Natural and industrial trans fatty acids – incidence and impact on human health

Sa？etak Trans fatty acids (TFA) are produced naturally by the biological hydrogenation in the rumen of ruminant animals, but also during the industrial process, by the partial hydrogenation of vegetable and fish oils. The division into industrial and natural TFAs is complex since these fats are mainly composed of the same isomers and the amount and distribution are what differentiate them. Most of the TFA found in food products are oleic and trans-octadecenoic acid isomers (trans-18:1). According to the results of most studies, all TFA have an adverse effect on plasma lipoproteins, while other mechanisms of effect in the human body have been poorly understood. Increased intake of industrial trans fatty acids is associated with an increased risk of cardiovascular disease, and avoiding the intake of trans fat also reduces the risk of such diseases. The risk associated with natural trans fatty acids is still unclear, but the effect, if any, is probably small considering their low intake levels. According to the European Commission, legislation has been adopted on the restricted level of industrial trans fats in food up to 2 g/100 g fat, so that measures to reduce TFA intake have been taken and their levels in food reduced. To replace these fats in food products, optimal healthier solutions need to be found