Chewing the fat on trans fats

descriptionPublicationkeyboard_double_arrow_right Article 08 Nov 2005 English Publisher:CMA Joule Inc.Journal:Canadian Medical Association Journal, volume 173, pages 1,158-1,159 (issn: 0820-3946, eissn: 1488-2329,

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Authors: Sally, Murray; Ken, Flegel;

doi: 10.1503/cmaj.051271

pmid: 16275964

pmc: PMC1277041

Chewing the fat on trans fats

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Abstract

Background and epidemiology: Trans fatty acids, or trans fats, are unsaturated fats produced through partial hydrogenation, when vegetable oils are heated in the presence of metal catalysts and hydrogen.[1][1] Hydrogenation increases the shelf life and stability of fatty acids and foods containing

Keywords

Cohort Studies, Cardiovascular Diseases, Food Labeling, Food Industry, Humans, Public Health, Trans Fatty Acids, Dietary Fats, Risk Assessment, Diet

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