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Journal of Food Science and Technology

, Volume 48, Issue 5, pp 534–541 | Cite as

Trans fats—sources, health risks and alternative approach - A review

  • Vandana Dhaka
  • Neelam Gulia
  • Kulveer Singh Ahlawat
  • Bhupender Singh Khatkar
Review Article

Abstract

Trans fatty acids have the presence of one or more double bonds in the trans configuration instead of the usual cis configuration. They are desired by Vanaspati industry as they impart firmness to margarines and plasticity as well as emulsion stability to shortenings. Research has proved the direct connection of trans fatty acids with cardiovascular diseases, breast cancer, shortening of pregnancy period, risks of preeclampsia, disorders of nervous system and vision in infants, colon cancer, diabetes, obesity and allergy. In light of these new findings trans fatty intake should be zero and new technology of hydrogenation of oils is to be developed which produce zero trans fatty acids at the same time preserve the desirable properties contributed by trans fatty acids to the hydrogenated oils. Presently in India there is no system to monitor and regulate the amount of trans fats in processed foods and hence a stringent food law is immediately required.

Keywords

Trans fatty acids Hydrogenation Interesterification Trait-enhanced oils Low density lipoproteins 

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Copyright information

© Association of Food Scientists & Technologists (India) 2011

Authors and Affiliations

  • Vandana Dhaka
    • 1
  • Neelam Gulia
    • 1
  • Kulveer Singh Ahlawat
    • 1
  • Bhupender Singh Khatkar
    • 1
  1. 1.Department of Food TechnologyGuru Jambheshwar University of Science and TechnologyHisarIndia

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