Trans fatty acid isomers from hydrogenated fats: The controversy about health implications

• Main Authors: Alfonso Valenzuela, Judith King, Susana Nieto
• Format: Article
• Language: English
• Published: Consejo Superior de Investigaciones Científicas 1995-12-01
• Series: Grasas y Aceites
• Subjects: health; hydrogenated fat; review (paper); saturated fat; trans isomer
• Online Access: http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/955

Wherever there is a double bond in a fatty acid, there is also a possibility for isomerization. Under partial hydrogenation triacylglycerols composing oils'double bonds may change from cis to trans configuration, therefore products derived from hydrogenated oils such as margarines, shortenings and other industrial fats show high content of trans fatty acid isomers. The health implications of trans fatty acids in our diet is now a concern of controversy, because it has been demonstrated that its metabolic behaviour is as saturated fats. Trans fatty acids increase LDL-cholesterol and simultaneously decrease HDL-cholesterol, being considered both parameters as atherogenics. The oleochemical industry has developed several strategies to reduce the trans fatty acid content of hydrogenated oils, and now margarines and other hydrogenated derived products with low trans fatty acids content can be obtained from the retail market.