ABSTRACT
This chapter provides information on the origin, structure, and levels in various foods and labeling regulations on trans fatty acid (FA) in various countries. The scientific literature suggests that replacing saturated and trans FA with unhydrogenated fat has clear beneficial effects on blood lipids and thus provides an alternative strategy for reducing the risk of cardiovascular disease. The carbon-carbon double bonds of natural unsaturated FA, which are widely present in all plant materials and animal tissues, are primarily of cis configuration. In both ruminant and commercial hydrogenation, some of the ds-double bonds of the original ds-unsaturated FA are isomerized. Increased consumer awareness of the health issues associated with dietary trans fat can be credited as a major factor in the move by the food industry to decrease the trans fat content of their products. The chapter also presents an overview of the key concepts discussed in this book.
