TY - JOUR
T1 - The effects of industrial processing and home cooking practices on trans-fatty acid profiles of vegetable oils
AU - Mavlanov, Umrbek
AU - Czaja, Tomasz Pawel
AU - Nuriddinov, Sharofiddin
AU - Dalimova, Dilbar
AU - Dragsted, Lars Ove
AU - Engelsen, Søren Balling
AU - Khakimov, Bekzod
N1 - Funding Information:
This work was supported by the Grant (Grand Agreement no. REP-1/12 and REP 25112021\u2013127) funded under the MUNIS Project, supported by the World Bank and the Government of the Republic of Uzbekistan, the University of Copenhagen via the Data+ project (Strategy 2013 funds), and Center for Advanced Technologies in Uzbekistan. And the drawing of images was supported by BioRENDER ( www.biorender.com )
Publisher Copyright:
© 2024
PY - 2025
Y1 - 2025
N2 - The intake of trans-fatty acids (TFA) is strongly associated with an increased risk of cardiovascular diseases and elevated low-density lipoprotein cholesterol levels in blood. This review explores the critical factors influencing TFA formation during industrial vegetable oil processing and home cooking practices, particularly deep-frying. While hydrogenation, a major source of TFA, has been largely eliminated in developed countries, it remains unregulated in many developing countries, posing significant health risks. Temperature emerged as a critical factor increasing TFA levels during hydrogenation and frying, while linoleic and linolenic acids being highly prone to trans-isomerization. In home cooking, studies also indicate that, apart from frying temperature and time, additional factors such food composition (proteins, carbohydrates, and antioxidants) and frying vessel material type significantly impact TFA formation within the food matrix. This review highlights the urgent need for regulatory measures and awareness to minimize TFA exposure from industrially produced and home cooked foods, reducing associated health risks.
AB - The intake of trans-fatty acids (TFA) is strongly associated with an increased risk of cardiovascular diseases and elevated low-density lipoprotein cholesterol levels in blood. This review explores the critical factors influencing TFA formation during industrial vegetable oil processing and home cooking practices, particularly deep-frying. While hydrogenation, a major source of TFA, has been largely eliminated in developed countries, it remains unregulated in many developing countries, posing significant health risks. Temperature emerged as a critical factor increasing TFA levels during hydrogenation and frying, while linoleic and linolenic acids being highly prone to trans-isomerization. In home cooking, studies also indicate that, apart from frying temperature and time, additional factors such food composition (proteins, carbohydrates, and antioxidants) and frying vessel material type significantly impact TFA formation within the food matrix. This review highlights the urgent need for regulatory measures and awareness to minimize TFA exposure from industrially produced and home cooked foods, reducing associated health risks.
KW - Cardiovascular diseases
KW - Edible oils
KW - Frying
KW - Partial hydrogenation
KW - Trans fatty acids
U2 - 10.1016/j.foodchem.2024.142571
DO - 10.1016/j.foodchem.2024.142571
M3 - Review
C2 - 39721446
AN - SCOPUS:85212833189
VL - 469
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
M1 - 142571
ER -