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Dietary fats influence gene expression and several metabolic pathways. Therefore, it is crucial to study the role of personal genotypes in the interaction between fat consumption and cardiometabolic markers. This research aimed to determine the interaction of the rs708272 polymorphism of CETP and the fatty acid intake with changes in the HOMA-IR in adults living with overweight or obesity. The current study was a secondary analysis of an 8-week controlled clinical trial. The final sample for this analysis comprised 78 Mexican adults with the Cholesteryl Ester Transfer Protein (CETP) rs708272 polymorphism who followed a dietary intervention. Using an interaction analysis, we evaluated the fatty acid intake and the genotypes of rs708272, with changes in blood glucose, insulin, and the HOMA-IR from baseline to endpoint. Our findings suggest a significant interaction between the trans fatty acid intake and the GG genotype with changes in glucose (p = 0.024), insulin (p = 0.004), and the HOMA-IR (p = 0.002). The higher the consumption of trans fatty acids, the less these markers of glucose metabolism were reduced. carriers of the GG genotype may benefit from limiting dietary trans fatty acid intake, as there was no reduction in plasma glucose and insulin despite a hypocaloric dietary intervention in adults with overweight and obesity.

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]

Simple Summary: The egg is an inexpensive and well-balanced food source of quality nutrients. While most eggs consumed nowadays are chicken eggs, the eggs of quail are more and more often available. At the same time, consumer demands for quality and diversity of food are growing as living standards improve. Moreover, increased interest is also observed in the use of products that may help to improve the quality and sustainability of poultry production and reduce environmental pollution. Among the products with alternative sources of protein for poultry, including quail, are insects and compounds containing bioactive phytochemicals. As there is a great variety in quail breeds and lines and in insect meal products and bioactive phytochemicals, the effects of resveratrol and defatted black soldier fly (Hermetia illucens) larvae meal inclusion in the diets of Manchurian Golden quail have been studied. This study aimed to examine the effects of supplementing a basal diet with resveratrol and black soldier fly (Hermetiaillucens) larvae meal on Manchurian Golden quail egg production and quality as well as consumer attitudes towards the quail eggs and their acceptability. Quail were allotted three treatments for a laying period of 3 months. The dietary treatment groups were those of a basal diet, a basal diet with 250 mg/kg resveratrol pliusACE, and a diet supplemented with 10% black soldier fly larvae meal (BSF). The BSF larvae meal supplement increased the live weight of the quail, but the differences in the mean egg production and egg external parameters between the experimental groups were insignificant. The egg yolk from the quail fed with resveratrol and BSF supplementation demonstrated lower (p < 0.001 and p < 0.01) pH compared with the quail fed a basal diet. Egg yolk colour showed lower (p < 0.05) lightness and lower (p < 0.01) yellowness and colour saturation in the group of quail fed with resveratrol supplement compared with BSF supplement. Resveratrol inclusion in the basal diet resulted in increased (p < 0.001) protein content in the yolk. BSF inclusion in the diet showed the effect by increasing (p < 0.001) dry matter in albumen. The total monounsaturated fatty acids, polyunsaturated fatty acids, and cholesterol content were not affected by the dietary treatment. The inclusion of BSF larvae meal in the diet increased the proportion of total saturated fatty acids and lowered the proportion of total trans fatty acids in yolk lipids and demonstrated less favourable ratios of fatty acids and nutritional indices, except for the peroxidisability index, and showed higher oxidative status (p < 0.05), flavour score, and overall egg acceptance compared with the quail fed on a basal diet. [ABSTRACT FROM AUTHOR]

Numerous studies have shown that an improper diet in parents has a negative impact on offspring's health. Furthermore, the negative effects of trans fatty acids (TFA) in maternal diets on fertility and health and their impact on future generations have been documented. However, there is limited research on the negative effects of TFA in paternal diets on male children. The current work used qRT-PCR to investigate the effects of trans fatty acids and vitamin E in the paternal diet on the expression pattern of androgen signaling pathway genes such as STAR, CYP11a1, HSD3B, SRD5a2, and SCARB1 in offspring testes. In this experiment, parental rats were randomly separated into four groups, each with ten father rats, and were fed for eight weeks (60 days) as follows. 1: Standard diet group plus liquid sunflower oil (control). 2: Standard diet group containing trans fatty acids (CTH). 3: The regular diet group received 2.5 times the recommended quantity of vitamin E supplement. 4: Standard diet group with vitamin E and trans fatty acid supplementation (ETH). The testis tissue samples from 35 offspring were then used. Following RNA extraction from tissues and cDNA synthesis, quantitative real-time PCR was used to evaluate the expression levels of androgen signaling pathway genes such as STAR, CYP11A1, HSD3B, SCARB1, and SRD5A2. Our findings showed that the expression of CYP11A1 was considerably reduced in the progeny of paternal rats given ETH compared to the CTH group. The expression levels of the STAR gene were significantly lower in the progeny of paternal rats administered TFA, ETH, and vitamin E compared to the controls. Although the CTH group had lower SCARB1 expression than the other groups, the difference was not statistically significant. Paternal vitamin E consumption substantially affected SRD5A2 expression when compared to offspring of paternal rats fed vitamin E + trans fatty acid or those fed a conventional diet containing trans fatty acid. Furthermore, the vitamin E group showed a statistically significant increase in HSD3B expression compared to the other groups. Bioinformatics analyses, such as protein-protein interaction networks and gene ontology term enrichment, revealed that these genes play roles in lipid biosynthesis, hormone metabolism, male sex differentiation, reproductive development, and steroid biosynthesis. Our data indicate that paternal trans fatty acid consumption influences the expression of particular androgen signaling pathway genes in offspring testis, with vitamin E potentially mitigating some of these effects. [ABSTRACT FROM AUTHOR]

