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The Presence and Importance of Trans Fatty Acids in Foods

Yıl 2020, Cilt: 4 Sayı: 2, 113 - 124, 25.07.2020

Öz

Trans fatty acids (TFA) are unsaturated fatty acids containing at least one unconjugated double bond in the trans configuration. TFA in our diet can be stemmed from industrially produced oils and products that are naturally derived from ruminants. The main process that contributes to the formation of industrial TFA is the hydrogenation of vegetable oils. Hydrogenation is the process, where sensitivity to oxidation in oils is reduced, taste is stabilized by adding hydrogen to the double bonds between the carbons of unsaturated fatty acids and uses of products are increased by changing the physical properties of the oils. In general, TFA is formed during thermal processes such as hydrogenation, refining and frying, while natural TFA is formed in the rumen of ruminant animals through biohydrogenation. 82-90% of the TFA is taken into the body in diet is originates from industrial partial hydrogenation processes, while 2-8% of it from animal products. This review attempts to define, explain the formation of trans fatty acids that are found in majority food and known to cause many diseases such as heart disease, and the impact of it on human health.

Kaynakça

  • Agrawal, A., Gupta, R., Varma, K., Mathur, B. (2008). High trans fatty acid content in common Indian fast foods. Nutrition & Food Science, 38(6), 564-9. https://doi.org/10.1108/00346650810920178
  • Anon. (2006). Trans fats, alzheimer disease and cognitive decline. http://www.tfx.org.uk/page131.html.
  • Arıcı, M., Taşan, M., Gecgel, Ü., Özsoy, S. (2002). Determination of fatty acid composition and total trans fatty acids of Turkish margarines by capillary gas-liquid chromatography. Journal of the American Oil Chemists' Society, 79, 439-44.
  • Aro, A., Amaral, H.M., Kesteloot, H., Rimestad, A., Thamm, M., Van Poppel, G. (1998). Trans FA in french fries, soups and snacks from 14 european countries: The Transfair study”, Journal of Food Composition and Analysis, 11, 170-177. https://doi.org/10.1006/jfca.1998.0572
  • Ascherio, A., Hennekens, C.H., Buring, J.E., Master, C., Stampfer M.J., Willett, W.C. (1994).
  • Trans-fatty acids intake and risk of myocardial infarction. Circulation, 89(1), 94-101. https://doi.org/10.1161/01.CIR.89.1.94
  • Bakker, N., Vant Veer, P., Zock, P.L. (1997). Adipose fatty acids and cancers of the breast, prostate and colon: An ecological study. International Journal of Cancer, 72, 587-591. https://doi.org/10.1002/(SICI)1097-0215(19970807)72:4<587
  • Bauman, D.E., Baumgard, L.H., Corl, B.A., Griinari, J.M. (1999). Biosynthesis of conjugated acid in ruminants. Proceedings of the American Society Animal Science, http://www.asas.org/jas/symposia/proceedings/0937.pdf [accessed 18.07.10].
  • Belitz, H.D., Grosch, W. (1999). Food Chemistry. Springer, p.: 145-157, Berlin.
  • Bensadoun, A. (2003). Trans fatty acids- health and labeling isues. Division of Nutritional Sciences, Cornell University.
  • Bhardwaj, S., Passi, S.J., Misra, A. (2011). Overview of trans fatty acids: Biochemistry and health effects. Clinical Research & Reviews 5, 161-164. https://doi.org/10.1016/j.dsx.2012.03.002
  • Bouchon P. (2009). Understanding oil absorption during deep-fat frying. Advances in Food and Nutrition Research, 57, 209-34. https://doi: 10.1016/S1043-4526(09)57005-2
  • Boue´, C., Combe, N., Billeaud, C., Entressangles, B. (2000). Nutritional implication of trans fatty acids during perinatal period in French pregnant women. Human Nutrition and Animal Feeding, Joint International Congress and Expo, Lipids, Fats and Oils Opportunities and Responsibilities in the New Century, Wurzburg, Germany.
