Trans fatty acids

Sebastian Ptok, Helmut Heseker, Paderborn

Although trans fatty acids of natural origin have obviously been a part of our diet for a long time, exposure to trans fatty acids has changed with the industrial hardening of vegetable oils.

Trans fatty acids of natural origin are found in milk fat and in the meat of ruminants and products made from them. They are produced primarily through biohydrogenation in the rumen. Trans fatty acids of industrial source are produced during partial hydrogenation and deodorisation of vegetable oils. Natural and industrial trans fatty acids share common features, but differ in their trans fatty acid distribution. It is now thought that trans fatty acids made from fats of industrial origin may enhance unfavourable risk factors for coronary heart disease.

Natural and industrial trans fatty acids contain many structurally identical compounds, so that it would be expected that the physiological effects would be similar. There have been few studies comparing the patterns of trans fatty acids and their physiological effects. The contents of trans fatty acids in commercially available plant margarines has significantly decreased in the last two decades. The results of the state monitoring plan of 2008 showed, however, that there are other problematical food groups and these counteract the desired reduction in the intake of industrial trans fatty acids. National authorities in some other countries have demonstrated that a general reduction in industrial trans fatty acids in our foods can be achieved by regulation.

Keywords: trans fattiy acids, fat hardening, coronary heart disease, fatty acid pattern, vegetebable oil, hydrogenation

Sie finden den Artikel in deutscher Sprache in Ernährungs Umschau 09/10 ab Seite 472.