. & Pierce, G. N. (2015). The toxicity of dietary trans fats. Food and Chemical Toxicology, 78, 170–176.
Sanghi, D. & Tiwle, R. (2015). A rievew of comparative study of rice bran oil and rice bran wax. International Journal of Pharmacy Review & Research, 5(4), 403–410.
Schwarz, W. (2000). Formation of trans polyalkenoic fatty acids during vegetable oil refining. European Journal of Lipid Science and Technology, 102, 648–649.
Schwarz, W. Cmolik, J. & Pokorny, J. (1995). Isomerisierung der Polyenfettsäuren während der Desodorierung von Speiseölen. Fat Science and Technology, 97, 491–494.
Semma, M. (2002). Trans fatty acids: properties, benefits and risk. J. Health Sci., 48, 7-13.
Siti, N. & Azrina, A. (2014). Trans fatty acids in selected bakery products and its potential dietary exposure. International Food Research Journal, 21(6), 2175–2181.
Sundram, K., Ismail, A., Hayes, K. C., Jeyamalar, R. & Pathmanathan, R. (1997). Trans (elide) fatty acids adversely affect the lipoprotein profile relative to specific saturated fatty acids in humans. Journal of Nutrition, 127, 514S–520S.
Tasan, M. & Demirci, M. (2003). Trans FA in sunflower oil at different steps of refining. Journal of American Oil Chemist Society, 80, 825–828.
Tsuzuki, W., Matsuoka, A. & Ushida, K. (2010). Formation of trans fatty acids in edible oils during the frying and heating process. Food Chemistry, 123, 976-982.
Wang, Y., Jacome-Sosa, M. M., Vine, D. F. & Proctor, S. D. (2010). Beneficial effects of vaccine acid on postprandial lipid metabolism and dyslipidemia: Impact of natural trans-fats to improve CVD risk.
Lipid Technology, 22(5), 103–106.
Zapolska, D. D., Bryk, D. & Olejarz, W. (2015). Trans fatty acids and atherosclerosis-effects on inflammation and
endothelial function. Journal of Nutrition and Food Science, 5(6), 1-6.
Zigni, H. (2009). Dire of Trans Fatty. Reader’s Digest. ,4(2), 124–131. (in Thai)
Ascherio, A., Katan, M., Zock, P., Stampfer, M. & Willett, W. (1999). Trans fatty acids and coronary heart disease. The New England Journal of Medicine, 340, 1994-1998.
Atta, N. M. & Shams-Eldin, N. M. (2010). Delay oil oxidation during frying process. Journal of Radiation Research and Applied Sciences, 3(3), 929–941.
Authai, K. (2018). Voice TV 21 online. Retrieved October 7, 2018, from https://voicetv.co.th/read/By8W9nEVX. (in Thai)
Bassett, C., Edel, A. L., Patenaude, A. F., McCullough, R. S., Blackwood, D. P., Chouinard, P. Y., Paquin, P., Lamarche, B. & Pierce, G. N. (2010). Dietary vaccenic acid has antiatherogenic effects in LDLr−/− mice. The Journal of Nutrition, 140(1), 18–24.
Brandon, J. R. & Matthias, R. (2016). Trans fat and cardiovascular disease mortality: Evidence from bans in restaurants in New York. Journal of Health Economics, 45, 176–179.
Brühl, L. 1996. Determination of trans fatty acids in cold pressed oils and in dried seed. Fett/Lipid. 98: 380–383.
Ceriani, R. & Meirelles, A. J. A. (2007). Formation of trans PUFA during deodorization of canola oil: a study through computational simulation. Chemical Engineering and Processing, 46(5), 375-385.
Chaikate, S. & Harnroongroj, T. (2009). Impact of trans fatty acid on cardiovascular disease. Srinakharinwirot University Journal of Science and Technology, 1(2), 30–39. (in Thai)
Chongchaithet, N., Yingleardrattanakul, Ph., Paomuang, P. & Peungpan, W. (2007). Trans Fatty in Food Baking and Frying. Department of Health, Ministry of Public health. (in Thai)
Chunhahiran, A. (2009). Knowing the trans fat. University of the Thai Chamber of Commerce Journal, 29(4),
124-135. (in Thai)
Craig-Schmidt, M. C. (2001). Isomeric fatty acids: evaluating status and implications for maternal and child health. Lipids, 36, 997–1006.
