Levels of trans fats in diets consumed in developing economies.

Full Abstract

Cardiovascular complications are a leading cause of mortality worldwide, and dietary patterns and lifestyle are key factors responsible for their progression. Sedentary lifestyle and transient changes in nutrition have led to drastic increases in such maladies during the last few decades, and dietary changes are significant, as they are coupled with high fat intake, especially trans fats. In developed countries, legislations and monitoring systems have resulted in reduced consumption of these metabolites. The developing world, especially South Asia, is also facing the menace of trans fats; lack of governmental interest and ignorance among consumers are the main reasons. In these regions, the use of hydrogenated vegetable oil (ghee) and shortening in deep-fat frying of culinary items, such as samosa, paratha, bhatura, poori, and tikkies, results in increased consumption of trans fats. Research investigations and cohort studies showed a positive correlation between consumption of trans fats and cardiovascular disorders. In this article, trans fats intake and its level in different products available in developing countries, particularly in South Asia, were reviewed along with information regarding processes involved in the production and possible reduction of trans fats.

Author information

Author/s: Butt, Masood Sadiq (MS); Sultan, Muhammad Tauseef (MT);

Affiliation: National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan. drmsbutt(-atsign-)yahoo.com

Journal and publication information

Publication Type: Journal Article

Journal: Journal of AOAC International (J AOAC Int), published in United States. (Language: eng)

Reference: -2009 Sep-Oct; vol 92 (issue 5) : pp 1277-83

Dates: Created 2009/11/17;

PMID: 19916365, status: In-Process (last retrieved date: 11/17/2009)

Sourced from the National Library of Medicine. Abstract text and other information may be subject to copyright.

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