  • Caggiula, A.W., Mustad, V.A. (1997). Effects of dietary fat and fatty acids on coronary artery disease risk and total and lipoprotein cholesterol concentrations: epidemiologic studies. The American Journal of Clinical Nutrition, 65, 1597-1610. https://doi.org/10.1093/ajcn/65.5.1597S
  • Chavarro, J.E., Rich-Edwards, J.W., Rosner, B.A., Willett, W.C. (2007). Dietary fatty acid intakes and the risk of ovulatory infertility. The American Journal of Clinical Nutrition, 85(1), 231–7. https://doi.org/10.1093/ajcn/85.1.231
  • Craig Schmidt, M.C. (2006). Worldwide comsumption of trans fatty acids. Atherosclerosis Supplements, 7, 1-4. https://doi.org/10.1016/j.atherosclerosissup.2006.04.001
  • Donnelly, J.K., Robinson, D.S. (1995). Free radicals in foods. Free Radical Research, 22(2),147-76. https://doi.org/10.3109/10715769509147536
  • Feldman, B.E., Kris, M.P., Kritchevsky, D., Lichtenstein, H.A. (1996). Position Paper on Trans Fatty Acids. American Journal Clinical Nutrition. 63, 663-670. https://doi.org/10.1093/ajcn/63.5.663
  • Goburdhun, D., Jhaumeer-Laulloo, S.B., Musruck, R. (2001). Evaluation of soybean oil quality during conventional frying by FTIR and some chemical indexes. International Journal of Food Sciences and Nutrition, 52(1), 31-42. https://doi.org/10.1080/09637480020027183
  • Goyal, N., Sundararaj, P. (2009). Are we unknowingly consuming trans fats and abused oils? Bulletin Nutrition Found India, 30(2), 4-7.
  • Gürcan, T. (2002). Trans yağ asitleri ve kalp damar hastalıkları açısından önemi. Dünya Gıda, 8, 70-71.
  • Harfoot, C.G., Hazelwood, G.P. (1988). Lipid metabolism in the rumen. In The Rumen Microbial Ecosystem. P. N. Hobson, Editor. Elsevier Science Publishing, New York., 285-322.
  • Hayes, K.C. (2002). Dietary fat and heart health: in search of the ideal fat. Asia Pacific Journal of Clinical Nutrition, 1, 394-400. https://doi.org/10.1046/j.1440-6047.11.s.7.13.x
  • Herzallah, S.M., Humeid, M.A., Al-Ismail, K.M. (2005). Effect of heating and processing methods of milk and dairy products on conjugated linoleic acid and trans fatty acid isomer content. Journal of Dairy Science, 88, 1301-1310. https://doi.org/10.3168/jds.S0022-0302(05)72796-X
  • Hornstra, G., Van Eijsden, M., Dirix, C., Bonsel, G. (2006). Trans fatty acids and birth outcome: some first results of the MEFAB and ABCD cohorts. Atherosclerosis Supplement, 7(2), 21-3. https://doi.org/10.1016/j.atherosclerosissup.2006.04.006
  • Innis, S.M. (2006). Trans fatty intakes during pregnancy, infancy and early childhood. Atherosclerosis Supplement, 7(2), 17-20. https://doi.org/10.1016/j.atherosclerosissup.2006.04.005
  • Innis, S.M., Green, T.J. and Halsey, T.K. (1999). Variability in the trans fatty acid content of foods within a food category: implications for estimation of dietary trans fatty acid intake. Journal of the American College of Nutrition, 18, 255–260. https://doi.org/10.1080/07315724.1999.10718860
  • Judd, J.T., Clevıdence, B.A., Muessing, R.A. (1994). Dietary trans fatty acids: Effects on plasma lipids and lipoproteins of healty men and woman. The American Journal of Clinical Nutrition, 29, 861-868. https://doi.org/10.1093/ajcn/59.4.861
  • Kayahan, M. (2003).Yağ Kimyası. Ankara: ODTÜ Yayıncılık, Bölüm 2, 101- 132.
  • Kıralan, M., Yorulmaz, A., Ercoskun, H. (2005). Trans yağ asitleri kaynakları ve insan sağlığı üzerine etkileri. Gıda ve Yem Teknolojisi, 7, 52-64.
  • Larque, E., Zamora, S., Gill, A. (2001). Dietary trans fatty acids in early life: A review. Early Development, 65, 31-41. https://doi.org/10.1016/S0378-3782(01)00201-8