Department of Health and Human Services. (2017). Tentative determination regarding partially hydrogenated oils; request for comments and for scientific data and information. Federal Register, 82(143), 16–26.
Edler, S. R. (1982). Über die Bildung von Artefakten bei der Dämpfung von Speiseölen und -fetten. Fette Seifen Anstrichm, 84, 136–141.
Fernandez, M. B., Tonetto, G. M., Crapiste, G. H. & Damiani, D. E. (2007). Revisiting the hydrogenation of sunflower oil over a Ni catalyst. Journal of Food Engineering, 82, 199-208.
Ferrari, R. A., Schulte, E., Esteves, W., Brühl, L. & Mukherjee, K. D. (1996). Minor constituents of vegetable oils during industrial processing. Journal of American Oil Chemist Society, 73, 587–592.
Food and Drug Administration. (2015). The FDA takes step to remove artificial trans fats in processed foods. Retrieved July 23, 2015, from http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm45 1237.htm
Genest, J. (2003). Lipoprotein disorders and cardiovascular risk. Journal of Inherited Metabolic Disease, 26,
267–287.
Hou, J. C., Wang, F., Wang, Y. T., Xu, J. & Zhang, C. W. (2012). Assessment of trans fatty acids in edible oils in China. Food Control, 25, 211-215.
Hu, F. B., Manson, J. E. & Willet, W. C. (2001). Types of dietary fat and risk of coronary heart disease. Journal of the American College of Nutrition, 20(1), 5-19.
Jinglan, K., Boonshu, B. & Srimus, W. (2014). A preliminary survey: trans fat in fried food, bakery, edible fat and oil products and milk and milk products. Bulletin of Applied Sciences, 3(3), 80-87 (in Thai)
Joseph, J. (2018). Limit trans-fats and saturated fats to reduce CVD risk-WHO. Retrieved September 27, 2018. from https://www.foodnavigator.com/Article/2018/05/07/WHO-guidelines-on-saturated-fats-and-trans-fats
Kankaew, S. (2016). Knowledge and consumption behavior of trans fatty acids of hotel management and tourism student at Santirai vocational collage under patronage her royal highness princess Bejamarata Rajasuda Sirisobhabannavadi, Bangkok. Thesis master of home economic, Rajamangala University of Technology Phra Nakhon, Thailand. (in Thai)
Katan, M. B., Zock, P. L. & Mensink, R. P. (1995). Trans fatty acids and their effects on lipoproteins in humans. Annual Review of Nutrition, 15, 473–493.
Kaushik, I. & Grewal, R. (2017). Trans fatty acids: replacement technologies in food. Advances in Research,
9(5), 1–14.
Kemeny, Z., Recseg, K., Henon, G., Kovari, K. & Zwobada, F. (2001). Deorization of vegetable oils: Prediction of trans polyunsaturated fatty acid content. Journal of the American Oil Chemists’ Society, 78(9), 973-979.
Koletzko, B. (1992). Trans fatty acids may impair biosynthesis of long-chain polyunsaturates and growth in man. Acta Paediatr, 81, 302–306.
Kummerow, F. A., Zhou, Q., Mahfouz, M. M., Smiricky, M. R., Grieshop, C. M. & Schaeffer, D. J. (2004). Trans fatty acids in hydrogenated fat inhibited the synthesis of the polyunsaturated fatty acids in the phospholipid of arterial cells. Life Sciences, 74, 2707–2723.
Liu, W. H., Stephen Inbaraj, B. & Chen, B. H. (2007). Analysis and formation of trans fatty acids in hydrogenated soybean oil during heating. Food Chemistry, 104, 1740-1749.
Marud, L. & Wanwimon, K. (2009). Trans fat and nutrition labeling. Journal of Food Technology, Siam University, 4(1), 11-15.
Mensink, R. & Katan, M. (1990). Effect of dietary trans fatty acids on high-density and low-density lipoprotein cholesterol levels in healthy subjects. The New England Journal of Medicine, 323, 439-445.
