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Purpose: Canada’s public health objective is that ≥ 90% of the population consume <1% of total energy (< 1%En) as trans fatty acids (TFA), in line with World Health Organization recommendations. Our study aimed to estimate usual intakes of total TFA, industrially-produced TFA (i-TFA), and naturally occurring TFA (n-TFA) overall and in subgroups of the population before Canada’s 2018 prohibition on the use of partially hydrogenated oils (PHO) in foods. Methods: Data from 1–2 24-h recalls was available for 19,670 participants in the cross-sectional Canadian Community Health Survey (CCHS)—Nutrition 2015. Usual intakes of total TFA, i-TFA, n-TFA, and mixed TFA (TFA from foods containing both i-TFA and n-TFA) from all foods and beverages were generated according to the National Cancer Institute method, and weighted to represent the population of Canada aged ≥ 1 and within age, sex, income, and self-reported racial groups. Results: For the overall population, the mean usual intake of total TFA was 1.2 g/day (SE:0.02) and represented 0.57%En (SE:0.001). All age-sex groups had mean total TFA intakes <1%En, ranging from 0.52 to 0.71%En. On average, foods containing only n-TFA provided >1/2 of total TFA intake (0.32%En, SE:0.01). The target of ≥ 90% of the population consuming <1%En as TFA had already been achieved before the PHO prohibition in all income, racial, and age-sex groups, except children 1–3 years old, with 86% within target. In that group, foods containing only n-TFA provided >2/3 of total TFA intake (0.48%En, SE:0.02). Conclusion: Total TFA intakes in Canada before the PHO prohibition were relatively low, likely due to previous initiatives to reduce i-TFA in foods. [ABSTRACT FROM AUTHOR]

Objective: To assess the association of dietary fatty acids with asthma in Indian school children. Methods: Children aged 6–16 years were enrolled from randomly selected urban schools in 10 cities. The International Study on Asthma and Allergies in Childhood Phase III Questionnaire was used to assess the prevalence of asthma. Three-day dietary intake data was obtained using 24-hr dietary recall method. Intake of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA) and trans fatty acids (TFA) was calculated using DIETSOFT software. Results: Between April 2019 and February 2020, 2428 participants were recruited (49.8% males) from 60 schools. The prevalence of asthma was 2.4% (95 % CI 1.8, 3.1). The mean (SD) intake of various FA (g per kg) were 0.19 (0.22) for SFA,18 (0.22) for MUFA, 0.17 (0.18) for PUFA and 0.003 (0.005) for TFA. SFA intake in those with asthma was 0.35 (0.34) as compared to 0.18 (0.21) without asthma (P value < 0.001). On unconditional logistic regression, dietary intake of TFA was associated with asthma in children [OR 2.16 (95% CI 1.27, 3.68)]. Conclusion: Dietary intake of SFA and TFA is associated with asthma in children. [ABSTRACT FROM AUTHOR]

Purpose: Clarified butter, contain harmful saturated and beneficial trans-fatty acids. Canola oil is a promising alternative to other oils for reducing saturated fat intake. This trial aimed to investigate the effects of replacing clarified butter with canola oil in patients with metabolic syndrome on various metabolic syndrome components, fatty liver index (FLI), and insulin resistance. Methods: In this trial, 42 individuals with metabolic syndrome referred to the clinic in Imam Khomeini University Hospital in Urmia, Iran, were enrolled. The participants, who commonly consumed (3 to 8 serving per day) clarified butter, were instructed to follow a healthy diet and replace their consumption of clarified butter with an equivalent amount of canola oil for 3 months. To compare the differences of outcomes in the group, the paired samples T-test and cohen's d effect size were applied. To analyze the changes in dietary intakes and Metabolic equivalent of task (MET), repeated measures of ANOVA was used. Results: There was a significant decrease in fasting blood sugar (FBS) (< 0.001), triglyceride (TG) (0.003), and anthropometric measurements (< 0.001). Furthermore, significant reductions were observed in total cholesterol (TC) (< 0.001), low-density lipoprotein (LDL) (0.009), gamma-glutamyl transferase (GGT) levels (0.003), FLI (< 0.001), insulin levels (0.007), and homeostatic model assessment for insulin resistance (HOMA-IR) (0.002), and increase in quantitative insulin-sensitivity check index (QUICKI) (< 0.001). Unfavorably, there was a significant reduction in the high-density lipoprotein (HDL) (< 0.001). Conclusion: The replacement of clarified butter with canola oil demonstrated potential benefits in improving metabolic syndrome. Highlights: Consumption of canola oil instead of clarified butter showed potential to improve the lipid profile, glucemic variables, anthropometric indices, and FLI of patients with metabolic syndrome. The substitution of clarified butter with canola oil did not have a significant impact on blood pressure. [ABSTRACT FROM AUTHOR]

The aim of the present study was to investigate the feasibility and applicability of Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy (FT-IR-ATR) techniques, without extraction, with prior extraction of fat and after hydrolysis and methylation, to fatty acid methyl esters (FAME) to evaluate the content of trans fatty acids (TFA) in filled biscuits and to compare the results obtained with those obtained when elaidic acid was determined by the GC–MS technique. Eight commercial brands of chocolate filled biscuits and one package of hydrogenated vegetable fat were selected to be used as secondary standards by FT-IR-ATR. The presence of TFA was identified by FT-IR-ATR by visualization of the band at 966 cm−1. No significant differences were found between the concentrations of TFA determined by the three methods tested. The study indicated that the FT-IR-ATR technique, when used to analyze the lipid extract and the samples in the form of FAME, is suitable for estimating the TFA content in chocolate filled biscuits. [ABSTRACT FROM AUTHOR]

Ligustrum robustum (Rxob.) Blume was utilized as an natural additive to protect oil quality during the high temperature processing. L. robustum exhibited the remarkable capability to inhibit peroxide value, acid value, viscosity and color deterioration of oil. Meanwhile, L. robustum inhibited the decomposition of unsaturated fatty acids and the formation of trans fatty acids to protect the nutritional value of the oil. In addition, L. robustum increased the initial oxidation temperature of oil and raised its initial decomposition temperature. With high content of total phenols (126.9 g gallic acid equivalent /kg extract) and flavonoids (135.6 g rutin equivalent /kg extract), L. robustum showed the remarkable antioxidant and reducing capacities and was effective in scavenging free radicals and inhibiting lipid peroxidation. Furthermore, Ligurobustoside B was identified as the phenolic component in L. robustum sample with the high amount. All present results suggest that L. robustum has potential to be utilized as the natural additive for protecting oil quality during the high temperature processing. Chemical compounds studied in this article Ligurobustoside B (PubChem CID: 102,316,894). [ABSTRACT FROM AUTHOR]

Saturated and trans fat intake have been linked to an increased risk of developing diseases such as cardiovascular and coronary heart disease, obesity, and myocardial infarction. As a result of the actions and regulations proposed to reduce and eliminate the content of saturated and trans fats, it is necessary to develop and implement new structuring technologies, such as oleogelation. Oleogelation is a promising strategy for structuring liquid oil, that allows the incorporation of vegetable oils rich in unsaturated fatty acids into food matrix and which can provide the functionality of solid fats and improved nutritional characteristics. The partial or total replacement of conventional fats with oleogels in pastry products is of great interest due to their larger consumption. In this research paper, the puff (jam-filled puff pastry) and tender pastries (bow tie cookies, cheese crackers, apple pie, and cookies) have been reformulated by totally replacing of conventional fats with oleogel and the structural behavior in the dynamics of the technological process was evaluated. The textural properties of oleogel were comparable to those of some conventional fats, but frequency sweep measurements showed that the oleogel formulated with refined sunflower oil and carnauba wax (10% w/w) had the highest storage modulus G' and loss modulus G" values when compared to conventional fats (commercial margarine, butter, a mixture of 73% margarine and 27% lard, and puff pastry margarine). The textural properties of oleogel (2.34 N and 2.30 mJ) were significantly different from those of puff pastry margarine (9.78 N and 21.73 mJ), but compared to other conventional fats, the values of hardness (1.42–2.70 N) and adhesiveness (4.40–5.17 mJ) were similar. For conventional and oleogel doughs the storage modulus (Gʹ) were higher than loss modulus (G″) and both increased with the applied frequency (Hz). In terms of the products textural profile, the prototypes formed with oleogel exhibited lower hardness values (2.37–15.64 N) than the conventional products (8.83–19.89 N), indicating the tenderizing effect produced by the oleogel. The fat losses determined during 14 days of storage showed a lower physical stability of the doughs and products formulated with oleogel, most probably due to the destabilization kinetics of the lipid system during the operations of the technological process. [ABSTRACT FROM AUTHOR]

