Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of...

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Trans Fatty Acids Amber Page

Transcript of Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of...

Page 1: Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in.

Trans Fatty Acids

Amber Page

Page 2: Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in.

Summary

What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in the News What is Currently Being Done?

Page 3: Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in.

What is Fat?

E-shaped molecule– Glycerol derived backbone

Stays constant

– Three fatty acid groups Can change depending on type of fat

Solid or liquid at room temperature– Depends on composition

Vitamins A, D, E and K are fat-soluble– Can not be absorbed and digested without fats

Page 4: Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in.

What is Fat?

Example of a typical fat molecule

http://en.wikipedia.org/wiki/Trans_fats

Page 5: Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in.

Types of Fat

Saturated Fat Unsaturated Fat

– Monounsaturated – Polyunsaturated– Trans Fat

Page 6: Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in.

Saturated Fats

No double bonds in fatty acid chain Examples

– Butyric acid (butter)– Lauric acid (breast milk, coconut oil, and palm oil)– Myristic acid (cow milk and dairy products)

Diets high in saturated fats can cause Coronary Heart Disease (CHD)

Page 7: Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in.

Saturated Fats

Myristic Acid

http://en.wikipedia.org/wiki/Trans_fats

Page 8: Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in.

Saturated Fats

Controversy on whether trans-unsaturated fats are better or worse than saturated fats– Big push in the 80s and 90s to replace saturated

fats with trans-unsaturated fats (replace butter with margarine etc.)

– Some say “Big Business” played a role in demonizing saturated fats

Page 9: Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in.

Monounsaturated Fats

One double bond present Olive oil is 75% monounsaturated Canola oil is 57-60% monounsaturated Higher melting point than polyunsaturated Lower melting point than saturated Usually thought of as “better” than saturated

fats because of their fluidity

Page 10: Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in.

Monounsaturated Fats

Oleic Acid (olive oil)

http://en.wikipedia.org/wiki/Trans_fats

Page 11: Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in.

Polyunsaturated Fats

More than one double bond present Lower melting temperature than both

saturated and monounsaturated fats Found in soybeans, fish oils, grain products Necessary for the body and protects against

illness

Page 12: Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in.

Polyunsaturated Fats

Linoleic Acid

http://en.wikipedia.org/wiki/Trans_fats

Page 13: Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in.

Trans Fat

Type of unsaturated fat– Mono or poly

Same chemical formula as many other unsaturated fats, but are in the trans position– Less fluid– Higher melting point

Occurs naturally in meat and dairy products from ruminants (cattle, sheet, goats etc.)

Page 14: Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in.

Trans Fat

Elaidic Acid (hydrogenated vegetable oils)

http://en.wikipedia.org/wiki/Trans_fats

Page 15: Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in.

Trans Fat

Elaidic Acid (hydrogenated vegetable oils)

Oleic Acid (olive oil)

Trans

Melting Point: 46.5ºC

Cis

Melting Point: 13.5ºC

http://en.wikipedia.org/wiki/Trans_fats

Page 16: Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in.

Trans Fat

Presently, most trans fat is made industrially– Side effect of partial hydrogenation of plant oils

Catalytic hydrogenation of plant oils favors the trans position

– Lower energy than cis position– At equilibrium, trans/cis ratio is about 2:1

Hydrogenation causes essential fatty acids to be destroyed, and fatty acids similar to saturated fats to be created

Page 17: Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in.

Trans Fat

Not necessary nor beneficial to health Trans fat increases risk of CHD Some say that trans fat from partial

hydrogenation of plant oils are worse than naturally occurring trans fats.

Page 18: Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in.

Trans Fat

Naturally occurring trans fat makes up only 2-5% of total fat in cows, sheep, etc.– Conjugated linoleic acid– Vaccenic acid

Trans fat in hydrogenated vegetable can be up to 45% of total fat– Shortenings-30%– Margarine-15%

Some margarine is reformulated to reduce this number

Page 19: Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in.

