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  1. Trans fatty acid content in Malaysian supermarket foods: a field-to-laboratory approach in assessing food risk
    Karupaiah T, Tan HK, Ong WW, Tan CH, Sundram K
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess, 2014;31(8):1375-84.
    PMID: 24872121 DOI: 10.1080/19440049.2014.929183
    The extent of industrial trans fatty acids (TFA) in the food supply is unknown in Malaysia, whilst TFA disclosure on food labels is not mandatory by Malaysian food standards. Supermarket foods such as dairy products, fats and oils, meat products, snack foods, soups, and confectionery are commonly cited to be major contributors of TFA in the diet. A consumer survey (n = 622) was used to develop a food listing of these 'high risk' foods. TFA content of high-risk foods were analysed by gas chromatography. Food samples (n = 158) were analysed and their total TFA content were compared with Malaysian Food Standards. A wide variation in TFA content within food categories was indicated. Of the foods containing TFA, many food labels did not cite TFA content or the use of partially hydrogenated vegetable oils (PHVO) as an ingredient. Hypothesised estimates of TFA intake from these supermarket foods in a sample day's menu providing 2000 kcal projected a minimum intake of 0.5 g and a maximum intake of 5.2 g TFA. This study found there was no voluntary disclosure of TFA content on food labels or identifying PHVO as an ingredient. It appears that health education targeting consumers to minimise TFA consumption is required supported by mandatory PHVO disclosure on the food label.
    Matched MeSH terms: Trans Fatty Acids/analysis*
  2. Fulltext Comparison of two derivatization methods for the analysis of fatty acids and trans fatty acids in bakery products using gas chromatography
    Salimon J, Omar TA, Salih N
    ScientificWorldJournal, 2014;2014:906407.
    PMID: 24719581 DOI: 10.1155/2014/906407
    Two different procedures for the methylation of fatty acids (FAs) and trans fatty acids (TFAs) in food fats were compared using gas chromatography (GC-FID). The base-catalyzed followed by an acid-catalyzed method (KOCH3/HCl) and the base-catalyzed followed by (trimethylsilyl)diazomethane (TMS-DM) method were used to prepare FA methyl esters (FAMEs) from lipids extracted from food products. In general, both methods were suitable for the determination of cis/trans FAs. The correlation coefficients (r) between the methods were relatively small (ranging from 0.86 to 0.99) and had a high level of agreement for the most abundant FAs. The significant differences (P = 0.05) can be observed for unsaturated FAs (UFAs), specifically for TFAs. The results from the KOCH3/HCl method showed the lowest recovery values (%R) and higher variation (from 84% to 112%), especially for UFAs. The TMS-DM method had higher R values, less variation (from 90% to 106%), and more balance between variation and %RSD values in intraday and interday measurements (less than 4% and 6%, resp.) than the KOCH3/HCl method, except for C12:0, C14:0, and C18:0. Nevertheless, the KOCH3/HCl method required shorter time and was less expensive than the TMS-DM method which is more convenient for an accurate and thorough analysis of rich cis/trans UFA samples.
    Matched MeSH terms: Trans Fatty Acids/chemistry*
  3. Homogeneous, heterogeneous and enzymatic catalysis for transesterification of high free fatty acid oil (waste cooking oil) to biodiesel: a review
    Lam MK, Lee KT, Mohamed AR
    Biotechnol Adv, 2010 Jul-Aug;28(4):500-18.
    PMID: 20362044 DOI: 10.1016/j.biotechadv.2010.03.002
    In the last few years, biodiesel has emerged as one of the most potential renewable energy to replace current petrol-derived diesel. It is a renewable, biodegradable and non-toxic fuel which can be easily produced through transesterification reaction. However, current commercial usage of refined vegetable oils for biodiesel production is impractical and uneconomical due to high feedstock cost and priority as food resources. Low-grade oil, typically waste cooking oil can be a better alternative; however, the high free fatty acids (FFA) content in waste cooking oil has become the main drawback for this potential feedstock. Therefore, this review paper is aimed to give an overview on the current status of biodiesel production and the potential of waste cooking oil as an alternative feedstock. Advantages and limitations of using homogeneous, heterogeneous and enzymatic transesterification on oil with high FFA (mostly waste cooking oil) are discussed in detail. It was found that using heterogeneous acid catalyst and enzyme are the best option to produce biodiesel from oil with high FFA as compared to the current commercial homogeneous base-catalyzed process. However, these heterogeneous acid and enzyme catalyze system still suffers from serious mass transfer limitation problems and therefore are not favorable for industrial application. Nevertheless, towards the end of this review paper, a few latest technological developments that have the potential to overcome the mass transfer limitation problem such as oscillatory flow reactor (OFR), ultrasonication, microwave reactor and co-solvent are reviewed. With proper research focus and development, waste cooking oil can indeed become the next ideal feedstock for biodiesel.
