Feasibility of recommending certain replacement or alternative fats

European Journal of Clinical Nutrition

Volumn 63, Issue , 2009, Pages S34-S49

  Skeaff, C M ^a  

^a UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

Diet surveys; Dietary fats; Food supply; Nutrition assessment; Trans fatty acids

Indexed keywords

HYDROGENATED VEGETABLE OIL; TRANS FATTY ACID;

DIETARY INTAKE; ENERGY CONSUMPTION; FAT CONTENT; FAT INTAKE; FATTY ACID ANALYSIS; FATTY ACID OXIDATION; FEASIBILITY STUDY; FOOD COMPOSITION; FOOD CONTROL; FOOD HANDLING; FOOD PROCESSING; FRYING; GEOGRAPHIC DISTRIBUTION; HEALTH PROMOTION; HEALTH SURVEY; HUMAN; NONHUMAN; NUTRITIONAL ASSESSMENT; NUTRITIONAL VALUE; REVIEW;

ANIMALS; DIET; DIET SURVEYS; DIETARY FATS; FATTY ACIDS; FOOD ANALYSIS; FOOD INDUSTRY; FOOD LABELING; FOOD SUPPLY; GOVERNMENT REGULATION; HUMANS; HYDROGENATION; NUTRITION POLICY; PLANT OILS; TRANS FATTY ACIDS;

ANIMALIA;

EID: 65649091732     PISSN: 09543007     EISSN: 14765640     Source Type: Journal    
DOI: 10.1038/sj.ejcn.1602974     Document Type: Review

References (64)