Charge-free gaseous molecules labeled with deuterium 2H (D) atoms elute earlier than their protium-analogs 1H (H) from most stationary GC phases. This effect is known as the chromatographic H/D isotope effect (hdIEC) and can be calculated by dividing the retention times (tR) of the protiated (tR(H)) to those of the deuterated (tR(D)) analytes: hdIEC = tR(H)/tR(D). Analytes labeled with 13C, 15N or 18O have almost identical retention times and lack a chromatographic isotope effect. Derivatives of cis- and trans-analytes such as cis- and trans-fatty acids also differ in their retention times. Analytes that contain trans-C=C-double bonds elute earlier in gas chromatography-mass spectrometry (GC-MS) than their cis-C=C-double bonds containing congeners. The chromatographic cis/trans-effect (ctEC) can be calculated by dividing the retention times of the cis- by those of the trans-analytes: ctEC = tR(c)/tR(t). In the present work, the hdIEC and ctEC values of endogenous and exogenous substances were calculated from previously reported GC-MS analyses and found to range each between 1.0009 and 1.0400. The examination suggests that the H/D-isotope effects and the cis/trans-effects observed in GC-MS are based on differences in the inter-molecular interaction strengths of the analyte derivatives with the stationary phase of GC columns. The deuterium atoms, being larger than the H atoms of the analytes, attenuate the interaction of the skeleton of the molecules with the GC stationary phase. The angulation of trans-analytes decreases the interaction of the skeleton of the molecules with the GC stationary phase, as only parts of the molecules are close enough to the GC stationary phase to interact. Other chromatographic effects caused by hydrogen (H) and fluorine (F) atoms and by stereo-isomerism are considered to be based on a similar mechanism due to the different orientation of the side chains. [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]

We aimed to review the association of dietary fats and risk of coronary events in adults. We searched PubMed, Embase, CENTRAL, Scopus, and Web of Sciences to April 2022 for prospective cohorts and randomized trials investigating the association of dietary intake and biomarkers of fats and fatty acid interventions and the risk of coronary events. We performed random-effects meta-analyses to estimate relative risk (RR) for the top versus bottom tertiles of exposures. One-hundered sixty-five prospective cohorts and randomized trials were included. Dietary intake and biomarkers of total fat and saturated, monounsaturated, and polyunsaturated fatty acids were not associated with the risk of coronary events. Dietary intake of trans fatty acids, palmitic acid, stearic acid, and saturated fatty acids from meat and unprocessed meat was modestly associated with a higher risk and, in contrast, intake of alpha-linolenic acid, long-chain omega-3 fatty acids, and linoleic acid was modestly associated with a lower risk. Supplementation with long-chain omega-3 fatty acids and increasing the consumption of alpha-linolenic and linoleic acids in place of saturated fats reduced the risk of coronary events. Existing evidence, in its totality, provides a modest support in favor of current recommendations suggesting replacement of saturated fats with polyunsaturated fats. [ABSTRACT FROM AUTHOR]

Introduction: Previous findings on the association between uric acid (UA) levels and cancer risk are conflicting. Moreover, the mechanisms underlying the interactions between UA levels, fatty acid traits, and cancer outcomes remain complex; it is still unclear whether elevated UA levels influence fatty acid traits and, thereby, contribute to an increased cancer risk. Therefore, we aimed to investigate the association between UA levels and cancer risk, with a specific focus on the potential mediating role of fatty acid traits. Methods: We employed a Mendelian randomization (MR) analysis utilizing genetic data from large-scale genome-wide association studies to assess the causal relationships among UA levels, fatty acid traits, and cancer risk. The primary method used was the inverse variance-weighted approach alongside Bayesian-weighted Mendelian randomization. Other MR models were also applied for comparison. Sensitivity analyses, based on various statistical assumptions, were also performed to evaluate the robustness of the findings. A two-step MR analysis was conducted to explore the mediating effects of fatty acid traits on the relationship between UA levels and cancer risk. Results and Discussion: Elevated UA levels were associated with an increased risk of in situ neoplasms, cervical cancer, and invasive mucinous ovarian cancer, while they were linked to a decreased risk of cancers of the eye and adnexa, small cell lung cancer, bronchus and lung cancer, respiratory system and intrathoracic organ cancers, as well as lung cancer. Mediation analysis revealed that fatty acid traits, particularly the docosahexaenoic acid/trans fatty acid ratio, mediated the relationship between UA levels and lung cancer risk. These findings underscore the potential of fatty acid traits to mediate the association between UA levels and cancer risk, offering new insights for targeted interventions and potentially improving clinical outcomes. [ABSTRACT FROM AUTHOR]

This review provides an overview of the main vegetable oils of different botanical origin and composition that can be used for frying worldwide (olive and extra-virgin olive oil, high-oleic sunflower oil, rapeseed oil, peanut oil, rice bran oil, sunflower oil, corn oil, soybean oil, cottonseed oil, palm oil, palm kernel oil and coconut oil) and their degradation during this process. It is well known that during this culinary technique, oil's major and minor components degrade throughout different reactions, mainly thermoxidation, polymerization and, to a lesser extent, hydrolysis. If severe high temperatures are employed, isomerization to trans fatty acyl chains and cyclization are also possible. The factors conditioning frying medium degradation are addressed, including oil composition (unsaturation degree, fatty acyl chain length and "free" fatty acid content, and presence of beneficial and detrimental minor components), together with frying conditions and food characteristics. Likewise, this review also tackles how the frying oil and other processing conditions may impact on fried food quality (oil absorption, texture, flavor and color). Finally, potential health implications of fried food consumption are briefly reviewed. [ABSTRACT FROM AUTHOR]

Single-cell proteins (SCPs) derived from microorganisms are sustainable and standard-manufacturable protein sources. Corynebacterium glutamicum is one of the prospective bacteria for SCP production. To evaluate nutritional properties of C. glutamicum-SCP, pilot-scale fermentation (3,000 L) was performed under standard conditions, resulting in 23 kg of SCP in dry weight. This C. glutamicum-SCP had high protein and low-fat contents (22.4% carbohydrates, 60.9% crude protein, and 3.3% crude fat). Its fatty acid profile comprised 0.25% saturated fatty acids, 0.16% unsaturated fatty acids, no trans fatty acids, and no cholesterol. Its total iron content was 9.78 mg/100 g, of which approximately 14.8% was heme iron (1.45 mg/100 g). The Digestible Indispensable Amino Acid Score (DIAAS) of C. glutamicum-SCP was 102, higher than that of soy protein isolate (90), pea protein concentrate (82), house cricket (89), or yellow mealworm (64). In conclusion, C. glutamicum-SCP can be a promising alternative protein source to replace red meat. [ABSTRACT FROM AUTHOR]