  • Lee, E., Lee, S., Park, Y. (2008). n – 3 Polyunsaturated fatty acids and trans fatty acids in patients with the metabolic syndrome: A case-control study in Korea. British Journal of Nutrition, 100, 609-614. https://doi.org/10.1017/S0007114508925435
  • Lopez, G.E., Schulze, M.B., Meigs, J.B., Manson, J.E., Rifai, N., Stampfer, M.J., Willet, W.C., Hu, F.B. (2005). Consumption of trans fatty acids is related to plasma biomarkers of inflammation and endothelial dysfunction. The Journal of Nutrition, 135(3), 562-6. https://doi.org/10.1093/jn/135.3.562
  • Mansour, M.P., Sinclair, A.J. (1993). The trans fatty acid and positional (sn-2) fatty acid composition of some Australian margarines, dairy blends and animal fats. Asia Pacific Journal of Clinical Nutrition, 3, 155-163.
  • Marangoni, A.G., Idziak, S.H.J., Rush, J.W.E. (2008). Controlled Release of Food Lipids Using Monoglyceride Gel Phases Regulates Lipid and Insulin Metabolism in Humans. Food Biophysics, 3, 241-245. https://doi.org/10.1007/s11483-008-9054-y
  • Martin, C.A., Milinsk, M.C., Visentainer, J.V., Matsushita, M., De-Souza, N.E. (2007). Trans fatty acid-forming processes in foods: a review. Anais da Academia Brasileria de Ciencias, 79(2), 343-350.
  • Mensink, R.P., Katan, M.B. (1990). Effect of Dieatary Trans Fatty Acids on High Density and Low Density Lipoprotein Cholesterol Levels in Healty Subjects. New England Journal of Medicine, 323, 439-445. https://doi.org/10.1056/NEJM199008163230703
  • Moreno, M.C., Olivares, D.M., Lopez, F.J.A., Advelantado, J.V.G., Reig, F.B. (1999). Determination of unsaturation grade and trans isomers generated during thermal oxidation of edible oils and fats by FTIR. Journal of Molecular Structure, 482, 551-6. https://doi.org/10.1016/S0022-2860(98)00937-5
  • Morris, M.C., Evans, D.A., Bienias, J.L., Tangney, C.C., Wilson, R.S. (2004). Dietary fat intake and 6-year cognitive change in an older biracial community population. Neurology, 62(9), 1573–9. https://doi.org/10.1212/01.WNL.0000123250.82849.B6
  • Mozaffarian, D., Katan, M.B., Ascherio, A., Stampfer, M.J., Willett ,W.C. (2006). Trans fatty acids and cardiovascular disease. The New England Journal of Medicine, 354(15),1601-13. https://doi.org/10.1056/NEJMra054035
  • Mozaffarian, D., Rimm, E.B., King, I.B., Lawler, R.L., McDonald, G.B., Levy, W.C. (2004). Trans fatty acids and systemic inflammation in heart failure. The American Journal of Clinical Nutrition, 80(6), 1521-1525. https://doi.org/10.1093/ajcn/80.6.1521
  • Nas, S., Gökalp, H.Y., Ünsal, M. (2001). Bitkisel yağ teknolojisi. Denizli: Pamukkale Üniversitesi Mühendislik Fakültesi Matbaası, Bölüm 2, 15-25. Nawar, W.W. (1996). Lipids. In: Fenema OR, editor. Food chemistry. New York: Marcel Dekker.
  • Noble, R.C., Moore, J.H., Harfoot, C.G. (1974). Observations on the pattern on biohydrogenation of esterified and unesterified linoleic acid in the rumen. British Journal of Nutrition, 31, 99–108. https://doi.org/10.1079/BJN19740012
  • Norris, S. (2005). Trans Fats: The Health Burden, Parlimentary Information and Research Service Science and Technology Division. Ovesen, L., Leth, T., Hansen, K. (1996). Fatty Acid Composition of Danish Margarines and Shortenings with Special Emphasis on Trans Fatty Acids. Lipids, 31(9), 971–975. https://doi.org/10.1007/BF02522691
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  • Precht, D. (1995). Variation of trans fatty acids in milk fats. Zeitschrift für Ernährungswissenschaft, 34, 27-29. https://doi.org/10.1007/bf01612782
  • Precht, D., Molkentin, J. (1995). Trans fatty acids: implications for health, analytical methods, incidence in edible fats and intake. Die Nahrung 39, 343–374. https://doi.org/10.1002/food.19950390503
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Gıdalarda Trans Yağ Asitlerinin Varlığı ve Önemi

