TY  - JOUR
TT  - Trans fatty acids
AU  - Kahraman, Seda Dicle
AU  - Küplülü, Özlem
PY  - 2011
DA  - April
JF  - Journal of Turkish Veterinary Medical Society
JO  - Vet Hekim Der Derg
PB  - Veteriner Hekimler Derneği
WT  - DergiPark
SN  - 0377-6395
SP  - 15
EP  - 24
VL  - 82
IS  - 2
KW  - Trans yağ asidi
KW  - hidrojenasyon
KW  - gıda güvenliği
KW  - halk sağlığı.
N2  - Hydrogenation is described as the addition of hydrogen to the dual bonds between the unsaturated fatty acids carbons. It is applied in the food industry so as to increase the stability of the taste by minimizing the sensitivity of the fats to oxidation and to increase the asge of the product by altering the features. Hydrogenation, by changing the chemical, physical properties of the fat, makes the fat appropriate to be uset in the production of several foods. Yet, during this process trans fatty acids (TFA), which are of higher thermodynamical stability and melting point, are formed. Also, the chains of “acil” TFA are more linear in comparison to the one of the cis forms. While 82-90 % of TFA in diet result from industrial hydrogenation, 2-8% is sourced from animal products. Hydrogenated fats are the sources of TFA in the food industry by taking part in margarine and shortening formulations. TFA, increase the LDL cholesterol level by acting as saturated fats in the metabolism, on the other hand do decrease the HDL level. The epidemiogical studies indicate o positive correlation between TFA consumption and risk of cardio vascular diseases. Furthermore, TFA prevent th synthesis of the crucial metabolites by suppressing the synthesis of prostaglandin. This compliation presents on the formation mechanism, presence in food, the consumption levels, on the health effects and labeling legislation of TFA.
UR  - https://dergipark.org.tr/en/pub/vetheder/issue//379455
L1  - https://dergipark.org.tr/en/download/article-file/405258
ER  -