Dietary trans fatty acids: Review of recent human studies and food industry responses

Dietary trans FA at sufficiently high levels have been found to increase low density lipoprotein (LDL)-cholesterol and decrease high density lipoprotein (HDL)-cholesterol (and thus to increase the ratio of LDL-cholesterol/HDL-cholesterol) compared with diets high in cis monounsaturated FA or PUFA. T...

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Bibliographic Details
Published in:Lipids 2006-11, Vol.41 (11), p.967-992
Main Author: Hunter, J. Edward
Format: Article
Language:English
Subjects:
Animals
Cardiovascular Diseases - epidemiology
Cardiovascular Diseases - metabolism
Cholesterol
dietary fat
Dietary Fats, Unsaturated - administration & dosage
Dietary Fats, Unsaturated - adverse effects
Food Industry
food supply
Food Supply - standards
heart diseases
human health
human nutrition
Humans
literature reviews
neoplasms
noninsulin-dependent diabetes mellitus
Trans Fatty Acids - administration & dosage
Trans Fatty Acids - adverse effects
Trans Fatty Acids - chemistry
United States
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Summary:Dietary trans FA at sufficiently high levels have been found to increase low density lipoprotein (LDL)-cholesterol and decrease high density lipoprotein (HDL)-cholesterol (and thus to increase the ratio of LDL-cholesterol/HDL-cholesterol) compared with diets high in cis monounsaturated FA or PUFA. The dietary levels of trans FA at which these effects are easily measured are around 4% of energy or higher to increase LDL-cholesterol and around 5 to 6% of energy or higher to decrease HDL-cholesterol, compared with essentially trans-free control diets. Very limited data at lower levels of intake (less than 4% of energy) are available. Most health professional organizations and some govemments now recommend reduced consumption of foods containing trans FA, and effective January 1, 2006, the U.S. Food and Drug Administration requires the labeling of the amounts of trans FA fer serving in packaged foods. In response, the food industry is working on ways to eliminate or greatly reduce trans FA in food products. Current efforts focus on four technological options: (i) modification of the hydrogenation process, (ii) use of interesterification, (iii) use of fractions high in solids from natural oils, and (iv) use of trait-enhanced oils. Challenges to the food industry in replacing trans FA in foods are to develop formulation options that provide equivalent functionality, are economically feasible, and do not greatly increase saturated FA content.
ISSN:0024-4201
1558-9307
DOI:10.1007/s11745-006-5049-y