Yıl 2020, Cilt: 4 Sayı: 2, 113 - 124, 25.07.2020

Öz

Trans yağ asitleri (TYA), trans konfigürasyonunda en az bir tane konjuge olmayan çift bağ ihtiva eden doymamış yağ asitlerdir. Diyetimizde bulunan TYA, endüstriyel olarak üretilmiş yağlardan ve doğal olarak ruminantlardan elde edilen ürünlerden kaynaklanabilmektedir. Endüstriyel TYA oluşumuna katkıda bulunan ana işlem bitkisel yağların hidrojenasyonudur. Hidrojenasyon, doymamış yağ asitlerinin karbonları arasındaki çift bağlara hidrojen ilavesi yapılarak yağlarda oksidasyona duyarlılığı azaltma, tat stabilitesini sağlama ve yağların fiziksel özelliklerini değiştirerek ürünün kullanım alanlarını artırma işlemdir. Genel olarak TYA, hidrojenasyon, rafinasyon ve kızartma gibi termal işlemler sırasında meydana gelirken, doğal TYA, ruminant hayvanların rumeninde, biyohidrojenasyon yoluyla oluşmaktadır. Diyetle birlikte alınan TYA’nin %82-90’ı endüstriyel kaynaklı kısmi hidrojenasyon işlemlerinden kaynaklanırken, %2-8’i hayvansal ürünlerden kaynaklanmaktadır. Bu derleme çalışmasında, kalp rahatsızlığı başta olmak üzere, birçok hastalığa yol açtığı bilinen ve birçok gıdanın içeriğinde bulunan trans yağ asitlerinin tanımı, oluşum mekanizmaları ve insan sağlığı üzerindeki etkileri hakkında bilgi verilmeye çalışılmıştır.

