• Journal of Dairy Science and Biotechnology
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• v.27 no.2
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• pp.25-36
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• 2009

Trans fatty acids (TFAs), especially elaidic acid, formed during partial hydrogenation of vegetable oils have been shown to increase LDL-cholesterol (LDL-C) and decrease HDL-cholesterol (HDL-C), thereby increasing the LDL-C/HDL-C ratio and elevating the risk of cardiovascular disease. However, studies on the health effects of ruminant TFAs have suggested that these TFAs, which are primarily vaccenic acids, have no or inverse association with coronary heart disease. Thus, dietary recommendations or legislation for TFAs should consider the differences in the physiological effects of TFAs derived from various food sources. This present review recapitulates the progress in TFA research by analyzing recent epidemiological studies or intervention studies and comparing the cardiovascular health effects of industrially produced TFA and ruminant TFA.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.1015-1024
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• 2007

Trans-fatty acids (TFAs) are defined as the sum of all unsaturated fatty acids that contain one or more non-conjugated double bonds in a trans configuration. Dietary trans- fatty acids originate from commercially hydrogenated oils and from dairy and meat fats. From the perspective of the food industry, partially hydrogenated vegetable oils are attractive because of their long shelf life, stability during deep-frying, and semisolidity, which can be customized to enhance the palatability of baked goods and fried foods. Although no definite differences have been documented so far between the metabolic and health effects of industrial and ruminant TFAs, the intake of industrially produced TFA has declined, and in Europe, the majority of TFAs are of ruminant origin. Due to the scientific evidence associating TFA intake with increased risk of coronary heart disease (CDH), the Korea Food and Drug Administration (KFDA) issued a final rule that requires the amount of trans fat present in foods to be declared on the nutrition label, by December 1, 2007. In addition, many food manufacturers who use partially hydrogenated oils in their products have developed, or are considering ways, to reduce or eliminate trans-fatty acids from certain food products.

• Nutrition Research and Practice
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• v.9 no.1
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• pp.99-105
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• 2015

BACKGROUND/OBJECTIVES: Compelling evidence indicates that consumption of trans-fatty acids (TFA) is associated with a wide range of diseases. However, few validated tools for TFA intake assessment are available in Korea. We aimed to validate a food frequency questionnaire (FFQ) estimating usual intake of TFA in Korean adults. MATERIALS/METHODS: Eighty-two healthy adults completed an FFQ with a 3-day diet record (3DDR), and 58 completed a second FFQ at a 1-month interval. To assess the reproducibility of the FFQ, we compared estimated TFA intakes from each FFQ. To assess the validity, we compared estimates from the FFQ with those from the 3DDR. RESULTS: The FFQ was reproducible (Spearman r = 0.71) and provided modest correlations with the 3DDR (Spearman r = 0.38). After adjustment for total energy intake, the correlations increased (r = 0.45). Measurement-error correction also de-attenuated the correlations (r = 0.57). When quintiles of the FFQ and 3DDR were joint-classified, 9% on average were misclassified into extreme quintiles. CONCLUSIONS: Our findings suggest that the developed FFQ is reproducible and reasonably valid in categorizing individuals according to TFA intakes among healthy young and middle aged adults in Korea.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.240-245
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• 2008

The consumption of foods containing trans fatty acids (TFAs) is a matter of concern at present. According to many studies, trans fatty acids (TFAs) may cause illnesses such as the coronary heart disease, diabetes mellitus, large intestine cancer, and breast cancer. They can also raise low density lipoprotein (LDL) cholesterol and reduce high density lipoprotein (HDL) cholesterol. TFAs can also inhibit the synthesis of phospholipids containing polyunsaturated fatty acids in arterial cells. As a consequence the Food and Drug Administration has deemed that saturated fatty acid, cholesterol and trans fatty acid levels be listed on food labels as of 2006. The Korea Food and Drug Administration also has required the listing of trans fatty acid content on food labels since 2007. The aim of this study was to determine the total lipid and trans fatty acid (TFA) contents in retort food, powdered milk, biscuit and pizza products. The number of samples examined were 2 retort food, 6 powdered milk, 7 biscuit and 3 pizza products. The extraction of total lipids in retort food and powdered milk followed the chloroform methanol method. The extraction of total lipids in biscuit and pizza was by the acid digestion method. All samples were analyzed by gas chromatography (GC) using a SP-2560 capillary column and a flame ionization detector. The TFA contents per 100g of sample were 1-2.8% (1.9%) in retort foods, 0.4-2.4% (1.37%) in powdered milk products, 0-2.9% (1.23%) in biscuits, and 2.8-3.45% (3.03%) in pizzas.

