scholarly journals Overview of Infrared Methodologies for trans Fat Determination

2004 ◽  
Vol 87 (2) ◽  
pp. 540-544 ◽  
Author(s):  
Magdi M Mossoba ◽  
Martin P Yurawecz ◽  
Pierluigi Delmonte ◽  
John K G Kramer
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Trans Fatty Acid ◽  
Trans Fatty Acids ◽  
Spectroscopic Method ◽  
Density Lipoprotein ◽  
Trans Fat ◽  
Absorption Bands ◽  
Wide Range ◽  
Total Fat

Abstract trans Fatty acids are present in a variety of foods like dairy products, but the major sources are products that contain commercially hydrogenated fats. Some studies have shown that trans fatty acids elevate levels of serum low-density lipoprotein (LDL)-cholesterol and lower high-density lipoprotein (HDL)-cholesterol. The quantitation and identification of trans fatty acid isomers is difficult because of the wide range of positional monoene, diene, and triene fatty acid isomers present in hydrogenated oils. This is complicated by the cis positional isomers that are also present, as well as the lack of commercial chromatographic standards for many fatty acid isomers. In this review, infrared methodologies for the determination of total trans fat are presented. Using an attenuated total reflection (ATR) infrared cell, a novel Fourier transform infrared (FTIR) spectroscopic method that was developed for the rapid (5 min) quantitation of the total trans fatty acid levels in neat (without solvent) fats and oils measured as triacylglycerols (TAG) is discussed. TAG required no derivatization, but had to be melted prior to measurement. The lower limit of trans quantitation was 5% of total fat. The precision of this ATR method was found to be superior to that of transmission infrared official methods. Accuracy was enhanced by generating a symmetric absorption trans infrared band at 966 cm-1 on a horizontal background. This was achieved by “ratioing” the single-beam spectrum of the trans-containing fat or oil against that of a reference oil or standard having only cis double bonds. Attempts to apply this ATR-FTIR method to food matrixes with low trans fat and/or low total fat content were not satisfactory due to interfering infrared absorptions in the trans region. To overcome this interference, the method was modified by applying the standard addition technique to the ATR-FTIR determination. The modified procedure required more time, but eliminated any adverse impact on accuracy arising from interfering minor food components having absorption bands near 966 cm−1.

scholarly journals Trans Fat Labeling and Levels in U.S. Foods: Assessment of Gas Chromatographic and Infrared Spectroscopic Techniques for Regulatory Compliance

2009 ◽  
Vol 92 (5) ◽  
pp. 1284-1300 ◽  
Author(s):  
Magdi M Mossoba ◽  
Julie Moss ◽  
John K G Kramer
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Trans Fatty Acid ◽  
Trans Fatty Acids ◽  
Collaborative Study ◽  
Regulatory Compliance ◽  
Attenuated Total Reflection ◽  
Spectroscopic Techniques ◽  
Trans Fat ◽  
Trans Fatty Acid Isomers

Abstract Trans fatty acids are found in a variety of foods like dairy and meat products, but the major dietary sources are products that contain commercially hydrogenated fats. There has been a renewed need for accurate analytical methods for the quantitation of total Trans fat since mandatory requirements to declare the amount of Trans fat present in food products and dietary supplements were issued in many countries. Official capillary GC and IR methodologies are the two most common validated methods used to identify and quantify Trans fatty acids for regulatory compliance. The present article provides a comprehensive discussion of the GC and IR techniques, including the latest attenuated total reflection (ATR)-FTIR methodology called the negative second derivative ATR-FTIR procedure, which is currently being validated in an international collaborative study. The identification and quantitation of Trans fatty acid isomers by GC is reviewed and an alternative GC method is proposed using two temperature programs and combining their results; this proposed method deals more effectively with the resolution of large numbers of geometric and positional monoene, diene, and triene fatty acid isomers present in ruminant fats. In addition, the different methylation procedures that affect quantitative conversion to fatty acid methyl esters are reviewed. There is also a lack of commercial chromatographic standards for many Trans fatty acid isomers. This review points to potential sources of interferences in the FTIR determination that may lead to inaccurate results, particularly at low Trans levels. The presence of high levels of saturated fats may lead to interferences in the FTIR spectra observed for Trans triacylglycerols (TAGs). TAGs require no derivatization, but have to be melted prior to IR measurement. While GC is currently the method of choice, ATR-FTIR spectroscopy is a viable, rapid alternative, and a complementary method to GC for a more rapid determination of total Trans fats for food labeling purposes.

scholarly journals Trans Fatty Acid Intake Induces Intestinal Inflammation and Impaired Glucose Tolerance

