Industrial Trans-Fatty Acid Intake Associated with Coronary Heart Disease Risk-A Review

Abstract

1 J Nutr Food Sci, Vol. 11 Iss. 5 No: 806 found naturally (ruminants trans-fatty acid) in meat and dairy products and artificially (industrial trans-fatty acid) in vegetable oils through partial hydrogenation [3-5]. Partially hydrogenated vegetable oils (PHVOs) are the primary source of industrially produced trans fatty acids (iTFAs), which are also considered a major health concern when it comes to CHD risk [6,7]. TFAs were once called a healthier replacement for saturated fatty acids (SFAs) when the adverse effects of SFAs, including increased blood cholesterol and CVD risk became known. This fat has been used in the food industry since the 1960’s due to its functional properties such as plasticity, emulsion stability, and low cost, which make them a key component in commercially produced processed food items such as margarine, vegetable shortenings, bakery products, and other snacks and fast food [8-10]. Industrial Trans-Fatty Acid Intake Associated with Coronary Heart Disease Risk: A Review Firdaus MA, Mishra Sunita * Department of Food & Nutrition, Babasaheb Bhimrao Ambedkar University, Lucknow, Uttar Pradesh, India