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

Abstract

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.

Nutritional and Bioactive Characterization of Sicana odorifera Naudim Vell. Seeds By-Products and Its Potential Hepatoprotective Properties in Swiss Albino Mice

“…To consider by-products as seeds as a source of these acids could be a good strategy. At the food industrial level, we know that there is a growing demand towards the development of foods with healthy oils that can replace critical ingredients such as trans fatty acids from partially hydrogenated vegetable fats, as has been established in world and regional regulation [ 25 ]. The goal of eliminating these oils is also in line with the global nutrition and diet targets related to chronic noncommunicable diseases (NCDs) established in the commitments of the United Nations Decade of Action on Nutrition (2016–2025), and with the draft Strategic Plan of the Pan American Health Organization 2020–2025 (OPS/OMS, 2019).…”

“…Its supply is limited, and is focused mainly on the consumption of fatty fish or bluefish and nutritional supplements based on fish oils or microalgae, thus hindering the increase in the consumption of these fatty acids in the western population. The incipient industrial production of vegetable oils rich in ALA in some Latin American countries is a novel and innovative alternative to increase the consumption and production of ω-3 fatty acids, specifically from its metabolic precursor, ALA [ 24 , 25 ]. Currently, plant residues in the form of S. odorifera seeds represent an opportunity to explore their properties and to give an integral use to industrialized fruits, following the current trend of generating more sustainable alternative processes, and the interest in the sustainable production of bioactive molecules [ 3 ].…”

Dissecting the mechanisms of environment sensitivity of smart probes for quantitative assessment of membrane properties

“…Similar to the degree of saturation, position or configuration (cis vs. trans) of the double bond impacts membrane properties [6]. Increased uptake of trans-unsaturated fatty acids as well as a high ratio of omega-6 to omega-3 polyunsaturated fatty acids alter the plasma membrane composition and are thereby linked to risk for diabetes, obesity, cancer, systemic inflammation and cardiovascular disease [55][56][57]. Therefore, we examined whether the probes sense variations in position or configuration of the double bond.…”

Ten things to know about ten cardiovascular disease risk factors – 2022

“…Although banned by the US Food and Drug Administration in 2019, trans fats are sometimes still reportedly found in foods such as cakes, pies, cookies, biscuits, microwavable breakfasts, stick margarine, crackers, microwave popcorn, doughnuts, and frozen pizza, especially when their polyunsaturated fat components are artificially hydrogenated into partially hydrogenated oils. Both saturated fats and trans-fats increase LDL-C levels, with trans-fat consumption most associated with increased CVD risk [32] , [33] . Regarding isocaloric carbohydrate intake, CVD risk is reduced when ultra-processed carbohydrates are replaced by fiber rich complex carbohydrates found in healthful whole foods including whole grains, vegetables, and fruits [32] , [34] .…”