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Evaluation of trans fatty acids contents in commercial brands of ghee available at Indian markets
Abstract
Ghee has a considerable amount of trans fatty acids found in the form of alkanes, alkenes and alkynes. Trans fatty acids are quite harmful to general health of an individual especially the CVS (Cardio Vascular System). Accumulation of trans fatty acids in blood vessels and other tissues/organs of the body can have fatal effect especially in obese population. Four commercial brands of ghee found in Indian markets were chosen and their trans fatty acid content was determined by FTIR (Fourier Trans Infra Red) spectroscopy. The trans fatty acids were found in all the four brands with GRB having the highest concentration of it. Sakthi brand was observed to have moderate content of trans fatty acids. Aachi and RKG brands were having the least concentration of trans fatty acids. These results obtained from the present study would be aiding to an increase in consumer awareness about presence of trans fatty acids in food items and better appraisal by the companies and thus improving the current scenario.
... Emerging evidence demonstrate the usefulness of targeted laws and regulations to promote healthy eating. Food labelling (Campos et al., 2011;Capacci et al., 2012), salt limits in processed foods (World Health Organization, 2006;Cobiac et al., 2010), regulation of transfats (Stender et al., 2006;Choi, 2008;McColl, 2008;L'Abbe et al., 2009;Mello, 2009;Mahapatra et al., 2010) and marketing of foods to children (World Health Organization, 2010a,b), and taxation on sugary drinks are some of the most common interventions being advocated. Experience (Popkin et al., 2012;Powell et al., 2012) and model studies (Brownell and Frieden, 2009;Bertram et al., 2012;Basu et al., 2014) from developed and developing countries demonstrate potential success of fiscal policies. ...
The burden of non-communicable disease (NCD) is a major global concern and is projected to increase by 15% over the next 10
years. NCD is the leading cause of mortality in Oman and other countries of the Gulf Cooperation Council (GCC). Some of the
most successful interventions to address NCD include legislations like banning smoking in public places. A desk review of
available policies and legislations related to the behavioural risk factors of NCD from the GCC and from Oman was conducted
with a focus on policies and legislations related to food, physical activity and tobacco. The review identified numerous documents;
most were policies and resolutions related to tobacco control. Although only a few documents were laws, a majority were issued
by non-health sectors. This policy review is the first effort in the GCC to consolidate information on the regulatory framework
for the three key risk behaviours in the region, tobacco use, unhealthy diet and physical inactivity. Further work is needed
to strengthen the regulatory framework, at both the national and regional levels, to strengthen tobacco control as well as
to improve dietary patterns and physical activity levels. Given that a bulk of laws, regulations and policies are beyond the
scope of the health sector, significant advocacy efforts are required to generate a multisectoral response.
We investigated the effects of dietary trans fatty acids, PUFA, and SFA on body and liver fat content, liver histology, and mRNA of enzymes involved in fatty acid metabolism. LDL receptor knockout weaning male mice were fed for 16 wk with diets containing 40% energy as either trans fatty acids (TRANS), PUFA, or SFA. Afterwards, subcutaneous and epididymal fat were weighed and histological markers of nonalcoholic fatty liver disease (NAFLD) were assessed according to the Histological Scoring System for NAFLD. PPARalpha, PPARgamma, microsomal triglyceride transfer protein (MTP), carnitine palmitoyl transferase 1 (CPT-1), and sterol regulatory element binding protein-1c (SREBP-1c) mRNA were measured by quantitative RT-PCR. Food intake was similar in the 3 groups, although mice fed the TRANS diet gained less weight than those receiving the PUFA diet. Compared with the PUFA- and SFA-fed mice, TRANS-fed mice had greater plasma total cholesterol (TC) and triglyceride (TG) concentrations, less epididymal and subcutaneous fat, larger livers with nonalcoholic steatohepatitis (NASH)-like lesions, and greater liver TC and TG concentrations. Macrosteatosis in TRANS-fed mice was associated with a higher homeostasis model assessment of insulin resistance (HOMA(IR)) index and upregulated mRNA related to hepatic fatty acid synthesis (SREBP-1c and PPARgamma) and to downregulated MTP mRNA. Diet consumption did not alter hepatic mRNA related to fatty acid oxidation (PPARalpha and CPT-1). In conclusion, compared with PUFA- and SFA-fed mice, TRANS-fed mice had less adiposity, impaired glucose tolerance characterized by greater HOMA(IR) index, and NASH-like lesions due to greater hepatic lipogenesis. These results demonstrate the role of trans fatty acid intake on the development of key features of metabolic syndrome.
