Trans-fatty acids: A regulatory update

Comparing the Sensory Characteristics of Doughnuts Made WithTrans-Fat-Free Canola Shortening,Trans-Fat-Free Palm Shortening, andTrans-Fat Vegetable/Soybean Shortening

“…The FDA estimated that doing so would save Americans between $900 million and $1.8 billion annually as a result of decreased medical costs, less pain and suffering, and greater productivity (Ault, 2003). Preliminary analysis also indicated that the requirement would prevent 7,600 to 17,100 CHD cases and save 2,500 to 5,600 lives annually (Dausch, 2002). The American Heart Association (AHA) has since recommended that an individual's trans-fat intake not exceed 1% of daily caloric intake (AHA, 2007); in other words, someone who consumes 2,100 calories a day should get no more than 21 of those calories from trans-fat.…”

Nutrition and Health Info Sheet: Facts about Fat

“…2 Studies have found that trans fats raise LDL-cholesterol and total cholesterol, as do saturated fats; other findings suggest a correlation between cardiovascular disease and trans fat intake. 2,3 Due to concern about the rising evidence of this correlation, the Food and Drug Administration (FDA) now requires information about the trans fat content of foods on nutrition food labels. These new labels went into effect on January 1, 2006.…”

“…• Polyunsaturated fats Safflower, sunflower, corn, and soybean-oil, as well as fish (omega-3) 11 • Trans fatty acids Bakery products, crackers, chips, and dairy and meat products 2,3 • Omega-3 and omega-6 fatty acids Fish such as salmon and trout, salad dressings, and vegetable oils 1…”

Preparation and Application of Trans-free Vanaspati Substitute in Selected Indian Traditional Foods

“…Vanaspati contains large amounts of trans fatty acids (TFA) ranging 5.9 to 30.0% (Jeyarani and Yella Reddy, 2005), which are reported to be the risk factors involved in coronary heart disease, adverse effects on serum cholesterol, increase LDL, lower HDL; endothelial health, body weight and cancer (Gebauer, et al, 2007). The interest in transfree fats has increased in the past ten years, because of the relation between trans-fatty acid intake and the risk of cardiovascular disease (Dausch, 2002;Stender and Dyerberg, 2004).…”