• Food Science of Animal Resources
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• v.31 no.3
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• pp.477-483
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• 2011

In this study, the most preferred trans fatty acid analysis methods, AOAC 996.06 and the Korea Food and Drug Administration official method, were reviewed and modified to apply to dairy products and dairy products imported into the Republic of Korea for evaluating trans fatty acid (TFA) content. The Rose-Gottlieb method for total fat analysis was validated with accuracy and precision parameters by analyzing infant formula standard reference material provided by the National Institute for Standards and Technology. The accuracy and precision data satisfied the CODEX guidelines. TFAs were analyzed with a resolution of 1.5 for 45 min using the modified oven temperature program. This modified method was applied to 45 dairy products from 11 countries. Average TFA contents in these imported dairy products ranged from 0.1 to 5.4 g per 100 g product. The majority of dairy products imported into the Republic of Korea were cheeses. TFA contents in the cheeses were 0.1 to 2.4 g per 100 g cheese. TFA contents in other dairy products were 1.7 to 5.4 g per 100 g product. These TFAs content variations can be explained by the trans fatty acids naturally present in ruminant milk formed by bacterial bio-hydrogenation in the rumen of cows and the different vegetable fat used as ingredients in the final products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1320-1327
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• 2010

Lipase-catalyzed interesterification of canola (CO) and fully hydrogenated soybean oil (FHSBO) at different weight ratios (70:30, 75:25, and 80:20) was performed in a batch type reactor to produce low-trans solid fats. Each reaction was conducted in the shaking water bath for various reaction times (1, 3, 6, 18 and 24 hr) at 70oC and 220 rpm using Lipozyme TLIM (20 wt% of total substrate) from Thermomyces lanuginosus. After 24 hr reaction, solid fat content (SFC) by differential scanning calorimetry (DSC), fatty acid and triacylglycerol (TAG) composition of low-trans solid fats were determined. SFC of the products was reduced when the content of canola oil in the reaction mixture was increased. Major fatty acids were stearic acid (C18:0), oleic acid (C18:1) and linoleic acid (C18:2). Trans fatty acid content in the low-trans solid fats showed less than 0.3 wt%. In the HPLC analysis, major TAG species showed LOO (linoleyl-oleoyl-oleoyl), OOO, POO/SOL, SOO, and SOS.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.4
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• pp.540-546
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• 2007

Bakery food items distributed in Chung-cheong province Daejeon, Cheonan, and Cheongju) were studied to determine their contents of total crude fat and trans fatty acids (TFA). After fat extraction by the Folch method, methylation was carried out to analyze the fatty acid compositions by GC, using a SP-2560 column and flame ionization detector. The total fat contents of the foods were in the approximate range of 2$\sim$34%. The total fat contents of the items were as follows: whipping cream cake : 0.03$\sim$1.31 (g/100 g food), pastries = 0.21$\sim$2.64 (g/100 g food), cream puff = 0.09$\sim$0.43 (g/100 g food), croquette = 0.22$\sim$1.99 (g/100 g food), and glutinous rice doughnut = 0.03$\sim$0.38 (g/100 g food).

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.6
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• pp.703-712
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• 2017

In this study, the fat contents and fatty acid compositions of Korean beef (tenderloin, loin, strip loin, chuck roll, foreshank, top blade, top round, brisket point, center of heel, and ribs) and pork (tenderloin, loin, shoulder loin, foreshank, jowls, ham, eye of round, belly, skirt meat, and ribs) parts were investigated. The fat contents of Korean beef ranged from 5.25% (top round) to 35.94% (brisket point). The major fatty acids were palmitic acid (C16:0), stearic acid (C18:0), and oleic acid (C18:1, n-9); especially, oleic acid was the most abundant. Loin had similar fat content as ribs, but there were some differences in fatty acid composition. Linolenic acid (C18:3, n-3) and linoleic acid (C18:2, n-6) were the most abundant fatty acids in strip loin and ribs (38.63 mg/100 g and 564.71 mg/100 g, respectively). Arachidonic acid (C20:4, n-6) was only found in strip loin, top blade, and ribs, and its amounts were in the following order: ribs (2.50 mg/100 g)> strip loin (1.33 mg/100 g)> top blade (1.19 mg/100 g). Total trans-fatty acid (TFA) content of top round was the lowest among all parts, and the ratio of unsaturated fatty acid (UFA) was the highest in foreshank. The fat contents of pork ranged from 4.16% (tenderloin) to 18.47% (belly), but there was no significant difference in fat content between tenderloin, loin, foreshank, ham, and eye of round. The major fatty acids were palmitic acid, stearic acid, oleic acid, and linoleic acid, and their amounts were in the following order: oleic> palmitic> linoleic> stearic acid. Docosahexaenoic acid (C22:6, n-3) was only detected in belly, and the TFA content of belly was the highest. The ratio of UFA was highest in ham. These findings will be useful in the development of standardization data on fatty acid composition in different parts of Korean beef and pork.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1328-1334
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• 2010

Low-trans spread fat (LTSF) was produced by lipase-catalyzed synthesis of canola (CO) and fully hydrogenated soybean oil (FHSBO) at 65:35 (w/w). Blend of CO and FHSBO with 65:35 ratio was interesterified using Lipozyme TLIM (immobilized Thermomyces lanuginosus, 20% of total substrate) in a 1 L-batch type reactor at $70^{\circ}C$ with 500 rpm for 24 hr. Then, physicochemical melting properties of LTSF were compared with commercial spread fat. At $20^{\circ}C$, solid fat contents (SFC) of commercial spread fat as a control and LTSF were similar, showing 19.1 and 18.1%, respectively. Major compositional fatty acids of LTSF were C18:0, C18:1 and C18:2 (29.2, 41.8 and 13.3 wt%, respectively). Trans fatty acid content of the LTSF (0.2 wt%) was lower than that of commercial spread fat (5.5 wt%). In the RP-HPLC analysis from LTSF, major triacylglycerol (TAG) molecules were SOL (stearoyl-oleoyl-linoleyl), SOO, POS/PSP, and SOS. Also, polymorphic form and x-ray diffraction of LTSF showed coexistence of $\beta$' and $\beta$ form crystals.