Nutritional effects of hydrogenated soya oil

Abstract

Soybean oil is the leading edible vegetable oil in the world in terms of volume, and considerable amounts are consumed in partially hydrogenated forms. Early recognition that commercial hydrogenation of vegetable fats produces isomeric forms of monoenes and polyunsaturates has prompted much research and speculation on the nutritional properties of hydrogenated fats, including soya oil. Past results of studies with animals and humans will be reviewed and key findings will be summarized and discussed. Particular attention will be devoted to questions recently raised concerning the relationships of health and hydrogenated fats and an attempt will be made to put these matters into factual perspective in light of current knowledge.

Dietarytransfatty acids: Review of recent human studies and food industry responses

“…These estimated intakes (1,2) of trans FA of 2-3% of total energy are smaller than those of saturated FA, which contribute 12-14% of energy intake (3)(4)(5)(6). The intake of trans FA in 14 European countries has been reported to range from 0.5 to 2.1% of energy (7), somewhat less than the intake reported for the United States. This intake of trans FA in Europe also is considerably less than the intake of saturated FA in Europe, estimated to be 10-19% of energy (7).…”

7, 12-Dimethylbenz(a)anthracene-Induced and Transplantable Mammary Tumors in Female Rats Fed Geometrically Different Fats

“…When the supply of linoleic acid is adequate, however, the effect of trans-fat on the desaturation reaction does not always appear [24,25]. In rats treated with DMBA the percentage of arachidonate in tissue lipids of the two traps-fat groups did not indicate a detectable reduction except for plasma phosphatidylcholine, although the ratio of arachidonate f linoleate tended to be lower.…”

Canola Fatty Acids—An Ideal Mixture for Health, Nutrition, and Food Use

“…Figure 6-3 shows a part of the gas-liquid chromatograms of a LEAR oil before and after steam deodorization (Ackman et al 1974). These artifact fatty acids will be found in any oil containing linolenic (18:3n-3) acid, afterrefming, in amounts of at least 1 % of the parent acid (Ackman et al 1974;Sebedio and Ackman 1979) but had no adverse health implication (Applewhite 1981) until recently, when it was found that one isomer could be chain-extended in-vivo to a mono-trans isomer of 20:5n-3 (piconneaux et al 1985;Grandgirard et al 1989). The role of dietary 18: 3n-3 from vegetable sources such as canola oil in health (Hunter 1987;Bjerve 1989) may not be totally successful, compared to natural n-3 fatty acids such as EPA, if any adverse effect comes to be associated with the presence of these isomers.…”