Influence of Trans Fatty Acids on Health

Stender, Steen; Dyerberg, Jørn

doi:10.1159/000075591

Cited by 227 publications

(164 citation statements)

References 46 publications

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“…In addition, there are concerns about recent suggestions that TFA may affect human fetal growth and infant development (Ayagari et al 1996). Also, an association exists between the prevalence of asthma and allergies in children and the risk of diabetes in adults with the intake of trans isomers (Weiland et al 1999;Stender & Dyerberg 2004).…”

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Trans fatty acid contents in chocolates and chocolate wafers in Turkey

Çakmak¹,

Güler²,

Aktümsek³

2010

Czech J. Food Sci.

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AbstractÇakmak Y.S., Güler G.Ö., Aktümsek A. (2010): Trans fatty acid contents in chocolates and chocolate wafers in Turkey. Czech J. Food Sci., 28: 177-184.Fatty acid compositions and trans fatty acid contents of chocolate and chocolate wafers collected from Turkish markets were determined by GC. Total 62 samples, being all chocolates and chocolate wafers sold in Turkey, were investigated. 35 samples of chocolate which were categorised as milk chocolate, bitter chocolate, chocolate with nuts, chocolate with pistachio, chocolate with almond, other chocolates, and 27 samples of chocolate wafer which were categorised as pure chocolate wafers and chocolate wafers with nuts belonging to 12 different national chocolate brands, were analysed. Generally, C16:0 palmitic acid, C18:0 stearic acid, and C18:1 oleic acid were the major fatty acids in all samples. trans fatty acid contents in chocolate wafers samples showed a variation between 0.00-7.92%. trans fatty acids were determined as 0.00-6.23% in chocolate samples. In conclusion, it was shown that trans fatty acids contents in chocolates were relatively lower than those of other countries.

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confidence: 99%

Trans fatty acid contents in chocolates and chocolate wafers in Turkey

Çakmak¹,

Güler²,

Aktümsek³

2010

Czech J. Food Sci.

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“…The increase in triglycerides is attributed to altered fatty acid metabolism due to disruption of proper insulin signaling. A great deal of research has shown that trans fatty acids are prodiabetic and procardiovascular diseases (31). In contrast, it appears that omega-3 fatty acids may provide some protection against diabetes and cardiovascular disease (8,19).…”

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Diabetic HDL-associated myristic acid inhibits acetylcholine-induced nitric oxide generation by preventing the association of endothelial nitric oxide synthase with calmodulin

White

Guerin

Swanson

et al. 2008

American Journal of Physiology-Cell Physiology

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Smart EJ. Diabetic HDL-associated myristic acid inhibits acetylcholineinduced nitric oxide generation by preventing the association of endothelial nitric oxide synthase with calmodulin. Am J Physiol Cell Physiol 294: C295-C305, 2008. First published October 31, 2007 doi:10.1152/ajpcell.00042.2007.-In the current study, we examined whether diabetes affected the ability of HDL to stimulate nitric oxide (NO) production. Using HDL isolated from both diabetic humans and diabetic mouse models, we found that female HDL no longer induced NO synthesis, despite containing equivalent amounts of estrogen as nondiabetic controls. Furthermore, HDL isolated from diabetic females and males prevented acetylcholine-induced stimulation of NO generation. Analyses of both the human and mouse diabetic HDL particles showed that the HDLs contained increased levels of myristic acid. To determine whether myristic acid associated with HDL particles was responsible for the decrease in NO generation, myristic acid was added to HDL isolated from nondiabetic humans and mice. Myristic acid-associated HDL inhibited the generation of NO in a dose-dependent manner. Importantly, diabetic HDL did not alter the levels of endothelial NO synthase or acetylcholine receptors associated with the cells. Surprisingly, diabetic HDL inhibited ionomycin-induced stimulation of NO production without affecting ionomycin-induced increases in intracellular calcium. Further analysis indicated that diabetic HDL prevented calmodulin from interacting with endothelial NO synthase (eNOS) but did not affect the activation of calmodulin kinase or calcium-independent mechanisms for stimulating eNOS. These studies are the first to show that a specific fatty acid associated with HDL inhibits the stimulation of NO generation. These findings have important implications regarding cardiovascular disease in diabetic patients. fatty acid; lipoprotein; diabetes; signaling CARDIOVASCULAR DISEASES are influenced by both genetic and environmental factors that can negatively or positively influence the development and progression of cardiovascular diseases, such as plasma levels of LDL and HDL (25,26). High plasma levels of LDL promote the accumulation of cholesterol in vessel wall macrophages and the formation of atherosclerotic plaque (3,

