ÁCIDOS GRAXOS TRANS ISÔMEROS EM ALIMENTOS: CONTEÚDO, CONSUMO E IMPLICAÇÕES NAS DOENÇAS CARDIOVASCULARES

Neste artigo foram discutidos os principais aspectos bioquímicos, tecnológicos e nutricionais dos ácidos graxos trans isômeros, suas implicações na saúde humana, e possíveis correlações com as doenças cardiovasculares. São apresentados estudos e pesquisas em diversos países acerca dos teores dessas substâncias em alimentos, bem como estimativas de consumo populacional a partir do consumo de alimentos fritos ou submetidos a processamento com gorduras vegetais hidrogenadas a exemplo dos produtos tipo fast-food. Concluiu-se que novas pesquisas voltadas para a melhoria das tecnologias empregadas na produção de óleos e gorduras, bem como a otimização das operações utilizadas no preparo de alimentos fritos em redes de fast food e restaurantes poderão contribuir para a redução dos conteúdos de trans nos alimentos e conseqüentemente para diminuição do seu consumo. TRANS ISOMERS FATTY ACIDS IN FOODS: CONTENT, CONSUME AND EFFECTS ON CARDIOVASCULAR DISEASES Abstract In this article it was discussed the main biochemical, technological and nutritional aspects of the trans isomers fatty acids, the effects on human health and possible correlations with cardiovascular diseases. It presents studies and researches in several countries about the content of these substances in foods and the consume estimative between populations through fried foods on hydrogenated fat as, for example, the fast-food. It was concluded that new researches in order to improve the technologies employed in the production of oils and fat, and the conditions involved in the deep-frying processes in restaurants and fast-food net, can reduce the content of isomers trans in foods and consequently decrease the consume of these substances.

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Imports and Use of Palm Oil as a Way to Increase Safety of Food Fats

Advances in Environmental Engineering and Green Technologies - Handbook of Research on Globalized Agricultural Trade and New Challenges for Food Security ◽

10.4018/978-1-7998-1042-1.ch014 ◽

2020 ◽

pp. 277-295

Author(s):

Inna Simakova ◽

Roman Perkel

Keyword(s):

Palm Oil ◽

Deep Frying ◽

Trans Isomers ◽

Biological Value ◽

White Rats ◽

Hydrogenated Fats ◽

Frying Fats ◽

Modern Methods ◽

Hydrogenated Fat ◽

Negative Effect

The authors compare the biological value and safety of hydrogenated fat containing trans-isomers of oleic acid and palm oil-based fat. The chapter assesses the potential of replacing hydrogenated fats by palm oil in the production of special fat products. Hematological and histological studies are carried out in a form of biological experiment on animals (white rats). The study reveals the explicit negative effect of trans-isomers even with a relatively low concentration of trans-isomers in a diet. Pathological changes are not observed in animals when palm-based fat is introduced into their ration. The findings suggest that palm oil along with its fractions may be considered as an alternative to hydrogenated fats in the production of margarine, cooking, baking, and deep-frying fats. The use of palm oil in the production of special fats of increased hardness (spreads. confectionery, waffles and fillings, and chocolate coating) requires the application of modern methods for modifying triglyceride composition of fats – biocatalytic interesterification and fractionation.

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Effect of Deep Frying on Fatty Acids Profile of Fried Chicken and Tilapia

Suez Canal Veterinary Medical Journal. SCVMJ ◽

10.21608/scvmj.2020.33744.1011 ◽

2020 ◽

Vol 0 (0) ◽

pp. 0-0

Author(s):

Nada Ahmed ◽

Ali Ahmed ◽

Makram Yassin ◽

Ingolf Gruen

Keyword(s):

Fatty Acids ◽

Deep Frying ◽

Fatty Acids Profile

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Food Choice Decisions of Collegiate Division I Athletes: A Qualitative Exploratory Study

Nutrients ◽

10.3390/nu13072322 ◽

2021 ◽

Vol 13 (7) ◽

pp. 2322

Author(s):

Kaitlyn M. Eck ◽

Carol Byrd-Bredbenner

Keyword(s):