This study aims to comparatively analyze butter, ghee, and margarine fatty acid profiles and their implications for healthier fat and oil group choices. In this cross‐sectional study, 60 samples from best‐selling brands of butter, ghee, and margarine were randomly selected from five food chain stores in Tehran, Iran. Then, all the samples were coded, packed in cool conditions, and sent to the laboratory to determine the fatty acid profiles by using gas chromatography (GC). Based on the authors' experiences and the available literature, a policy dialogue session was held with stakeholders about oil and fat challenges, followed by a Strengths, Weaknesses, Opportunities, and Threats (SWOT) analysis. The mean ± SE of total fatty acids in butter, ghee, and margarine was 94.07 ± 0.17, 94.49 ± 0.61, and 99.00 ± 0.18; total saturated fatty acid (TSFA) 66.69 ± 0.39, 64.26 ± 0.63, and 40.36 ± 0.87; trans fatty acid (TFA) 2.43 ± 0.09, 3.60 ± 0.29, and 0.83 ± 0.15 g/100 gfat, respectively. The predominant TFAs in butter and ghee were vaccenic acid (animal source) (2.06 ± 0.07 and 2.41 ± 0.17), while in margarine, it was elaidic acid (plant‐based source) (0.32 ± 0.12 g/100 gfat), respectively. Also, the SWOT findings showed being TFAs in the acceptable range (as the main strength), mismanagement (Weakness), reducing taxes based on lower TFA content (Opportunity), and sanctions (as the main Threat) were the most important criteria affecting fat choices in the Iranian food basket. The results of the study found that butter, ghee, and margarine contain relatively low levels of TFAs; however, butter and ghee were rich in beneficial fatty acids, which have been shown to have health‐protective properties. Policymakers can implicate the proposed strategies and opportunities from the SWOT analysis for healthier fat and oil choices to promote public health. [ABSTRACT FROM AUTHOR]

Palm oil is the world's second most consumed vegetable oil, sourced from the tropical palm tree Elaeis guineensis. Its consumption has been associated with a higher incidence of cardiovascular disease, largely due to its elevated palmitic acid content, however those studies are contradictory and inconclusive. Wishing to contribute to this issue, the present study aims to investigate the molecular and toxicological effects of this oil and the involvement of oxidative stress, given its role in metabolic dysfunctions using Drosophila melanogaster. This study examines survival rates, and locomotor performance, oxidative status by analysis of lipid peroxidation, ROS formation, thiol levels and antioxidant enzyme activity, and metabolic parameters such as cholesterol and triglycerides, glucose, trehalose and glycogen levels. Exposure to palm oil concentrations of 10% and 30% resulted in a shortened lifespan, reduced locomotor performance, and increased lipid peroxidation, with lower thiol levels and antioxidant enzyme modulation. Cholesterol levels was increased whereas energetic fuels as glucose and glycogen and trehalose were decreased mainly after 10 days of exposure. These findings underscore the detrimental effects of high‐fat diets containing palm oil on lifespan, antioxidant defenses, and metabolism in Drosophila melanogaster. This data highlights the potential risk associated with the habitual consumption of palm oil in the daily diet by population, particularly concerning cardiovascular health and metabolic function. Summary: This manuscript explores the impact of consuming commercial palm oil on the diet of Drosophila Melanogaster, a reliable model for studying diet effects on metabolism, behavior, and biochemistry. Despite being a natural substitute for trans fats, the widespread incorporation of palm oil into diets raises concerns. Despite its natural origin, palm oil has been shown to affect behavior, reduce metabolic activity, and elevate cholesterol levels, alongside inducing oxidative stress, linked to various pathologies. Therefore, individuals should be cautious about excessive palm oil consumption, as it may contribute to cardiovascular and neurological conditions, despite its natural sourcing. [ABSTRACT FROM AUTHOR]

