INTRODUCTION
Trans
fat is the common name for unsaturated fat with trans-isomer (E- isomer) fatty
acid(s). Because the term refers to the configuration of a double carbon-carbon
bond, trans fats are sometimes monounsaturated or polyunsaturated but never
saturated. Trans fats do exist in nature but also occur during the processing
of polyunsaturated fatty acids in food production.(Martin C.A et al.,2007)
The
consumption of trans fats increases the
risk of coronary heart disease (food and nutrition board 2005) by raising
levels of LDL cholesterol and lowering levels of “good” HDL cholesterol( MFMER
2007). There is an ongoing debate about a possible differentiation between
trans-fat of natural origin and trans fats of vegetable origin but so far no
scientific consensus has been found. Two Canadian studies, that received
funding by the Alberta livestock and meat Agency(Health news 2013) and the Dairy farmers of Canada(Bassett C.M C et al., (2010)), have shown that the
natural trans fat vacenic acid, found in
beef and dairy products, may have opposite health effect and could actually be beneficial
compared to hydrogenated vegetable shortening, or a mixture of park land and
soy fat(Bassett C.M C et al., 2010),
by lowering total and LDL cholesterol
and tiglyceride levels(Wang et al.,2008).
Scientists
aren’t sure why, but the cholesterol more than do other types of fats. It’s
through that adding hydrogen to oil makes the oil more difficult to digest and
your body recognizes trans fats are saturated fats. In lack of recognized
evidence and scientific agreement, nutritional authorities consider all trans
fats as equally harmful for health(NDA(2010);USACN 2011);Brower I.A.et al.,2010) and recommend that
consumption of trans fats be reduce to trace amounts,(Health
Canada(2007),EFA(2010)
Unsaturated
fat is a fat molecule containing one or more double bonds between the carbon
atoms. Since the carbons are double bonded to each other, there are fewer bonds
connected to hydrogen, so there are fewer hydrogen atoms, hence the name,”
unsaturated”. (is and trans are terms that refer to the arrangement of the two
hydrogen atoms bounded to the carbon atoms involved in a double bond. In the C is
arrangement, the hydrogen are on the same side of the double bond. In the trans
arrangement, the hydrogen are on opposite sides of the double bond. The process
of hydrogenation adds hydrogen atoms to unsaturated fats, eliminating double bonds and making them into partially or
completely saturated fats. However, partial hydrogenation, if it is chemical
rather than enzymatic, converts a part of Cis-isomers into trans-unsaturated
fats instead of hydrogenating them completely.
Trans
fats also occurs naturally in a limited numbers of cases; vaccenyl and
conjugated linoleyl containing trans fats occur naturally in trace amounts in
meat and dairy products from ruminants.
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