1. Aro A, Amaral E, Kesteloot H, Rimestad A, Thamm M, van Poppel G (1998). Trans fatty acids in French fries, soups, and snacks from 14 European countries: the TRANSFAIR study. J Food Comp Anal 11, 170-177.
2. Ash M, Dohlman E (2007). Oil Crops Situation and Outlook Yearbook: Electronic Outlook Report from the Economic Research Service. United States Department of Agriculture: Washington, DC.
3. Bayard CC, Wolff RL (1996). Analysis of trans-18:1 isomer content and profile in edible refined beef tallow. J Am Oil Chem Soc 73, 531-533.
4. Beaton GH, Milner J, Corey P, McGuire V, Cousins M, Stewart E et al. (1979). Sources of variance in 24-hour dietary recall data: implications for nutrition study design and interpretation. Am J Clin Nutr 32, 2546-2559.
5. Bhanger MI, Anwar F (2004). Fatty acid (FA) composition and contents of trans unsaturated fatty acids in hydrogenated vegetable oils and blended fats from Pakistan. J Am Oil Chem Soc 81, 129-134.
6. Bingham S (1987). The dietary assessment of individuals; methods, accuracy, new techniques and recommendations. Nutr Abstr Rev 57, 705-742.
7. Bingham SA, Gill C, Welch A, Day K, Cassidy A, Khaw KT et al. (1994). Comparison of dietary assessment methods in nutritional epidemiology: weighed records v. 24 h recalls, food-frequency questionnaires and estimated-diet records. Br J Nutr 72, 619-643.
8. Campbell SJ (2005). Methods and Opportunities for Reducing or Eliminating Trans Fats in Foods. Market and Industry Services Branch Agriculture Canada. Campbell Investments Ltd: Cochrane.
9. Clifton PM, Keogh JB, Noakes M (2004). Trans fatty acids in adipose tissue and the food supply are associated with myocardial infarction. J Nutr 134, 874-879.
10. Colon-Ramos U, Baylin A, Campos H (2006). The relation between trans fatty acid levels and increased risk of myocardial infarction does not hold at lower levels of trans fatty acids in the Costa Rican food supply. J Nutr 136, 2887-2892.
11. Daniel DR, Thompson LD, Shriver BJ, Wu C-K, Hoover LC (2005). Nonhydrogenated cottonseed oil can be used as a deep fat frying medium to reduce trans fatty acid content in French fries. J Am Diet Assoc 105, 1927-1932.
12. Daniel-O'Dwyer D, Thompson L, Shriver B, Wu C-K, Hoover L (2007). Non-hydrogenated cottonseed oil as a deep-fat frying medium. Nutr Food Sci 37, 234-245.
13. Dogan IS, Javidipour I, Akan T (2007). Effects of interesterified palm and cottonseed oil blends on cake quality. Int J Food Sci Tech 42, 157-164.
14. Eckel RH, Borra S, Lichtenstein AH, Yin-Piazza SY (2007). Understanding the complexity of trans fatty acid reduction in the American diet: American heart association trans fat conference 2006: report of the trans fat conference planning group. Circulation 115, 2231-2246.
15. Elias SL, Innis SM (2002). Bakery foods are the major dietary source of trans-fatty acids among pregnant women with diets providing 30 percent energy from fat. J Am Diet Assoc 102, 46-51.
16. FAO (2003). World Agriculture: Towards 2015/2030, an FAO perspective. Earthscan Publications Ltd: London.
17. Food and Drug Administration (2003). Food Labeling: Trans Fatty Acids in Nutrition Labeling, Nutrient Content Claims, and Health Claims (21 CFR Part 101). Federal Register, vol. 68, Part III, Office of the Federal Register, National Archives and Records Administration: Washington, DC, pp 1-74.
18. Food Standards Agency and the Department of Health (2000). The National Diet and Nutrition Survey: Young People Aged 4 to 18 Years. Vol. 1, Report of the Diet and Nutrition Survey. Her Majesty's Stationery Office: London.
19. Food Standards Agency and the Department of Health (2003). The National Diet and Nutrition Survey: Adults Aged 19 to 64 Years. Vol. 2, Energy, Protein, Carbohydrate, Fat and Alcohol Intake. Her Majesty's Stationery Office: London.
20. Food Standards Australia New Zealand (2007). Trans Fatty Acids in the New Zealand and Australian Food Supply: Review Report. Food Standards Australia New Zealand: Canberra/Wellington.
21. Friesen R, Innis SM (2006). Trans fatty acids in human milk in Canada declined with the introduction of trans fat food labeling. J Nutr 136, 2558-2561.
22. Health Canada (2006). TRANSforming the Food Supply: Report of the Trans Fat Task Force Submitted to the Minister of Health. June 2006 Health Canada: Ottawa.
23. Heart Foundation of Australia (2007). Heart foundation tick. At http://www.heartfoundation.org.au/Professional_Information/Tick. htm;accessed 14 October 2007.
24. Hulshof KF, van Erp-Baart MA, Anttolainen M, Becker W, Church SM, Couet C et al. (1999). Intake of fatty acids in Western Europe with emphasis on trans fatty acids: the TRANSFAIR Study. Eur J Clin Nutr 53, 143-157.
25. Innis SM, Green TJ, Halsey TK (1999). Variability in the trans fatty acid content of foods within a food category: implications for estimation of dietary trans fatty acid intakes. J Am Coll Nutr 18, 255-260.
26. Jang ES, Jung MY, Min DB (2005). Hydrogenation for low trans and high conjugated fatty acids. Comp Rev Food Sci Food Safety 1, 22-30.
27. Katan MB (2006). Regulation of trans fats: the gap, the polder, and McDonald's French fries. Atheroscler Suppl 7, 63-66.
28. Kiatsrichart S, Brewer MS, Cadwallader KR, Artz WE (2003). Panfrying stability of NuSun oil, a mid-oleic sunflower oil. J Am Oil Chem Soc 80, 479-483.
29. L'Abbé MR, Stender S, Skeaff M, Ghafoorunissa, Tavella M (2009). Approaches to removing trans fats from the food supply in industrialized and developing countries. Eur J Clin Nutr 63(Suppl 2), S50-S67.
30. Lake R, Thomson B, Devane G, Scholes P (1996). Trans fatty acid content of selected New Zealand foods. J Food Comp Anal 9, 365-374.
31. Lake RJ (1995). Trans Fatty Acids: Estimated New Zealand Intake. New Zealand Ministry of Health/Public Health Commission: Wellington.
32. Leth T, Jensen HG, Mikkelsen AA, Bysted A (2006). The effect of the regulation on trans fatty acid content in Danish food. Atheroscler Suppl 7, 53-56.
