当前位置：
X-MOL 学术
›
Food Chem.
›
论文详情
Our official English website, www.x-mol.net, welcomes your
feedback! (Note: you will need to create a separate account there.)
The effects of industrial processing and home cooking practices on trans-fatty acid profiles of vegetable oils
Food Chemistry ( IF 8.5 ) Pub Date : 2024-12-18 , DOI: 10.1016/j.foodchem.2024.142571 Umrbek Mavlanov, Tomasz Pawel Czaja, Sharofiddin Nuriddinov, Dilbar Dalimova, Lars Ove Dragsted, Søren Balling Engelsen, Bekzod Khakimov
Food Chemistry ( IF 8.5 ) Pub Date : 2024-12-18 , DOI: 10.1016/j.foodchem.2024.142571 Umrbek Mavlanov, Tomasz Pawel Czaja, Sharofiddin Nuriddinov, Dilbar Dalimova, Lars Ove Dragsted, Søren Balling Engelsen, Bekzod Khakimov
|
The intake of trans-fatty acids (TFA) is strongly associated with an increased risk of cardiovascular diseases and elevated low-density lipoprotein cholesterol levels in blood. This review explores the critical factors influencing TFA formation during industrial vegetable oil processing and home cooking practices, particularly deep-frying. While hydrogenation, a major source of TFA, has been largely eliminated in developing countries, it remains unregulated in many developing countries, posing significant health risks. Temperature emerged as a critical factor increasing TFA levels during hydrogenation and frying, while linoleic and linolenic acids being highly prone to isomerization. In home cooking, studies also indicate that, apart from frying temperature and time, additional factors such food composition (proteins, carbohydrates, and antioxidants) and frying vessel material type significantly impact TFA formation within the food matrix. This review highlights the urgent need for regulatory measures and awareness to minimize TFA exposure from industrial and domestic sources, reducing associated health risks.
更新日期：2024-12-19
京公网安备 11010802027423号