Section 14
Chapter 13,215

Trans-isomeric fatty acids in West German margarines, shortenings, frying, and cooking fats

Meyer, W.H.

American Journal of Clinical Nutrition 33(4): 732-733


ISSN/ISBN: 0002-9165
PMID: 7361689
DOI: 10.1093/ajcn/33.4.732
Accession: 013214648

Download citation:  

A conclusion that trans fatty acids from hydrogenation "considerably" modify the nutritional properties of the oil and raise serum cholesterol is unjustified. The preponderance of evidence shows that cholesterol effects of fats depend on their degree of saturation or unsaturation, independent of their trans fatty acid content. Nothing has been found in animal or human studies to justify the statement about alteration of nutritional properties. Instead, such studies strongly conclude that trans fatty acids are absorbed and catabolized comparable to other fatty acids. Also, the recommendation for replacing trans fatty acids in the diet by compound shortenings fails to take into account that consumers rejected such products in the past because they were deficient in heat stability, consistency, and flavor.

PDF emailed within 0-6 h: $19.90