2021 ◽  
Vol 12 ◽  
Author(s):  
Takuro Okamura ◽  
Yoshitaka Hashimoto ◽  
Saori Majima ◽  
Takafumi Senmaru ◽  
Emi Ushigome ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Trans Fatty Acid ◽  
Trans Fatty Acids ◽  
Intestinal Inflammation ◽  
Fatty Acid Intake ◽  
Acid Intake ◽  
Trans Fatty Acid Intake ◽  
High Sucrose Diet ◽  
High Sucrose

Background and AimsMany nutritional and epidemiological studies have shown that high consumption of trans fatty acids can cause several adverse effects on human health, including cardiovascular disease, diabetes, and cancer. In the present study, we investigated the effect of trans fatty acids on innate immunity in the gut by observing mice fed with a diet high in trans fatty acids, which have been reported to cause dysbiosis.MethodsWe used C57BL6/J mice and fed them with normal diet (ND) or high-fat, high-sucrose diet (HFHSD) or high-trans fatty acid, high-sucrose diet (HTHSD) for 12 weeks. 16S rRNA gene sequencing was performed on the mice stool samples, in addition to flow cytometry, real-time PCR, and lipidomics analysis of the mice serum and liver samples. RAW264.7 cells were used for the in vitro studies.ResultsMice fed with HTHSD displayed significantly higher blood glucose levels and advanced fatty liver and intestinal inflammation, as compared to mice fed with HFHSD. Furthermore, compared to mice fed with HFHSD, mice fed with HTHSD displayed a significant elevation in the expression of CD36 in the small intestine, along with a reduction in the expression of IL-22. Furthermore, there was a significant increase in the populations of ILC1s and T-bet-positive ILC3s in the lamina propria in mice fed with HTHSD. Finally, the relative abundance of the family Desulfovibrionaceae, which belongs to the phylum Proteobacteria, was significantly higher in mice fed with HFHSD or HTHSD, than in mice fed with ND; between the HFHSD and HTHSD groups, the abundance was slightly higher in the HTHSD group.ConclusionsThis study revealed that compared to saturated fatty acid intake, trans fatty acid intake significantly exacerbated metabolic diseases such as diabetes and fatty liver.

scholarly journals Impact assessment of the TFA regulation on fatty acid composition of foods in Hungary

2020 ◽  
Vol 30 (Supplement_5) ◽  
Author(s):  
A Varga ◽  
E Sarkadi Nagy ◽  
L Zámbó ◽  
É Illés ◽  
M Bakacs ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Trans Fatty Acids ◽  
Saturated Fat ◽  
Portion Size ◽  
World Health ◽  
Food Sources ◽  
Increased Risk ◽  
Total Fat ◽  
The Impact

Abstract Trans fatty acids are formed during the industrial processing of food, and are proven to be harmful for the human body. They have been associated with increased risk of cardiovascular disease, abdominal obesity, diabetes, and certain types of cancer. Decree 71/2013. (XI. 20.) of the Ministry of Human Capacities, which has been in force since 2014, defines the highest permitted amount of trans fats in food products placed on the market in Hungary. The impact of the decree on the industrially produced trans fatty acids (iTFA) availability and population intake was assessed in 2017. Results demonstrated that iTFA were replaced by other fatty acids due to the legislation. In 2019, we investigated food groups which had high measured TFA content before the regulation entered into force and compared the total fat and fatty acid profiles to the same brand or similar products being on the market afterwards. In collaboration with the World Health Organization, this was the first assessment to determine to which extent manufacturers increased saturated fat (SFA) content of foodstuffs to reduce iTFA content. In those product groups, which were identified as significant food sources of iTFA before introducing the regulation (biscuits, coffee creamers and flavorings, sweets, bakery products, confectionary, wafers, margarines) we found no significant changes in the total fat content, while in most foodstuffs the average proportion of SFA was higher after reformulation, as iTFA were mainly substituted with SFA in 61% of the products, with cis-MUFA in 25% and cis-PUFA in 14% of the products, respectively. Evidence from this analysis supports concerns that eliminating iTFA in certain foodstuffs leads to unwanted substitution with saturated fat, hence reducing the possible health benefits. Given the high SFA intake and the unfavourable cardiovascular statistics in Hungary, the consumption frequency and portion size control of these products are advised. Key messages Monitoring the changes of food composition is important in order to evaluate the effect of the regulation. Manufacturers should be encouraged to reduce the SFA content to a technologically feasible level.

scholarly journals Dietary trans-fatty acid intake in relation to cancer risk: a systematic review and meta-analysis

