A trans world journey

Stender, Steen; Dyerberg, Jørn; Bysted, Anette; Leth, Torben; Astrup, Arne

doi:10.1016/j.atherosclerosissup.2006.04.011

Cited by 109 publications

(109 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In a worldwide study of the content of IP-TFA in fast foods, biscuits, and snacks, we found contents of IP-TFA ranging up to 50% of the fat in the products, enabling consumers to ingest 36 g of IP-TFA in a single meal in the US. 5 A daily intake of 5 g trans fat, corresponding to 2 energy percent, is associated with an approximately 30% increase in CHD risk. 6 Observational studies have found that a high intake of IP-TFA is stronger associated to the risk of weight gain and gain in abdominal fatness than to the intake of other fat sources.…”

Section: Mechanisms By Which Fast Food Can Be Obesogenicmentioning

confidence: 99%

Fast food: unfriendly and unhealthy

2007

View full text Add to dashboard Cite

Although nutrition experts might be able to navigate the menus of fast-food restaurant chains, and based on the nutritional information, compose apparently 'healthy' meals, there are still many reasons why frequent fast-food consumption at most chains is unhealthy and contributes to weight gain, obesity, type 2 diabetes and coronary artery disease. Fast food generally has a high-energy density, which, together with large portion sizes, induces over consumption of calories. In addition, we have found it to be a myth that the typical fast-food meal is the same worldwide. Chemical analyses of 74 samples of fast-food menus consisting of French fries and fried chicken (nuggets/hot wings) bought in McDonalds and KFC outlets in 35 countries in [2005][2006] showed that the total fat content of the same menu varies from 41 to 65 g at McDonalds and from 42 to 74 g at KFC. In addition, fast food from major chains in most countries still contains unacceptably high levels of industrially produced trans-fatty acids (IP-TFA). IP-TFA have powerful biological effects and may contribute to increased weight gain, abdominal obesity, type 2 diabetes and coronary artery disease. The food quality and portion size need to be improved before it is safe to eat frequently at most fast-food chains.

show abstract

Section: Mechanisms By Which Fast Food Can Be Obesogenicmentioning

confidence: 99%

Fast food: unfriendly and unhealthy

2007

View full text Add to dashboard Cite

show abstract

“…However, the lower SFA/UFA ratio of HS is mainly due to accounting of TFAs as desired unsaturated fatty acids. TFAs are considered to be harmful more than SFAs (Stender et al 2006). Therefore if TFAs were taken into account as SFA, the SFA/UFA ratio of HS would be higher than those of the most of the experimental shortenings used in this study.…”

Section: Fatty Acids Methyl Estersmentioning

confidence: 90%

“…The Food and Agriculture Organization (FAO) and World Health Organization (WHO) recommended that intake of TFA should not exceed 4% and TFA content of food should be reduced below this level because of their adverse effects on health (WHO 1993). Due to these concerns, some European countries limited TFA in foods to a maximum of 2% of fat content (Stender et al 2006). Increasing the ratio of CO in PO considerably increased the linoleic acid content and decreased the SFA/UFA ratio of the blend.…”

Section: Fatty Acids Methyl Estersmentioning

confidence: 99%

“…Also Micha and Mozaffarian stated that a comprehensive strategy to eliminate the use of industrial TFA in both developed and developing countries, including education, food labeling, and policy and legislative initiatives, would likely prevent tens of thousands of CHD events worldwide each year (Micha and Mozaffarian 2008 ). TFA are considered to be harmful more than saturated fatty acid (SFA) (Stender et al 2006;Ascherio and Willett 1997). In part due to these concerns WHO and FAO recommend that intake of TFA per day should not exceed 4% in food and consequently, some countries legally limited TFA in foods (Aini and Miskandar 2007;Stender et al 2006).…”

Section: Introductionmentioning

confidence: 99%

“…TFA are considered to be harmful more than saturated fatty acid (SFA) (Stender et al 2006;Ascherio and Willett 1997). In part due to these concerns WHO and FAO recommend that intake of TFA per day should not exceed 4% in food and consequently, some countries legally limited TFA in foods (Aini and Miskandar 2007;Stender et al 2006). This limitation has leaded the biscuit processors to investigate alternative methods to produce products with lower TFA to respond to the growing demands by the health conscious consumer for healthier products.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Utilization of zero-trans non-interesterified and interesterified shortenings in cookie production

et al. 2011

View full text Add to dashboard Cite

The effects of zero-trans chemically interesterified (in-es) and non-interesterified (non-in-es) cottonseed (CO), hazelnut (HO) and olive oil (OO) and their blends (25, 50 and 75%) with palm oil (PO) were studied in the production of cookies. All the experimental shortenings had zero-trans fatty acids (TFA) while the shortening contained 14.20% TFA. Incorporation of CO in PO considerably increased the linoleic acid content whereas the raising of HO and OO ratio in the blend increased the oleic acid content. Zero-TFA and lower saturated /unsaturated fatty acid ratio (SFA/UFA) of some of the experimental shortenings indicated an important in nutritional properties of cookies produced from these experimental shortenings. Cookies with in-es shortenings showed significantly higher (p<0.05) spread ratios and L Hunter color than their non-in-es shortenings added counterparts. It can be concluded that chemical interesterification is a promising method to produce cookie shortenings with zero-TFA.

show abstract

TransFatty Acids Intake: Epidemiology and Health Implications

Khor¹,

Esa²

2008

Trans Fatty Acids

View full text Add to dashboard Cite

A trans world journey

Cited by 109 publications

References 6 publications

Fast food: unfriendly and unhealthy

Fast food: unfriendly and unhealthy

Utilization of zero-trans non-interesterified and interesterified shortenings in cookie production

TransFatty Acids Intake: Epidemiology and Health Implications

Contact Info

Product

Resources

About