History of Trans Fat

1890s– Paul Sabatier developed the chemistry of

hydrogenation– Only hydrogenated vapors

1901– Wilhelm Normann developed methods to hydrogenate

liquid oils– Patented the process

1909– Proctor and Gamble bought the rights to Normann’s

patent 1911

– P & G developed Crisco First hydrogenated shortening Hydrogenated cottonseed oil

http://en.wikipedia.org/wiki/Trans_fats

Page 20: Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in.

History of Trans Fat

Popularity of hydrogenated fats increased until 1960s– Lower costs– Belief that unsaturated trans fats in margarine were healthier than

saturated fats in butter Center for Science in the Public Interest (CSPI) campaigned

against saturated fats in the fast food industry in 1984– Fast food industries replaced saturated fats with trans fats

In 1987, CSPI defended trans fats in their newsletter In 1992, CSPI started speaking out against trans fats In 1994, it was estimated that trans fats caused over 30,000

deaths a year Currently, CSPI is against trans fats

Page 21: Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in.

Benefits of Trans Fats

Partially hydrogenating plant oils– Decreases rancidity

Decomposition of fats by hydrolysis or oxidation

– Increases shelf life– Decreases need for refrigeration– Forms a semi-solid because of increased melting

temperature Malleable fat that melts when cooked or consumed Semi-solid fats are preferred for baking because they

cause a more desirable texture in the baked products

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Benefits of Trans Fats

Can replace butter and lard Foods containing trans fats are considered

kosher Can be consumed by vegans, vegetarians,

and people who follow religions banning certain animal products

Page 23: Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in.

Trans Fats and Health Risks

Coronary Heart Disease (CHD)– CHD risk doubles with each 2% increase in trans fat

consumed– CHD risk doubles with each 15% increase in sat fat

consumed Trans fat and sat fat increases levels of LDL (bad

cholesterol) in the body Trans fat, but not sat fat, decreases levels of HDL

(good cholesterol) in the body As a result, the increase in the LDL/HDL ratio due to

trans fat is about double that due to sat fat

Page 24: Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in.

Trans Fats and Health Risks

LDL– Transports cholesterol throughout the body– When too much is present, builds up in the walls

of arteries Makes arteries hard and narrow

HDL– Picks up extra cholesterol and brings it back to

the liver

Page 25: Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in.

Trans Fats and Health Risks

Increases triglycerides– Another type of fat– Can also build up in the arteries– Can cause heart disease

Causes more inflammation– Process by which your body responds to injury– Inflammation may play a role in fatty blockages in the heart

blood vessels– Trans fat appears to damage cells lining blood vessels

Leads to inflammation

Page 26: Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in.

Trans Fats and Health Risks

Cancer– No significant evidence that trans fat increases

risk– Current studies are finding it may have a

connection to prostate cancer Diabetes

– Some evidence suggests that risk of type-2 diabetes increases with trans fat consumption

– No conclusions have been made

Page 27: Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in.

Trans Fats and Health Risks

Obesity– No scientific evidence that specifically links trans fat intake

to obesity– People who eat a lot tend to eat a lot of trans fat

Does not mean that trans fat is the specific cause of obesity

Fertility– Research showed that increases in trans fat may cause

increases in infertility in women CHD is the only health risk with strong evidence

linking it to trans fat intake

Page 28: Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in.

Trans Fats and Health Risks

It has been found that trans fat found in breast milk varies with maternal trans fat intake– 1% in Spain– 2% in France– 7% in Canada

Page 29: Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in.

Trans Fats and Health Risks

New England Journal of Medicine (NEJM)– "from a nutritional standpoint, the consumption of trans fatty

acids results in considerable potential harm but no apparent benefit.“

National Academy of Sciences (NAS)– "trans fatty acids are not essential and provide no known

benefit to human health“– "that dietary trans fatty acids are more deleterious with

respect to CHD than saturated fatty acids“– NAS reported that there is no level of trans fat consumption

that can be considered safe Even a small increase in trans fat consumption increases risk

of CHD

Page 30: Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in.

