Trans -Monounsaturated fatty acids

Cig monounsaturated trans fatty acids raise LDL cholesterol concentration the cholesterol-raising effect is similar in magnitude to that of the cholesterol-raising saturated fatty acids, i.e., myristic (14 0) and palmitic (16 0) acids. 

Cig monounsaturated trans fatty acids decrease HDL cholesterol concentration this is in contrast to saturated fatty acids which produce a small rise in HDL levels. 

However, if declarations are made about polyunsaturates, monounsat-urates or cholesterol the amount of saturates must also be given. Here, science has moved on from the time when saturated fats were the fats to avoid to advice to avoid trans fatty acids and to prefer monounsaturated fat to polyunsaturated fats. 

Herbicide-resistant and pesticide-resistant crops should avoid soil erosion and limit the spread of synthetic herbicides and pesticides. Modified crops may also provide heat-stable monounsaturated oleic acid, avoiding the problem of heat-unstable poljainsaturated fetty acids that give unhealthy trans-fatty acids as side products of industrial hydrogenation (Mazur 1999). On the longer term, biotechnology may also provide renewable fuel and raw chemicals that may replace petroleum. 

Key concept map for the macronutrients. Note Trans fatty acids are chemically classified as monounsaturated... 

Interesting research assessing the influence of select nutrients on apo A-I expression has been published (reviewed in Mooradian et al.36). Among some of the nutrients associated with decreased expression of the apo A-I gene in cell culture or animal models are polyunsaturated fatty acids, trans-fatty acids, omega-3 fatty acids, glucose, antioxidant vitamins, and zinc deficiency. In contrast, monounsaturated fatty acids, soy proteins, alcohol, and copper deficiency are associated with increased expression of the human apo A-I gene. 

Unsaturated fatty acids, which contain one or more carbon-to-carbon double bonds, are the most chemically reactive and those with the most double bonds are the most reactive. A fatty acid containing only one double bond is called monounsaturated the most notable is oleic (C18 l). When a fatty acid contains more than one double bond, it is identified as polyunsaturated. The notable polyunsaturated fatty acids are the essential fatty acids linoleic (C18 2) and linolenic (C18 3). These fatty acids are essential in the sense that the human body needs them and yet cannot either synthesize at all or in sufficient quantities. In nature, the double bonds are di-form, which has both hydrogen atoms on the same side of the double bond. Tmns-foim fatty acids, with the hydrogen atoms on opposite sides of the double bond, are thermodynamically more stable. Trans-fatty acids are c/i-form fatty acids that have been isomerized by oxidation or hydrogenation (72). 

Trans-Fatty Acids Tmns-fatty acids (TFAs) are either monounsaturated fatty acids or polyunsaturated fatty acids with one or more double bonds in the tranj -configuration. TFAs have a shape comparable with that of saturated fatty acids. Consequently, they have a higher melting point than the corresponding cw-isomers. 

D. Effects of Monounsaturated, Saturated, and Trans Fatty Acids on Immune and Inflammatory Responses... 

D. EFFECTS OF MONOUNSATURATED, SATURATED, AND TRANS FATTY ACIDS ON IMMUNE AND INFLAMMATORY RESPONSES... 

If sufficient scientific evidence is not available to calculate an Estimated Average Requirement, a reference intake called an Adequate Intake (Al) is used instead of a Recommended Dietary Allowance. The Al is a value based on experimentally derived intake levels or approximations of observed mean nutrient intakes by a group (or groups) of healthy people. The Al for children and adults is expected to meet or exceed the amount needed to maintain a defined nutritional state or criterion of adequacy in essentially all members of a specific healthy population LA = linoleic acid LNA = n-linolenic acid DHA = docosahexaenoic acid EPA = eicosapentaenoic acid TRANS-EA = trans fatty acids SAT = saturated fatty acids MONOs = monounsaturated fatty acids. 

Trans-fatty acids have a slight kink in them compared to cis- forms, and they rarely occur in the food found in nature. Campaigns against saturated fat in the 1980s led to the increased use of partially hydrogenated oils. The health benefits of monounsaturated fat were promoted, but labels made no distinction between cis- and trans- forms. As a result, there has been an increase in consumption of trans fat. Unfortunately, it is now known that trans fat is even worse for the body than saturated fat. Some nations have completely banned the use of partially hydrogenated oils. Food labels in the United States are currently (as of 2006) required to list total, saturated, and trans-tat content. Fatty acids with one or more trans nonconjugated double bonds are labeled as trans tat under this rule. 

All kinds of selectivity of hydrogenation are important here, notably chemoselec-tivity (polyunsaturated versus monounsaturated lipids, unsaturated fatty acids versus quinones), regioselectivity (terminal versus internal alkeneic units), and stereochemical selectivity (cis- versus trans-fatty acid units). An ideal catalyst is able to reach particular membranes in various compartments of the cell ( targeting ), does not effect transformations other than hydrogenation, efficiently reduces the unsaturated fatty acid units at low temperatures (0-40°C) in an aqueous environment, can be totally removed from the cell after the reaction is completed, and has no self-effect, such as toxicity. 

All patients who meet the criteria for lipid-lowering therapy should receive instruction about therapeutic hfestyle change. Dietary restrictions include <7% of calories from saturated and trans fatty acids, <200 mg of cholesterol daily, up to 20% of calories from monounsaturated fatty acids,... 

Printing Office, 2010. EFSA. Scientific opinion on Dietary Reference Values for fats, including saturated fatty acids, polyimsaturated fatty acids, monounsaturated fatty acids, trans fatty acids, and cholesterol. EFSA Journal. 2010,8(3) l46l. 

The seasonal variation in milk fat composition is demonstrated in Table 3.153, winter milk fat being more saturated than summer milk fat. The trans fatty acid content is not frequently recorded. Literature values vary between 2 and 11% with higher values in the summer. The determined values are very method-dependent and values in the range 4-8% are probably realistic (Deman and Deman, 1983). The main trans monounsaturated acid is tran -vaccenic acid (18 1 n-1) (Hay and Morrison, 1970 Lund and Jensen, 1983). 

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