Trans fatty acids from partially hydrogenated oils banned from New York restaurants. What about ruminanttrans fatty acids?

Introduction: Numerous bans on the use of trans fatty acids (TF)s in eateries are in effect across the United States. No studies have examined cardiovascular event rates after the bans were enacted. Hypothesis: The July 1, 2007 ban on TFs in restaurants and food trucks in New York City (NYC) was associated with an accelerated decline in MI and stroke. Methods: We used the 2002-2013 New York Department of Health Statewide Planning and Research Cooperative System (SPARCS) data to calculate hospital admission rates for incident of MI and stroke in NYC residents (using county of residence). Diagnosis was established using primary discharge ICD-9-CM codes 410.00-410.99 for MI and 430.00-438.99 for stroke. Rates were calculated using Census 2000 and 2010 data and intercensal estimates. Incidence rates of MI and stroke declined between 2002 and 2007. To analyze whether there was additional decline from these prior trends after implementation of the NYC TF ban, we used negative binomial regression to model event trends and compare this to actual trends. We also used publicly available data from the 2004 NYC Health and Nutrition Examination Survey (NYC HANES) to investigate restaurant usage per week among NYC residents. This was reported as never, less than weekly (we estimated as 0.5 uses per week), or 1 to 25 uses per week. All analyses were stratified by decade of age. Results: After 2007, younger age groups (25-34 and 35-44) experienced an additional decline in stroke (see table), but not MI, that was greater than would have been expected based on temporal trends. Younger age groups also reported higher mean restaurant use in NYC HANES. Conclusions: Stroke rates in NYC among younger adults declined faster than would have been expected after the 2007 TF ban. Additionally, younger age groups were also those that had highest restaurant usage. Further study to compare event trends in NYC counties to other New York counties is warranted to investigate if this trend is related to other secular trends.

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Analysis of the lipid fractions of coffee creamers, cream aerosols, and bouillon cubes for their health risk associated constituents

Czech Journal of Food Sciences ◽

10.17221/679-cjfs ◽

2008 ◽

Vol 25 (No. 5) ◽

pp. 257-264 ◽

Cited By ~ 25

Author(s):

L. Karšulínová ◽

B. Folprechtová ◽

M. Doležal ◽

J. Dostálová ◽

J. Velíšek

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Trans Fatty Acids ◽

The Body ◽

Fatty Acid Esters ◽

Lipid Fractions ◽

Hydrogenated Oils ◽

Total Fatty Acids ◽

Mcpd Esters ◽

Acid Esters

Fifteen coffee creamers, 10 cream aerosols, and 5 bouillon cubes from the retail market were analysed, principally for their contents of trans-fatty acids that are known to increase the risk of coronary heart disease, and for their contents of 3-chloropropane-1,2-diol (3-MCPD) fatty acid esters that possibly have a bioaccumulation potential. The contents of trans-fatty acids in coffee creamers, cream aerosols and bouillon cubes were in the range of 0.2–32.8%, < LOD – 6.0%, and 0.5–2.1% of total fatty acids, respectively. All samples contained high levels of 3-MCPD fatty acid esters that were determined after releasing the free 3-MCPD by methanolysis. The 3-MCPD levels in coffee creamers, cream aerosols, and bouillon cubes were in the range of 130–730 µg/kg (540–4480 µg/kg fat), 50–730 µg/kg (220–2880 µg/kg fat), and 380–670 µg/kg (2650–4840 µg/kg fat), respectively. The results showed that the refined and hydrogenated oils may represent a certain risk. The highest levels of 3-MCPD esters were found in a sample of refined palm oil (4170 µg/kg). Currently, there is no information available on how these 3-MCPD esters are metabolised, to which extent they are hydrolysed or biosynthesised in the body, to which extent they are deposited in tissues, and how they influence the properties and functions of tissues (if they really do it).

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Trans-Fatty Acids and Cardiovascular Disease: Urgent Need for Legislation

Cardiology ◽

10.1159/000479956 ◽

2017 ◽

Vol 138 (4) ◽

pp. 254-258 ◽

Cited By ~ 16

Author(s):

Mateusz M. Wilczek ◽

Robert Olszewski ◽

Andrzej Krupienicz

Keyword(s):

Cardiovascular Disease ◽

Fatty Acids ◽

Trans Fatty Acids ◽

Optimal Solution ◽

Cost Savings ◽

Coronary Heart Disease Mortality ◽

Public Healthcare ◽

Disease Mortality ◽

Hydrogenated Oils ◽

Cvd Mortality

Hydrogenated oils containing trans-fatty acids (TFA) are used to produce margarine and various processed foods. TFA affect serum lipid levels, fatty acid metabolism, and endothelial function. High TFA intake is linked to increased all-cause mortality, coronary heart disease mortality, and cardiovascular disease (CVD) incidence. Denmark was the first country to introduce a law that limited TFA content in food; this action led to lower CVD mortality. So far 7 European countries have followed this practice, in a few others the food industry voluntarily reduced TFA use. The issue remains mostly unaddressed in the rest of the world. Legal TFA limits should be commonly established as they are the optimal solution considering both CVD prevention and the associated cost savings in public healthcare.