Kaynakça

  • Agrawal, A., Gupta, R., Varma, K., Mathur, B. (2008). High trans fatty acid content in common Indian fast foods. Nutrition & Food Science, 38(6), 564-9. https://doi.org/10.1108/00346650810920178
  • Anon. (2006). Trans fats, alzheimer disease and cognitive decline. http://www.tfx.org.uk/page131.html.
  • Arıcı, M., Taşan, M., Gecgel, Ü., Özsoy, S. (2002). Determination of fatty acid composition and total trans fatty acids of Turkish margarines by capillary gas-liquid chromatography. Journal of the American Oil Chemists' Society, 79, 439-44.
  • Aro, A., Amaral, H.M., Kesteloot, H., Rimestad, A., Thamm, M., Van Poppel, G. (1998). Trans FA in french fries, soups and snacks from 14 european countries: The Transfair study”, Journal of Food Composition and Analysis, 11, 170-177. https://doi.org/10.1006/jfca.1998.0572
  • Ascherio, A., Hennekens, C.H., Buring, J.E., Master, C., Stampfer M.J., Willett, W.C. (1994).
  • Trans-fatty acids intake and risk of myocardial infarction. Circulation, 89(1), 94-101. https://doi.org/10.1161/01.CIR.89.1.94
  • Bakker, N., Vant Veer, P., Zock, P.L. (1997). Adipose fatty acids and cancers of the breast, prostate and colon: An ecological study. International Journal of Cancer, 72, 587-591. https://doi.org/10.1002/(SICI)1097-0215(19970807)72:4<587
  • Bauman, D.E., Baumgard, L.H., Corl, B.A., Griinari, J.M. (1999). Biosynthesis of conjugated acid in ruminants. Proceedings of the American Society Animal Science, http://www.asas.org/jas/symposia/proceedings/0937.pdf [accessed 18.07.10].
  • Belitz, H.D., Grosch, W. (1999). Food Chemistry. Springer, p.: 145-157, Berlin.
  • Bensadoun, A. (2003). Trans fatty acids- health and labeling isues. Division of Nutritional Sciences, Cornell University.
  • Bhardwaj, S., Passi, S.J., Misra, A. (2011). Overview of trans fatty acids: Biochemistry and health effects. Clinical Research & Reviews 5, 161-164. https://doi.org/10.1016/j.dsx.2012.03.002
  • Bouchon P. (2009). Understanding oil absorption during deep-fat frying. Advances in Food and Nutrition Research, 57, 209-34. https://doi: 10.1016/S1043-4526(09)57005-2
  • Boue´, C., Combe, N., Billeaud, C., Entressangles, B. (2000). Nutritional implication of trans fatty acids during perinatal period in French pregnant women. Human Nutrition and Animal Feeding, Joint International Congress and Expo, Lipids, Fats and Oils Opportunities and Responsibilities in the New Century, Wurzburg, Germany.
  • Caggiula, A.W., Mustad, V.A. (1997). Effects of dietary fat and fatty acids on coronary artery disease risk and total and lipoprotein cholesterol concentrations: epidemiologic studies. The American Journal of Clinical Nutrition, 65, 1597-1610. https://doi.org/10.1093/ajcn/65.5.1597S
  • Chavarro, J.E., Rich-Edwards, J.W., Rosner, B.A., Willett, W.C. (2007). Dietary fatty acid intakes and the risk of ovulatory infertility. The American Journal of Clinical Nutrition, 85(1), 231–7. https://doi.org/10.1093/ajcn/85.1.231
  • Craig Schmidt, M.C. (2006). Worldwide comsumption of trans fatty acids. Atherosclerosis Supplements, 7, 1-4. https://doi.org/10.1016/j.atherosclerosissup.2006.04.001
  • Donnelly, J.K., Robinson, D.S. (1995). Free radicals in foods. Free Radical Research, 22(2),147-76. https://doi.org/10.3109/10715769509147536
  • Feldman, B.E., Kris, M.P., Kritchevsky, D., Lichtenstein, H.A. (1996). Position Paper on Trans Fatty Acids. American Journal Clinical Nutrition. 63, 663-670. https://doi.org/10.1093/ajcn/63.5.663
  • Goburdhun, D., Jhaumeer-Laulloo, S.B., Musruck, R. (2001). Evaluation of soybean oil quality during conventional frying by FTIR and some chemical indexes. International Journal of Food Sciences and Nutrition, 52(1), 31-42. https://doi.org/10.1080/09637480020027183
  • Goyal, N., Sundararaj, P. (2009). Are we unknowingly consuming trans fats and abused oils? Bulletin Nutrition Found India, 30(2), 4-7.
  • Gürcan, T. (2002). Trans yağ asitleri ve kalp damar hastalıkları açısından önemi. Dünya Gıda, 8, 70-71.