• Diet high in different fatty acids induced different structures of gut flora in mice. • Cognition of mice accepted fecal flora from obese mice was damaged without obesity. • n-3 polyunsaturated fatty acid may be beneficial to mice through intestinal flora. The role of the gut microbiota in the association between high-fat diet and cognition is not clear. We hypothesized that a high-fat diet may influence cognition by altering the intestinal microbiota. Fecal microbiota isolated from male C57BL/6J mice feeding on various high-fat diets and a control basic diet were transplanted to antibiotic-treated recipient mice. The measurement of weight and plasma lipids, novel object recognition test, 16S rRNA gene sequencing of feces, and hematoxylin-eosin staining of the hippocampal cornu ammonis 1 and cornu ammonis 3 areas were performed for all mice. Compared with those in the control and n-3 polyunsaturated fatty acid (n-3 PUFA) groups, donor obese mice fed with diets high in long-chain saturated fatty acids, n-6 polyunsaturated fatty acids (n-6 PUFAs), and trans fatty acids exhibited significant cognitive impairment (all P <.05). There were fewer neurons in the hippocampal area in the n-6 PUFA group than in the n-3 PUFA group (P <.05). Similar effect on cognition and neurons in hippocampal area in corresponding recipient mice were revealed after fecal microbiota transplantation. In addition, the composition of intestinal microbiota differed among recipient mice after fecal microbiota transplantation from donor mice. According to these results, it was concluded that diets rich in long-chain saturated fatty acids, n-6 PUFAs, and trans fatty acids may lead to cognitive impairment by damaging the structure of the hippocampus through influencing the intestinal microbiota in mice, whereas a diet high in n-3 PUFAs may exhibit a beneficial effect. FMT of microbiota from donor mice fed various high-fat diets led to similar cognitive performance in recipients without obesity. There were more nerve cells in the hippocampus of donors and recipients in the n-3 PUFA group than that in other groups. This suggests that n-3 PUFA may improve cognition by influencing intestinal microbiota in mice. The current study may provide a reference for relief of cognitive impairment through regulating dietary fatty acid. Abbreviations: CON, basal diet; FMT, fecal microbiota transplantation; LCSFA, long-chain saturated fatty acid; MCSFA, medium-chain saturated fatty acid; MUFA, monounsaturated fatty acid; n-3 PUFA, n-3 polyunsaturated fatty acid; n-6 PUFA, n-6 polyunsaturated fatty acid; TFA, trans fatty acid. [Display omitted] [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 world of science is increasingly looking for answers to the question of how specific dietary components affect the risk of chronic diseases and assessing their potential to alleviate the severity of individual diseases. This research concerns both the assessment of the benefits of using individual dietary components and those of nutritional models. Endometriosis, due to its chronic and inflammatory nature, is also a topic of interest among scientists, who seek to support its course through proper nutrition. In endometriosis, great interest is focused on dietary patterns such as an anti-inflammatory diet, a gluten-free diet, a low-FODMAP diet, or a Mediterranean diet. An anti-inflammatory diet primarily focuses on fresh vegetables, fruits, seeds, nuts, whole grain products, and healthy sources of protein and fats, including mono- and polyunsaturated fatty acids, eliminating highly processed products, meat products, trans fats, and refined sugars. It is believed that this type of diet may contribute to reducing the severity of endometriosis symptoms and help reduce inflammation. The aim of the review is to identify the main trends in the field of diets supporting the treatment of endometriosis in the last 5 years. [ABSTRACT FROM AUTHOR]

Fruits and vegetables are sources of natural nutraceuticals. They contain a variety of bioactive compounds such as vitamins, minerals, dietary fibers and other phytochemicals that contribute to their health-promoting properties and disease prevention. A wide variety of fruits and vegetables should be eaten to ensure that an individual's diet includes a combination of phytonutraceuticals and to obtain all their health benefits. This study aimed to compare the antioxidant potential and cardiovascular benefits within a restricted sample of ten fruits and ten vegetables, previously reported as largely consumed in Portugal. With data available from the literature, antioxidant potential scales were established. Additionally, a set of seven criteria, including high antioxidant capacity (FRAP values above 1), presence of n-3 fatty acids, saturated fat, cholesterol, trans fatty acids, fiber and sodium was used to create comparative scales of their potential cardiovascular benefits. The main results showed that the fruits that simultaneously exhibited the highest antioxidant potential values and the highest cardiovascular potential benefit were lemon, grapes, and melon; among vegetables, the top rankings were found to be tomato and onion. These products have been recognized as interesting sources of natural nutraceuticals for the food and pharmaceutical industries. In the future, similar approaches are desirable to translate complex scientific data into practical, simple and user-friendly information for food literacy initiatives, including nutrition education materials, about the relative level of the potential cardiovascular benefits of a wide diversity of food products. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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]

The presence of industrial trans-fatty acids (iTFAs) in processed foods poses significant public health concerns, necessitating comprehensive regulatory frameworks. In this study, the current legal landscape governing iTFA in the European Union and Spain is analyzed, with a particular focus on regulatory effectiveness and implementation challenges. The research methodology combines a systematic review of existing regulations, including EU Regulation No. 1169/2011 and Spanish Law 17/2011, with the analysis of the scientific literature on iTFA health impacts. The results reveal significant regulatory gaps, particularly in enforcement mechanisms and iTFA detection methods. Key challenges are also identified in the present study, including inconsistent compliance monitoring, varying analytical methods for iTFA detection, and contradictions between EU and Spanish regulatory frameworks. Additionally, in this work, the need for harmonized approaches to ultra-processed food regulation is emphasized. Further, the conclusion is that despite the current regulations providing a foundation for iTFA control, it is compulsory to enhance the monitoring systems, and clearer regulatory guidelines are necessary. These would contribute valuable insights for policymakers, food industry stakeholders, and public health professionals working towards effective iTFA regulation. [ABSTRACT FROM AUTHOR]

Feeding high-grain diets is a common practice in intensive ruminant production systems to meet animal energy requirements and maximize feed efficiency. One of the consequences of these diets is trans (t)10 shifted ruminal biohydrogenation, which includes increased formation of t10-18:1 and t10, cis (c)12-conjugated linoleic acid (t10, c12-CLA) at the expense of t11-18:1 and c9, t11-CLA. In dairy cows, the t10 shift has been associated with milk fat depression. In beef cattle, the t10 shift has not been associated with negative effects on animal performance or marbling fat deposition; however, it may negatively impact meat fat eating quality by decreasing its cis monounsaturated fatty acid to saturated fatty acid ratio. Finally, the t10 shift increases t10-18:1 accumulation in ruminant-derived foods (dairy, beef, and lamb), which at high enough levels may compromise the nutritional quality of these foods. The present review will cover our current understanding of the rumen microbes involved in the t10 shift and its implications for milk fat synthesis and beef fat quality. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background/Objectives: Fats, although essential for the proper functioning of the body, have been linked to an increased risk of developing chronic diseases, especially cardiovascular disease. The aim of this study was to evaluate the intake of total fat and its components (saturated, monounsaturated, polyunsaturated, and trans fats) in men and women aged 15 to 65 years of the urban population in eight Latin American countries. Methods: Survey data were collected from the Latin American Study of Nutrition and Health (ELANS, by its acronym in Spanish), an epidemiological study, including 9218 subjects from Argentina, Brazil, Chile, Colombia, Costa Rica, Ecuador, Peru, and Venezuela. Results: In general, 76.2% of the subjects consumed fat within normal ranges (20–35% of the total caloric value (TCV)). When analyzing its components, a majority of the subjects consumed saturated and polyunsaturated fats within the recommended ranges. However, 94.5% of the population does not comply with the recommended maximum intake of monounsaturated fatty acids (MUFA) (10–20%), and only 57.5% comply with the intake recommendation for trans fatty acids (TRANS) (0–2%). Likewise, on average, women had a significantly higher intake of all types of fat compared to men. Finally, the average fat intake by age indicates that regardless of the age range, the consumption of all fats except MUFA and TRANS are within the recommended ranges, with MUFA being slightly below and TRANS above. Conclusions: Even though the fat intake of the population falls within the recommended range, it is necessary to improve the quality by favoring the consumption of MUFA-rich foods regionally accepted, such as avocados, and reducing the consumption of TRANS. [ABSTRACT FROM AUTHOR]