The school age period is characterized by significant physical and intellectual growth, necessitating the monitoring of macronutrient intake and its impact on weight and height. The objective of this study is to investigate the association between the quality and quantity of protein and fat consumption with anthropometric indices in primary school girls in Kerman. This cross-sectional analysis was conducted on primary school girls aged 6–12 (n 330) from ten schools in Kerman, Iran. A validated and reliable dish-based 185-item food frequency questionnaire was used. We calculated the amount of proteins and fats as the percentage of daily calories and grams per day. Plant-based and animal-based proteins were used to assess the protein quality. To assess the fat quality, we considered trans fatty acids (TFA), cholesterol, vegetable oils, solid vegetable oils, animal oils, omega-6 Polyunsaturated fatty acids (PUFAs), omega-3 PUFA, and (PUFAs + Monounsaturated fatty acids (MUFAs))/Saturated fatty acids (SFAs), PUFAs/SFA, and (MUFA + PUFA)/(SFA + TFA). There was a significant positive association between height-for-age z-score (HAZ) and plant protein (p < 0.001) and vegetable oils (p = 0.038) after adjustment. In higher tertiles of animal protein, weight-for-age z-score (WAZ) (p = 0.024) were significantly higher. A significant positive association was observed between omega-3 PUFA and mid-upper arm circumference (MUAC) (p = 0.039) and BMI-for-age z-score (BAZ) (p = 0.016). Our study emphasizes the importance of monitoring protein and fat intake in primary school girls for optimal growth. Positive associations were found between plant-based protein, vegetable oils and HAZ, as well as animal protein and WAZ, highlighting the impact of protein quality on growth indicators. [ABSTRACT FROM AUTHOR]

Using a system that incorporates a variety of food items rather than focusing on individual components can aid in assessing the inflammatory effects of a diet on disease outcomes such as chronic kidney disease (CKD). Therefore, we decided to investigate the association between dietary inflammatory index (DII) and the risk of protein–energy wasting (PEW) and sarcopenia in patients with CKD. In this cross-sectional study, 109 patients with CKD were selected from two clinics in Shiraz, Iran. The intake of individuals' diets was recorded using a validated 168-item food frequency questionnaire. Additionally, Asian Working Group for Sarcopenia (AWGS) guidelines were utilized to evaluate muscles' strength, mass, and function. Also, four International Society of Renal Nutrition and Metabolism (ISRNM) criteria (body mass index, intake of protein, albumin, and urine creatinine) were used to diagnose PEW. Logistic regression was used to assess the association between DII and sarcopenia as well as PEW. The results showed that the intake of saturated fatty acids, trans fatty acids, niacin, beta-carotene, and vitamin C was significantly different between lower and higher DII groups. In the univariate model, higher odds of sarcopenia was observed by each unit increase in DII (odds ratio (OR) = 1.379, 95% confidence interval (CI): 1.042–1.824) and age (OR = 1.073, 95% CI: 1.017–1.132). Additionally, in the multivariate model, the association between DII and age with odds of sarcopenia remained significant (DII: OR = 1.379, 95% CI: 1.030–1.846 and age: OR = 1.063, 95% CI: 1.007–1.121). The current study suggests the possible role of pro-inflammatory foods in worsening muscle health, specifically sarcopenia, in CKD patients. Future longitudinal studies may reveal the causative nature of these correlations. [ABSTRACT FROM AUTHOR]

Background/Objectives: Average testosterone concentrations in men have declined over the last few decades. The reasons for this are not fully known, but changes in dietary fat quality have been suggested to have a role. This study aimed to investigate the associations of different dietary fatty acids with serum androgen concentrations. Subjects/Methods: A total of 2546 men with a mean age of 53 from the Kuopio Ischaemic Heart Disease Risk Factor Study were included in this cross-sectional study. Associations between dietary saturated (SFA), monounsaturated (MUFA), polyunsaturated (PUFA) and trans (TFA) fatty acids and concentrations of serum total and free testosterone and steroid hormone binding globulin (SHBG) were analyzed with analysis of covariance and linear regression analysis. Associations of isocaloric replacement of nutrients and androgen concentrations were analyzed with multivariate nutrient-density models. Results: After adjustment for age, examination year and energy intake, higher SFA intake was associated with higher serum total and free testosterone and SHBG concentrations, and higher PUFA intake with lower concentrations. However, the associations were attenuated and not statistically significant after further adjustments for potential confounders. MUFA and TFA intakes were not associated with androgen concentrations. In isocaloric substitution models, replacing dietary protein with SFA was associated with higher serum total testosterone and SHBG concentrations. After excluding men with history of CVD or diabetes (n = 1021), no statistically significant associations were found. Conclusions: Dietary fat quality was not independently associated with serum androgen concentrations in middle-aged men. However, replacing protein with SFA may be associated with higher serum androgen concentrations. [ABSTRACT FROM AUTHOR]

There are inconclusive results available on the association between dietary fatty acid intake and the risk of hypertension (HTN) incident. In this study, we investigate the relationship between baseline dietary fatty acids intake including polyunsaturated fatty acid (PUFA), trans fatty acids (TFA), monounsaturated fatty acid (MUFA), and saturated fatty acid (SFA), and the risk of first incidence hypertension. The current prospective cohort study was carried out from the Ravansar Non-Communicable Diseases (RaNCD) cohort. A food frequency questionnaire (FFQ) with 118 items was used for the assessment of dietary data. Cox proportional hazards analyses were done to estimate hazard ratios (HR) and 95% confidence intervals (CIs) of the highest versus lowest quartile intake of SFA, PUFA, MUFA, and SFA and risk of HTN. Out of 7359 eligible participants, 597 new cases of HTN were identified over an average of 6.4 ± 1.33 years of follow-up. No significant relationship was observed between the fourth compared to the first categories of dietary SFA (HR: 0.82, 95% CI 0.55, 1.21; P trend: 0.476), MUFA (HR: 0.71, 95% CI 0.48, 1.06; P trend: 0.252), PUFA (HR: 0.86, 95% CI 0.62, 1.19; P trend: 0.315) and TFA (HR: 0.99, 95% CI 0.76, 1.27; P trend: 0.675), and risk of HTN. However, a significant inverse association between each 1 g per day increase in dietary MUFA intake during 6.4 years of follow up and HTN incident (HR: 0.97; 95% CI 0.94, 0.99; P 0.044) was observed. In brief, our study revealed that higher dietary MUFA intake was protectively associated with HTN incident. Dietary MUFA-rich foods should be encouraged to improve blood pressure. [ABSTRACT FROM AUTHOR]

Croissants are made using solid fats that predominantly contain saturated fatty acids and trans fatty acids. In this study, an oleogel consisting of sunflower oil structured with hydroxypropyl methylcellulose was used as a conventional fat replacer in puff pastry thus improving its nutritional profile. Oleogel (OG)-shortening (SH) blends were prepared as a fat replacer for partial (50, 60, 70%) and full shortening (100%) substitution. These replacements implied a reduction of up to 45% of saturated fat and an increase of up to 47% of unsaturated fat, especially monounsaturated fatty acids. Physical characterisation was conducted using texture profile analysis and penetration tests to evaluate the oleogel effect on a baked croissant matrix structure. Sensory analysis was also performed to evaluate the organoleptic properties of the croissant. Shortening replacement using oleogel resulted in croissants with lower saturated fat content, lower bite firmness, and a texture profile similar to croissants made with commercial shortening. The presence of oleogel up to 100% did not contribute negatively to the firmness or springiness of the croissants, although they became chewier and more cohesive as the oleogel increased. In terms of sensory perception, the SH50:OG50 croissant sample was the most similar to the solid fat control. The use of sunflower oil-cellulose-based oleogel was suitable for the formulation of puff pastry products with a healthier fat profile while maintaining the physical and sensory characteristics of conventional croissants. [ABSTRACT FROM AUTHOR]

Ulcerative colitis (UC) is one of the two types of inflammatory bowel disease (IBDs), which have a pivotal role in weakening the quality of lives of suffering patients. According to some recent studies, significant changes in dietary patterns may have contributed to the increased prevalence of UC. Potential renal acid load (PRAL) is an index used to estimate dietary acid load of the diet. The aim of the current study is to investigate the association between PRAL and odds of UC. The current case–control study included 62 newly diagnosed cases of UC and 124 healthy controls. Dietary habits of participants in the last year were collected with a valid food frequency questionnaire (FFQ). Thereafter, PRAL score was calculated based on a formula containing the dietary intake of protein, phosphorus, potassium, calcium, and magnesium. Participants were categorized according to quartiles of PRAL. Multivariable logistic regression models were used to estimate the odds' ratio (OR) with 95% confidence intervals (CIs) of UC across quartiles of PRAL. The results of the current study indicated that in the crude model, participants in the fourth quartile of PRAL had 2.51 time higher odds of UC compared with those in the first quartile of the PRAL [(OR 2.51; 95% CI 1.03–6.14), (P = 0.043)]. After adjustment for age and biological gender, this positive association remained significant [(OR 2.99; 95% CI 1.16–7.72), (P = 0.023)]. In the final model, after further adjustment for BMI, current smoking, education, Helicobacter pylori infection, and dietary intakes of total energy, omega-3 fatty acids, trans-fatty acids, and total dietary fiber, the odds of UC in the highest quartile of PRAL was significantly higher compared to the lowest quartile [(OR 3.08; 95% CI 1.01–9.39), (P = 0.048)]. So, we observed that higher dietary acid load assessed by PRAL score is associated with greater odds of UC. [ABSTRACT FROM AUTHOR]

