trans fatty acid
trans fatty acid
Noun | 1. | ![]() |
单词 | trans fatty acid | |||
释义 | trans fatty acidtrans fatty acid
trans fatty acidtrans fatty acidtrans fatAn unsaturated fat containing a trans—i.e., the carbon moieties on the two sides of the double bond point in opposite directions—(E)- isomer. Trans fats (TFs) are not found in nature; minimal TFs are present in animal fats. TFs are abundant in margarines, frying fats and shortenings, and are formed when polyunsaturated fat-rich vegetable and marine oils and vegetable shortenings are “hardened” by partial hydrogenation, producing fats with a firmness and consistency desired by both food manufacturers and consumers. The most abundant TF is elaidic acid and its isomers, which are 18-carbon molecules with one double bond.TFs comprise 6 to 8% of the daily per capita consumption of fat in developed nations; health experts recommend reduction of TFs to trace amounts, as increased dietary TFs result in increased total and LDL-cholesterol, reduced HDL-cholesterol and an increased risk of coronary artery disease. trans fatty acidAn unsaturated fatty acid–present in minimal amounts in animal fat–prepared by hydrogenation, which ↑ serum cholesterol Cardiovascular disease ↑ TFAs have a relative risk of 1.4 for CAD in ♂ in the upper quintile for intake of TFAs, and 1.4 for breast CA in ♀ in the highest quartile for TFA consumption. See Fatty acids Clinical nutrition TFAs are abundant in margarines, frying fats and shortenings; TFAs comprise 6–8% of ± 120 g/day/person fat consumption in developed nations; the most abundant TFA is elaidic acid; ↓ dietary TFA result in ↓ total cholesterol; the ratio of total cholesterol to HDL-C is lowest after consumption of soybean oil; Cf Cisfatty acid, Fatty acid, Fish, HDL-cholesterol, LDL-cholesterol, Olive oil, Polyunsaturated fatty acid, Tropical oils, Unsaturated fatty acid.trans fat·ty ac·id(tranz fa'tē as'id)See TFA trans fatty acid
Words related to trans fatty acid
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