This study assessed the stability of commonly used frying oils submitted to a specific heat treatment. Gas chromatographic analysis (GC-FID) revealed a decrease in the content of polyunsaturated fatty acids (PUFAs) and production of linolelaidic acid (18: 2n-6t). Furthermore, electrospray ionization mass spectrometry (ESI-MS) analysis demonstrated that the triacylglycerol (TAG) content of molecules composed of linoleic acid (L), oleic acid (O), and linolenic acid (Ln) exhibited the greatest decrease during heating. Among the evaluated vegetable oils, soybean oil exhibited the lowest temperature of stability. Conversely, the lowest concentration of trans-fatty acids (TFA) was observed for canola oil. [ABSTRACT FROM AUTHOR]

Summary: Margarine contains trans fatty acids, which have been linked to adverse effects on human health. It is therefore of the utmost importance to develop superior margarine substitutes for use in baked foods. The protein‐polyphenol‐polysaccharide ternary supramolecular system displays remarkable stability and can be utilised in the formulation of emulsions for partial margarine replacement. The aim of this study was to examine the stability of an ovalbumin (OVA)‐ferulic acid (FA)‐sodium alginate (SA) ternary supramolecular emulsion with varying water‐to‐oil ratios. The emulsion was evaluated for its potential as a substitute for margarine in cookies. The findings revealed that the specific emulsion instability of the system initially increased and subsequently decreased with an increase in corn oil content, reaching an optimal point of stability and dispersibility at a water‐to‐oil ratio of 5:11. As the emulsion was incorporated into the cookie dough at levels ranging from 0% to 100% margarine, the viscoelasticity of the dough was enhanced and the hardness was reduced. As the emulsion content increased in place of margarine, the cookies exhibited visible cracks on the surface, accompanied by an increase in hardness, baking loss rate and a notable change in colour. The cookies demonstrated the optimal quality when the emulsion content was 40%. [ABSTRACT FROM AUTHOR]

This study aimed to investigate how varying cooling rate impacts the characteristics of oleogels prepared using a sesame oil and rice bran oil blend (5:6, w/w) using a combination of beeswax and stearic acid (3:1, w/w at 12%, w/w) as the oleogelators. The study assessed three different cooling rates—0.5, 1.5, and 5 °C/min—with a focus on the attributes of the oleogels. The study revealed that the cooling rate had a substantial impact on the strength of the gel network. The cooling rate of 0.5 °C/min resulted in a higher oil-binding capacity and a stronger gel structure than fast cooling. The thermal properties and molecular interactions of the oleogels were not influenced by the cooling rate. The findings of this study indicated that the characteristics of beeswax and stearic acid oleogel prepared using sesame oil and rice bran oil blend could be tailored by manipulating the cooling rate. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Research & Health is the property of Negah Institute for Social Research & Scientific Communication and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The risk of atherosclerotic cardiovascular diseases (ASCVDs) can be reduced by lowering low-density lipoprotein cholesterol (LDL-C) concentrations. Nevertheless, ASCVDs still cause most deaths worldwide. Here, we discuss the prevention of ASCVD and the event risk with a focus on heart-healthy diets, i.e., low intakes of saturated and trans-fatty acids and cholesterol, and high intakes of unsaturated fatty acids, viscous fibre, and dietary phytostanols as fatty acid esters, according to international dyslipidaemia treatment guidelines. Calculations based on both FINRISK and Cholesterol Treatment Trialists' Collaborators regression equations indicate that heart-healthy diets combined with phytostanol ester reduce LDL-C concentrations to such an extent that the 10-year estimated reduction in the incidence of coronary artery disease would be 23%. This information can be used, in particular, to prevent the development of subclinical atherosclerosis in healthy middle-aged populations and the progression of atherosclerosis to ASCVD. The outcome of simple and feasible dietary changes, and, when needed, combined with statins, can be significant: reduced mortality, an increased number of healthy life-years, and reduced healthcare costs. [ABSTRACT FROM AUTHOR]

During recent years, the applicability of bi-, oleo- and emulgels has been widely studied, proving several advantages as compared to conventional fats, such as increasing the unsaturated fat content of products and being more sustainable for temperate regions as compared to tropical fats. Moreover, these alternative fat systems improve the nutritional profile, increase the bioavailability of bioactive compounds, and can be used as preservation films and markers for the inactivation of pathogens, while in 3D printing facilitate the obtaining of superior food products. Furthermore, bi-, oleo- and emulgels offer food industries efficient, innovative, and sustainable alternatives to animal fats, shortenings, margarine, palm and coconut oil due to the nutritional improvements. According to recent studies, gels can be used as ingredients for the total or partial replacement of saturated and trans fats in the meat, bakery and pastry industry. The evaluation of the oxidative quality of this gelled systems is significant because the production process involves the use of heat treatments and continuous stirring where large amounts of air can be incorporated. The aim of this literature review is to provide a synthesis of studies to better understand the interaction of components and to identify future improvements that can be applied in oil gelling technology. Generally, higher temperatures used in obtaining polymeric gels, lead to more oxidation compounds, while a higher concentration of structuring agents leads to a better protection against oxidation. Due to the gel network ability to function as a barrier against oxidation factors, gelled matrices are able to provide superior protection for the bioactive compounds. The release percentage of bioactive molecules can be regulated by formulating the gel matrix (type and concentration of structuring agents and type of oil). In terms of food products, future research may include the use of antioxidants to improve the oxidative stability of the reformulated products. [ABSTRACT FROM AUTHOR]