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“…Dichos elementos pueden provocar cambio en ácidos grasos trans (AGT) producto de la isomerización de los ácidos grasos cis, cuya configuración se asemeja a la de los áci-dos grasos saturados (AGS) estos AGT han demostrado que producen efectos adversos sobre los lípidos sanguíneos aumentando los niveles plasmáticos de LDL-colesterol, y de la relación LDL-c/HDL-c, en mayor medida incluso que el originado por el consumo de AGS, por lo tanto han sido relacionados con riesgo de enfermedad cardiovascular (ECV) (10), que constituye un importante problema de salud, por su alta incidencia en Colombia y en el mundo (11). De otra parte, la evidencia epidemiológica ha demostrado que los ácidos grasos poliinsaturados (AGP) tienen un efecto protector sobre el desarrollo de ECV (12); sin embargo, estos tienden a oxidarse y volverse inestables a las temperaturas de fritura y terminan sumándose a los peróxidos y AGT del aceite de fritura (13).…”

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Composición de ácidos grasos en algunos alimentos fritos y aceites de fritura y factores relacionados, en un sector universitario de Medellín-Colombia

Ramírez

Galán

Zuleta

2014

Perspect Nutr Humana

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ResumenAntecedentes: las condiciones de fritura afectan la proporción de ácidos grasos de alimentos fritos. Objetivo: determinar el efecto de las condiciones de fritura sobre la composición de ácidos grasos saturados, monoinsaturados, poliinsaturados y trans en alimentos fritos y aceites de fritura. Materiales y métodos: se recolectaron 22 muestras de alimentos y sus aceites de fritura en cuatro restaurantes, cuatro cafeterías y tres puestos callejeros, de afluencia universitaria en Medellín-Colombia. Se determinó la composición de ácidos grasos mediante cromatografía de gases, luego de la fritura. La composición del aceite se relacionó con condiciones de fritura. Resultados: siete establecimientos usaban aceite de palma, dos de soya y dos mezcla de aceites vegetales. En papas fritas, el aceite de palma aumentó el contenido de saturados y disminuyó el de poliinsaturados (p<0,05). El aceite de soya presentó mayor contenido de poliinsaturados y trans y menor contenido de saturados (p=0,05) para todos los casos. En los aceites se asociaron saturados con sólidos presentes (p=0,03) y trans con horas/uso/día (p=0,02) y presencia de sólidos (p=0,04). Las condiciones de fritura fueron deficientes. Conclusión: la distribución de ácidos grasos en papas fritas depende del aceite usado. Las deficientes condiciones de fritura afectan la cantidad de ácidos grasos saturados y trans del aceite.Palabras clave: aceites, grasas, aceite de palma, aceite de soya, alimentos fritos, ácidos grasos trans, ácidos grasos moniinsaturados. Composition of fatty acids in some fried food and frying oil and related factors in a college area of the city of Medellín-Colombia Abstract Background: Frying conditions affect fatty acids proportion in fried foods. Objective: To determine the effect of frying conditions on fatty acid composition: saturated, monounsaturated, polyunsaturated, and trans fatty acid in fried food and frying oils. Materials and methods: 22 food samples and their frying oils were collected in 4 restaurants, 4 coffee shops, and 3 street stalls placed at universities in Medellín, Colombia. Fatty acids composition was determined by gas chromatography after the frying. Oil composition was associated with frying conditions. Results: Palm oil was used in 7 places, soya oil in 2 and a mixture of vegetable oils was used in another 2 places. In fried potatoes, palm oil increased saturated fatty acid content and reduced polyunsaturated fatty acid content (p<0,05). Soya oil had a greater polyunsaturated and trans fatty acid content, and a lower saturated content (p=0,05), in all cases. In oils, saturated fatty acid were associated with present solids (p=0,03) and TFA were associated with hours/usage/day (p=0,02) and presences of solids (p=0,04). Frying conditions were inappropriate. Conclusion: Fatty acid distribution in fried potatoes depends of oil used for frying. Poor frying conditions affect saturated and trans fatty acid content in oil. Composición de ácidos grasos en algunos alimentos fritos y aceites de fritura y factores relacio...

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Influence of Trans Fatty Acids on Health

Cited by 227 publications

References 46 publications

Trans fatty acid contents in chocolates and chocolate wafers in Turkey

Trans fatty acid contents in chocolates and chocolate wafers in Turkey

Diabetic HDL-associated myristic acid inhibits acetylcholine-induced nitric oxide generation by preventing the association of endothelial nitric oxide synthase with calmodulin

Composición de ácidos grasos en algunos alimentos fritos y aceites de fritura y factores relacionados, en un sector universitario de Medellín-Colombia

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