title: Trans fatty acid-forming processes in foods: a review.
abstract: 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.
authors.affiliation: Departamento de Química, Universidade Estadual de Maringá, Maringá, PR, 87020-900, Brazil.
authors.forename: Clayton A
authors.initials: CA
authors.lastname: Martin
authors.forename: Maria C
authors.initials: MC
authors.lastname: Milinsk
authors.forename: Jesuí V
authors.initials: JV
authors.lastname: Visentainer
authors.forename: Makoto
authors.initials: M
authors.lastname: Matsushita
authors.forename: Nilson E
authors.initials: NE
authors.lastname: de-Souza
mesh_terms: D005511:Food Handling / Q000379:methods*; D006801:Humans; D006865:Hydrogenation; D010938:Plant Oils / Q000378:metabolism*; D044242:Trans Fatty Acids / Q000009:adverse effects / Q000378:metabolism*
chemical_list: D010938:Plant Oils; D044242:Trans Fatty Acids