Due to significant health concerns, governments across the world have taken measures to regulate dietary trans fat, for example, through bans and ad‐valorem taxes. We assess the effectiveness of these two strategies and measure their ensuing welfare implications. We estimate a structural demand and supply model for the microwavable popcorn market using NielsenIQ Homescan data. Applying the recovered consumer preferences and marginal costs, we find a ban and a 35% tax result in similar levels of welfare loss and trans fat reduction. A 10% tax can still significantly reduce trans fat consumption (around 48%), while the associated consumer welfare loss is substantially smaller. [ABSTRACT FROM AUTHOR]

Copyright of Food & Health (2602-2834) is the property of Scientific Web Journals (SWJ) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study aimed to compare the fatty acid composition and determine the lipid quality indices of some hard and semihard cheese varieties sold in Egyptian markets, namely, Ras, Cheddar, and Gouda cheeses. The fatty acid profile of fifteen cheese samples was analyzed using gas chromatography-mass spectrometry (GC-MS). Moreover, the atherogenic index (AI), thrombogenic index (TI), and nutritional value index (NVI) were calculated. The analysis revealed the presence of 22 fatty acids in the cheese samples, with palmitic and myristic acids being the dominant saturated fatty acids (SFAs), while oleic and linoleic acids were the main unsaturated fatty acids (UFAs). Regarding the presence of trans fatty acids, the oleic acid trans isomer (C18:1n9, t) was detected in some samples, with the highest mean value in the Ras cheese (0.23). Cheddar cheese recorded the lowest AI and TI and the highest NVI, suggesting that it has greater nutritive value than the other two cheese types. Ras and Gouda cheese samples were moderate to high AI and TI, indicating a potential risk of cardiovascular diseases. This research offers valuable insights for cheese producers and consumers concerning the lipid quality indices and fatty acid profiles of the examined cheese varieties and how the lipid content impacts the cheese quality and human health. [ABSTRACT FROM AUTHOR]

Preventing lifestyle-related diseases requires understanding and managing the intake of total fats and specific types of fatty acids, especially trans fatty acids. There are several methods for measuring fat intake, each with its own strengths and limitations. Guidelines for nutritional epidemiology studies recommend employing objective biomarkers. This study aimed to estimate fatty acid intake based on serum fatty acid levels using multiple regression analysis and a machine learning technique, and to compare their accuracy. The subjects were healthy women aged 18 to 64 living in Toyama, Japan. A dietary survey to determine fatty acid intake was conducted using a 3-day dietary record completed by the participant. Blood samples were collected after an overnight fast, and serum was obtained through centrifugation. A total of 300 women participated in the study. The fatty acid levels in serum were determined using gas chromatography with a capillary column. Using multiple regression analysis and neural networks, the intakes of saturated, monounsaturated, n-6 polyunsaturated, n-3 polyunsaturated, and trans fatty acids from serum fatty acid levels were predicted. Significant correlations were observed between the intakes of the five classified fatty acids and the predicted intakes obtained from the multiple regression analysis (r = 0.39 - 0.49, p < 0.01). Significant correlations were also observed between the five classified fatty acid intakes and the intakes predicted by the neural network (r = 0.52 - 0.79, p < 0.01), and the correlation coefficient showed a significantly higher value than that predicted by the multiple regression analysis. These results suggest that serum fatty acid levels may be used as biomarkers to estimate the intake of fatty acids, including that of trans fatty acids, and that machine learning may be able to predict fatty acid intake with higher accuracy than multiple regression analysis. [ABSTRACT FROM AUTHOR]

Phytosterols in vegetable oils have gained attention for their nutritional benefits in foods and food supplements. However, the use of vegetable oils in emulsions for infant formulas and parenteral nutrition has raised some concerns, as phytosterols may contribute to phytosterolemia in the case of infant formulas and, in a second scenario, to parenteral nutrition-associated liver disease. The present study proposes removing phytosterols from soybean oil using a synthetic amorphous silica Trisyl® (E551) as an adsorbent material. The process is simple and involves stirring the oil at a high temperature under vacuum conditions followed by filtration to remove the adsorbent. A rotational factorial design of experiments, considering the adsorbent/oil ratio, temperature, and time was carried out to determine the optimal conditions. Additionally, the effects on tocopherols levels and formation of trans fatty acids were explored. The total sterol content in the initial refined soybean oil was 2540 mg/kg, with 32% in ester form (813 mg/kg). The treatments effectively reduced the sterol concentration, achieving a reduction of nearly 70% when 10% Trisyl®, 140 °C, and a 90-min treatment were applied. Under these conditions, nearly 80% of the oil was recovered. Campesterol and stigmasterol levels were almost halved. Tocopherol losses were found to be below 20%. Thermal degradation, as analyzed by triacylglycerol polymers and trans fatty acids, was not observed in the treatments. [ABSTRACT FROM AUTHOR]

This study investigates the thermal stability of omega fatty acid-enriched vegetable oils, focusing on their behavior under high-temperature conditions commonly encountered during frying. This research aims to evaluate changes in fatty acid composition, particularly the degradation of essential omega-3, -6, and -9 fatty acids, and the formation of harmful compounds such as trans fatty acids (TFAs). Various commercially available vegetable oils labeled as containing omega-3, omega-6, and omega-9, including refined sunflower, high-oleic sunflower, rapeseed, and blends, were analyzed under temperatures from 180 °C to 230 °C for varying durations. The fatty acid profiles were determined using gas chromatography–mass spectrometry (GC-MS). The results indicated a significant degradation of polyunsaturated fatty acids (PUFAs) and an increase in saturated fatty acids (SFAs) and TFAs with prolonged heating. The findings highlight the varying degrees of thermal stability among different oils, with high-oleic sunflower and blended oils exhibiting greater resistance to thermal degradation compared to conventional sunflower oils. This study underscores the importance of selecting oils with favorable fatty acid compositions for high-temperature cooking to minimize adverse health effects associated with degraded oil consumption. Furthermore, it provides insights into optimizing oil blends to enhance thermal stability and maintain nutritional quality, crucial for consumer health and food industry practices. [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]