    Matched MeSH terms: Trans Fatty Acids/chemical synthesis; Trans Fatty Acids/metabolism; Trans Fatty Acids/chemistry*
  4. Fulltext Trans fatty acids content of biscuits commercially available in Malaysian market and comparison with other countries
    International Food Research Journal, 2011;18(3):1097-1103.
    MyJurnal
    The fatty acid composition and trans fatty acid (TFA) contents of biscuits products were determined by gas chromatography, using a highly polar 100m capillary column (HP-88) and flame ionization detection. Total TFA ranged from 0.00 – 0.52 g/100 g total fatty acids and 0.12 – 0.68 g/100 g total fatty acids for local packed and unpacked biscuits, respectively. In imported biscuits, total TFA was higher ranging from 0.03 – 3.09 g/100 g of total fatty acids. Trans 16:1 was the most abundant, with values ranging from 0.01% to 38% followed by trans 18:1 Δ11 (0.01% - 13.11%), trans 18:1 Δ9 (0.01% - 4.68%), trans 18:2 (0.23% - 2.77%) and small quantities of trans 18:1 Δ6. CLA, the natural TFA constituted from 0.1% to
    Matched MeSH terms: Trans Fatty Acids
  5. Edible lipids modification processes: A review
    Kadhum AA, Shamma MN
    Crit Rev Food Sci Nutr, 2017 Jan 02;57(1):48-58.
    PMID: 26048727
    Lipid is the general name given to fats and oils, which are the basic components of cooking oils, shortening, ghee, margarine, and other edible fats. The chosen term depends on the physical state at ambient temperature; fats are solids and oils are liquids. The chemical properties of the lipids, including degree of saturation, fatty acid chain length, and acylglycerol molecule composition are the basic determinants of physical characteristics such as melting point, cloud point, solid fat content, and thermal behavior. This review will discuss the major lipid modification strategies, hydrogenation, and chemical and enzymatic interesterification, describing the catalysts used mechanisms, kinetics, and impacts on the health-related properties of the final products. Enzymatic interesterification will be emphasized as method that produces a final product with good taste, zero trans fatty acids, and a low number of calories, requires less contact with chemicals, and is cost efficient.
    Matched MeSH terms: Trans Fatty Acids/adverse effects*; Trans Fatty Acids/analysis; Trans Fatty Acids/metabolism; Trans Fatty Acids/chemistry
  6. Fulltext The trans fatty acid content in human milk and its association with maternal diet among lactating mothers in Malaysia
    Daud AZ, Mohd-Esa N, Azlan A, Chan YM
    Asia Pac J Clin Nutr, 2013;22(3):431-42.
    PMID: 23945414 DOI: 10.6133/apjcn.2013.22.3.09
    Excessive intake of trans fatty acids (TFA) could reduce the fat density of human milk and impair the desaturation of essential fatty acids. Because the mammary glands are unable to synthesize TFA, it is likely that the TFA in human milk come from dietary intake. Thus, the aim of this study was to investigate the sources of TFA intake for lactating mothers in one of the urban areas in Selangor. In this cross-sectional study, anthropometric measurements, FFQ including 7 food groups and dietary consumption data were collected from 101 lactating mothers. Five major TFA isomers (palmitoelaidic acid (16:1t9), petroselaidic acid (18:1t6), elaidic acid (18:1t9), vaccenic acid (18:1t11) and linoelaidic acid (18:2t9,12) in human milk were measured by gas chromatography (GC). The relationship between food consumption and TFA levels was assessed using the non-parametric Spearman's rho test. The TFA content in human milk was 2.94±0.96 (SEM) % fatty acid; this is considered low, as it is lower than 4%. The most abundant TFA isomer was linoelaidic acid (1.44±0.60% fatty acid). A sub-experiment (analyzing 3 days of composite food consumption) was conducted with 18 lactating mothers, and the results showed that linoelaidic acid was the most common TFA consumed (0.07±0.01 g/100 g food). Only 10 food items had an effect on the total TFA level and the isomers found in human milk. No association was found between TFA consumption and the TFA level in human milk.