2020 ◽  
Author(s):  
Nathalie Michels ◽  
Ina Olmer Specht ◽  
Berit L Heitmann ◽  
Veronique Chajès ◽  
Inge Huybrechts
Keyword(s):  
Colorectal Cancer ◽  
Systematic Review ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Cancer Risk ◽  
Trans Fatty Acid ◽  
Trans Fatty Acids ◽  
Fatty Acid Intake ◽  
Trans Fatty Acid Intake ◽  
Meta Analyses

Abstract Context Apart from ruminant fat, trans-fatty acids are produced during the partial hydrogenation of vegetable oils, (eg, in the production of ultraprocessed foods). Harmful cardiovascular effects of trans-fatty acids are already proven, but the link with cancer risk has not yet been summarized. Objective A systematic review (following PRISMA guidelines) – including observational studies on the association of trans-fatty acid intake with any cancer risk – was conducted, with no limitations on population types. Data Sources The electronic databases PubMed and Embase were searched to identify relevant studies. Data Extraction This systematic review included 46 articles. Quality was assessed via the Newcastle-Ottawa scale. Meta-analyses were conducted if at least 4 articles exploring the same transfat-cancer pairings were found. Data analysis Nineteen cancer types have been researched in cohort and case-control studies on trans-fatty acids, with breast cancer (n = 17), prostate cancer (n = 11), and colorectal cancer (n = 9) as the most researched. The meta-analyses on total trans-fat showed a significant positive association for prostate cancer (odds ratio [OR] 1.49; 95%CI, 1.13–1.95) and colorectal cancer (OR 1.26; 95%CI, 1.08–1.46) but not for breast cancer (OR 1.12; 95%CI, 0.99–1.26), ovarian cancer (OR 1.10; 95%CI, 0.94–1.28), or non-Hodgkin lymphoma (OR 1.32; 95%CI, 0.99–1.76). Results were dependent on the fatty acid subtype, with even cancer-protective associations for some partially hydrogenated vegetable oils. Enhancing moderators in the positive transfat-cancer relation were gender (direction was cancer-site specific), European ancestry, menopause, older age, and overweight. Conclusion Despite heterogeneity, higher risk of prostate and colorectal cancer by high consumption of trans-fatty acids was found. Future studies need methodological improvements (eg, using long-term follow-up cancer data and intake biomarkers). Owing to the lack of studies testing trans-fatty acid subtypes in standardized ways, it is not clear which subtypes (eg, ruminant sources) are more carcinogenic. Systematic Review Registration PROSPERO registration no. CRD42018105899

The Trans-Fatty Acid, Elaidic Acid, Inhibits Macrophage Fatty Acid Catabolism and Stimulates Expression of Inflammatory Mediators

Blood ◽  
2012 ◽  
Vol 120 (21) ◽  
pp. 3277-3277
Author(s):  
Lisa J Robinson ◽  
Janelle Zacherl ◽  
Harry C Blair ◽  
Stephanie J Mihalik
Keyword(s):  
Gene Expression ◽  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Stearic Acid ◽  
Inflammatory Mediators ◽  
Elaidic Acid ◽  
Trans Fatty Acids ◽  
Trans Fat ◽  
Fatty Acid Catabolism

