The Relation between Trans Fatty Acid Levels and Increased Risk of Myocardial Infarction Does Not Hold at Lower Levels of Trans Fatty Acids in the Costa Rican Food Supply

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.

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

European Journal of Public Health ◽

10.1093/eurpub/ckaa165.363 ◽

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.

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

Nutrition Reviews ◽

10.1093/nutrit/nuaa061 ◽

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

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In equal amounts, the major ruminant trans fatty acid is as bad for LDL cholesterol as industrially produced trans fatty acids, but the latter are easier to remove from foods

American Journal of Clinical Nutrition ◽

10.3945/ajcn.115.123646 ◽

2015 ◽

Vol 102 (6) ◽

pp. 1301-1302 ◽

Cited By ~ 9

Author(s):

Steen Stender

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Trans Fatty Acid ◽

Trans Fatty Acids ◽

Ldl Cholesterol

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

Journal of Applied and Natural Science ◽

10.31018/jans.v13i1.2449 ◽

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.

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

Lipids ◽

10.1007/s11745-012-3709-7 ◽

2012 ◽

Vol 47 (10) ◽

pp. 941-950 ◽

Cited By ~ 27

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

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

Nutrients ◽

10.3390/nu13092967 ◽

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.

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

Food Science and Technology ◽

10.15673/fst.v15i3.2177 ◽

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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Abstract P119: Erythrocyte n-3 and n-6 Polyunsaturated and Trans Fatty Acids and Survival of Sudden Cardiac Arrest

Circulation ◽

10.1161/circ.125.suppl_10.ap119 ◽

2012 ◽

Vol 125 (suppl_10) ◽

Author(s):

Rozenn N Lemaitre ◽

Irena B King ◽

Catherine O Johnson ◽

Nona Sotoodehnia ◽

Barbara McKnight ◽

...

Keyword(s):

Fatty Acids ◽

Cardiac Arrest ◽

Arachidonic Acid ◽

Fatty Acid ◽

Hospital Admission ◽

Hospital Discharge ◽

Trans Fatty Acid ◽

Trans Fatty Acids ◽

P Value ◽

Brain Resuscitation

Lower levels of erythrocyte n-3 polyunsaturated fatty acid (PUFA) and higher levels of trans-fatty acid are associated with incident cardiac arrest (SCA) risk. However, it is not known whether these fatty acids also influence post-arrest survival. In addition, n-3 and n-6 PUFA play key roles in brain function and may be involved in brain resuscitation. We investigated the association of n-3, n-6 and trans-fatty acid levels with resuscitation outcomes in a population-based study of SCA. Subjects (mean age 68, 82% male) were out-of-hospital SCA patients found in ventricular fibrillation and attended by paramedics in King County, Washington, with available fatty acid measurements (n=492). Using logistic regression, we examined association between fatty acid levels and surviving to hospital admission (a proxy for heart resuscitation), and also to surviving to hospital discharge (a proxy for brain resuscitation). Both analyses adjusted for age; sex; race; year of cardiac arrest; time to arrival of emergency medical services; whether the event was witnessed, occurred in public, and whether bystander CPR was administered. Levels of arachidonic acid and trans-18:2 fatty acids were associated with SCA survival ( Table ). An increase of one SD in levels of arachidonic acid was associated with decreased likelihood of survival to both hospital admission and hospital discharge (OR (95% CI), uncorrected p-value: 0.75 (0.62-0.92), p =0.006 and 0.69 (0.55, 0.87), p =0.002, respectively). A one SD difference in trans-18:2 fatty acid levels was associated with decreased likelihood of survival to hospital discharge (0.74 (0.57-0.96), p =0.02)). Levels of n-3 PUFAs and trans-18:1 fatty acids were not associated with SCA survival. Our findings suggest arachidonic acid and trans-18:2 may influence SCA survival. Further work is needed to explore the role of fatty acid metabolism in heart and brain resuscitation. Association of Erythrocyte Fatty Acids with Resuscitation Outcomes Survival to hospital admission Survival to hospital discharge OR * (95% CI) p-value OR * (95% CI) p-value n-3 fatty acids α-Linolenic acid 1.01 (0.83-1.22) 0.95 0.85 (0.67-1.07) 0.60 EPA+DHA 1.05 (0.87-1.28) 0.60 1.10 (0.87-1.38) 0.44 n-6 fatty acids Linoleic acid 0.97 (0.80-1.18) 0.77 1.05 (0.83-1.33) 0.66 Arachidonic acid 0.75 (0.62-0.92) 0.006 0.69 (0.55-0.87) 0.002 Trans-fatty acids Trans-18:1 1.06 (0.87-1.29) 0.56 1.06 (0.84-1.34) 0.47 Trans-18:2 0.99 (0.80-1.22) 0.93 0.74 (0.57-0.96) 0.02 * OR corresponding to one SD higher levels

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