    Matched MeSH terms: Trans Fatty Acids/administration & dosage; Trans Fatty Acids/analysis*
  7. Fulltext Trans fatty acids in selected bakery products and its potential dietary exposure
    Siti Nurshahbani, S., Azrina, A.
    International Food Research Journal, 2014;21(6):2175-2181.
    MyJurnal
    High intake of trans fatty acids (TFA) may cause adverse changes in blood lipids as shown in many epidemiological studies. The major sources of TFA in human diet come from bakery products such as cookies, cakes, muffins, breads and pastries. In this study, total fat of baked products was determined using Soxhlet method while TFA content was determined on gas chromatograph using a highly polar capillary column and flame ionization detector. Exposure to TFA from the baked product was estimated based on Food Consumption Statistics of Malaysia 2003. High level of TFA was observed in muffins (3.21-7.34 g per 100 g food) followed by pastries (2.90-6.03 g per 100 g food) and cakes (2.26-8.36 g per 100 g food) regardless of products having brand name or not. Among the TFA isomers, trans 18:1 6t was the most abundant followed by trans 18:1 9t, trans 16:1 9t, trans 18:2 and small quantities of trans 18:1 11t. Exposure to TFA based on the Malaysian Food Consumption Statistics 2003 of the baked products was ranging from 0.14-0.18 g/day. Even with the low estimated exposure, actual intake of baked products must be monitored closely as other high fat food as these products is one of main contributor to TFA in the diet following their high frequency of daily intake.
    Matched MeSH terms: Trans Fatty Acids
  8. Fulltext Fatty acid composition of five Malaysian biscuits (cream crackers) with special reference to trans-fatty acids
    Neo, Y.P., Tan, C.H., Ariffin, A.
    International Food Research Journal, 2007;14(3):197-204.
    MyJurnal
    The fatty acid composition and trans fatty acids (TFA) contents of samples of five Malaysian cream crackers biscuit brands were determined by gas-liquid chromatography, using a 60 m Supelco SP2340 fused silica capillary column and flame ionization detection. The identities of the fatty acids were established by comparing their retention times with authentic standards from Supelco. The results were expressed as relative percentages. The total saturated fatty acids (SFA) in the samples ranged from 48.90% to 54.87% of total fatty acids. As for the polyunsaturated fatty acids (PUFA), the total PUFA in the samples ranged from 9.97% to 11.73% of total fatty acids. Total trans fatty acids (TFA) ranged from 0.17% to 0.77% of total fatty acids. The monotrans 18:2 tc or 18:2 ct isomer content ranged from 0.07% to 0.10% of total fatty acids and the ditrans 18:2 isomer (9t, 12t) was not detected. The results indicate that all the fat sources of the 5 sample crackers biscuit brands were palm oil based.
    Matched MeSH terms: Trans Fatty Acids
  9. Fulltext Nutrient content in selected commercial rice in Malaysia: An update of Malaysian food composition database
    Mohd Fairulnizal, M.N., Norhayati, M.K., Zaiton, A., Norliza, A.H., Rusidah, S., Aswir, A.R., et al.
    International Food Research Journal, 2015;22(2):768-776.
    MyJurnal
    There is an increase need and demand to update Malaysian Food Composition Database (FCD) which was last updated in 1997. The current FCD program was designed to expand the quantity and improve the quality of the existing database. The present work was aimed to determine the nutrient content of commercial rice products from three rice varieties classified as raw and processed foods, namely Basmati, Siam, and Fragrant rice. A total of six brands from each type of rice were sampled from a local supermarket within Klang Valley. Analyses were carried out for 27 nutrients that include proximate (Energy, Water, Protein, Fat, Carbohydrate, Total Dietary Fibre, and Ash), minerals (Magnesium, Calcium, Sodium, Iron, Zinc, and Copper), water soluble vitamins (C, B1, B2, B3, B6 and B9), fat soluble vitamins (A and E), total sugar, fatty acids (total saturated fat, total monounsaturated fat and total polyunsaturated), trans fatty acids, and cholesterol. The three rice varieties were found to contain comparable nutrient levels except for vitamin C, B1, A, E and total sugar which were not detected in all samples. The fatty acid (total saturated, total monounsaturated, and total polyunsaturated) as well as trans- fatty acid were detected at very low levels. Cholesterol was not detected in all samples. These findings can be utilised in raising public awareness and assistance to better estimate nutrient contents and intake depending on the varieties of rice.