The association between fatty acids and prostate cancer remains poorly explored in African-descent populations. Here, we analyze 24 circulating fatty acids in 2934 men, including 1431 prostate cancer cases and 1503 population controls from Ghana and the United States, using CLIA-certified mass spectrometry-based assays. We investigate their associations with population groups (Ghanaian, African American, European American men), lifestyle factors, the fatty acid desaturase (FADS) genetic locus, and prostate cancer. Blood levels of circulating fatty acids vary significantly between the three population groups, particularly trans, omega-3 and omega-6 fatty acids. FADS1/2 germline genetic variants and lifestyle factors explain some of the variation in fatty acid levels, with the FADS1/2 locus showing population-specific associations, suggesting differences in their control by germline genetic factors. All trans fatty acids, namely elaidic, palmitelaidic, and linoelaidic acids, associated with an increase in the odds of developing prostate cancer, independent of ancestry, geographic location, or potential confounders. Analyses of the association between fatty acids and prostate cancer have often neglected African patients. Here, the authors analyse 24 circulating fatty acids in Ghanaian, African American, and European American men, and explore the associations with socio-demographic factors, diet, FADS1/2 locus, and prostate cancer. [ABSTRACT FROM AUTHOR]

Polycyclic aromatic hydrocarbons (PAHs) are often formed when organic substances do not burn completely. This study evaluates the non-carcinogenic and cumulative risks associated with PAHs levels by testing blood and urine samples in kitchen workers and residents near restaurants in Shiraz, Iran. Metabolites of PAH in the urine samples as well as clinical parameters in the blood samples were measured. The non-carcinogenic and cumulative risk assessments from exposure of the study groups to PAH metabolites were also evaluated. The highest average concentrations of PAH metabolites were related to kitchen workers (2126.7 ng/g creatinine (ng/g cr)). The metabolites of 1-Hydroxypyrene (1-OHP) and 9-Phenanthrene (9-OHPhe) had the highest and lowest mean concentrations, respectively. A direct correlation was observed between the levels of PAH metabolites with malondialdehyde (MDA) and total antioxidation capacity (TAC) levels (p < 0.05). Hazard Index (HIi) was obtained less than one (HIi < 1), indicating low-risk negative health impacts on the target groups. Nevertheless, conducting more studies to determine the health status of these people is quite evident. [ABSTRACT FROM AUTHOR]

trans-Fatty acids (TFAs) are unsaturated fatty acids containing at least one carbon–carbon double bond in trans configuration, which are classified into two groups according to their food source: industrial TFAs (iTFAs) and ruminant TFAs (rTFAs). Previous epidemiological evidence has demonstrated a preferential association of iTFAs, rather than rTFAs, with various diseases including cardiovascular diseases. However, it is still unknown how iTFAs exert their specific toxicity and what effective treatments are available to mitigate their toxicity. Here, we performed a comprehensive toxicological assessment of TFAs based on the toxicity mechanism that we established previously. We found that iTFAs including elaidic acid (EA), but not other types of fatty acids including rTFAs, had a strong pro-apoptotic effect upon treatment of extracellular ATP, a damage-associated molecular pattern that induces apoptosis through the apoptosis signal-regulating kinase 1 (ASK1)-p38 MAP kinase pathway. We also found that polyunsaturated fatty acids (PUFAs), such as docosahexaenoic acid (DHA), potently suppressed EA-dependent increase in ASK1 activation and apoptosis. These results demonstrate that iTFAs specifically exert toxicity by targeting ASK1, and that PUFAs serve as their effective suppressor. Our study provides a molecular basis for risk assessment of foods, and for new prevention and treatment strategies for TFA-related diseases. [ABSTRACT FROM AUTHOR]

Purpose: Although trans fatty acid has been associated with diabetes and cardiovascular disorders, studies gave conflicting results when examined their impact on colorectal cancer (CRC). The present systematic review and meta-analysis aimed to summarize the current evidence regarding the association between dietary and tissue trans fatty acids and the risk of CRC. Methods: We searched PubMed/MEDLINE, EMBASE, Scopus, Web of Science (ISI), and Google Scholar without date and language limitation up to May 2022 and included the eligible studies. The quality of included studies was assessed using the Newcastle–Ottawa scale. The overall odds ratios (ORs) were derived using a random-effects model. Results: In assessment of dietary trans fatty acids 18 studies, including eight cohort, 10 case–control, and observational data from one randomized control trial were included. Although Dietary trans fats were associated with higher risk of CRC (OR = 1.093, 95% CI 1.017, 1.176, P = 0.016; I2 = 61.3%), Subgroup analysis by study design yielded an insignificant effect for case–control (OR = 1.152, 95% CI 1.000, 1.328, P = 0.050; I2 = 77.2%) and cohort (OR = 1.027, 95% CI 0.976, 1.081, P = 0.299; I2 = 0%) studies. Although there was no significant association of trans fatty acids with rectal cancer (OR = 1.093, 95% CI 0.984 to 1.215, P = 0.098; I2 = 0%), there was for colon cancer (OR = 1.91, 95% CI 1.062 to 1.335, P = 0.003; I2 = 37.6%).The analysis of four studies that evaluated the relation between tissue trans fat and CRC revealed meaningful result (OR = 0.745, 95% CI 0.619, 0.896, P = 0.002; I2 = 42.6%). While subgroup assessments for colon cancer (OR = 0.804, 95% CI 0.583, 1.109, P = 0.183; I2 = 0%) and plasma trans fatty acids OR = 0.853, 95% CI 0.633, 1.150, P = 0.298; I2 = 0%) were insignificant. Conclusion: Dietary trans fatty acids increased the risk of CRC, whereas tissue trans fatty acids had a protective effect on CRC. Nonetheless, neither type of trans fatty acid increased the risk of colon or rectal cancer; thus, more prospective studies are needed to determine the validity of these associations. [ABSTRACT FROM AUTHOR]

The association between dietary nutrient patterns (NPs) and metabolic health status has not been investigated in adolescents. This study aimed to evaluate the relationship between NPs and metabolic health status in Iranian adolescents with overweight and obesity. In this cross-sectional study, 203 obese/overweight adolescents were selected using a multistage mass random sampling method. To assess usual dietary intakes, a validated food frequency questionnaire was applied. Data of anthropometric and blood pressure were collected. Insulin, lipid profile, and glucose levels were determined using fasting blood samples. Two approaches [International Diabetes Federation (IDF) and a combination of IDF with Homeostasis Model Assessment Insulin Resistance (HOMA-IR)] were applied to identify metabolically healthy obese and metabolically unhealthy obese (MUO) adolescents. Participants had a mean age of 13.9 ± 1.61 years and 52.2% of them were girls. Three NPs were identified and labeled as "high minerals and vitamins" (NP1), "high carbohydrate" (NP2) and "high fat and sodium" (NP3). After adjustments for all potential confounders, no significant association was observed between higher adherence to NP1 and NP2 and odds of MUO; however, greater adherence to "high fat and sodium" NP was associated with higher odds of being MUO based on IDF (OR = 3.12; 95% CI 1.19, 8.09) and IDF/HOMA-IR (OR = 2.81; 95% CI 1.02, 7.74) definitions. Stratified analysis revealed that these associations were stronger in boys (versus girls) and obese (versus overweight) adolescents. In conclusion, high adherence to a "high fat and sodium" nutrient pattern was related to elevated chance of being MUO in Iranian adolescents, especially in boys and obese individuals. Therefore, less consumption of trans fatty acids, saturated fatty acids and sodium could be recommended to prevent MUO prevalence especially in boys with obesity. [ABSTRACT FROM AUTHOR]

Fat is an important part of the food industry as it contributes to the flavor, lubricity, texture, and satiety of the product. Particularly, fats that are rich in trans and saturated fatty acids are relatively inexpensive and provide longer shelf life, desirable food stability and texture in foods such as shortenings, fast foods, ready-to-cook, partially hydrogenated oils, stick margarines, snacks, spreads and bakery products. However, saturated fats and artificial trans fatty acids are associated with negative health effects. Oleogels are solid fat-like oil gels, developed from edible components that exhibit properties similar to solid fats. In terms of similarity to hard stock fat, texture attributes, dietary nutrition, oxidative stability, oil binding capacity, solid fat content and rheological properties were found comparable in oleogel incorporated food formulations. Voluminous work on arbitrary methods has been done in recent years, which calls for re-evaluation of analysis for proper characterization and functionality. This review contributes to a comprehensive understanding of the characteristics and applications of oleogels, demonstrating the potential of oleogel as a nutritional substitute rather than just a fat replacer. [ABSTRACT FROM AUTHOR]