Pig processing industries have produced large quantities of by-products, which have either been discarded or used to make low-value products. This study aimed to provide recommendations for manufacturing edible oil from pig brains, thereby increasing the value of pork by-products. The experiment compared non-solvent extraction methods, specifically wet rendering and aqueous saline, to a standard solvent extraction method, the Bligh and Dyer method, for extracting oil from pig brains. The yield, color, fatty acid profile, a number of lipid classes, and lipid stability against lipolysis and oxidation of the pig brain oil were comprehensively compared, and the results revealed that these parameters varied depending on the extraction method. The wet rendering process provided the highest extracted oil yield (~13%), followed by the Bligh and Dyer method (~7%) and the aqueous saline method (~2.5%). The Bligh and Dyer method and wet rendering techniques produced a translucent yellow oil; however, an opaque light-brown-red oil was found in the aqueous saline method. The Bligh and Dyer method yielded the oil with the highest phospholipid, cholesterol, carotenoid, tocopherol, and free fatty acid contents (p < 0.05). Although the Bligh and Dyer method recovered the most unsaturated fatty acids, it also recovered more trans-fatty acids. Aqueous saline and wet rendering procedures yielded oil with low FFA levels (<1 g/100 g). The PV of the oil extracted using all methods was <1 meq/kg; however, the Bligh and Dyer method had a significant TBARS content (7.85 mg MDA equivalent/kg) compared to aqueous saline (1.75 mg MDA equivalent/kg) and wet rendering (1.14 mg MDA equivalent/kg) (p < 0.05). FTIR spectra of the pig brain oil revealed the presence of multiple components in varying quantities, as determined by chemical analysis experiments. Given the higher yield and lipid stability and the lower cholesterol and trans-fatty acid content, wet rendering can be regarded as a simple and environmentally friendly method for safely extracting quality edible oil from pig brains, which may play an important role in obtaining financial benefits, nutrition, the zero-waste approach, and increasing the utilization of by-products in the meat industry. [ABSTRACT FROM AUTHOR]

Lamb meat has become very popular with consumers in recent years due to its nutritional benefits. As a lean red meat, lamb is an important natural source of polyunsaturated and saturated fatty acids, which can be modified by adjustments in livestock feed. This study used proteomic and metabolic analyses to compare a basal ration supplemented with either mulberry silage or corn silage. Supplementation with mulberry silage led to a reduction in subcutaneous carcass fatness compared with corn silage. Additionally, changes in the proteome associated with fatty acid metabolism and oxidation resulted in decreased levels of saturated and trans fatty acids, while significantly increasing the levels of α-linolenic acid (ALA) and oleic acid and reducing linoleic acid content. [ABSTRACT FROM AUTHOR]

Trans fatty acid (TFA) consumption correlates with negative health effects and contributes significantly to morbidity and mortality worldwide. The current study aimed to determine the levels of trans fatty acids (TFAs) and conjugated linoleic acid (CLA) in some Syrian food products to develop a TFAs composition database that would provide authorities with information on TFAS levels in Syrian food. In 2022, eighty-three samples were collected from Damascus city's local market, including cow’s ghee (n=9), palm oil (n=7), sardine (n=9), olive oil (n=30, some of them are bottled in glass or plastic bottles and the others from local olive presses), soybean oil (n=7), sunflower oil (n=7), flaxseed oil (n=5), and sesame oil (n=2). The Soxhlet method was used to extract the lipids from the samples (except oils), then the methyl esters of fatty acids (FAME) were prepared and the concentration of fatty acids (g/100g) was determined using gas chromatography (GC) equipped with a Split/Splitless injector and a flame ionization detector (FID). The results revealed that the levels of Trans fatty acids (TFAs) ranged in all samples from 0.04 to 1.82 g/100g, with high amounts (4.78%) found in one sample of cow’s ghee, two samples of palm oil, and one sample of soybean oil. The olive oil, Flaxseed oil, sesame oil, and sardine contained less than 1 g TFAs/100g. Compared with the other samples, cow’s ghee showed the highest CLA concentration (0.60 g/100g). These findings suggest that additional reductions in Syria are required to properly meet public health objectives and lower the incidence of illnesses such as coronary heart disease.

ObjectiveWhile earlier research has indicated that trans fatty acids (TFAs) are detrimental to cardiovascular health as well as other conditions, the purpose of this study is to look into any possible connections between trans fatty acids and rheumatoid arthritis (RA).MethodsThe NHANES database provided the data for this study, covering two periods: 1999–2000 and 2009–2010. The correlation between plasma TFAs (linolelaidic acid, vaccenic acid, palmitelaidic acid, and elaidic acid) and RA was examined using weighted univariate and multivariate regression analyses as well as analysis of subgroups. Additionally, this study used restricted cubic spline curves to investigate the non-linear relationship between them.ResultsThis study included 2,938 patients, of whom 222 (7.56%) had RA. Multivariate logistic regression analysis showed that levels of linolelaidic acid were linked to a higher risk of RA (odds ratio = 1.39, 95% confidence interval = 1.05–1.85, p = 0.025) after accounting for all other variables. No significant effect on this association was found in interaction tests. A linear association between linolelaidic acid and RA was demonstrated in the limited cubic spline regression model. For RA, linolelaidic acid exhibited a critical value of 0.98.ConclusionFindings suggesting a possible link between elevated plasma TFA levels and an increased risk of RA offer fresh perspectives on RA prevention through dietary interventions.

