scholarly journals The Awful Taste of Partially Hydrogenated Vegetable Oil: A Recommendation that Indiana Ban Trans Fats From Restaurants

2009 ◽  
Vol 6 (2) ◽  
Author(s):  
Andrew J. VanLandingham
Keyword(s):  
Vegetable Oil ◽  
Trans Fats ◽  
Partially Hydrogenated Vegetable Oil ◽  
Hydrogenated Vegetable Oil

scholarly journals Changes in fat contents of US snack foods in response to mandatory trans fat labelling

2012 ◽  
Vol 15 (6) ◽  
pp. 1130-1137 ◽  
Author(s):  
Debra Van Camp ◽  
Neal H Hooker ◽  
Chung-Tung Jordan Lin
Keyword(s):  
Vegetable Oil ◽  
Saturated Fat ◽  
Fat Content ◽  
Snack Food ◽  
Snack Foods ◽  
The Us ◽  
Label Information ◽  
Total Fat ◽  
Partially Hydrogenated Vegetable Oil ◽  
Hydrogenated Vegetable Oil

AbstractObjectiveImpact of mandatory trans fat labelling on US snack food introductions is examined.DesignUsing label information, lipid ingredients and fat profiles are compared pre- and post-labelling.SettingKey products in the US snack food industry contribute significant amounts of artificial trans fat. Industry efforts to reformulate products to lower trans fat may alter the overall fat profile, in particular saturates.SubjectsComposition data for more than 5000 chip and cookie products introduced for sale between 2001 (pre-labelling) and 2009 (post-labelling) were analysed.ResultsOne-way ANOVA was used to test for significant changes in saturated fat content per serving and the ratio of saturated to total fat. The shares of chip and cookie introductions containing partially hydrogenated vegetable oil declined by 45 and 42 percentage points, respectively. In cookies, there was an increase of 0·49 (98 % CI 0·01, 0·98) g in the average saturated fat content per 30 g serving and an increase of 9 (98 % CI 3, 15) % in the average ratio of saturated to total fat. No statistically significant changes in fat content were observed in chips.ConclusionsThis research suggests that, holding other factors constant, the policy has resulted in a decreased use of partially hydrogenated vegetable oil in chip products without a corresponding increase in saturated fat content, but led to significantly higher levels of saturated fat and ratio of saturated fat to total fat in cookie products.

scholarly journals Association between hepatic cholesterol and oleic acid in the liver of rats treated with partially hydrogenated vegetable oil

2012 ◽  
Vol 25 (1) ◽  
pp. 45-56 ◽  
Author(s):  
Gabriela Salim Ferreira de Castro ◽  
Bianca Bellizzi de Almeida ◽  
Daphne Santoro Leonardi ◽  
Paula Payão Ovídio ◽  
Alceu Afonso Jordão
Keyword(s):  
Fatty Acids ◽  
Vegetable Oil ◽  
Trans Fatty Acids ◽  
Saturated Fat ◽  
Density Lipoprotein ◽  
Control Group ◽  
Hepatic Cholesterol ◽  
Hydrogenated Fat ◽  
Partially Hydrogenated Vegetable Oil ◽  
Hydrogenated Vegetable Oil

OBJECTIVE: The aim of the present study was to investigate the lipid profiles of the hepatic and adipose tissues of Wistar rats treated for 21 days with a diet high in saturated fat (high saturated fat, n=6) or high in hydrogenated fat, that is, having 50% partially hydrogenated vegetable oil in its composition (high hydrogenated fat, n=6), and compare them to those of a control group (control group, n=6). METHODS: Adipose tissue and total hepatic fat were higher in the saturated fat group than in the hydrogenated fat group. Hepatic lipid peroxidation was greatest in the saturated fat group, with consequent lower hepatic vitamin E and A levels. In contrast, serum vitamin A was highest in the saturated fat group. Analysis of hepatic lipid fractions found more cholesterol and less high density lipoprotein-cholesterol in the hydrogenated fat group. The hydrogenated fat group had the highest levels of triacylglycerols, followed by the saturated fat group. RESULTS: Significant amounts of trans fatty acids were detected in the hepatic and adipose tissues of the hydrogenated fat group. Among the identified fatty acids, 18:1n9 had a higher positive association with hepatic cholesterol and triacylglycerols, and a higher negative association with high density lipoprotein-cholesterol. Partially hydrogenated vegetable oil promotes greater accumulation of cholesterol and triacylglycerols in the liver than saturated fats. CONCLUSION: Trans fatty acids were incorporated into hepatocytes and adipocytes in a highly efficient manner.

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