The overall consumption of trans fatty acids (TFAs) increases the risk of coronary artery disease. However, multiple TFA isomers exist, each with potentially different health effects. Different food sources of these specific TFA isomers are not well established.
Our objective was to determine the major independent food sources of specific TFA isomers.
We investigated relations of major potential food sources of TFAs, as assessed by serial food-frequency questionnaires, with 10 plasma phospholipid TFA isomers [5 trans (t-) 18:1, 3 t-18:2, and 2 t-16:1] in 3330 older adults in the Cardiovascular Health Study, a community-based multicenter cohort. Stepwise regression was used to identify independent major food sources of individual plasma phospholipid TFA isomers, which were adjusted for demographic, lifestyle, and dietary factors.
All 5 t-18:1 isomers were similarly associated with foods commonly made with partially hydrogenated vegetable oils (PHVOs), including biscuits (0.51 higher SD of total 18:1 fatty acid concentrations per serving/d, P < 0.01), chips and/or popcorn (0.33 higher SD per serving/d, P = 0.02), margarine (0.32 higher SD per serving/d, P < 0.001), fried foods (0.32 higher SD per serving/d, P = 0.04), and bakery foods (0.23 higher SD per serving/d, P = 0.02). Each of the t-18:2 isomers were associated only with bakery foods (0.50 higher SD of total 18:2 fatty acid concentrations per serving/d, P < 0.001). Ruminant foods were major correlates of t-16:1n-7, including red meats (0.72 higher SD per serving/d, P < 0.001), butter (0.43 higher SD per serving/d, P < 0.001), and higher-fat dairy (0.37 higher SD per serving/d, P < 0.001). In contrast, t-16:1n-9 were derived mainly from margarine (0.31 higher SD per serving/d, P < 0.001).
t-18:1 Isomers are similarly derived from multiple PHVO-containing foods. In contrast, t-18:2 and t-16:1n-9 isomers are derived from more-specific types of PHVO-containing foods. Ruminant foods are major sources of t-16:1n-7. Different TFA isomers and dietary sources should be considered when investigating health effects and interventions to lower TFAs.
Tocopherols and tocotrienols (vitamin E), ascorbic acid (vitamin C), and the carotenoids react with free radicals, notably peroxyl radicals, and with singlet molecular oxygen (1O2), which is the basis for their function as antioxidants. RRR-alpha-Tocopherol is the major peroxyl radical scavenger in biological lipid phases such as membranes or low-density lipoproteins. Ascorbic acid is present in aqueous compartments (eg, cytosol, plasma, and other body fluids) and can reduce the tocopherol radical; it also has several metabolically important cofactor functions in enzyme reactions, especially hydroxylations. These micronutrients need to be regenerated on oxidation in the biological setting, hence the need for further coupling to nonradical reducing systems such as glutathione-glutathione disulfide, dihydrolipoate-lipoate, or NADPH-NADP+ and NADH-NAD+. Carotenoids, such as beta-carotene, lycopene, and some oxycarotenoids, eg, zeaxanthin and lutein, exert antioxidant functions in lipid phases by quenching 1O2 or free radicals. There are pronounced differences in tissue carotenoid patterns, extending also to the distribution between the all-trans and various cis isomers of the respective carotenoids. Physical quenching leaves the structure intact, so that in this mode the carotenoids do not require a regeneration reaction.
