Trans Fatty Acids

Trans fatty acids (TFAs) have been used for many years toimpart desirable physical characteristics to fats and fat blendsused in food manufacturing. However, clinical trials andepidemiological studies conducted over the last thirty years haveshown that TFAs can increase "bad" cholesterol levelsin the blood while reducing "good" cholesterol.Accordingly, they are also linked with increased risks of coronaryheart disease, thrombosis and strokes. For this reason, the foodindustry has been obliged to find alternatives to TFAs, thusenabling it to meet the presumed consumer demand for"low" or "no" trans fats products.The issue is becoming more and more pressing. For example, USlabelling regulations now require that food manufacturers state thetrans fat content of their products on the packaging. This book provides an overview of trans fatty acids inoils and fats used in food manufacture. Topics covered include: thechemistry and occurrence of TFAs; analytical methods fordetermining the fatty acid composition including TFAs of foods;processing techniques for reducing, minimising or even avoiding theformation of TFAs; TFA alternatives in food; health and nutritionconcerns and legislative aspects. It is directed at chemists andtechnologists working in edible oils and fats processing andproduct development; food scientists and technologists; analyticalchemists and nutritionists working in the food industry.