Health Beliefs ◽

Fast Food ◽

Division I ◽

Iron Protein ◽

Food And Nutrition ◽

Fried Foods ◽

Potential Benefits ◽

And Performance ◽

Division I Athletes ◽

Nutrition Professionals

Limited research has examined athletes’ food and health beliefs and decisions and the congruence of these decisions with recommendations from nutrition professionals. This study aimed to improve understanding of athletes’ food-related beliefs and practices to enable nutrition professionals to more effectively enhance performance while protecting athletes’ health. Division I college athletes (n = 14, 64% female) from a variety of sports were recruited to participate in 20-min semi-structured phone interviews about food and nutrition-related behaviors and cognitions. Data were content analyzed to identify themes and trends. Prominent factors influencing athletes’ food choices were potential benefits to health and performance, availability of foods, and recommendations from sports dietitians. Foods commonly consumed by athletes, including fruits, vegetables, and lean protein, were generally healthy and aligned with sports nutrition recommendations. Athletes avoided energy-dense nutrient-poor foods, such as fast food and fried foods, with the goal of improving performance. Some athletes took supplements (i.e., multivitamin, iron, protein) on the premise that they would improve health and enhance performance or recovery. While athletes’ nutrition behaviors are generally congruent with current recommendations, findings highlighted misconceptions held by athletes related to the benefits of some supplements and the belief that packaged/processed foods were inherently less healthy than other options. Nutrition misconceptions held by athletes and incongruities between athletes’ nutrition knowledge and behaviors suggest that dietitians should aim to dispel misconceptions held by athletes and provide additional guidance and information to support athletes’ current healthful behaviors to ensure these behaviors extend beyond their college athletic career.

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A near-infrared fluorescent probe targeting mitochondria for sulfite detection and its application in food and biology

Analytical Methods ◽

10.1039/d1ay00918d ◽

2021 ◽

Author(s):

Jianbin Chao ◽

Zhuo Wang ◽

Yongbin Zhang ◽

Fangjun Huo ◽

Caixia Yin

Keyword(s):

Cardiovascular Diseases ◽

Sulfur Dioxide ◽

Human Health ◽

Fluorescent Probe ◽

Respiratory Diseases ◽

Near Infrared ◽

Air Pollutant ◽

Great Harm

Abstract: Sulfur dioxide (SO2) is the main air pollutant in the environment, causing great harm to human health. Abnormal SO2 levels are usually associated with some respiratory diseases, cardiovascular diseases,...

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Milk Fatty Acid Profiles in Different Animal Species: Focus on the Potential Effect of Selected PUFAs on Metabolism and Brain Functions

Nutrients ◽

10.3390/nu13041111 ◽

2021 ◽

Vol 13 (4) ◽

pp. 1111

Author(s):

Maria P. Mollica ◽

Giovanna Trinchese ◽

Fabiano Cimmino ◽

Eduardo Penna ◽

Gina Cavaliere ◽

...

Keyword(s):

Fatty Acids ◽

Human Health ◽

Milk Fat ◽

Animal Species ◽

Essential Fatty Acids ◽

In Vivo Studies ◽

Omega 3 ◽

Milk Fatty Acids ◽

Brain Functions ◽

The Impact

Milk contains several important nutrients that are beneficial for human health. This review considers the nutritional qualities of essential fatty acids (FAs), especially omega-3 (ω-3) and omega-6 (ω-6) polyunsaturated fatty acids (PUFAs) present in milk from ruminant and non-ruminant species. In particular, the impact of milk fatty acids on metabolism is discussed, including its effects on the central nervous system. In addition, we presented data indicating how animal feeding—the main way to modify milk fat composition—may have a potential impact on human health, and how rearing and feeding systems strongly affect milk quality within the same animal species. Finally, we have presented the results of in vivo studies aimed at supporting the beneficial effects of milk FA intake in animal models, and the factors limiting their transferability to humans were discussed.

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Microalgae n-3 PUFAs Production and Use in Food and Feed Industries

Marine Drugs ◽

10.3390/md19020113 ◽

2021 ◽

Vol 19 (2) ◽

pp. 113

Author(s):

Marine Remize ◽

Yves Brunel ◽

Joana L. Silva ◽

Jean-Yves Berthon ◽

Edith Filaire

Keyword(s):