To determine whether intake of tomato products reduces the risk of prostate cancer using a meta-analysis.
We systematically searched MEDLINE and EMBASE and contacted authors to identify potential studies. Log relative risks (RRs) were weighed by the inverse of their variances to obtain a pooled estimate with its 95% confidence interval (CI). Logistic regression and Poisson regression analyses were used to determine the effect produced by a daily intake of one serving of tomato product.
Eleven case-control studies and 10 cohort studies or nested case-control studies presented data on the use of tomato, tomato products, or lycopene and met our inclusion criteria. Compared with nonfrequent users of tomato products (1st quartile of intake), the RR of prostate cancer among consumers of high amounts of raw tomato (5th quintile of intake) was 0.89 (95% CI 0.80-1.00). For high intake of cooked tomato products, this RR was 0.81 (95% CI 0.71-0.92). The RR of prostate cancer related to an intake of one serving/day of raw tomato (200 g) was 0.97 (95% CI 0.85-1.10) for the case-control studies and 0.78 (95% CI 0.66-0.92) for cohort studies.
Our results show that tomato products may play a role in the prevention of prostate cancer. However, this effect is modest and restricted to high amounts of tomato intake. Further research is needed to determine the type and quantity of tomato products with respect to their role in preventing prostate cancer.
Background: Some data, including our findings from the Health Professionals Follow-Up Study (HPFS) from 1986 through January 31, 1992,
suggest that frequent intake of tomato products or lycopene, a carotenoid from tomatoes, is associated with reduced risk of
prostate cancer. Overall, however, the data are inconclusive. We evaluated additional data from the HPFS to determine if the
association would persist. Methods: We ascertained prostate cancer cases from 1986 through January 31, 1998, among 47 365 HPFS participants who completed dietary
questionnaires in 1986, 1990, and 1994. We used pooled logistic regression to compute multivariate relative risks (RR) and
95% confidence intervals (CIs). All statistical tests were two-sided. Results: From 1986 through January 31, 1998, 2481 men in the study developed prostate cancer. Results for the period from 1992 through
1998 confirmed our previous findings—that frequent tomato or lycopene intake was associated with a reduced risk of prostate
cancer. Similarly, for the entire period of 1986 through 1998, using the cumulative average of the three dietary questionnaires,
lycopene intake was associated with reduced risk of prostate cancer (RR for high versus low quintiles = 0.84; 95% CI = 0.73
to 0.96; Ptrend = .003); intake of tomato sauce, the primary source of bioavailable lycopene, was associated with an even greater reduction
in prostate cancer risk (RR for 2+ servings/week versus <1 serving/month = 0.77; 95% CI = 0.66 to 0.90; Ptrend<.001), especially for extraprostatic cancers (RR = 0.65; 95% CI = 0.42 to 0.99). These associations persisted in analyses
controlling for fruit and vegetable consumption and for olive oil use (a marker for Mediterranean diet) and were observed
separately in men of Southern European or other Caucasian ancestry. Conclusion: Frequent consumption of tomato products is associated with a lower risk of prostate cancer. The magnitude of the association
was moderate enough that it could be missed in a small study or one with substantial errors in measurement or based on a single
dietary assessment.
Food Reformulations to Reduce Trans Fatty Acids The authors investigated changes in the levels of trans fat and saturated fat in major brand-name U.S. supermarket and restaurant foods that were reformulated to reduce trans fatty acid content. Major brand-name reformulations generally reduced the trans fat content substantially without making equivalent increases in saturated fat content.