Dietary trans fatty acids (TFAs) are primarily industrially produced and remain abundant in processed food, particularly in low- and middle-income countries. Although TFAs are a cause of adverse cardiometabolic outcomes, little is known about exposure to TFAs in relation to brain development. We aimed to investigate the effect of maternal TFA concentration during pregnancy on offspring head growth in utero and during childhood. In a prospective population-based study in Rotterdam, the Netherlands, with 6900 mother–child dyads, maternal plasma TFA concentration was assessed using gas chromatography in mid-gestation. Offspring head circumference (HC) was measured in the second and third trimesters using ultrasonography; childhood brain morphology was assessed using magnetic resonance imaging at age 10 years. We performed regression analyses adjusting for sociodemographic and lifestyle confounders and instrumental variable (IV) analyses. Our IV analysis leveraged a national policy change that led to a substantial reduction in TFA and occurred mid-recruitment. After adjusting for covariates, maternal TFA concentration during pregnancy was inversely related to fetal HC in the third trimester (mean difference per 1% wt:wt increase: − 0.33, 95% CI − 0.51, − 0.15, cm) and to fetal HC growth from the second to the third trimester (− 0.04, 95% CI − 0.06, − 0.02, cm/week). Consistent findings were obtained with IV analyses, strengthening a causal interpretation. Association between prenatal TFA exposure and HC in the second trimester or global brain volume at age 10 years was inconclusive. Our findings are of important public health relevance as TFA levels in food remain high in many countries. [ABSTRACT FROM AUTHOR]

Deep-fried foods are popular for their aroma, color, texture, and flavor but can form potentially toxic compounds like 5-hydroxymethylfurfural, polycyclic aromatic hydrocarbons, acrylamide, heterocyclic amines, trans fatty acids, and advanced glycation end products. Frequent consumption of these compounds can increase the risk of chronic conditions such as obesity, diabetes, heart disease, stroke, and certain cancers by exacerbating oxidative stress, inflammation, and tissue damage. Ensuring the safety of deep-fried foods and minimizing contaminants is crucial. Edible coatings, especially those with antioxidants, show promise in enhancing the quality and safety of fried foods. This review examines the chemistry of toxic compounds in deep-fried meat, discusses mitigation strategies, and evaluates novel technologies like gel-based coatings. These coatings, particularly protein-based ones, can reduce Maillard reaction products by competing with amino acids in meat, thus preserving quality and minimizing harmful compound formation. [ABSTRACT FROM AUTHOR]

Frying is one of the most common methods used in food preparations, as it improves sensory properties, making it more attractive to the consumer. Palm oil is one of the most used oils in frying; however, its high amount of saturated fatty acids makes it harmful to cardiovascular health when frequently ingested. In the present study, aiming to improve the nutritional properties of palm oil (PO) and the thermal and oxidative stability of soybean (SO) and sunflower (SFO) oils, nine blends were prepared with different ratios of PO, SO, and SFO. The study also compared the effect of commercial antioxidants on the oxidative stability of SO and SFO. According to the obtained results, the nine blends presented a better saturated/unsaturated ratio compared to PO, and their periods of oxidative induction increased when compared to pure SO and SFO oils. According to the expression of the characteristic absorption band of trans double bonds, the proportion of the palm oil used in the blends did not influence the formation of trans fatty acids. The combinations with lower PO content and higher SO and SFO oils ratios resulted in a healthy fatty acid profile, leading to the best choice for consumers. [ABSTRACT FROM AUTHOR]

Purpose: Epidemiologic evidence for specific types and sources of dietary fat and individual fatty acid with colorectal cancer (CRC) risk remains inconclusive. We aimed to comprehensively examine the associations of intakes of specific types (saturated, monounsaturated, polyunsaturated, and trans) and sources (animal, dairy, and vegetable) of dietary fat and individual fatty acid with CRC risk. Design: We prospectively followed 65,550 women from the Nurses' Health Study (1986–2014) and 45,684 men from the Health Professionals Follow-up Study (1986–2014). Dietary intake was assessed every 4 years using food frequency questionnaires. Self-reported CRC cases were confirmed through medical record review. Time-dependent Cox proportional hazards regression was used to estimate the hazard ratios (HRs) for intakes of dietary fats and fatty acids and CRC risk. Results: During 2,705,560 person-years of follow-up, 2726 incident CRC cases were confirmed. Intake of monounsaturated fat tended to be positively associated with the risk of CRC (HR comparing extreme quintiles 1.22; 95% CI 1.01, 1.47; p = 0.06 for trend). This positive association was mainly driven by monounsaturated fatty acids from animal sources (MUFA-As) (HR comparing extreme quintiles 1.23; 95% CI 1.02, 1.49; p = 0.02 for trend). The positive association between MUFA-As and CRC was attenuated after adjusting for red and processed meat consumption (HR comparing extreme quintiles 1.17; 95% CI 0.95, 1.44; p = 0.13 for trend). We did not find clear associations between other types and sources of dietary fat or individual fatty acid and CRC risk. Conclusions: Higher intake of MUFA-As was associated with higher CRC risk. This could be partly explained by confounding due to other components of red and processed meat. [ABSTRACT FROM AUTHOR]

Purpose: An optimal diet for lowering the risk of gestational diabetes mellitus (GDM) is still to be defined, but may comprise of nutrient intakes, dietary patterns, diet quality, and eating frequency. This study was designed to investigate the contribution of diet in developing GDM in a comprehensive way. Methods: The dietary intake of overweight or obese women, a risk group for GDM (n = 351), was assessed using 3-day food diaries and diet quality questionnaires in early pregnancy. Eating frequency and nutrient intakes were calculated, and dietary patterns identified using principal component analysis. The inflammatory potential of the diet was determined by calculating the dietary inflammatory index (DII®) and energy-adjusted DII (E-DII™). GDM was diagnosed with an oral glucose tolerance test at 24–28 gestational weeks. Results: Higher adherence to 'healthier dietary pattern' characterized by consumptions of vegetables and rye bread associated with a reduced risk of GDM (adjusted OR 0.27, 95% CI 0.11–0.70). Higher E-DII score, indicating pro-inflammatory diet, was associated with a 27% higher risk of GDM (adjusted OR 1.27; 95% CI 1.08–1.49) for each E-DII point. In the evaluation of nutrient intakes, total fat, saturated fatty acids (SFAs), and trans fatty acids were higher and fiber lower in women developing GDM compared to women not developing GDM (all p < 0.05). Intakes of total fat, SFAs, and trans fatty acids were also significant predictors for GDM (all p < 0.05). Conclusions: The results emphasize the importance of an overall healthy diet and limitation of foods with SFAs, and other nutrients with a high inflammatory potential in reducing the risk of GDM. Trial registration: ClinicalTrials.gov Identifier: NCT01922791, August 14, 2013. [ABSTRACT FROM AUTHOR]

Purpose: Fatty acids (FA), particularly polyunsaturated (PUFA) ones, are involved in the regulation of glycemic control, lipid metabolism, and inflammation. The aim of the study was to assess patient FA profile in relation to obesity, lipid and carbohydrate metabolism disturbances, and weight loss. Materials and Methods: The studied group consisted of 51 patients with extreme obesity, 23 of whom achieved radical weight reduction within 1 year after a laparoscopic sleeve gastrectomy (LSG). FA levels were determined using gas chromatography with flame ionization detection. Results: Patients with extreme obesity and higher serum PUFA content have lower serum levels of SFA and MUFA (especially myristic, palmitic, lignoceric acids and palmitoleic, oleic acids), as well as lower triglyceride and higher HDL-cholesterol concentrations and it was not influenced by CEPT Taq1B variant. At baseline, the fatty acid profile of patients with type II diabetes differ from patients with dyslipidemia. In patients who had lost weight, significantly lower levels of selected saturated FA and major trans-fatty acid, elaidic, were found. Moreover, the proportion of PUFA was increased. Conclusion: In extreme obesity, higher PUFA exert their favorable effects on serum lipids. Significant weight reduction after the bariatric surgery is associated with beneficial changes in the fatty acid profile. [ABSTRACT FROM AUTHOR]