Abstract Abstract 3277 In recent decades, addition to the diet of synthetically hydrogenated vegetable oils has markedly increased human consumption of trans fatty acids. Epidemiological studies have linked this change in diet to current high rates of atherosclerotic cardiovascular disease. Despite recognition of this important connection, the basic mechanisms by which trans fatty acids contribute to the pathogenesis of atherosclerosis are still not well understood. In the present studies we examined the effects of trans fatty acids on macrophage functions and their possible role in the pathogenesis of atherosclerosis. Human macrophages, derived from peripheral blood mononuclear cells, were treated with the trans fat elaidic acid (C18:Δ9–10 trans), the corresponding cis fatty acid oleic acid (C18:Δ9–10 cis), or the saturated fatty acid stearic acid (C18:0). We examined changes in macrophage fat metabolism using GC/MS to measure cell fatty acid content and intermediates, and MS/MS to identify acylcarnitine derivatives, and assayed fatty acid oxidation using fatty acids radiolabeled at the [1–14C] position and the double bond at the [C9-C103H] position. After 44 hours treatment with 100 micromolar elaidic acid, macrophages showed an accumulation of multiple unsaturated fatty acid intermediates, both long-chain and short-chain, by GC/MS analysis, that were not observed in cultures containing either oleic or stearic acid. Using acylcarnitine analysis, we observed an increase in C12 and C18 intermediates in the macrophages exposed to trans fat (either as fatty acids or partially hydrogenated soy oil) compared to controls. These results suggest a block in acyl-CoA removal one group proximate to the trans bond. Beta-oxidation assays using carbon-1 radiolabeled oleic and elaidic acids revealed enhanced entry of the trans-fat into the catabolic cycle compared to the entry of the natural cis-fatty acid. Using carbon 9–10 radiolabeled oleic acid to study oleic acid catabolism, we discovered that in the presence of the trans fat, oxidation of the cis fat was diminished. Thus, in addition to the block in the catabolism of the trans fat itself, the degradation of the cis monounsaturated fatty acids are also impaired in the presence of the trans fat. We then examined the effects of inhibited fatty acid catabolism on macrophage function by examining changes in gene expression. Initial results from Affymetrix gene expression profiling, were confirmed using quantitative real time PCR. These studies revealed that exposure to trans fatty acid, compared to cis fatty acids, markedly upregulated macrophage expression of interleukin 1 beta, an inflammatory cytokine previously implicated in the pathogenesis of atherosclerosis. Also increased was expression of heparin-binding epidermal growth factor, previously implicated as a stimulus for vascular smooth muscle proliferation in atherosclerosis. The results overall suggest that the deleterious effects of trans fats may be linked to impaired macrophage fatty acid catabolism, contributing to lipid accumulation in the atheroma, and also to increased macrophage production of inflammatory mediators. Disclosures: No relevant conflicts of interest to declare.

scholarly journals Comparison of branded and non-branded food samples widely consumed in north India with reference to Trans fatty acid content

2021 ◽  
Vol 13 (1) ◽  
pp. 16-25
Author(s):  
Prashasti Tripathi ◽  
Vineeta Puranik ◽  
Shalini Purwar
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Trans Fatty Acid ◽  
Acid Content ◽  
Trans Fatty Acids ◽  
Fatty Acid Content ◽  
Food Samples ◽  
North India ◽  
Research Report ◽  
Trans Fatty Acid Content

Trans fatty acids (TFA) are the geometrical isomers of monounsaturated and polyunsaturated fatty acids that affect the functional and physicochemical properties of these fatty acids, which in turn affect their metabolism in humans.  Since the database available for trans fatty acids in food from India is scarce, the research report generates data about trans fatty acid content in selected foods popular in north India. In this report, various food samples like cookies, chocolates, biscuits, pizza, fries, indigenous snacks like samosa, pakora and indigenous sweets like jalebi, gulab jamun, and laddoo were analyzed for the Trans Fatty Acid (TFA) content by gas chromatography. A large variation was found in trans fatty acid content among these food samples. The results also showed that only 4.5% of the samples were found to contain TFA less than 0.5% while approximately 8% of samples having more than 5% TFA (1 branded and 6 non-branded samples). Also, a large variation was found in the trans fatty acid content of branded and non-branded food samples with the mean value of TFA in branded and non-branded food groups as 1.781 and 6.125 respectively and the t-value of 0.852 between the two groups. When regulations are emphasizing on labelling the TFA content on the product, there are arrays of unlabelled products which are not governed under any regulations. Hence there is a need for strong food regulations to bring levels of trans fats in processed foods to negligible levels.

scholarly journals Dietary trans-Fatty Acid Induced NASH is Normalized Following Loss of trans-Fatty Acids from Hepatic Lipid Pools

Lipids ◽  
2012 ◽  
Vol 47 (10) ◽  
pp. 941-950 ◽  
Author(s):  
Brent A. Neuschwander-Tetri ◽  
David A. Ford ◽  
Sahaja Acharya ◽  
George Gilkey ◽  
Metin Basaranoglu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Trans Fatty Acid ◽  
Trans Fatty Acids ◽  
Hepatic Lipid

scholarly journals Trans Fatty Acids in Human Milk in Latvia: Association with Dietary Habits during the Lactation Period

Nutrients ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 2967
Author(s):  
Līva Aumeistere ◽  
Alīna Beluško ◽  
Inga Ciproviča ◽  
Dace Zavadska
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Human Milk ◽  
Trans Fatty Acid ◽  
Trans Fatty Acids ◽  
Acid Level ◽  
Dietary Habits ◽  
Vaccenic Acid ◽  
Fatty Acid Level ◽  
Lactating Women

