Biological effects of trans fatty acids and their possible roles in the lipid rafts in apoptosis regulation

Qiu, Bin; Wang, Qing; Liu, Wei; Xu, Tao; Liu, Lina; Zong, Aizhen; Jia, Min; Li, Jing; Du, Fang

doi:10.1002/cbin.10958

Cited by 10 publications

(8 citation statements)

References 88 publications

(99 reference statements)

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“…There are many health concerns surrounding TFAs, including associations with increased risk of CHD, obesity and insulin resistance [ 64 ]. Vaccenic acid is metabolised to rumenic acid (c9t11 CLA; CLA9) (discussed below), which is beneficial for human health, in the adipose tissue of both animals and humans, whereas elaidic acid has been closely linked to CHD, steatohepatitis and obesity [ 65 ]. The naturally occurring TFAs found in meat may not be harmful [ 66 ] but due to the challenges of isolating TFAs and examining their direct effect on human health, the UK recommendation is no more than 2% of dietary energy intake should come from TFAs [ 67 ]; however, the evidence does not point towards ruminant-derived TFAs (VA) negatively impacting human health, and in particular, health benefits have been reported as a result of VA consumption [ 58 ].…”

Section: Fatty Acidsmentioning

confidence: 99%

Nutritional Benefits from Fatty Acids in Organic and Grass-Fed Beef

Davis

Magistrali

Butler

et al. 2022

Foods

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Livestock production is under increasing scrutiny as a component of the food supply chain with a large impact on greenhouse gas emissions. Amidst growing calls to reduce industrial ruminant production, there is room to consider differences in meat quality and nutritional benefits of organic and/or pasture-based management systems. Access to forage, whether fresh or conserved, is a key influencing factor for meat fatty acid profile, and there is increasing evidence that pasture access is particularly beneficial for meat’s nutritional quality. These composition differences ultimately impact nutrient supply to consumers of conventional, organic and grass-fed meat. For this review, predicted fatty acid supply from three consumption scenarios were modelled: i. average UK population National Diet and Nutrition Survey (NDNS) (<128 g/week) red meat consumption, ii. red meat consumption suggested by the UK National Health Service (NHS) (<490 g/week) and iii. red meat consumption suggested by the Eat Lancet Report (<98 g/week). The results indicate average consumers would receive more of the beneficial fatty acids for human health (especially the essential omega-3, alpha-linolenic acid) from pasture-fed beef, produced either organically or conventionally.

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Section: Fatty Acidsmentioning

confidence: 99%

Nutritional Benefits from Fatty Acids in Organic and Grass-Fed Beef

Davis

Magistrali

Butler

et al. 2022

Foods

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“…iTFAs raise LDL (low-density lipoprotein) cholesterol levels and lower HDL (high-density lipoprotein) cholesterol levels, consequently, increasing the risk of coronary heart disease [19]. Moreover, it has been found that consumption of iTFAs increases the risk of atherosclerosis and that TFAs induce apoptosis and inflammation [20]. However, some beneficial effects of TFAs have also been discussed, such as the anticancer properties of animal-origin CLA as well as its ability to fight inflammation and reduce the risk of cardiovascular disease [21,22].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Trans Fatty Acids on Human Health: Regulation and Consumption Patterns

Pipoyan

Stepanyan

et al. 2021

Foods

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Health effects of trans fatty acids (TFAs) on human organisms can vary according to their type, structure, composition, and origin. Even though the adverse health effects of industrial TFAs (iTFAs) have been widely discussed, the health effects of natural TFAs (nTFAs) are still questionable. Hence, it is important to review the literature and provide an overall picture on the health effects of different TFAs coming from industrial and ruminant sources, underlining those types that have adverse health effects as well as suggesting methods for reducing their harmful effects. Multiple databases (PubMed, Medline, Cochrane Library, etc.) were searched with the key words “trans fatty acid sources”, “ruminant”, “industrial”, “conjugated trans linoleic acid”, “human”, “coronary heart disease”, “cancer”, etc. Reference lists of the studies were scanned discussing the health effects of iTFAs and nTFAs. The review of the literature showed that iTFAs are found to be more harmful than ruminant-produced nTFAs. Although several beneficial effects (such as reduced risk of diabetes) for nTFAs have been observed, they should be used with caution. Since during labeling it is usually not mentioned whether the TFAs contained in food are of industrial or natural origin, the general suggestion is to reduce their consumption.

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“…Unsaturated trans FAs have different biological properties compared to the cis configuration, and their functions differ based on how they were produced. Trans FAs produced by industrial hydrogenation of plant oils are related to higher risks of CVDs compared to other FA classes (Calder, 2015;Del Razo Olvera et al, 2017;Qiu et al, 2018). On the other hand, trans FAs created by biohydrogenation in ruminants (TVA and CLA) are not associated with heart disease (Kalač, 2011).…”

Section: Fatty Acids Phytochemicals and Human Healthmentioning

confidence: 99%

Attention to the Details: How Variations in U.S. Grass-Fed Cattle-Feed Supplementation and Finishing Date Influence Human Health

Krusinski

Sergin

Jambunathan

et al. 2022

Front. Sustain. Food Syst.

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As the global population increases, so does meat consumption. This trend is accompanied by concerns regarding the meat industry, and consumers are demanding transparency on the environmental and health effects of the products they are purchasing. Many leading health organizations recommend reducing red meat consumption. Nevertheless, no differentiation is made among red meats and beef. The beef production system is generally ignored despite nutritional differences between grain- and grass-fed beef. Compared to grain-fed beef, grass-fed beef contains a healthier fatty acid profile, including more omega-3 polyunsaturated fatty acids and conjugated linoleic acid, and increased concentrations of phytochemicals desired by health-conscious customers. However, there is a lack of consistency among grass-fed beef in the United States regarding clear product labeling and cattle dietary components. Grass-fed beef labeling confusion has emerged, including misunderstandings between grass-fed and grass-finished beef. Along with this, previous studies observed significant nutritional variation among grass-finished beef from different producers across the country. Cattle diet has the strongest influence on the nutritional composition of beef. Therefore, understanding differences in feeding practices is key to understanding differing nutritional quality of grass-fed beef. Feeding cattle diverse pastures composed of multiple plant species including grasses and legumes managed in a rotational grazing fashion results in higher omega-3 polyunsaturated fatty acids and phytochemical levels in beef compared to feedlots and monocultures. Seasonal differences including changes in temperature, rainfall, grazing practices, and plant growth cycles affect the nutritional composition of feeds and ultimately meat. Additional feeds utilized in grass-fed beef production systems such as conserved forages may reduce or increase health-promoting nutrients in grass-fed beef, while supplements such as grape byproducts and flaxseed may improve its nutritional profile. Further research should measure the effects of individual feedstuff and the finishing period on the nutritional profile on grass-fed beef. A better understanding of these details will be a step toward the standardization of pasture-raised ruminant products, strengthening the relationship between grass-fed beef consumption and human health.

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Biological effects of trans fatty acids and their possible roles in the lipid rafts in apoptosis regulation

Cited by 10 publications

References 88 publications

Nutritional Benefits from Fatty Acids in Organic and Grass-Fed Beef

Nutritional Benefits from Fatty Acids in Organic and Grass-Fed Beef

The Effect of Trans Fatty Acids on Human Health: Regulation and Consumption Patterns

Attention to the Details: How Variations in U.S. Grass-Fed Cattle-Feed Supplementation and Finishing Date Influence Human Health

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