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Method development for the analysis of trans-fatty acids in hydrogenated oils by capillary electrophoresis

Electrophoresis ◽

10.1002/elps.200305394 ◽

2003 ◽

Vol 24 (10) ◽

pp. 1641-1647 ◽

Cited By ~ 36

Author(s):

Marcone A. L. de Oliveira ◽

Victor E. S. Solis ◽

Luiz A. Gioielli ◽

Bronislaw Polakiewicz ◽

Marina F. M. Tavares

Keyword(s):

Fatty Acids ◽

Capillary Electrophoresis ◽

Trans Fatty Acids ◽

Method Development ◽

Hydrogenated Oils

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Probabilistic Quantitative Assessment of Coronary Heart Disease Risk From Dietary Exposure to Industrially Produced Trans-Fatty Acids in Partially Hydrogenated Oils

Toxicological Sciences ◽

10.1093/toxsci/kfz170 ◽

2019 ◽

Vol 172 (1) ◽

pp. 213-224 ◽

Cited By ~ 2

Author(s):

Jin-Young K Park ◽

Kathleen M Koehler

Keyword(s):

Public Health ◽

Fatty Acids ◽

Trans Fatty Acids ◽

Low Density Lipoprotein ◽

Density Lipoprotein ◽

Dietary Exposure ◽

Lipoprotein Cholesterol ◽

Chd Risk ◽

Hydrogenated Oils ◽

Risk Parameters

Abstract We conducted a probabilistic evaluation of changes in coronary heart disease (CHD) risk and public health burdens from industrially produced trans-fatty acids (IP-TFAs) exposure from the uses of partially hydrogenated oils in food. Our analyses used four quantitative methods based on human studies considering the uncertainty associated with risk parameters for CHD and IP-TFA daily dietary exposure of 0.05% of energy. Method 1 used experimental controlled feeding trial data for changes in low-density lipoprotein cholesterol; Method 2 used changes in both low-density lipoprotein cholesterol and high-density lipoprotein cholesterol; Method 3 used changes in a combination of three emerging CHD risk factor biomarkers; and method 4 used prospective observational studies of CHD cases associated with long-term dietary exposure of trans-fatty acids. We estimated mean percent changes in CHD risk and annual CHD cases in U.S. adults, with lower and upper 95% uncertainty intervals. Our results show that consuming 0.05% of energy from IP-TFA, instead of cis-monounsaturated fatty acids, can cause annual mean increases in CHD cases of 814 (510–1151, method 1), 1502 (990–2043, method 2), or 6877 (3611–10 694, method 4) in U.S. adults. Results for method 3 were intermediate between those for methods 2 and 4. Sensitivity analyses using alternate risk parameters or an alternate exposure scenario resulted in minor changes in public health burden estimates. The results demonstrate that IP-TFA exposure as low as 0.05% of energy from partially hydrogenated oil uses in food can cause substantial public health burdens in the United States from increased CHD risk.

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Dietary Intake of trans Fatty Acids in the Slovenian Population

Nutrients ◽

10.3390/nu13010207 ◽

2021 ◽

Vol 13 (1) ◽

pp. 207

Author(s):

Nina Zupanič ◽

Maša Hribar ◽

Hristo Hristov ◽

Živa Lavriša ◽

Anita Kušar ◽

...

Keyword(s):

Fatty Acids ◽

Trans Fatty Acids ◽

Age Groups ◽

Meat Products ◽

The Elderly ◽

Adverse Health Effects ◽

Slovenian Population ◽

Increased Risk ◽

Hydrogenated Oils ◽

Nationally Representative

Consumption of trans fatty acids (TFAs) has been unequivocally linked to several adverse health effects, with the increased risk of cardiovascular disease being one of the most well understood. To reduce TFA-related morbidity and mortality, several countries have imposed voluntary or mandatory measures to minimize the content of industrial TFAs (iTFAs) in the food supply. In 2018, Slovenia introduced a ban on iTFAs on top of preceding voluntary calls to industry to reduce its use of partially hydrogenated oils (PHOs) as the main source of iTFAs. To investigate the consumption of TFAs, data available from the nationally representative dietary survey SI.Menu were analyzed. The survey consisted of two 24-h non-consecutive day recalls from 1248 study participants from three age groups (10–17, 18–64, 65–74 years old), combined with socio-demographic, socio-economic, and lifestyle parameters. The analyses demonstrated that, on average, TFAs accounted for 0.38–0.50% of total energy intake (TEI). However, 13% of adolescents, 29.4% of adults, and 41.8% of the elderly population still consumed more than 0.50% TEI with TFAs. The main sources of TFAs in the diet were naturally present TFAs from butter, meat dishes, and meat products, regardless of the age group. Results indicate that following the reformulation activities, the major sources of TFAs in the diets of the Slovenian population now represent foods which are natural sources of TFAs.

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