Trans Fatty Acids in Human Nutrition

F Destaillats (Edited by), J-L Sébédio (Edited by), F Dionisi (Edited by), J-M Chardigny (Edited by)

9780955251238, Elsevier Science

Hardback, published 10 March 2009

448 pages
23.4 x 15.6 x 2.8 cm, 0.9 kg

"…well referenced and is up-to date with all the relevant issues surrounding trans fatty acids. I would recommend it for industry, academia, health professionals and the legislators." --Oils and Fats News

In this completely rewritten Second Edition of Trans Fatty Acids in Human Nutrition authors who are recognised international authorities in their field have addressed the major areas of trans fatty acids (TFA) research such as consumption, analysis, biochemistry, synthesis and natural TFA biosynthesis, health effects, food formulation, and also regulation and consumer perception. Each chapter contains the latest references and major advances and breakthroughs in a specific area of trans fatty acids research. Furthermore, the book also includes a discussion of a major issue - the health effects of the natural trans isomers, comparing their effects to those observed for TFA produced during hydrogenation.

The availability of so much information in a single volume will help to clarify the major effects of TFA in human nutrition that have been discovered over the last two decades. This book guides the next generation of scientists to the important opportunities for making further progress in this challenging field of research.

The First Edition of Trans Fatty Acids in Human Nutrition carried out a very similar task for the state of our knowledge in the late 1990s but the rapid expansion and progress in the subject meant that it had to be completely re-written and expanded from the original nine to the present fifteen chapters of the Second Edition.

Biosynthesis of TFA in ruminants
Formation of TFA during catalytic hydrogenation of edible oils
Formation of TFA during deodorisation of edible oils
Chemical synthesis of monounsaturated TFA
Analysis of TFA of partially hydrogenated vegetable oils and dairy products
Replacement of partially hydrogenated oils in food products: A technological challenge
Metabolism of TFA isomers
Biosynthesis and biological activity of rumenic acid: A natural CLA isomer
Biosynthesis, synthesis and biological activity of trans-10, cis-12 conjugated linoleic acid (CLA) isomer
Observational epidemiological studies on intake of TFA and risk of ischaemic heart disease
Dietary TFA and cardiovascular disease risk
Dietary TFA: From the mother diet to the infant
Evolution of worldwide consumption of TFA
Legislation relating to trans fatty acids
Consumer concerns and risk perception related to TFA.

Subject Areas: Food & beverage technology [TDCT]