Purpose: Information on the association between diet and cardiovascular disease (CVD) in type 1 diabetes (T1D) is scarce. We assessed the association between biomarkers of fatty acid (FA) intake and the presence of carotid plaques (a surrogate marker of future CVD events) in this high-risk population. Methods: Cross-sectional study in 167 consecutive T1D patients without CVD and with at least one of the following: ≥ 40 years, diabetic nephropathy, or ≥ 10 years of T1D duration with another CVD risk factor. The FA profile of erythrocyte membranes was determined by gas chromatography, and the number of carotid plaques (intima-media thickness ≥ 1.5 mm) was assessed by ultrasonography. Regression models were constructed adjusting for classical (age, gender, blood pressure, smoking habit, LDL-cholesterol, body mass index and statins) and T1D-specific risk factors (diabetes duration, HbA1c and chronic complications). Results: A total of 58.7% were men (mean age 48.3 ± 10.3 years, T1D duration 27.2 ± 10.1 years). Sixty-one patients (36.5%) showed carotid plaque. Linoleic acid decreased and all-C18:1trans increased with the number of carotid plaques (none, 1–2, ≥ 3 plaques; p for trend < 0.05). In multivariate regression models, linoleic acid remained inversely associated with the presence of plaque [1% increase of total FAs; OR 0.71 (0.53–0.95), p = 0.021] and ≥ 2 plaques [OR 0.70 (0.51–0.98), p = 0.039]; whereas, all-C18:1trans was positively associated with ≥ 3 plaques (0.1% increase of total FAs; OR 1.51 [1.05–2.16], p = 0.026). Conclusions: Erythrocyte FA composition, as a biomarker of FA intake, was independently associated with preclinical atherosclerosis in T1DM. Our data support the potential role of an unfavorable pattern of fat intake and CVD risk in this population. [ABSTRACT FROM AUTHOR]

Purpose: The Oxford WebQ is a web-based 24-h dietary assessment method which has been used in UK Biobank and other large prospective studies. The food composition table used to calculate nutrient intakes has recently been replaced with the UK Nutrient Databank, which has food composition data closer in time to when participants completed the questionnaire, and new dietary variables were incorporated. Here we describe the updated version of the Oxford WebQ questionnaire nutrient calculation, and compare nutrient intakes with the previous version used. Methods: 207,144 UK Biobank participants completed ≥ 1 Oxford WebQs, and means and standard deviations of nutrient intakes were averaged for all completed 24-h dietary assessments. Spearman correlations and weighted kappa statistics were used to compare the re-classification and agreement of nutrient intakes between the two versions. Results: 35 new nutrients were incorporated in the updated version. Compared to the previous version, most nutrients were very similar in the updated version except for a few nutrients which showed a difference of > 10%: lower with the new version for trans-fat (− 20%), and vitamin C (− 15%), but higher for retinol (+ 42%), vitamin D (+ 26%) and vitamin E (+ 20%). Most participants were in the same (> 60%) or adjacent (> 90%) quintile of intake for the two versions. Except for trans-fat (r = 0.58, κ = 0.42), very high correlations were found between the nutrients calculated using the two versions (r > 0.79 and κ > 0.60). Conclusion: Small absolute differences in nutrient intakes were observed between the two versions, and the ranking of individuals was minimally affected, except for trans-fat. [ABSTRACT FROM AUTHOR]

This study tested the hypothesis that naturally and industrially produced trans-fatty acids can exert distinct effects on metabolic parameters and on gut microbiota of rats. Wistar rats were randomized into three groups according to the diet: CONT-control, with 5% soybean oil and normal amount of fat; HVF-20% of hydrogenated vegetable fat (industrial); and RUM-20% of ruminant fat (natural). After 53 days of treatment, serum biochemical markers, fatty acid composition of liver, heart and adipose tissue, histology and hepatic oxidative parameters, as well as gut microbiota composition were evaluated. HVF diet intake reduced triglycerides (≈ 39.39%) and VLDL levels (≈ 39.49%). Trans-fatty acids levels in all tissue were higher in HVF group. However, RUM diet intake elevated amounts of anti-inflammatory cytokine IL-10 (≈ 14.7%) compared to CONT, but not to HVF. Furthermore, RUM intake led to higher concentrations of stearic acid and conjugated linoleic acid in all tissue; this particular diet was associated with a hepatoprotective effect. The microbial gut communities were significantly different among the groups. Our results show that ruminant fat reversed the hepatic steatosis normally caused by high fat diets, which may be related to the remodelling of the gut microbiota and its anti-inflammatory potential. [ABSTRACT FROM AUTHOR]

The oxidative stability such as induction time (IT), conjugated diene (CD), conjugated triene (CT) and trans fatty acid (TFA) of sunflower oil added β-carotene, lutein, and lycopene was evaluated by using an experimental design technique. Oil samples with and without lutein, β-carotene, and lycopene were prepared according to central composite design (CCD). To examine the effects of β-carotene, lutein, and lycopene, CCD was applied at different five levels (− 1.68, − 1, 0, 1, 1.68). The obtained results demonstrated that carotenoid types and amounts were very effective in change IT, CD, CT, and TFA formation of sunflower oil. The increase in the lutein amounts decreased the IT and increased the CD and CT of the oil although the addition of the lutein at low concentrations showed increase in TFA formation. The results revealed that β-carotene and lycopene in oil samples were the most effective factor for the resistance to oxidation of the oil. [ABSTRACT FROM AUTHOR]

Solid edible fat obtained by hydrogenation of vegetable oils is widely used in food market. However, the produced partially hydrogenated oils usually contain trans-fatty acids, which are harmful to health. It is meaningful to develop effective ways to directly structure edible liquid oil into gel-like state with good stability. Herein, we presented Pickering emulsions cooperatively stabilized by gelatin nanoparticles (GNPs) and dialdehyde starch nanoparticles (DASNPs) to structure liquid vegetable oils into gel state. It is interesting that Schiff's base reactions happened between GNPs and DASNPs on the surface of Pickering emulsion droplets as well as the interface among droplets, which effectively improved the stability of Pickering emulsions. The enhanced stability of Pickering emulsions contributed to the good solidification capacity to liquid oils. As a result, the emulsions could keep structure well after 6 months of storage. Moreover, the dense interfacial layer of Pickering emulsion droplets could protect β-carotene from being diffused out of the internal phase, indicating the potential of Pickering emulsions as container for encapsulating nutrients. In sum, the developed Pickering emulsion is a good strategy to structure liquid oils. [ABSTRACT FROM AUTHOR]

trans-Fatty acids (TFAs) are food-derived fatty acids associated with various diseases including cardiovascular diseases. However, the underlying etiology is poorly understood. Here, we show a pro-apoptotic mechanism of TFAs such as elaidic acid (EA), in response to DNA interstrand crosslinks (ICLs) induced by cisplatin (CDDP). We previously reported that TFAs promote apoptosis induced by doxorubicin (Dox), a double strand break (DSB)-inducing agent, via a non-canonical apoptotic pathway independent of tumor suppressor p53 and apoptosis signal-regulating kinase (ASK1), a reactive oxygen species (ROS)-responsive kinase. However, here we found that in the case of CDDP-induced apoptosis, EA-mediated pro-apoptotic action was reversed by knockout of either p53 or ASK1, despite no increase in p53 apoptotic activity. Upon CDDP treatment, EA predominantly enhanced ROS generation, ASK1-p38/c-Jun N-terminal kinase (JNK) mitogen-activated protein kinase (MAPK) pathway activation, and ultimately cell death, all of which were suppressed either by co-treatment of the NADPH oxidase (Nox) inhibitor Apocynin, or by knocking out its regulatory protein, receptor-interacting protein 1 (RIP1). These results demonstrate that in response to CDDP ICLs, TFAs promote p53-dependent apoptosis through the enhancement of the Nox-RIP1-ASK1-MAPK pathway activation, providing insight into the diverse pathogenetic mechanisms of TFAs according to the types of DNA damage. [ABSTRACT FROM AUTHOR]

Purpose: To reveal the mechanism that links industrial trans fatty acids (iTFAs) to various chronic diseases, we examined the impact of iTFAs on the local microenvironment of the small intestine (duodenum, jejunum and ileum). Methods: Forty male 8-week-old mice were fed diets containing one of the following: (1) low soybean oil (LS); (2) high soybean oil (HS); (3) low partially hydrogenated oil (LH), and (4) high partially hydrogenated oil (HH). The analysis of microbiota from small intestinal content was performed by real-time qPCR. The fatty acid composition of small intestine mucosa was measured by GC/MS, and comparative transcriptome of the small intestinal mucosa was analyzed by RNA-sequencing. Results: The intake of iTFAs changed the fatty acid spectrum of the small intestine mucosa, especially the excessive accumulation of iTFA (mainly elaidic acid). For microbiota, the relative abundance of δ- and γ-proteobacteria, Lactobacillus, Desulfovibrio, Peptostreptococcus and Turicibacter were significantly different in the iTFA diet groups compared to the control group. Based on the identification of differently expressed genes(DEGs) and pathway annotation, comparative transcriptome analysis of the small intestine mucosa revealed obvious overexpression of genes involved in the extracellular matrix (ECM)-receptor interaction and the peroxisome proliferator-activated receptor signaling pathway, which suggests that ECM remodeling and abnormal lipid metabolism may have occurred with iTFA ingestion. Conclusion: Our research demonstrated multiple adverse effects of iTFA that may have originated from the small intestine. This finding could be to facilitate the development of new strategies to suppress iTFA-related diseases by reversing the adverse effects of iTFA on intestinal health. [ABSTRACT FROM AUTHOR]