33. Lichtenstein AH, Erkkila AT, Lamarche B, Schwab US, Jalbert SM, Ausman LM (2003). Influence of hydrogenated fat and butter on CVD risk factors: remnant-like particles, glucose and insulin, blood pressure and C-reactive protein. Atherosclerosis 171, 97-107.
34. Liu Q, Singh S, Green A (2002). High-oleic and high-stearic cottonseed oils: nutritionally improved cooking oils developed using gene silencing. J Am Coll Nutr 21 (Suppl), S205-S211.
35. Mensink RP, Hornstra G (1995). The proportion of trans monounsaturated fatty acids in serum triacylglycerols or platelet phospholipids as an objective indicator of their short-term intake in healthy men. Br J Nutr 73, 605-612.
36. Minihane AM, Harland JI (2007). Impact of oil used by the frying industry on population fat intake. Crit Rev Food Sci Nutr 47, 287-297.
37. Morley-John J, Swinburn BA, Metcalf PA, Raza F, Wright H (2002). Fat content of chips, quality of frying fat and deep-frying practices in New Zealand fast food outlets. Aust N Z J Public Health 26, 101-106.
38. Mozaffarian D, Abdollahi M, Campos H, Houshiarrad A, Willett WC (2007). Consumption of trans fats and estimated effects on coronary heart disease in Iran. Eur J Clin Nutr 61, 1004-1010.
39. Mozaffarian D, Aro A, Willett WC (2009). Health effects of trans-fatty acids: experimental and observational evidence. Eur J Clin Nutr 63(Suppl 2), S5-S21.
40. Mozaffarian D, Katan MB, Ascherio A, Stampfer MJ, Willett WC (2006). Trans fatty acids and cardiovascular disease. N Engl J Med 354, 1601-1613.
41. New Zealand Institute for Crop & Food Research (2004). The New Zealand Food Composition Database-FOODfiles. Palmerston North: New Zealand.
42. Nijman CA, Zijp IM, Sierksma A, Roodenburg AJ, Leenen R, van den Kerkhoff C et al. (2007). A method to improve the nutritional quality of foods and beverages based on dietary recommendations. Eur J Clin Nutr 61, 461-471.
43. Nor Aini I, Che Maimon CH, Hanirah H, Zawiah S, Che Man YB (1999). Trans-free vanaspati containing ternary blends of palm oil- palm stearin-palm olein and palm oil-palm stearin-palm kernel olein. J Am Oil Chem Soc 76, 643-648.
44. Okie S (2007). New York to trans fats: you're out!. N Engl J Med 356, 2017-2021.
45. Piper R (2001). Regulation in the European union. In: Rossell JB (ed). Frying: Improving Quality. Woodhead: Cambridge, pp 19-43.
46. Ratnayake WMN, Gagnon C, Dumais L, Lillycrop W, Wong L, Meleta M et al. (2007). Trans fatty acid content of Canadian margarines prior to mandatory trans fat labelling. J Am Oil Chem Soc 84, 817-825.
47. Satchithanandam S, Oles CJ, Spease CJ, Brandt MM, Yurawecz MP, Rader JI (2004). Trans, saturated, and unsaturated fat in foods in the United States prior to mandatory trans-fat labeling. Lipids 39, 11-18.
48. Skeaff CM, Hodson L, McKenzie JE (2006). Dietary-induced changes in fatty acid composition of human plasma, platelet, and erythrocyte lipids follow a similar time course. J Nutr 136, 565-569.
49. Smedman AE, Gustafsson IB, Berglund LG, Vessby BO (1999). Pentadecanoic acid in serum as a marker for intake of milk fat: relations between intake of milk fat and metabolic risk factors. Am J Clin Nutr 69, 22-29.
50. Stender S, Dyerberg J (2004). Influence of trans fatty acids on health. Ann Nutr Metab 48, 61-66.
51. Stender S, Dyerberg J, Astrup A (2006a). High levels of industrially produced trans fat in popular fast foods. N Engl J Med 354, 1650-1652.
52. Stender S, Dyerberg J, Bysted A, Leth T, Astrup A (2006b). A trans world journey. Atheroscler Suppl 7, 47-52.
53. Tarrago-Trani MT, Phillips KM, Lemar LE, Holden JM (2006). New and existing oils and fats used in products with reduced trans-fatty acid content. J Am Diet Assoc 106, 867-880.
54. The New York City Department of Health and Mental Hygiene (2007a). Trans fat help centre. At http://www.citytech.cuny.edu/notransfatnyc/; accessed 15 October 2007.
55. The New York City Department of Health and Mental Hygiene (2007b). 94% of inspected restaurants in compliance with first phase of trans fat regulation (press release). 17 September 2007. At http://www.nyc.gov/html/doh/html/pr2007/pr080-07.shtml; accessed 15 October 2007.
56. United States Department of Agriculture (2004). Oilseeds: world markets and trade. In: Foreign Agricultural Service ed. Circular Series FOP 04-04. United States Department of Agriculture: Washington, DC.
57. United States Department of Agriculture (2005). National nutrient database for standard reference. At http://www.ars.usda.gov/Services/docs.htm?docid=8964; accessed 15 October 2007.
58. United States Department of Agriculture (2007). Oil Crops Situation and Outlook Yearbook, Market and Trade Economics Division, Economic Research Service, vol. OCS-2007. United States Department of Agriculture: Washington, DC.
59. van de Vijver LP, Kardinaal AF, Couet C, Aro A, Kafatos A, Steingrimsdottir L et al. (2000). Association between trans fatty acid intake and cardiovascular risk factors in Europe: the TRANSFAIR Study. Eur J Clin Nutr 54, 126-135.
60. van Poppel G (1998). Intake of trans fatty acids in Western Europe: the TRANSFAIR Study. Lancet 351, 1099.
61. Vidgren HM, Louheranta AM, Agren JJ, Schwab US, Uusitupa MI (1998). Divergent incorporation of dietary trans fatty acids in different serum lipid fractions. Lipids 33, 955-962.
62. Wijesundera C, Richards A, Ceccato C (2007). Industrially produced trans fat in foods in Australia. J Am Oil Chem Soc 84, 433-442.
63. WHO (2003). Diet, Nutrition and the Prevention of Chronic Diseases. Report of a Joint WHO/FAO Expert Consultation. WHO Technical Report Series No. 916. World Health Organization: Geneva.
64. Zock P, Mensink R, Harryvan J, de Vries JH, Katan M (1997). Fatty acids in serum cholesteryl esters as quantitative biomarkers of dietary intake in humans. Am J Epidemiol 145, 1114-1122.