Saturated fatty acids adverse effects

Epidemiological studies provide little, if any, evidence to support the hypothesis that saturated fatty acids, even those of chain length Ci2 o - Ci6 o that can elevate serum cholesterol concentration, are associated with the risk of CHD. This may result from the increased plasma HDL-cholesterol concentration produced by saturated fatty acids largely compensating for the adverse effects of these fatty acids on LDL-cholesterol concentration (Hu and Willett, 2000). In addition, saturated fatty acids lower the level of plasma Lp[a], which is considered a significant risk factor for CHD (Mensink et al., 1992). 

In the early 1990s, a series of well-designed clinical studies convincingly demonstrated that TFAs increased plasma total and LDL-cholesterol to levels similar to those produced by saturated fatty acids. More than this, TFAs reduced plasma HDL-cholesterol level. The overall effect was that the ratio of LDL-cholesterol to HDL-cholesterol was approximately double that for an equivalent intake of saturated fatty acids (Ascherio et al., 1999). In addition, TFAs adversely affect other CHD risk factors. Plasma triglycerides and Lp[a] levels are increased (Ascherio et al., 1999) and it was shown recently that consumption of TFAs was associated with a deleterious increase in small, dense LDL particles (Mauger et al., 2003). 

Saturated fatty acids. The adverse effect of saturated fat on blood cholesterol level and its implication in cardiovascular disease has stimulated concern over the level of saturated fatty acids in the diet. Canola oil contains a very low level (<7%) of saturated fatty acids about half the level present in corn oil, olive oil, or soybean oil and about one-quarter the level present in cottonseed oil. Furthermore, canola oil contains only 4% of the saturated fatty acids (viz., lauric, myristic, and palmitic) that have been found to increase blood cholesterol level. Hence, canola oil fits well with the recommendation to reduce the amount of saturated fat in the diet. 

Notwithstanding the foregoing, using a high temperature does not always result in increased extraction efficiency. Adverse effects are especially outstanding with thermo-labile species however, increased temperatures also reduce the density of the extractant, which can lead to a reduction of its extracting power. Thus, Schafer et al. found the yield of extracted saturated and unsaturated fatty acids (FAs) from cereals to increase as the temperature was raised from 100 to 120°C however, no further increase in efficiency was obtained by further raising the temperature. Rather, as the temperature increased to... 

Although trans- and saturated fats have beneficial attributes from the standpoint of food formulation (firmness, reduction of oil migration, and leakage), they have also been linked to detrimental health effects. As a result, the World Health Organization recommends that fat consumption should be shifted toward unsaturated fatty acids as opposed to saturated and trans-fats. However, fat sources higher in unsaturated fatty acids, such as edible oils, lack structure at room temperature. As a consequence, they can produce adverse effects in food products, which often result in a reduction in... 

Nowadays, food scientists are including in their research and product development equations the production of snacks with minimal fat calories and fat decomposition products to counter contents known to have adverse effects on human health. At the same time they seek to produce snacks with similar sensory properties (flavor, texture, and overall acceptability) compared to the norm. A healthful balance of fatty acids (saturated monounsaturated polyunsaturated and omega 6 omega 3) and the production of snacks free of trans fatty acids are taken into consideration. 

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