The central composite design technique was used to investigation of induction time, conjugated diene, conjugated triene and trans fatty acid content of corn oil enriched with lutein, β-carotene and lycopene in this study. The levels of lutein and β-carotene and were between 0 and 94 mg/kg, while lycopene levels was 0–49.56 mg/kg. Oil samples with and without lutein, β-carotene and lycopene were prepared according to central composite design. The influence of these three independent variables on the four dependent variables such as time, conjugated diene and conjugated triene and trans fatty acid content was evaluated using a reduced cubic model. The each independent variable was effective on the induction time, conjugated diene, conjugated triene and trans fatty acid content of corn oil. The positive effect on the induction time was observed high concentrations of lutein and lycopene concentrations. Lutein, β-carotene and lycopene had a significant effect on conjugated diene, conjugated triene and trans fatty acid content. The desirability function and the 3D plots suggested that optimum parameters were lutein concentration of 19 mg/kg, β-carotene concentration of 19 mg/kg and lycopene concentration of 12.5 mg/kg as optimum parameters for maximum induction time and the minimum formation of conjugated diene, conjugated triene and trans fatty acid species. [ABSTRACT FROM AUTHOR]

Background/objectives: Diet westernization in Hong Kong may increase trans fat intake, whereas it may decrease intake of polyunsaturated fatty acids. The present study was to determine the current breast milk fatty acid composition and trans fat intake by Hong Kong lactating mothers.Methods: Sixty lactating women were recruited for the study. Each participant donated 15 ml of milk at week 4 and 6 after delivery. Dietary data were collected using a 3-day food record method, covering 2 weekdays and 1 weekend day. Milk fatty acids were analyzed using a gas chromatography method. Trans fat consumption was assessed using the Nutrition Data System for Research or calculating the intake based on percentage of trans fatty acids in the breast milk.Results: Linoleic acid, α-linolenic acid, arachidonic acid, and docosahexaenoic acid in breast milk were 16.23%, 1.52%, 0.59%, and 0.66% total milk lipids, respectively. Mean daily intakes of total fat, saturated fatty acids, monounsaturated fatty acids, were 79, 24, 29, and 18 g, respectively. Total trans fat intake was estimated to be 1.15-1.20 g daily and accounted for 0.50-0.52% total energy.Conclusions: Breast milk of Hong Kong Chinese lactating women contained relatively higher contents of arachidonic and docosahexaenoic acids compared with those of Western countries. Compared with the previous study conducted in 1995, breast milk total trans fatty acids in 2018 still remained low. Total trans fat intake by Hong Kong lactating women in 2018 was a half of WHO's recommendation that total trans fat intake should be <1% total energy. [ABSTRACT FROM AUTHOR]

A method for quantitation of exogenous cis fatty acids in the presence of exogenous cis and trans fatty acids that does not require time-consuming and tedious chromatographic separation is described. In it, we use an inhibitor that blocks Elovl6, an enzyme involved in fatty acid synthesis in vivo. Samples prepared in the absence or presence of the inhibitor are sequentially analyzed by liquid chromatography with mass spectrometric detection. The developed method is used for analyzing endogenous cis fatty acids synthesized in cancer cells. [ABSTRACT FROM AUTHOR]

Legislation and concerns about health effects of trans and saturated fatty acids have led to elimination or reduction of them in foods formulation. One of the alternatives for structuring food with healthy ingredients is using food-grade biopolymers such as proteins or polysaccharides to formulate hydrogels. The aim of the present work was to study the relationship among formulation, gelation kinetics, structure, and rheological properties of sodium caseinate (NaCas)/sunflower oil hydrogels prepared from nanoemulsions. NaCas was used as stabilizer in concentrations of 1, 2, 3, or 4 wt.%. Sucrose was also added in 2, 4, 6, or 8 wt.% to the 4-wt.% nanoemulsion. Gelation kinetics was studied by two methods: oscillatory rheometry and Turbiscan. Although gelation time values were significantly different between methods, tendencies were similar: values decreased with increasing protein and sucrose contents. However, the most influential factor on gelation time was the ratio glucono-delta-lactone (GDL)/NaCas. Structure was analyzed by confocal laser scanning microscopy and synchrotron X-ray microtomography. Low-protein content hydrogels (1 or 2 wt.%) had an inhomogeneous structure containing nano- and conventional-size droplets while the 4-wt.% hydrogel kept the initial structural characteristics: homogeneity in dispersed phase distribution and non-aggregated nanodroplets. Sucrose improved structure in terms of homogeneity. Analyses of X-ray microtomoghraphy data showed that while the porosity diminished, the wall width increased with increasing protein and sucrose contents. The hydrogel formulated with 4 wt.% NaCas and 8 wt.% sucrose showed a structure with nanodroplets evenly distributed and the highest G′∞ values of all hydrogels. [ABSTRACT FROM AUTHOR]

Purpose: The aim of this study is to test the hypothesis that feeding trans fatty acids (TFA) (5%) along with fructose exacerbates obesity and non-alcoholic fatty liver disease (NAFLD) in rats. Methods: Male Wistar rats were randomized into four groups, i.e., standard diet, 5% TFA + standard diet, fructose + standard diet, and TFA + fructose + standard diet. All the diets were provided for 16 weeks. The body weight, body mass index, calorie intake, adiposity index, and liver index were determined. Serum glucose, insulin, lipid profile, and liver enzymes were estimated. Liver lipids, markers of oxidative stress, inflammation, and collagen were estimated in the liver. The histopathological evaluation of the adipose tissue and liver were carried out. Results: TFA + standard diet caused an increase in body weight while TFA + fructose + standard diet caused significant body weight gain, adiposity index, and hypertrophy of adipocytes. TFA + fructose + standard diet caused insulin resistance and dyslipidemia in the rats. Rats in the TFA + standard diet group showed marked hepatic steatosis and an elevation in alanine aminotransferase, while those in the TFA + fructose + standard diet group showed oxidative stress, inflammation, and fibrosis in the liver. Conclusion: Feeding of TFA at a concentration of 5% along with the standard diet resulted in an increase in the body weight and hepatic steatosis, but the addition of fructose to 5% TFA and standard diet resulted in obesity and non-alcoholic steatohepatitis. Thus, the reduction in TFA content of foods must be accompanied by a significant decrease in the fructose intake in order to protect against obesity and NAFLD. [ABSTRACT FROM AUTHOR]

A method for the quantitative analysis of trans fatty acids (TFAs) in cooked soybean oil using terahertz (THz) spectrum is developed. The THz spectra of three groups of soybean oil samples that were cooked at different temperatures for various times were measured using a terahertz time-domain spectrum system (THz–TDS) with frequency range of 0.2–1.5 THz. A partial least squares (PLS) regression model based on the whole THz spectrum was constructed to predict the TFAs content in the cooked soybean oil samples. To reduce noise and improve the prediction accuracy of the model, a subinterval PLS (sub-PLS) model based on a part of the THz spectrum was constructed. This sub-PLS had high accuracy in predicting the TFAs content in cooked soybean oil samples (R = 0.987 and RMSECV = 0.956). [ABSTRACT FROM AUTHOR]

Purpose: Previous studies have shown that industrially originated trans-fatty acids (iTFAs) are associated with several chronic diseases, but the underlying mechanisms remain unknown. Because gut microbiota play a critical role in human health, diet competent induced gut microbiota dysbiosis may contributing to disease pathogenesis. Therefore, the present study examined the impact of iTFA on gut microbiota, help understanding the underling mechanism of iTFA-associated chronic diseases. Methods: Forty male 8-week-old mice were divided into 4 groups and randomly assigned to diets containing soybean oil (non-iTFA) or partially hydrogenated soybean oil (iTFA). The intervention groups were: (1) low soybean oil (LS); (2) high soybean oil (HS); (3) low partially hydrogenated oil (LH) and (4) high partially hydrogenated oil (HH). The gut microbiota profiles were determined by 16S rRNA gene sequencing. Physiological parameters and the inflammatory status of the small intestine and other tissues were analyzed. Short-chain fatty acid levels in feces were measured using gas chromatography. Results: The intake of iTFA increased the abundance of well-documented 'harmful' bacteria, such as Proteobacteria and Desulfovibrionaceae (P < 0.05), whereas it decreased relative abundance of 'beneficial' bacteria, such as Bacteroidetes, Lachnospiraceae, Bacteroidales S24-7 (P < 0.05). Surprisingly, the intake of iTFA increased the abundance of the probiotic Lactobacillaceae (P < 0.05). Additionally, the intake of iTFA induced increase of inflammatory parameters, as well as a numerical decrease of fecal butyric acid and valeric acid. Conclusions: This study, to our knowledge, is the first to demonstrate that the consumption of iTFA resulted in a significant dysbiosis of gut microbiota, which may contribute to the development of chronic diseases associated with iTFA. [ABSTRACT FROM AUTHOR]

