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Nutritional properties of trans fatty acids.

Sambaiah, K. and Lokesh, B. R. (1999) Nutritional properties of trans fatty acids. Indian Journal of Biochemistry and Biophysics, 36 (4). pp. 211-20. ISSN 0301-1208

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Abstract

The role of trans fatty acids (TFA) present in partially hydrogenated fats widely consumed in food and their link with coronary heart disease has been examined in this review. Most of the studies carried out have been on the effects of TFA on blood-lipid profile. The perceived effects of TFA intake depend on the fat or oil with which they are compared and appears to be in between that of dietary saturated fats and monounsaturated fatty acids. When compared to saturated fat, TFA intake shows lower levels of total and LDL-cholesterol in blood. But when both TFA and saturated fatty acids are compared with cis fatty acids or native unhydrogenated oil, increase in total and LDL-cholesterol are noted. The effects of TFA on HDL-cholesterol and Lp(a) are not clearly established. The undesirable effects of TFA can be overcome by inclusion of essential fatty acids at a minimum of 2 energy per cent level in the diet. The link between trans fatty acid intake and coronary heart disease (CHD) are not unequivocally established.

Item Type: Article
Uncontrolled Keywords: trans fatty acids, nutritional properties
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Feb 2012 05:58
Last Modified: 15 Feb 2012 06:07
URI: http://ir.cftri.com/id/eprint/2177

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