The human milk fatty acid, including trans fatty acid, composition is predominantly affected by the maternal diet. The aim of this research was to determine the trans fatty acid level in human milk among lactating women in Latvia, and to evaluate how maternal dietary habits affect the trans fatty acid composition of human milk. In total, 70 lactating women participated in this cross-sectional study. A 72-hour food diary and food frequency questionnaire were used to evaluate maternal dietary habits. Different trans fatty acids in human milk samples were determined using gas chromatography (Agilent 6890N, Agilent Technologies Incorporated, the United States). Overall, the dietary intake of trans fatty acids among the participants was 0.54 ± 0.79 g per day. The total trans fatty acid level in the human milk samples was 2.30% ± 0.60%. The composition of trans fatty acids found in human milk was associated with maternal dietary habits. Higher elaidic acid, vaccenic acid and total trans fatty acid levels in human milk were found among participants with a higher milk and dairy product intake. Meat and meat product intake were associated with a higher vaccenic acid and total trans fatty acid levels in human milk. A moderate association was also established between maternal trans fatty acid intake and the total trans fatty acid level in human milk. The obtained correlations indicate that maternal dietary habits during lactation can impact the composition of trans fatty acids found in human milk.

scholarly journals THE BOUILLON TABLES FROM TURKEY: DETERMINATON OF CIS-TRANS FATTY ACID PROFILES BY CAPILLARY GAS CHROMATOGRAPHY

2021 ◽  
Vol 15 (3) ◽  
Author(s):  
Harun Dıraman
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Fatty Acid ◽  
Trans Fatty Acid ◽  
Trans Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Partial Hydrogenation ◽  
Fatty Acid Profiles ◽  
Two Samples ◽  
Trans Fa

Nowadays, commmercial bouillon tablets are mostly used  as a flavor enhancer substant or an instant product in Turkish cuisine. As chemical structure, Trans FAs are unsaturated fatty acids having at least one double bond in its trans geometric configuration. Trans FA are occured by the partial hydrogenation of vegetable oils in the manufacturing of margarine and vegetable shortening. In this study, industrially produced commmercial bouillon tablet (n=14) samples from Turkey were analyzed by capillary (DB 23 column) gas chromatography method and an under controlled temperature oven programm with particular emphasis on cis–trans fatty acid profiles. The bouillon samples were collected as two goups (first group containing animal additives [AAB n=12] and second group including vegatable additives [VAB n=2]). There is no detailed information on fatty acid (FA) compounds, including trans fatty acids (TFAs), of consumed several commercial boullions in Turkey. There is no “trans fatty acid-free” declaration on various bouillon labels in Turkey. Large variations were observed among the cis–trans FA profiles of the boullion samples from Turkey,despite the fact that the samples are produced in the same production conditions.The palmitic (PAM) levels (predominant cis saturated FAs for all samples) of AAB samples (32.63–44.44%) were more high rather than the VAB samples (47.62–50.64%). Other major saturated FAs for AAB and VAB  samples were determined stearic ( (5.28–9.90% AAB and 6.33–6.73% VAB), lauric (0.19– 5.84% AAB and 1.13–1.30% VAB) and myristic acids (0.86–2.61% AAB and 1.39–1.45% VAB).The changes of oleic (OLA) acid (from other predominant cis monounsaturated FA) of VAB samples (30.75–33.45%) were high than those of AABs (12.64–29.35%). The ranges of LO, an essential /nutritional fatty acid and the predominant FA of PUFAs,  and PUFAs of AAB – except two samples– commercial bouillon samples (0.45–9.82% and 0.45–9.97% ) were low rather than VAA samples (7.97–8.14% and 8.14–8.35 %). Conjugated Linoleic (CLA) FAs, having nutritional FAs having anti-carcinogenic, antioxidative and anti-atherosclerotic effects,  were determined in small amounts for only six samples (0.03%  to 0.06% ). Elaidic acid (C18:1 trans acid) content, the mainly trans FA in all boullion, was within the range of 20.00–27.32% in the AAB samples, and it was significantly higher than the range in VAB samples (0.08–0.14%). Total trans fatty acids (TFAs) were another important major (second) FAs for all bouillon samples. The changes of Trans/Cis ratio ranged  between 0.26 and 0.50 for AAB samples but VB samples has a little values from 0.002 to 0.003. Turkish vegetable boullion. samples have low total trans FA contents (0.19–0.26%) than the animal boullion samples (20.19–28.78%).There are a large variation and significant (P<0.05) differences were statistically determined among major cis FAs (PAM, SA, OLA, LO and LN) and their involved parameters (SFAs, MUFAs and PUFAs). The consumed several commercial boullions in Turkey were classified and characterized chemometric method (Principal Component Analysis, PCA) based on some fatty acid profiles and their parameters. Applying PCA to the all bouillon samples data determined the percentage of total variance explained by the first two  PCs were 49.3% and 21.8% (totally 71.1%), respectively.

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