Purpose: Essential fatty acids are critical for brain growth and neurodevelopment in infancy. Maternal diet and supplement use have a significant impact on the fat composition of human milk. The objective of this study is to assess supplement utilization patterns and fatty acid and brain-derived neurotrophic factor (BDNF) concentrations in the breast milk of women following vegan, vegetarian, and omnivore diet patterns. Methods: This is a cross-sectional, observational study of 74 lactating women in the United States following a vegan (n = 26), vegetarian (n = 22), or omnivore (n = 26) diet pattern. A single breast milk sample was collected from each participant and assessed for fatty acids and BDNF. Results: Median unsaturated fatty acids in the breast milk of vegan, vegetarian, and omnivores, as a percentage of total fatty acids, was 66.0, 57.8, and 56.2%, respectively (p < 0.001). Total omega-3 percentages were 2.29% for vegans, 1.55% for vegetarians, and 1.46% for omnivores (p < 0.001). Docosahexaenoic acid percentages were not different by diet pattern, but over 80% of participants had milk concentrations below 0.30% of total fatty acids. Reports of omega-3 supplements use (10/74) and weekly seafood consumption (3/74) were limited. BDNF was not detectable in any samples. Conclusions: Breast milk from vegans had significantly higher unsaturated fat and total omega-3 fats, and lower saturated fats, trans fats, and omega-6 to omega-3 ratios than their vegetarian and omnivore counterparts. Docosahexaenoic acid concentrations in breast milk were low regardless of maternal diet pattern, and were reflective of low seafood intake and supplement use. [ABSTRACT FROM AUTHOR]

Trans fatty acids (TFAs), a type of unsaturated fatty acids, has been linked to increased risks of coronary heart disease and other health problems. Thus, efficient and reliable detection methods for TFAs are of great importance for both industrial applications and research purposes. In this study, a rapid and pretreatment-free quantification approach was developed for TFAs in 13 edible oils (including 2 soybean oils, 2 peanut oils, 2 rapeseed oils, blend oil, oleum camelliae, sunflower oil, rice oil, sesame oil, olive oil and corn oil) with Raman spectroscopy and chemometric methods. The commercial oils contained 0–0.397% (w/w) of trielaidin and each of the oils were further added with 0.1–5% of trielaidin, resulting in a total of 130 samples. Results show that the concentration of TFAs in various oils can be well-predicted based on the Raman spectral features in the region of 1640–1680 cm−1 (characteristic to C=C stretching modes), yielding a residual predictive deviation (RPD) of 4.639. This approach exhibits high sensitivity in quantification, and TFAs added in different kinds of edible oils combined with their initial levels can be successfully quantified with good descriptive statistics (Rc = 0.9657, Rcv = 0.9598, Rp = 0.9634, RMSEC = 0.351, RMSECV = 0.391 and RMSEP = 0.302). Furthermore, in order to understand the heat-induced formation of TFAs during food preparation, the TFA concentrations of the oil heated under different temperatures was investigated based on the above predication model. The results indicate that the concentration of TFAs increased sharply when the oils were heated at 169–250 °C for 10 min. [ABSTRACT FROM AUTHOR]

Tocopherols and phytosterols are bioactive components naturally present in vegetable oils, while trans fatty acids (TFAs), polycyclic aromatic hydrocarbons (PAHs) and 3-monochloropropane-1,2-diol esters (3-MCPD esters) are harmful components that frequently occurring in edible oils. The study is aiming to evaluate changes of these components in soybean oil at each step during chemical refining. After refining, the concentrations of tocopherols, phytosterols and PAHs decreased from 1411.1 mg/kg, 2578.0 mg/kg, and 45.3 µg/kg to 1063.6 mg/kg, 1354.6 mg/kg, and 3.7 µg/kg, respectively. However, the concentrations of TFAs and 3-MCPD esters increased from 0.11% and 25.5 µg/kg to 1.08% and 320.2 µg/kg, respectively. The most significant reductions in phytosterols (56.5% of total reduction) and PAHs (67.0% of total reduction) were attributed to neutralization, while the most significant reduction in tocopherols (47.8% of total reduction) was attributed to deodorization. Meanwhile, deodorization contributed most to the increases of TFAs (96.9% of total increment) and 3-MCPD esters (64.9% of total increment). This work could provide guidance for soybean oil processing with respect to minimize the amounts of hazardous substances while maintain the contents of bioactive components. [ABSTRACT FROM AUTHOR]

This paper examines the contribution of the regulatory ban on trans-fats and voluntary trans-fat regulation to public health outcomes for a sample of 39 countries in the period 1990–2015. To this end, we exploit within-country variation in trans-fat legislation to estimate the impact of the trans fat ban on cardiovascular mortality and obesity rates. Our difference-in-difference estimates indicate modest and beneficial effects of the trans-fats ban in reducing cardiovascular mortality and obesity rate. We find that the ban on trans fats tends to decrease the mortality rate attributed to cardiovascular diseases while the effects on the obesity rates are significant, especially among children and adolescent age group. By contrast, voluntary regulation of trans fats and demand-driven regulatory strategies are generally not associated with a marked drop in the obesity rate. By controlling for country-specific time trends, we show that the estimated mortality- and obesity-related impact of the ban is not driven by pre-existing trends, and does not affect non-cardiovascular mortality rate. [ABSTRACT FROM AUTHOR]

Purpose: Consumption of Western diet high in fat and fructose has been attributed to the recent epidemic of nonalcoholic fatty liver disease (NAFLD). However, the impact of specific fatty acids on the progression of NAFLD to nonalcoholic steatohepatitis (NASH) is poorly understood. In the present study, we investigated the chronic effects of consumption of fructose in combination with saturated fatty acids (SFA) or trans fatty acids (TFA) on the development of NAFLD.Methods: Male Sprague-Dawley rats were randomly assigned to six isocaloric starch/high fructose (44% of calories), high fat (39% calories) diet containing either starch-peanut oil, fructose-peanut oil, fructose-palmolein, fructose-clarified butter, fructose-coconut oil or fructose-partially hydrogenated vegetable oil and fed for 24 weeks. Palmolein, clarified butter and coconut oil were used as the source of SFA whereas partially hydrogenated vegetable oil was used as the source of TFA. Peanut oil was used as the reference oil.Results: Long-term feeding of fructose in combination with SFA or TFA induced hepatic steatosis of similar extent associated with upregulation of stearoyl CoA desaturase-1. In contrast, fructose in combination with TFA induced NASH with fibrosis as evidenced by upregulation of hepatic proinflammatory cytokine and fibrogenic gene expression, increased hepatic oxidative stress and adipocytokine imbalance. Histopathological analysis revealed the presence of NASH with fibrosis. Further, peanut oil prevented the development of NAFLD in fructose-fed rats.Conclusion: Fructose in combination with TFA caused NASH with fibrosis by inducing oxidative stress and inflammation, whereas, fructose in combination with SFA caused simple steatosis, suggesting that the type of fatty acid is more important for the progression of NAFLD. [ABSTRACT FROM AUTHOR]

Purpose: Previously showed that dietary trans fatty acids (TFAs) may cause systemic inflammation and affect the central nervous system (CNS) in Wistar rats by increased levels of cytokines in the cerebrospinal fluid (CSF) and serum (Longhi et al. Eur J Nutr 56(3):1003-1016, 1). Here, we aimed to clarifying the impact of diets with different TFA concentrations on cerebral tissue, focusing on hippocampus and cortex and behavioral performance.Methods: Wistar rats were fed either a normolipidic or a hyperlipidic diet for 90 days; diets had the same ingredients except for fat compositions, concentrations, and calories. We used lard in the cis fatty acid (CFA) group and PHSO in the TFA group. The intervention groups were as follows: (1) low lard (LL), (2) high lard (HL), (3) low partially hydrogenated soybean oil (LPHSO), and (4) high partially hydrogenated soybean oil (HPHSO). Mitochondrial parameters, tumor necrosis factor alpha (TNF-α), 2′7′-dichlorofluorescein (DCFH) levels in brain tissue, and open field task were analyzed.Results: A worse brain tissue response was associated with oxidative stress in cortex and hippocampus as well as impaired inflammatory and mitochondrial parameters at both PHSO concentrations and there were alterations in the behavioral performance. In many analyses, there were no significant differences between the LPHSO and HPHSO diets.Conclusions: Partially hydrogenated soybean oil impaired cortical mitochondrial parameters and altered inflammatory and oxidative stress responses, and the hyperlipidic treatment caused locomotor and exploratory effects, but no differences on weight gain in all treatments. These findings suggest that quality is more important than the quantity of fat consumed in terms of CFA and TFA diets. [ABSTRACT FROM AUTHOR]

