Trans fatty acid-forming processes in foods: a review.

There is a mounting concern about the intake of foods containing trans fatty acids (TFA) due to their deleterious effects on human health, mainly on the cardiovascular system. In this way, it is important to consider the processes that form TFA in foods, and the alternatives to minimize them. Among the processes that result in the formation of TFA, the hydrogenation of vegetable oils stands out for its impact on the diet of people living in industrialized countries. Other processes such as edible oil refining, meat irradiation, food frying, and biohydrogenation also contribute to increase the daily intake of TFA.

Trans fatty acid-forming processes in foods: a review

There is a mounting concern about the intake of foods containing trans fatty acids (TFA) due to their deleterious effects on human health, mainly on the cardiovascular system. In this way, it is important to consider the processes that form TFA in foods, and the alternatives to minimize them. Among the processes that result in the formation of TFA, the hydrogenation of vegetable oils stands out for its impact on the diet of people living in industrialized countries. Other processes such as edible oil refining, meat irradiation, food frying, and biohydrogenation also contribute to increase the daily intake of TFA.

Existe uma crescente preocupação em relação a ingestão elevada de ácidos graxos trans (AGT), devido aos seus efeitos desfavoráveis à saúde, principalmente sobre o sistema cardiovascular. Assim, é importante considerar os processos queoriginam os AGT nos alimentos, e as alternativas para minimizar a sua formação. Entre os processos que resultam na produção de AGT, a hidrogenação de óleos vegetais tem recebido o maior destaque por seu impacto na dieta de pessoas que vivem em países industrializados. Outros processos, como o refino de óleos vegetais, a irradiação de carnes, o preparo de alimentos fritos e a bio-hidrogenação, também contribuem para aumentar a ingestão diária de AGT.