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| Formation, Health Hazards and Reduction of Trans Fatty Acids in Fried Foods |
| WEI Lu-qi, LIU Biao, ZHANG Ya-wei, Lü Hui-chao, LIU Sen-xuan |
| College Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China |
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Abstract Trans fatty acids (TFA) are non-conjugated unsaturated fatty acids with at least one trans double bond in the molecule. TFA naturally occur in small amounts in ruminant animals or are formed during oil refining, heating and hydrogenation. Improper cooking methods such as high-temperature heating and deep frying may also induce the formation of TFA, which depends on cooking conditions. TFA may cause hazards to human health in multiple ways. Thus, it is very necessary to control the formation of TFA in cooking oils. This article elucidates the chemical structure, sources and health hazards of TFA, the influence of cooking conditions on their formation. Moreover, some suggestions are proposed for dietary exposure assessment to TFA.
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2014, Vol. 28 