  • Harfoot, C.G., Hazelwood, G.P. (1988). Lipid metabolism in the rumen. In The Rumen Microbial Ecosystem. P. N. Hobson, Editor. Elsevier Science Publishing, New York., 285-322.
  • Hayes, K.C. (2002). Dietary fat and heart health: in search of the ideal fat. Asia Pacific Journal of Clinical Nutrition, 1, 394-400. https://doi.org/10.1046/j.1440-6047.11.s.7.13.x
  • Herzallah, S.M., Humeid, M.A., Al-Ismail, K.M. (2005). Effect of heating and processing methods of milk and dairy products on conjugated linoleic acid and trans fatty acid isomer content. Journal of Dairy Science, 88, 1301-1310. https://doi.org/10.3168/jds.S0022-0302(05)72796-X
  • Hornstra, G., Van Eijsden, M., Dirix, C., Bonsel, G. (2006). Trans fatty acids and birth outcome: some first results of the MEFAB and ABCD cohorts. Atherosclerosis Supplement, 7(2), 21-3. https://doi.org/10.1016/j.atherosclerosissup.2006.04.006
  • Innis, S.M. (2006). Trans fatty intakes during pregnancy, infancy and early childhood. Atherosclerosis Supplement, 7(2), 17-20. https://doi.org/10.1016/j.atherosclerosissup.2006.04.005
  • Innis, S.M., Green, T.J. and Halsey, T.K. (1999). Variability in the trans fatty acid content of foods within a food category: implications for estimation of dietary trans fatty acid intake. Journal of the American College of Nutrition, 18, 255–260. https://doi.org/10.1080/07315724.1999.10718860
  • Judd, J.T., Clevıdence, B.A., Muessing, R.A. (1994). Dietary trans fatty acids: Effects on plasma lipids and lipoproteins of healty men and woman. The American Journal of Clinical Nutrition, 29, 861-868. https://doi.org/10.1093/ajcn/59.4.861
  • Kayahan, M. (2003).Yağ Kimyası. Ankara: ODTÜ Yayıncılık, Bölüm 2, 101- 132.
  • Kıralan, M., Yorulmaz, A., Ercoskun, H. (2005). Trans yağ asitleri kaynakları ve insan sağlığı üzerine etkileri. Gıda ve Yem Teknolojisi, 7, 52-64.
  • Larque, E., Zamora, S., Gill, A. (2001). Dietary trans fatty acids in early life: A review. Early Development, 65, 31-41. https://doi.org/10.1016/S0378-3782(01)00201-8
  • Lee, E., Lee, S., Park, Y. (2008). n – 3 Polyunsaturated fatty acids and trans fatty acids in patients with the metabolic syndrome: A case-control study in Korea. British Journal of Nutrition, 100, 609-614. https://doi.org/10.1017/S0007114508925435
  • Lopez, G.E., Schulze, M.B., Meigs, J.B., Manson, J.E., Rifai, N., Stampfer, M.J., Willet, W.C., Hu, F.B. (2005). Consumption of trans fatty acids is related to plasma biomarkers of inflammation and endothelial dysfunction. The Journal of Nutrition, 135(3), 562-6. https://doi.org/10.1093/jn/135.3.562
  • Mansour, M.P., Sinclair, A.J. (1993). The trans fatty acid and positional (sn-2) fatty acid composition of some Australian margarines, dairy blends and animal fats. Asia Pacific Journal of Clinical Nutrition, 3, 155-163.
  • Marangoni, A.G., Idziak, S.H.J., Rush, J.W.E. (2008). Controlled Release of Food Lipids Using Monoglyceride Gel Phases Regulates Lipid and Insulin Metabolism in Humans. Food Biophysics, 3, 241-245. https://doi.org/10.1007/s11483-008-9054-y
  • Martin, C.A., Milinsk, M.C., Visentainer, J.V., Matsushita, M., De-Souza, N.E. (2007). Trans fatty acid-forming processes in foods: a review. Anais da Academia Brasileria de Ciencias, 79(2), 343-350.
  • Mensink, R.P., Katan, M.B. (1990). Effect of Dieatary Trans Fatty Acids on High Density and Low Density Lipoprotein Cholesterol Levels in Healty Subjects. New England Journal of Medicine, 323, 439-445. https://doi.org/10.1056/NEJM199008163230703
  • Moreno, M.C., Olivares, D.M., Lopez, F.J.A., Advelantado, J.V.G., Reig, F.B. (1999). Determination of unsaturation grade and trans isomers generated during thermal oxidation of edible oils and fats by FTIR. Journal of Molecular Structure, 482, 551-6. https://doi.org/10.1016/S0022-2860(98)00937-5
  • Morris, M.C., Evans, D.A., Bienias, J.L., Tangney, C.C., Wilson, R.S. (2004). Dietary fat intake and 6-year cognitive change in an older biracial community population. Neurology, 62(9), 1573–9. https://doi.org/10.1212/01.WNL.0000123250.82849.B6