    Matched MeSH terms: Trans Fatty Acids
  10. Fulltext Industrially produced trans fatty acids: major potential sources in Malaysian diet
    Azimah, A., Azrina, A., Norhaizan, M.E., Mohd Sokhini, A.M., Daud, A.Z.
    International Food Research Journal, 2013;20(3):1157-1164.
    MyJurnal
    This study was conducted to determine the major potential sources of industrially produced trans fatty acids (IP-TFAs) in Malaysian diet. Levels of IP-TFAs were initially determined in samples (n = 136) collected from 8 food groups (baked products, snacks, dairy products, breakfast cereals, fast foods, semisolid fats and cooking oils, and fried foods). A survey was carried out to 105 subjects aged 19-59 years old to determine the intake of IP-TFAs using Food Frequency Questionnaire (FFQ). The IP-TFAs range from 0-5.79% of food, with the highest found in semisolid fats and cooking oils (0.1-5.79%), followed by fast foods (0.04-0.86%), baked products (0.01-0.29%), breakfast cereals (0.06-0.45%), snacks (0.03-0.26%), dairy products (0-0.26%), and fried foods (0.002-0.06%). A Spearman’s Rho rank test showed that there were significant correlations (p < 0.05) between 4 of the food groups (semisolid fats and cooking oils, fast foods, fried foods, and baked products), with the total IP-TFA intakes of subjects. In general, total IP-TFAs intakes of subjects were < 1% of subjects' diet (0.067%-0.91% of subjects’ total calorie intakes). This indicate that high fat foods (semisolid fats and cooking oils, fast foods, fried foods, and baked products) were the main contributor of IP-TFAs in Malaysian diet, despite the low proportion of trans fatty acids, following their high frequency of daily intake.
    Matched MeSH terms: Trans Fatty Acids
  11. Nutritional composition of selected commercial biscuits in Malaysia
    Norhayati M, Mohd Fairulnizal M, Aswir A, Ang J, Mohd Naeem M, Suraiami M, et al.
    Sains Malaysiana, 2015;44:581-591.
    The objective of this study was to determine the nutrient composition of selected commercial biscuits in Malaysia. A total
    of six brands from each type of biscuit (chocolate chip, corn, cracker with sugar, vegetable flavoured cracker, cream
    filled, oatmeal, shortbread and fully coated chocolate wafer) and five brands of wholemeal crackers were sampled
    from local supermarkets in the Klang Valley. The total energy content in commercial biscuits was ranging from 453.30
    to 499.25 kcal/100 g. Carbohydrate was the major macronutrient in commercial biscuits ranging from 56.86 to 66.07
    g/100 g. The highest protein content was found in the wholemeal crackers (9.92 g/100 g) and the lowest protein content
    was found in the cream filled biscuits (5.65 g/100 g). Fat content lay in the range of 16.89 to 25.75 g/100 g. The major
    minerals detected in biscuits were sodium, followed by calcium and magnesium. The vitamin content in A and E of the
    biscuits examined was almost comparable. Small quantities of trans fatty acids were detected in all biscuits in the range
    of 0.02 to 0.68 g/100 g. These findings indicate that Malaysian commercial biscuits are a good source of carbohydrate
    (34.12-39.64 g per serving), calcium (26.09-384.67 g per serving), magnesium (10.42-37.24 g per serving) and contain
    low proportion of trans fatty acids (0.01-0.41 g per serving).
    Matched MeSH terms: Trans Fatty Acids
  12. Quantitative gas chromatographic method for the analysis of cis and trans fatty acid in margarines
    Jumat Salimon, Talal Ajmed, Nadia Salih
    Sains Malaysiana, 2014;43:1937-1942.
    Fats and oils in human diets are the main sources of essential fatty acids for the body. However, there is a mounting concern about the intake of foods containing trans fatty acids (TFAs) due to their deleterious effects on human. Thus, the accurate detection of fatty acids (FAs) and TFAs is needed to control and correct nutrition labeling in dietary fat samples. Accordingly, a method for the identification and quantification of FAs and TFAs in food fats by gas chromatography (GC) based on the extraction of lipids and derivatization using base catalyzed followed by trimethylsilyl-diazomethane (TMS-DM) was developed. The proposed method was evaluated to standard mixture of oleic acid (OA) (C18:1cis 9) and Elaidic acid (EA) (C18:1 trans 9) and its application to three samples of commercial margarines was demonstrated. Based on the results obtained, recovery values (R) from all the samples were close to 100%. Repeatability (RSD) values ranged between 0.78 and 2.47%, while Reproducibility (RSD) values ranged between 1.14 and 3.65%. Consequently, the proposed method is sensitive, accurate and suitable for FAs and TFAs analysis of food fats and oils and can be applied to nutritional, medicine and food studies.