In 2003, Tiburon, California (a small community in Marin County, just north of San Francisco), initiated a successful effort to voluntarily eliminate trans fatty acids from the cooking oils used in its 18 local restaurants (1). Since then, many city and state governments across the United States are following suit, and they are struggling with the controversies inherent in defining their role in reducing the fat content of foods prepared and served in their communities. The New York City Department of Health and Mental Hygiene's trans fat restriction program (described by Angell and colleagues in this issue [2]) provides a powerful demonstration that commercial, social, and political barriers to regulating fats used for food preparation in restaurants and similar venues can be overcome, albeit not voluntarily, even in a sprawling metropolis with diverse stakeholders and contentious interest groups. This successful intervention creates a very visible precedent that raises a key policy question: Is it time to institute broader federal government efforts to assure that people in all communities can experience the potential health benefits of safer dietary fats? To answer this question, it is important to assess the evidence of a significant health benefit from reducing exposure to trans fats, the feasibility of doing so on a national scale, and the degree to which federal government intervention is essential to achieving health impact.
High food prices affect not only our pockets but also our health. Karen Lock and colleagues examine the cause of recent increases and discuss what can be done to minimise harm
Tocopherols and tocotrienols (vitamin E) and ascorbic acid (vitamin C) as well as the carotenoids react with free radicals, notably peroxyl radicals, and with singlet molecular oxygen (1O2), this being the basis of their function as antioxidants. RRR-alpha-tocopherol is the major peroxyl radical scavenger in biological lipid phases such as membranes or low-density lipoproteins (LDL). L-Ascorbate is present in aqueous compartments (e.g. cytosol, plasma, and other body fluids) and can reduce the tocopheroxyl radical; it also has a number of metabolically important cofactor functions in enzyme reactions, notably hydroxylations. Upon oxidation, these micronutrients need to be regenerated in the biological setting, hence the need for further coupling to nonradical reducing systems such as glutathione/glutathione disulfide, dihydrolipoate/lipoate, or NADPH/NADP+ and NADH/NAD+. Carotenoids, notably beta-carotene and lycopene as well as oxycarotenoids (e.g. zeaxanthin and lutein), exert antioxidant functions in lipid phases by free-radical or 1O2 quenching. There are pronounced differences in tissue carotenoid patterns, extending also to the distribution between the all-trans and various cis isomers of the respective carotenoids. Antioxidant functions are associated with lowering DNA damage, malignant transformation, and other parameters of cell damage in vitro as well as epidemiologically with lowered incidence of certain types of cancer and degenerative diseases, such as ischemic heart disease and cataract. They are of importance in the process of aging. Reactive oxygen species occur in tissues and cells and can damage DNA, proteins, carbohydrates, and lipids. These potentially deleterious reactions are controlled in part by antioxidants that eliminate prooxidants and scavenge free radicals. Their ability as antioxidants to quench radicals and 1O2 may explain some anticancer properties of the carotenoids independent of their provitamin A activity, but other functions may play a role as well. Tocopherols are the most abundant and efficient scavengers of peroxyl radicals in biological membranes. The water-soluble antioxidant vitamin C can reduce tocopheroxyl radicals directly or indirectly and thus support the antioxidant activity of vitamin E; such functions can be performed also by other appropriate reducing compounds such as glutathione (GSH) or dihydrolipoate. The biological efficacy of the antioxidants is also determined by their biokinetics.
Fatty acids that contain a trans double bond are consumed in large amounts as hydrogenated oils, but their effects on serum lipoprotein levels are unknown.
We placed 34 women (mean age, 26 years) and 25 men (mean age, 25 years) on three mixed natural diets of identical nutrient composition, except that 10 percent of the daily energy intake was provided as oleic acid (which contains one cis double bond), trans isomers of oleic acid, or saturated fatty acids. The three diets were consumed for three weeks each, in random order.