  • Mozaffarian, D., Katan, M.B., Ascherio, A., Stampfer, M.J., Willett ,W.C. (2006). Trans fatty acids and cardiovascular disease. The New England Journal of Medicine, 354(15),1601-13. https://doi.org/10.1056/NEJMra054035
  • Mozaffarian, D., Rimm, E.B., King, I.B., Lawler, R.L., McDonald, G.B., Levy, W.C. (2004). Trans fatty acids and systemic inflammation in heart failure. The American Journal of Clinical Nutrition, 80(6), 1521-1525. https://doi.org/10.1093/ajcn/80.6.1521
  • Nas, S., Gökalp, H.Y., Ünsal, M. (2001). Bitkisel yağ teknolojisi. Denizli: Pamukkale Üniversitesi Mühendislik Fakültesi Matbaası, Bölüm 2, 15-25. Nawar, W.W. (1996). Lipids. In: Fenema OR, editor. Food chemistry. New York: Marcel Dekker.
  • Noble, R.C., Moore, J.H., Harfoot, C.G. (1974). Observations on the pattern on biohydrogenation of esterified and unesterified linoleic acid in the rumen. British Journal of Nutrition, 31, 99–108. https://doi.org/10.1079/BJN19740012
  • Norris, S. (2005). Trans Fats: The Health Burden, Parlimentary Information and Research Service Science and Technology Division. Ovesen, L., Leth, T., Hansen, K. (1996). Fatty Acid Composition of Danish Margarines and Shortenings with Special Emphasis on Trans Fatty Acids. Lipids, 31(9), 971–975. https://doi.org/10.1007/BF02522691
  • Pfalzgraf, A., Timm, M., Steinhart, H. (1994). Content of trans-fatty acids in food. Zeitschrift für Ernährungswissenschaft, 33, 24-43. https://doi.org/10.1007/bf01610576
  • Precht, D. (1995). Variation of trans fatty acids in milk fats. Zeitschrift für Ernährungswissenschaft, 34, 27-29. https://doi.org/10.1007/bf01612782
  • Precht, D., Molkentin, J. (1995). Trans fatty acids: implications for health, analytical methods, incidence in edible fats and intake. Die Nahrung 39, 343–374. https://doi.org/10.1002/food.19950390503
  • Renner, E., Yoon, Y.C. (1982). Untersuchungen u¨ber isomere Formen ungesa¨ttigter Fettsa¨uren in Nahrungsfetten. 2. Isomere der Octadecadiensa¨ure. Milchwissenschaft, 37, 408-411.
  • Lemaitre, L.R., King, I.B., Mozaffarian, D., Sotoodehnia, N., Thomas, D.R., Kuller, L.H., Tracy, R.P., Siscovick, D.S. (2006). Plasma Phospholipid Trans Fatty Acids, Fatal Ischemic Heart Disease, and Sudden Cardiac Death in Older Adults. Circulation, 114(3), 209-215. https://doi.org/10.1161/CIRCULATIONAHA.106.620336
  • Sanders, T.A.B. (1988). Essential and trans-fatty acids in nutrition. Nutrition Research Reviews,105, 945-953. https://doi.org/10.1079/NRR19880007
  • Semma, M., 2002. Trans fatty acids: Properties, benefits and risks. Journal of Health Science, 48(1), 7-13. https://doi.org/10.1248/jhs.48.7
  • Stender, S., Dyerberg, J. (2003). Influence of Trans Fatty Acids on Health, A Report from the Danish Nutrition Council, Yayın No: 34.
  • Taşan, M., Dağlıoğlu, O. (2005). Trans yağ asitlerinin yapısı, oluşumu ve gıdalarla alınması. Tekirdağ Ziraat Fakültesi Dergisi, 2(1), 79-88.
  • Tekin, A. (2007). Margarin üretimi ve trans yağ asitleri. S.17-25. Bilinmeyen Yönleriyle Margarin ve Beslenmedeki Rolü. (29 Haziran 2007-Konferans Notları), Mümsad Yayınları, No:1.
  • Willet, W.C., Ascherio, A. (1994). Trans fatty acids: Are the effects only marginal. American Journal Public Health, 84, 722- 724. https://doi.org/10.2105/ajph.84.5.722
  • Wolff, R.L. (1992). Trans polyunsaturated fatty acids in French edible rapeseed and soybean oils. Journal of the American Oil Chemists' Society, 69,106-10.
Toplam 56 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Derleme
Yazarlar

Arzu Kavaz Yüksel 0000-0001-8292-9259

Mehmet Yüksel 0000-0001-6566-1385

Yayımlanma Tarihi 25 Temmuz 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 4 Sayı: 2

Kaynak Göster

APA Kavaz Yüksel, A., & Yüksel, M. (2020). Gıdalarda Trans Yağ Asitlerinin Varlığı ve Önemi. Aydın Gastronomy, 4(2), 113-124.



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