Trans fats: foods, facts, and biology.
Trans fatty acids (TFAs) have made headlines because of the federal government's recent regulatory steps to reduce dietary intake of these potentially dangerous compounds. This review will focus on the chemistry of TFAs, their dietary sources, their association with various chronic diseases, and the possible mechanisms explaining their biological effects.
Bu
So Young
SY
Department of Food Science and Nutrition, University of Minnesota, USA.
Mashek
Douglas G
DG
D000818:Animals; D002784:Cholesterol / Q000097:blood; D003327:Coronary Disease / Q000209:etiology / Q000517:prevention & control; D003924:Diabetes Mellitus, Type 2 / Q000209:etiology / Q000517:prevention & control; D005247:Feeding Behavior; D005515:Food Labeling / Q000331:legislation & jurisprudence; D006266:Health Education; D006801:Humans; D007249:Inflammation / Q000209:etiology / Q000517:prevention & control; D008910:Minnesota; D009369:Neoplasms / Q000209:etiology / Q000517:prevention & control; D051381:Rats; D012307:Risk Factors; D044242:Trans Fatty Acids / Q000009:adverse effects* / Q000737:chemistry; D014481:United States; D014486:United States Food and Drug Administration / Q000331:legislation & jurisprudence
D044242:Trans Fatty Acids; D002784:Cholesterol