Fatty Acids ◽

Global Warming ◽

Docosahexaenoic Acid ◽

Polyunsaturated Fatty Acids ◽

Eicosapentaenoic Acid ◽

Human Health ◽

Current Knowledge ◽

Epa And Dha ◽

Anti Cancer ◽

Food And Feed

N-3 polyunsaturated fatty acids (n-3 PUFAs), and especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are essential compounds for human health. They have been proven to act positively on a panel of diseases and have interesting anti-oxidative, anti-inflammatory or anti-cancer properties. For these reasons, they are receiving more and more attention in recent years, especially future food or feed development. EPA and DHA come mainly from marine sources like fish or seaweed. Unfortunately, due to global warming, these compounds are becoming scarce for humans because of overfishing and stock reduction. Although increasing in recent years, aquaculture appears insufficient to meet the increasing requirements of these healthy molecules for humans. One alternative resides in the cultivation of microalgae, the initial producers of EPA and DHA. They are also rich in biochemicals with interesting properties. After defining macro and microalgae, this review synthesizes the current knowledge on n-3 PUFAs regarding health benefits and the challenges surrounding their supply within the environmental context. Microalgae n-3 PUFA production is examined and its synthesis pathways are discussed. Finally, the use of EPA and DHA in food and feed is investigated. This work aims to define better the issues surrounding n-3 PUFA production and supply and the potential of microalgae as a sustainable source of compounds to enhance the food and feed of the future.

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Polyunsaturated Fatty Acids Mediated Regulation of Membrane Biochemistry and Tumor Cell Membrane Integrity

Membranes ◽

10.3390/membranes11070479 ◽

2021 ◽

Vol 11 (7) ◽

pp. 479

Author(s):

Souvik Mukerjee ◽

Abdulaziz S. Saeedan ◽

Mohd. Nazam Ansari ◽

Manjari Singh

Keyword(s):

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Human Health ◽

Biological Membrane ◽

Membrane Integrity ◽

Dietary Fatty Acids ◽

Body System ◽

Omega 3 ◽

Membrane Composition ◽

Tumor Cell Membrane

Particular dramatic macromolecule proteins are responsible for various cellular events in our body system. Lipids have recently recognized a lot more attention of scientists for understanding the relationship between lipid and cellular function and human health However, a biological membrane is formed with a lipid bilayer, which is called a P–L–P design. Our body system is balanced through various communicative signaling pathways derived from biological membrane proteins and lipids. In the case of any fatal disease such as cancer, the biological membrane compositions are altered. To repair the biological membrane composition and prevent cancer, dietary fatty acids, such as omega-3 polyunsaturated fatty acids, are essential in human health but are not directly synthesized in our body system. In this review, we will discuss the alteration of the biological membrane composition in breast cancer. We will highlight the role of dietary fatty acids in altering cellular composition in the P–L–P bilayer. We will also address the importance of omega-3 polyunsaturated fatty acids to regulate the membrane fluidity of cancer cells.

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The effects of altering dietary fatty acid and vitamin E content on the chemical, physical and organoleptic quality of pig meat and fat

Proceedings of the British Society of Animal Science ◽

10.1017/s1752756200592321 ◽

1996 ◽

Vol 1996 ◽

pp. 30-30

Author(s):

C.O. Leskanich ◽

K.R. Matthews ◽

C.C. Warkup ◽

R.C. Noble

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Vitamin E ◽

Human Health ◽

Acid Composition ◽

Oxidative Degradation ◽

Meat Products ◽

Dietary Vitamin ◽

Affecting Factors

The tissues of animals for food use have come to be associated with a predominance of saturated and monounsaturated fatty acids, the result of which has been to contribute to the perceived human dietary imbalance of fatty acids. The fact that porcine tissues assume a fatty acid composition similar to that of the respective diet has enabled the composition to be altered with respect to human dietary needs (Morgan et al, 1992). The fatty acid compositions of rapeseed and fish oils are characterised by a number of factors of relevance to human health recommendations (BNF, 1992). Thus, rapeseed oil contains a low content of saturates, a moderate content of linoleic acid and a high content of Î±-linolenic acid whilst fish oil contains high levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Although benefiting the nutritional value of meat/fat, the feeding of increased levels of highly polyunsaturated fatty acids has the potential, in theory at least, of adversely affecting organoleptic and various physical properties. Such adverse effects could be manifested during and/or after the preparation and cooking of the meat or meat products at which times the oxidative degradation of fatty acids is maximised. The inclusion of dietary vitamin E has a range of beneficial effects on meat quality principally due to its antioxidant effects. The present experiment was an attempt to optimise the fatty acid composition of pork and pork products for human health purposes whilst not adversely affecting factors controlling consumer acceptability.

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