Mezouari, S. & Eichner, K. (2008). Trans fatty acid content and positional distribution in refined and heated rice bran oil. European Journal of Lipid Science and Technology, 110(11), 1058–1061.
Mezouari, S. Eichner, K. Kochhar, S. P., Brühl, L. & Schwarz, K. (2006). Effect of the full refining process on rice bran oil composition and its heat stability. European Journal of Lipid Science and Technology, 108, 193–199.
Ministry of Public Health. (2018). Notification of the Ministry of Public Health No. 388 B.E. 2561 Re: Prescribed prohibited food to be produced imported or sold. Ministry of Public Health. Thailand.
Mosley, E. E., Wright, A. L., McGuire, M. K. & McGuire, M. A. (2005). Trans fatty acids in milk produced by women in the United States. American Journal of Clinical Nutrition, 82, 1292–1297.
Mozaffarian, D., Katan, M. B., Ascherio, A., Stampfer, M. J. & Willett, W. C. (2006). Trans fatty acids and cardiovascular disease. N. Engl. J. Med., 354, 1601-1603.
Patterson, B. W. (1976). Bleaching practices in Europe. Journal of American Oil Chemist Society, 53, 339–341.
Peungpan, W., Chongchaithet, N. & Paomuang, P.(2017). Trans Fatty Acid in Food and Food Product. Department of Health, Ministry of Public health. (in Thai)
Phuong, T.V. & Siwarutt, B. (2013). Trans fat formation and lipid oxidation in palm olein during prolonged thermal treatments. Journal of Medical and Bioengineering, 2(3), 214-217.
Randal, J. M., Sayre, R. N. & Schultz, W. G. (1985). Rice bran stabilization by extrusion cooking for extraction of edible oil. Journal of Food Science, 50, 361–365.
Riya, G. & Pierce, G. N. (2015). The toxicity of dietary trans fats. Food and Chemical Toxicology, 78, 170–176.
Sanghi, D. & Tiwle, R. (2015). A rievew of comparative study of rice bran oil and rice bran wax. International Journal of Pharmacy Review & Research, 5(4), 403–410.
Schwarz, W. (2000). Formation of trans polyalkenoic fatty acids during vegetable oil refining. European Journal of Lipid Science and Technology, 102, 648–649.
Schwarz, W. Cmolik, J. & Pokorny, J. (1995). Isomerisierung der Polyenfettsäuren während der Desodorierung von Speiseölen. Fat Science and Technology, 97, 491–494.
Semma, M. (2002). Trans fatty acids: properties, benefits and risk. J. Health Sci., 48, 7-13.
Siti, N. & Azrina, A. (2014). Trans fatty acids in selected bakery products and its potential dietary exposure. International Food Research Journal, 21(6), 2175–2181.
Sundram, K., Ismail, A., Hayes, K. C., Jeyamalar, R. & Pathmanathan, R. (1997). Trans (elide) fatty acids adversely affect the lipoprotein profile relative to specific saturated fatty acids in humans. Journal of Nutrition, 127, 514S–520S.
Tasan, M. & Demirci, M. (2003). Trans FA in sunflower oil at different steps of refining. Journal of American Oil Chemist Society, 80, 825–828.
Tsuzuki, W., Matsuoka, A. & Ushida, K. (2010). Formation of trans fatty acids in edible oils during the frying and heating process. Food Chemistry, 123, 976-982.
Wang, Y., Jacome-Sosa, M. M., Vine, D. F. & Proctor, S. D. (2010). Beneficial effects of vaccine acid on postprandial lipid metabolism and dyslipidemia: Impact of natural trans-fats to improve CVD risk.
Lipid Technology, 22(5), 103–106.
Zapolska, D. D., Bryk, D. & Olejarz, W. (2015). Trans fatty acids and atherosclerosis-effects on inflammation and
endothelial function. Journal of Nutrition and Food Science, 5(6), 1-6.
Zigni, H. (2009). Dire of Trans Fatty. Reader’s Digest. ,4(2), 124–131. (in Thai)
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2018-11-16
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