Location: Food Components and Health LaboratoryTitle: Trans-fatty acids: health effects, recommendations, and regulations
|GEBAUER, SARAH - Food And Drug Administration(FDA)|
Submitted to: Encyclopedia of Human Nutrition
Publication Type: Book / Chapter
Publication Acceptance Date: 6/3/2022
Publication Date: 6/3/2022
Citation: Gebauer, S.K., Baer, D.J. 2022. Trans-fatty acids: health effects, recommendations, and regulations. Encyclopedia of Human Nutrition. 2013:288-292. https://doi.org/10.1016/B978-0-12-375083-9.00102-1.
Technical Abstract: There is a vast literature that demonstrates the deleterious effects of industrially-produced trans-fatty acids (TFA). As a result, numerous countries have taken action to limit or eliminate industrially-produced TFA from the food supply. TFA alternatives, such as oils high in oleic acid concentration (high-oleic oils) and interesterification of fats, have been useful in replacing TFA in foods and recent studies have evaluated their effects on chronic disease risk. Intake of TFA has decreased worldwide as a result of public health actions and efforts by the food industry to limit and replace TFA from the food supply; however, intake still remains higher than recommended in some countries that have not yet enacted measures to reduce consumption of TFA.