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  • Trans Fatty Acids in Meat and Meat Products

    Umit Gecgel1 Ismail Yilmaz1 Murat Tasan1 Orhan Daglioglu1 Metin Glda2 1Namik Kemal University, Agricultural Faculty, Department of Food Engineering,

    59030 Tekirdag, Turkey 2Uludag University, Vocational High School Food Technology Program,

    16700 Karacabey, Bursa, Turkey

    Abstract Food is mainly composed of water, proteins, carbohydrates, and fat. Fat is closely

    related to total energy intake. Fatty acids make up the main class of lipids in the human

    diet, which are being found in nature mainly as glycerol esters that originate

    triacylglycerols. In general, fat in meats derived from ruminant animals is composed of

    about 45-55% of saturated fatty acids (palmitic and stearic acid), 45-50%

    monounsaturated fatty acids (especially oleic acid) and relatively minor amounts of

    polyunsaturated fatty acids. Trans-fatty acids are also naturally present in foods,

    although at a lower level. Thus, some of the unsaturated fatty acids ingested by

    ruminants are partially hydrogenated by bacteria in the rumen and consequently these

    isomers are present (2-9%) in ruminant fat, including meat and meat products. The

    trans fatty acid contents of meat products are higher than trans fatty acid contents of

    meat. Small amounts of trans-fatty acids are also present in poultry and pork fat. The

    principal trans fatty acid was trans 18:1. Other trans fatty acids found were trans 18:2,

    trans 18:3, and trans 16:1. Metabolic studies have shown that trans fats have adverse

    effects on blood lipid levels increasing low density lipoprotein cholesterol while

    decreasing high density lipoprotein cholesterol. The adverse effects of the trans fatty

    acids on the ratio of total cholesterol to high-density lipoprotein cholesterol are double

    that of saturated fatty acids. Therefore, the possible increase in risk for those diseases

    caused by a high trans fatty acid consumption should be carefully considered. In

    practice, this implies an intake of less than 1% of daily energy intake. Therefore, the

    FDA requires manufacturers labeling trans fat on the nutrition facts beginning in January

    2006. In addition to FDA, some countries have considered regulating the intake of trans

    fatty acids because of the recent increases in intake and the associated risk.