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Trans fat is a type of unsaturated fat that occurs in foods. [1] [2] Small amounts of trans fats occur naturally, but large amounts are found in some processed foods ...
Since 2010, vegetable oils and fats sold to consumers directly must contain only 2% of trans fat over total fat, and other food must contain less than 5% of their total fat. [9] Starting on 10 December 2014, Argentina has on effect a total ban on food with trans fat, a regulation that could save the government more than US$100 million a year on ...
Fred August Kummerow (October 4, 1914 – May 31, 2017) was a German-born American biochemist.A longtime professor of comparative biosciences at the University of Illinois at Urbana–Champaign, Kummerow was best known as an opponent of the use of artificial trans fats in processed foods, carrying out a 50-year campaign for a federal ban on the use of the substance in processed foods. [2]
The processing of fats by hydrogenation can convert some unsaturated fats into trans fat]]s. The presence of trans fats in various processed foods has received much attention. Margarine, a common product that can contain trans fats Cover of original Crisco cookbook, 1912. Crisco was made by hydrogenating cottonseed oil. The formula was revised ...
Enig was an early researcher of trans fatty acids, [13] warning of their dangers before they were widely accepted. [19] [25] She believed that trans fats lower the beneficial type of cholesterol-carrying particles [19] and pushed for improved labeling of trans fats on products, which is now mandatory on food products in the U.S. and in Europe. [26]
It has a high saturated fatty acid content and no trans fat. At retail, refined lard is usually sold as paper-wrapped blocks. Many cuisines use lard as a cooking fat or shortening, or as a spread in the same ways as butter. It is an ingredient in various savoury dishes such as sausages, pâtés, and fillings.
Vaccenic acid is a naturally occurring trans fatty acid and an omega-7 fatty acid. It is the predominant kind of trans-fatty acid found in human milk, in the fat of ruminants, and in dairy products such as milk, butter, and yogurt. [1] [2] Trans fat in human milk may depend on trans fat content in food.
Non-ruminants, including humans, produce certain isomers of CLA from trans isomers of oleic acid, such as vaccenic acid, which is converted to CLA by delta-9-desaturase. [ 7 ] [ 8 ] In healthy humans, CLA and the related conjugated linole n ic acid (CLNA) isomers are bioconverted from linoleic acid and alpha-linolenic acid , respectively ...