Purpose: Industrial trans fatty acid (TFA) intake leads to impaired glucose metabolism. However, the overall effects reported are inconsistent and vary with the dietary FA composition and TFA isomer type and levels. We investigated TFA effects on glucose uptake, incorporation and oxidation, and glycogen synthesis in incubated soleus muscle under basal conditions or after treatment with insulin and/or palmitate.Methods: Male Wistar rats were fed either linoleic acid (LA)-enriched (+LA) or LA-deprived (−LA) diet, supplemented (+LA + TFA or −LA + TFA) or not with TFA, for 60 days. Soleus muscle glucose metabolism was assessed in the absence or presence of insulin and/or palmitic acid.Results: Under basal conditions, TFA enhanced glucose uptake and oxidation regardless of the LA status. Both TFA-supplemented groups had lower insulin response to glucose metabolism. Under insulin-stimulated conditions, TFA prevented the palmitate inhibition of muscle glucose uptake and metabolism in the +LA + TFA group.Conclusion: Dietary TFA enhanced glucose utilization in incubated soleus muscle under basal conditions and prevented the palmitate-induced inhibition in insulin-stimulated conditions. However, TFA reduced the insulin response to glucose uptake and metabolism. The effects mentioned above were influenced by the FA profile modifications induced by the dietary LA levels, suggesting that lipid metabolization and incorporation into plasma membrane are important determining factors of glucose metabolism and insulin sensitivity. [ABSTRACT FROM AUTHOR]

Unsaturated fatty acids are found in humans predominantly in the cis configuration. Fatty acids in the trans configuration are primarily the result of human processing (trans fats), but can also be formed endogenously by radical stress. The cis-trans isomerization of fatty acids by free radicals could be connected to several pathologies. Trans fats have been linked to an increased risk of coronary artery disease; however, the reasons for the resulting pathogenesis remain unclear. Here, we investigate the effect of a mono-trans isomer of arachidonic acid (C20:4-5trans, 8cis, 11cis, 14cis) produced by free radicals in physiological concentration on a model erythrocyte membrane using a combined experimental and theoretical approach. Molecular Dynamics (MD) simulations of two model lipid bilayers containing arachidonic acid and its 5-trans isomer in 3 mol% were carried out for this purpose. The 5-trans isomer formation in the phospholipids was catalyzed by HOCH2CH2S· radicals, generated from the corresponding thiol by γ-irradiation, in multilamellar vesicles of SAPC. Large unilamellar vesicles were made by the extrusion method (LUVET) as a biomimetic model for cis-trans isomerization. Atomic Force Microscopy and Dynamic Light Scattering were used to measure the average size, morphology, and the z-potential of the liposomes. Both results from MD simulations and experiments are in agreement and indicate that the two model membranes display different physicochemical properties in that the bilayers containing the trans fatty acids were more ordered and more rigid than those containing solely the cis arachidonic acid. Correspondingly, the average size of the liposomes containing trans isomers was smaller than the ones without. [ABSTRACT FROM AUTHOR]

Background/objectives: To assess the relationship between plasma trans-fatty acids (TFAs) levels and leucocyte telomere length (TL) in a US adult population sample.Subjects/methods: National Health and Nutrition Examination Survey (NHANES) database was used for this study. Gas chromatography was used to separate derivatised fatty acids (Four major TFAs [palmitelaidic acid (C16:1n-7t), trans vaccenic acid (C18:1n-7t), elaidic acid (C18:1n-9t), and linoelaidic acid (C18:2n-6t,9t)]) which were then quatified using negative chemical ionization mass spectrometry. Data analyses used multivariable linear regressions, while accounting for the survey design.Results: A total of 5446 eligible participants, with 46.8% (n = 2550) being men, were included. Their average age was 47.1 years for the total sample, and 47.8 and 46.5 years in men and women respectively (p = 0.085 for men vs. women difference). Concentrations of palmitelaidic acid and linolelaidic acid decreased with increasing length of the telomere (p < 0.05). Univariable linear regressions revealed a significant negative association between levels of the palmitelaidic acid, elaidic acid, vaccenic acid, and linolelaidic acid with TL. However when models were adjusted for age, sex, ethnicity, education, marital status, sub-clinical inflammation, body mass index, and smoking, only palmitelaidic acid and linolelaidic acid remained significant (p < 0.05).Conclusions: TFAs levels and particularly palmitelaidic and linolelaidic acids, are likely negatively associated with telomere lenght. Future studies should explore the potential implications of these associations. [ABSTRACT FROM AUTHOR]

Palm oil has a balanced fatty acid composition and has no trans fat. As a result, its use in food has increased as food-labeling laws have changed to specify trans fat content. Increasing oil production is the main goal in oil palm breeding. Genetic mapping and genomic studies in palm trees are necessary to understand the genetic architecture of economic traits of importance for palm oil production. To help achieve this, we sampled 422 oil palms from MPOB (Malaysian Palm Oil Board)­Angola germplasm collection and measured 13 economic traits from these palms. Multi-locus genome-wide association studies (GWAS) were conducted using least absolute shrinkage and selection operator (LASSO) and genome-wide efficient mixed model analysis. We identified 19 quantitative trait loci (QTLs) for 8 traits. Of these, four Angola-specific QTLs associated with bunch components were detected on chromosomes 4, 8, and 11. These QTLs are potentially useful for introgression of desirable genes from the Angola palms to advanced breeding populations for improvement of bunch and oil yield traits. The majority of the QTLs were detected by LASSO-A, in which the p values of individual markers were calculated based on bootstrapped standard errors. Many of the detected QTLs are nearby known QTLs detected from linkage studies reported by other research groups. We also conducted genomic selection (GS) for the 13 traits and concluded that GS can be an effective tool for oil palm breeding. This is the first GWAS and GS study conducted on oil palm germplasm from Angola, and the results can be very useful in oil palm genetic studies and breeding. [ABSTRACT FROM AUTHOR]

Purpose: High, but not low levels of trans-fatty acids (TFA) in erythrocytes are associated with increased mortality. Current erythrocyte TFA levels in Europe are not known. Methods: TFA levels in samples submitted by physicians for erythrocyte omega-3 fatty acid analyses are reported, as analysed with a method (HS-Omega-3 Index) previously used in pertinent prospective epidemiologic studies. From Germany, 6754 samples were included from 2008 through 2015, and 496 samples from 10 other European countries. Results: In Germany, mean levels of C16:1n-7t, a marker for dairy and meat intake, decreased, as did mean levels of industrially produced (IP)-TFA, as did the percentage of individuals with IP-TFA > 1.04 %. Mean levels of IP-TFA in Austria and Switzerland were low before and after measures were taken to reduce them. Average levels of C16:1n-7t were low, and at levels associated with increased risk of death in previous studies. A limitation of our study is that samples were not obtained in a specific or representative manner. Conclusions: Levels of IP-TFA appear to be decreasing, as are those of ruminant-derived C16:1n-7t, a marker for dairy and meat intake. Few individuals had high levels of IP-TFA above a safe range, while many had low levels of C16:1n-7t. Our data argue against further action against TFA in the countries studied. More systematic biomarker-based studies are needed. [ABSTRACT FROM AUTHOR]

A qualitative and quantitative analysis of trans fatty acids (TFAs), conjugated linoleic acids (CLAs) and linoleic acid/α-linolenic acid (ω6/ω3) in eleven different brands of fresh and heated corn oil was investigated. Corn oil was subjected to thermal treatment at 180, 210 and 230 °C for 4, 8 and 12 h. The kinds of fatty acids were almost the same in all eleven brands of corn oil, but there were differences in the quantities of TFAs, CLAs and ω6/ω3 among the brands. The formation of TFAs in different brands of corn oil increased slowly at 180 °C and rapidly at 230 °C with the maximum increase of 28 and 374%, respectively. The formation of CLAs also increased during the heating with the amount of 0.00-0.32 g/100 g in fresh corn oil and 0.71-1.12 g/100 g in corn oil heated at 230 °C for 12 h. The value of ω6/ω3 was high in corn oil and increased with heating temperature and time. The largest rise of ω6/ω3 can reach upwards of 239:1. The results showed that temperature control was essential for maintaining the quality and nutritional value of corn oil. [ABSTRACT FROM AUTHOR]