    Matched MeSH terms: Trans Fatty Acids
  13. Emerging trends in modification of dietary oils and fats, and health implications - a review
    Puligundla P, Variyar PS, Ko S, Obulams VSR
    Sains Malaysiana, 2012;41:871-877.
    In recent years, issues regading safety and wellness of dietary oils and fats have received major attention. This is particularly so in the case of structured modified fats, which are being used extensively to meet the product-specific demand primarily in bakery industry as shortenings, cocoa butter substitutes in confectionary industry, and in margarine preparation, as butter substitute. During modification stages, native oils and fats are subjected to different physical and chemical treatments such as fractionation, hydrogenation and interesterification in order to produce fats with desirable
    physical as well as functional properties. Numerous studies have demonstrated the adverse health effects of these modified oils and fats, especially trans fatty acids, using animal models as well as human volunteers. Consequently, the decadesold process of partial hydrogenation of oils has been abandoned in most nations. However, alternative technologies to hydrogenation are on rise, creating new trends in modified oils and fats synthesis to cater food industry needs that may have unforeseeable consequences on human health.
    Matched MeSH terms: Trans Fatty Acids
  14. Fulltext The trans fatty acids content of selected foods in Malaysia
    Akmar ZD, Norhaizan ME, Azimah R, Azrina A, Chan YM
    Malays J Nutr, 2013 Apr;19(1):87-98.
    PMID: 24800387 MyJurnal
    INTRODUCTION: There is a lack of information on the trans fatty acid (TFA) content in Malaysian foods. The objective of this study is to determine the TFA content of bakery products, snacks, dairy products, fast foods, cooking oils and semisolid fats, and breakfast cereals and Malaysian fast foods. This study also estimated the quantity of each isomer in the foods assayed.
    METHODS: The trans fatty acid content of each food sample was assessed in duplicate by separating the fatty acid methyl esters (FAME) in a gas chromatography system equipped with HP-88 column (USA: split ratio 10: 1) for cis/trans separation. Five major TFA isomers, palmitoelaidic acid (16: 1t9), petroselaidic acid (18:1t6), elaidic acid (18:1t9), vaccenic acid (18: 1t11) and linoelaidic acid (18:2t9, 12), were measured using gas chromatography (GC) and the data were expressed in unit values of g/100 g lipid or g/100 g food.
    RESULTS: The total TFA contents in the studied foods were < 0.001 g-8.77 g/100 g lipid or < 0.001 g-5.79 g/100 g foods. This value falls within the standard and international recommendation level for TFA. The measured range of specific TFA isomers were as follows: palmitoelaidic acid (< 0.001 g-0.26 g/100 g lipid), petroselaidic acid (< 0.001 g - 3.09 g/100 g lipid), elaidic acid (< 0.001 g-0.87 g/100 g lipid), vaccenic acid (< 0.001 g-0.41 g/100 g lipid) and linoelaidic acid (< 0.001 g-6.60 g/100 g lipid).
    CONCLUSION: These data indicate that most of the tested foods have low TFA contents (< 1 g/100 g lipid).
    Matched MeSH terms: Trans Fatty Acids/analysis*
  15. Fulltext Plasma elaidic acid level as biomarker of industrial trans fatty acids and risk of weight change: report from the EPIC study
    Chajès V, Biessy C, Ferrari P, Romieu I, Freisling H, Huybrechts I, et al.
    PLoS One, 2015;10(2):e0118206.
    PMID: 25675445 DOI: 10.1371/journal.pone.0118206
    BACKGROUND: Few epidemiological studies have examined the association between dietary trans fatty acids and weight gain, and the evidence remains inconsistent. The main objective of the study was to investigate the prospective association between biomarker of industrial trans fatty acids and change in weight within the large study European Prospective Investigation into Cancer and Nutrition (EPIC) cohort.