On the oleic acid diet, the mean (+/- SD) serum values for the entire group for total, low-density lipoprotein (LDL), and high-density lipoprotein (HDL) cholesterol were 4.46 +/- 0.66. 2.67 +/- 0.54, and 1.42 +/- 0.32 mmol per liter (172 +/- 26, 103 +/- 21, and 55 +/- 12 mg per deciliter), respectively. On the trans-fatty-acid diet, the subjects' mean HDL cholesterol level was 0.17 mmol per liter (7 mg per deciliter) lower than the mean value on the diet high in oleic acid (P less than 0.0001; 95 percent confidence interval, 0.13 to 0.20 mmol per liter). The HDL cholesterol level on the saturated-fat diet was the same as on the oleic acid diet. The LDL cholesterol level was 0.37 mmol per liter (14 mg per deciliter) higher on the trans-fatty-acid diet than on the oleic acid diet (P less than 0.0001; 95 percent confidence interval, 0.28 to 0.45 mmol per liter) and 0.47 mmol per liter (18 mg per deciliter) higher on the saturated-fat diet (P less than 0.001; 95 percent confidence interval, 0.39 to 0.55 mmol per liter) than on the oleic acid diet. The effects on lipoprotein levels did not differ between women and men.
The effect of trans fatty acids on the serum lipoprotein profile is at least as unfavorable as that of the cholesterol-raising saturated fatty acids, because they not only raise LDL cholesterol levels but also lower HDL cholesterol levels.
Some data, including our findings from the Health Professionals Follow-Up Study (HPFS) from 1986 through January 31, 1992, suggest that frequent intake of tomato products or lycopene, a carotenoid from tomatoes, is associated with reduced risk of prostate cancer. Overall, however, the data are inconclusive. We evaluated additional data from the HPFS to determine if the association would persist.
We ascertained prostate cancer cases from 1986 through January 31, 1998, among 47 365 HPFS participants who completed dietary questionnaires in 1986, 1990, and 1994. We used pooled logistic regression to compute multivariate relative risks (RR) and 95% confidence intervals (CIs). All statistical tests were two-sided.
From 1986 through January 31, 1998, 2481 men in the study developed prostate cancer. Results for the period from 1992 through 1998 confirmed our previous findings---that frequent tomato or lycopene intake was associated with a reduced risk of prostate cancer. Similarly, for the entire period of 1986 through 1998, using the cumulative average of the three dietary questionnaires, lycopene intake was associated with reduced risk of prostate cancer (RR for high versus low quintiles = 0.84; 95% CI = 0.73 to 0.96; P(trend) =.003); intake of tomato sauce, the primary source of bioavailable lycopene, was associated with an even greater reduction in prostate cancer risk (RR for 2+ servings/week versus <1 serving/month = 0.77; 95% CI = 0.66 to 0.90; P(trend)<.001), especially for extraprostatic cancers (RR = 0.65; 95% CI = 0.42 to 0.99). These associations persisted in analyses controlling for fruit and vegetable consumption and for olive oil use (a marker for Mediterranean diet) and were observed separately in men of Southern European or other Caucasian ancestry.
Frequent consumption of tomato products is associated with a lower risk of prostate cancer. The magnitude of the association was moderate enough that it could be missed in a small study or one with substantial errors in measurement or based on a single dietary assessment.
Selectively hydrogenated oils were exchanged for the corresponding natural oils in the diet of physically healthy men in a mental hospital. In 27 men a mean rise of 10 mg of cholesterol per 100 ml of serum resulted from the exchange of hydrogenated for natural safflower oil fed at the level of 30 gm in the daily diet. In 12 men similar exchange of those oils at the level of 100 gm daily produced a mean rise of 25 mg of cholesterol per 100 ml. In 13 men substitution of hydrogenated for natural corn oil fed at the level of 100 gm daily produced a mean rise in cholesterol of 21 mg per 100 ml.
In another experiment on 23 men the variable in the daily diet was 95 gm of fat, comparison being made between a mixture of natural vegetable oils and a hydrogenated product with the same proportions of saturated, monoene and diene fatty acids but containing 36% of trans monoene and 12% of trans or conjugated diene. The hydrogenated fat produced mean rises, per 100 ml of serum, of 21, 18, and 61 mg of cholesterol, phospholipids, and triglycerides, respectively.
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