Trans Fats and Health Risks

NAS has not recommended removing all trans fats from diets– Trans fats occur naturally in meat and dairy

products– Removing trans fats from diets would possibly

cause malnutrition and undesirable side effects

World Health Organization recommended a level of less than 1% of overall energy intake

Page 31: Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in.

Trans Fats and Health Risks

Have been some suggestions that trans fat naturally present in dairy and meat are different than those synthetically made– US National Dairy Council claims that natural

trans fats do not have the same negative effects– However, this may just be due to the fact that

levels of trans fats found in dairy and animal products are low

Page 32: Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in.

Trans Fats and Health Risks

Eating unsaturated but not trans fats decreases risk of CHD– Replacing 2% of trans fat intake with non-trans

unsaturated fats reduces risk of CHD by 53%– Replacing 5% of sat fat intake with non-trans

unsaturated fat reduces risk of CHD by only 43%

Consumption of polyunsaturated fats are linked to a decrease in mortality

Page 33: Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in.

Trans Fat in the News

July 11, 2003– All trans fat must be labeled on food products– Trans fat levels of less than 0.5 g/serving can be labeled 0

g/serving– Trans fat, as defined by FDA, is a system with one or more

trans linkages not in a conjugated system Naturally occurring trans fats are not included

– Some think that 0.5 g/serving is too high to be considered “trans fat free”

– In Canada, 0.2 g/serving is considered “trans fat free”

Page 34: Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in.

Trans Fat in the News

May 2003– BanTransFats.com sued Kraft Foods for having too much

trans fat in Oreos– Lawsuit dropped after Kraft agreed to try to reformulate

Oreos May 2005

– Tiburon, CA is the first American city where restaurants voluntarily cook using trans-fat-free oils

2006– CSPI sues KFC over use of trans fat in foods– KFC agreed to replace its partially hydrogenated soybean

oil with trans-fat-free soybean oil

Page 35: Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in.

Trans Fat in the News

December 5, 2006– New York City is the first American city to limit

uses of trans fats in restaurants– By July 1, 2007, no more use of oils and

shortenings containing more than 0.5 g/serving of trans fat

– By July 1, 2008, all items on menu must not contain more than 0.5 g/serving of trans fat

Chicago is considering a ban on trans fats

Page 36: Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in.

What is Currently Being Done?

Many food companies and fast food restaurants are voluntarily reducing or eliminating trans fat from their foods

– Walt Disney will get rid of trans fats from their theme parks by end of 2007

Crisco, now owned by J.M. Smucker Company, released a trans-fat-free version of Crisco

– Now have removed all but 1 g/serving of trans fats from their products

– These have replaced the trans-fat-free version

Page 37: Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in.

What is Currently Being Done?

Partial hydrogenation of plant oils without production of trans fat

– Varied pressure (much higher)– Under normal processing conditions, trans fat makes up

around 40% of total fat– Under high pressure conditions, trans fat makes up only

around 17% of total fat Can then be mixed with non-hydrogenated oil to make

margarine containing 5-6% trans fat Can be considered “trans-fat-free”

– Can also possibly change temperature and length of time for hydrogenation to control trans fat

Page 38: Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in.

References

American Heart Association-Trans Fat Overviewhttp://www.americanheart.org/presenter.jhtml?identifier=4776

American Journal of Clinical Nutritionhttp://intl.ajcn.org/cgi/content/abstract/66/4/1006S

FDA-Revealing Trans Fatshttp://www.fda.gov/fdac/features/2003/503_fats.html

Mayo Clinic-Trans Fat:Avoid This Cholesterol Double Whammyhttp://www.mayoclinic.com/health/trans-fat/CL00032

Wikipediahttp://en.wikipedia.org/wiki/Transfat

http://heartdisease.about.com/cs/cholesterol/a/Transfat.htm

Page 39: Trans Fatty Acids Amber Page. Summary What is Fat? Types of Fat History of Trans Fats Benefits of Trans Fats Trans Fats and Health Risks Trans Fat in.

Questions?