    METHODS: Baseline plasma fatty acid concentrations were determined in a representative EPIC sample from the 23 participating EPIC centers. A total of 1,945 individuals were followed for a median of 4.9 years to monitor weight change. The association between elaidic acid level and percent change of weight was investigated using a multinomial logistic regression model, adjusted by length of follow-up, age, energy, alcohol, smoking status, physical activity, and region.

    RESULTS: In women, doubling elaidic acid was associated with a decreased risk of weight loss (odds ratio (OR) = 0.69, 95% confidence interval (CI) = 0.55-0.88, p = 0.002) and a trend was observed with an increased risk of weight gain during the 5-year follow-up (OR = 1.23, 95% CI = 0.97-1.56, p = 0.082) (p-trend

    Matched MeSH terms: Trans Fatty Acids/metabolism*
  16. Modulation of human lipids and lipoproteins by dietary palm oil and palm olein: a review
    Sundram K
    Asia Pac J Clin Nutr, 1997 Mar;6(1):12-6.
    PMID: 24394646
    Several human clinical trials have now evaluated palm oil's effects on blood lipids and lipoproteins. These studies suggest that palm oil and palm olein diets do not raise plasma TC and LDL-cholesterol levels to the extent expected from its fatty acid composition. With maximum substitution of palm oil in a Western type diet some coronary heart disease risk factors were beneficially modulated: HDL2-cholesterol was significantly increased while the apolipoprotein B/A1 ratio was beneficially lowered by palm oil. Comparison of palm olein with a variety of monounsaturated edible oils including rapeseed, canola, and olive oils has shown that plasma and LDL-cholesterol were not elevated by palm olein. To focus these findings, specific fatty acid effects have been evaluated. Myristic acid may be the most potent cholesterol raising saturated fatty acid. Palmitic acid effects were largely comparable to the monounsaturated oleic acid in normolipidaemic subjects while trans fatty acids detrimentally increased plasma cholesterol, LDL-cholesterol, lipoprotein Lp(a) and lowered the beneficial HDL-cholesterol. Apart from these fatty acids there is evidence that the tocotrienols in palm oil products may have a hypocholesterolaemic effect. This is mediated by the ability of the tocotrienols to suppress HMG-CoA reductase. These new findings on palm oil merit a scientific reexamination of the classical saturated fat-lipid hypothesis and its role in lipoprotein regulation.
    Matched MeSH terms: Trans Fatty Acids
  17. Impact of saturated and trans fatty acid enriched oil blends on atherosclerosis in rabbits fed cholesterol-free diets
    Sundram K, Pathmanathan R, Wong KT, Baskaran G
    Asia Pac J Clin Nutr, 1997 Mar;6(1):31-5.
    PMID: 24394650
    Thirty six-male New Zealand White rabbits subdivided into four dietary groups (9 animals per group) were fed high fat (36% en), cholesterol-free diets for nine months. The dietary oil blends were formulated to contain high levels of the target fatty acids namely trans-rich (partially hydrogenated soybean oil; TRANS), cis monounsaturated-rich (rapeseed, sunflower seed oil and palm olein; MONO), palmitic-rich (palm olein; POL) and lauric-myristic rich (coconut, palm kernel and corn oils; LM). Ad libitum feeding of the rabbits resulted in normal growth throughout the nine months and no differences in the final body weights of the animals were evident at autopsy. Plasma total cholesterol was significantly elevated only by the LM enriched diet compared with all other treatments; values were comparable between the other three treatment groups. Changes in the total cholesterol were not reflected in the VLDL and LDL lipoproteins. However, HDL-cholesterol was significantly lowered by the TRANS diet compared with all other dietary groups. HDL-cholesterol was also significantly increased by the LM diet in comparison to the POL-diet. Both adipose and liver triglyceride fatty acid compositions tended to reflect the type of fatty acids fed the animals. Trans fatty acids were evident only in animals fed the trans diet and it was apparent that the trans fatty acids competed with linoleic acid for incorporation into these tissues. Increased concentrations of lauric and myristic fatty acids in the LM-fed animals were also evident. In the POL and high MONO fed rabbits, palmitic and oleic fatty acids (respectively) were concentrated in the adipose and liver. The diets, however, failed to induce severe atherosclerosis in this study. This can be explained, in part, by the lack of dietary cholesterol and the use of plant (rather than animal) proteins in our dietary formulations. The effect of these important atherosclerosis modulators in association with these fatty acids requires further evaluation.
    Matched MeSH terms: Trans Fatty Acids
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