Abstract Background This study aimed to explore the potential associations between trans fatty acid (TFA) and α-klotho levels. Methods Datasets from the 2009–2010 National Health and Nutrition Examination Survey (NHANES) were analysed for this study. Multivariable linear regression and restricted cubic spline (RCS) analyses were performed to examine the relationships between plasma TFA and serum α-klotho levels. Results A total of 1,205 participants were included, with a geometric mean (GM) of 803.60 (95% CI: 787.45, 820.00) pg/mL for serum α-klotho levels. RCS analysis revealed L-shaped relationships between TFA and α-klotho levels. The inflection points for palmitelaidic acid (PA), vaccinic acid (VA), elaidic acid (EA), and total TFA levels were 4.55, 20.50, 18.70, and 46.40 µmol/L, respectively. Before reaching the inflection point, serum α-klotho levels were negatively correlated with plasma PA, VA, EA and total TFA levels, with β values (95% CI) of -0.15 (-0.24, -0.06), -0.16 (-0.23, -0.09), -0.14 (-0.22, -0.05) and − 0.19 (-0.27, -0.11), respectively. Linolelaidic acid (LA) levels exhibited an inverse and linear association with α-klotho levels ( P nonlinearity=0.167, P overall

Trans isomers are formed in oils when they are exposed to high temperatures like refining and deep frying. The current study was aimed to evaluate the effect of antioxidants extracted from agricultural by-products on the suppression of heat induced trans-isomers formed in frying oils (soyabean and mustard) at 180 °C for 25 hrs. Quercetin was the predominant compound found in apple pomace extract (APE) and oleorupin was highest in olive leaf extract (OLE) from HPLC analysis. Antioxidants extracted from these by-products were added to the frying oil at different concentrations (100 ppm, 200 ppm, 300 ppm) both individually and in the form of blend of APE/OLE. It was found that best inhibitory effect on the formation of trans fatty acids (TFA) in both the oils was shown by APE/OLE-300 ppm followed by OLE-300 ppm, APE-300 ppm, APE/OLE-200 ppm, OLE-200 ppm, TBHQ (tertiary‑butyl‑hydroquinone)-200 ppm, APE-200 ppm and TBHQ-100 ppm. Thus, the inhibitory effects were majorly dependent on their kinds and concentrations. Natural antioxidants at a higher concentration performed better than synthetic antioxidants.

Deodorisation remains a beneficial aspect of the processing of edible oils and fats and is required during the first refining and after transportation, storage, and/or further processing, such as interesterification. While there is awareness among the scientific community that repeated deodorisation may negatively impact product quality, according to some technical and processing requirements, oils, fats, and their blends can still be treated with up to 3–4 cycles of deodorisation. However, the precise changes caused by sequential deodorising processes remain unknown. This study analysed fatty acid compositions, peroxide values, anisidine values, volatile profiles, and monochloropropanediol (MCPDEs) and glycidyl (GEs) fatty acid ester contents in pressed and repeatedly deodorised sunflower oils (SFOs). The latter had higher levels of saturated fatty acids (SFAs); monounsaturated fatty acids (MUFAs); and trans fatty acids (TFAs); as well as volatile aldehydes, such as pentanal, hexanal, (E)-2-hexenal, and (E)-2-heptenal, and MCPDE contents with each successive deodorisation. Most of these compounds have the potential to cause harmful health effects. Therefore, it is necessary to limit the number of edible oil deodorisation cycles in order to maintain their quality and safety. [ABSTRACT FROM AUTHOR]

Industrially produced trans fat (iTFA) is a harmful compound created as a substitute for animal and saturated fats. Estimated to cause up to 500,000 deaths per year, it is replaceable. In 2018, Resolve to Save Lives, the World Health Organization (WHO), Global Health Advocacy Incubator, and NCD Alliance partnered to achieve global trans fat elimination. The WHO Director-General called for the elimination of trans fat by 2023 through best practice policies outlined in the WHO REPLACE package. Since the accelerated global efforts in 2018, 43 countries have adopted best practice regulations protecting an additional 3.2 billion people and building momentum toward global elimination. Current coverage will prevent 66% of deaths estimated to be caused each year by trans fat in foods. Despite producing and selling iTFA-free products in many countries, companies continue to sell iTFA-containing products in unregulated markets. Global incentives, accountability mechanisms, and regional policies will help achieve the elimination goal. • Policies can reduce known risk of coronary heart disease due to trans fat consumption. • A strategic partnership accelerated progress toward global elimination of trans fats by 2023. • Policies in place today will prevent 66% of the deaths estimated to be caused by trans fats each year. • Global trans fat elimination offers a model to tackle other nutrition policy priorities. [ABSTRACT FROM AUTHOR]

Background: This study aimed to explore the potential associations between trans fatty acid (TFA) and α-klotho levels. Methods: Datasets from the 2009–2010 National Health and Nutrition Examination Survey (NHANES) were analysed for this study. Multivariable linear regression and restricted cubic spline (RCS) analyses were performed to examine the relationships between plasma TFA and serum α-klotho levels. Results: A total of 1,205 participants were included, with a geometric mean (GM) of 803.60 (95% CI: 787.45, 820.00) pg/mL for serum α-klotho levels. RCS analysis revealed L-shaped relationships between TFA and α-klotho levels. The inflection points for palmitelaidic acid (PA), vaccinic acid (VA), elaidic acid (EA), and total TFA levels were 4.55, 20.50, 18.70, and 46.40 µmol/L, respectively. Before reaching the inflection point, serum α-klotho levels were negatively correlated with plasma PA, VA, EA and total TFA levels, with β values (95% CI) of -0.15 (-0.24, -0.06), -0.16 (-0.23, -0.09), -0.14 (-0.22, -0.05) and − 0.19 (-0.27, -0.11), respectively. Linolelaidic acid (LA) levels exhibited an inverse and linear association with α-klotho levels (Pnonlinearity=0.167, Poverall<0.001). L-shaped relationships between TFA and α-klotho levels were also observed in the subgroups of participants who were aged < 65 years, were male, did not exercise, were ex-smokers, and were overweight/obese. Conclusions: L-shaped correlations between plasma PA, VA, EA, and total TFA levels and serum α-klotho levels were observed among adults in the United States. [ABSTRACT FROM AUTHOR]