Study of Trans Fatty Acid Formation in Oil by Heating Using Model Compounds
Author:
Affiliation:
1. Department of Food Science and Technology, Tokyo University of Marine Science and Technology
2. Tsukishima Foods Industry Co. Ltd.
3. Department of Applied Biochemistry and Food Science, Saga University
Publisher
Japan Oil Chemists' Society
Subject
General Chemical Engineering,General Medicine,General Chemistry
Link
https://www.jstage.jst.go.jp/article/jos/67/3/67_ess17209/_pdf
Reference29 articles.
1. 1) Mensink, R.P.; Katan, M.B. Effect of dietary trans fatty acids on high-density and low-density lipoprotein cholesterol levels in healthy subjects. N. Engl. J. Med. 323, 439-445 (1990).
2. 2) Oomen, C.M.; Ocké, M.C.; Feskens, E.J.; van Erp-Baart, M.A.; Kok, F.J.; Kromhout, D. Association between trans fatty acid intake and 10-year risk of coronary heart disease in the Zutphen Elderly Study: a prospective population-based study. Lancet 357, 746-751 (2001).
3. 3) Hunter, J.E. Dietary trans fatty acids: Review of recent human studies and food industry responses. Lipids 41, 967-992 (2006).
4. 4) Mozaffarian, D.; Aro, A.; Willett, W.C. Health effects of trans-fatty acids: experimental and observational evidence. Eur. J. Clin. Nutr. 63, S5-S21 (2009).
5. 5) Brouwer, I.A.; Wanders, A.J.; Katan, M.B. Effect of animal and industrial trans fatty acids on HDL and LDL cholesterol levels in humans--a quantitative review. PLoS One 5, e9434 (2010).
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