The innovative team of plant protein structure and function regulation reviewed the latest research progress of trans fatty acids in food

Trans fatty acids (TFAs) are non-conjugated unsaturated fatty acids (UFAs) containing at least one trans double bond, and long-term intake of TFAs will cause a variety of diseases
in humans and animals to a certain extent.
Over the past decade, countries around the world have taken a number of policy actions to limit the content of TFAs in foods and reduce their intake
.
The World Health Organization (WHO) study shows that excessive intake of TFAs (1% of total energy intake >) in humans will cause more than 500,000 deaths from coronary heart disease each year and increase the risk of heart disease by 21% and mortality by 28%, attracting global concern
.
To address this, the WHO published an action plan on 14 May 2018 to eliminate industrially produced trans fats
from the global food supply by 2023.

 

This paper summarizes and introduces in detail the biological effects, analysis methods, formation and reduction measures of TFAs in food from 2015 to 2021
.
In terms of the biological effects of TFAs, the potential relationship
between the isomers of TFAs and cardiovascular disease, coronary heart disease, cancer, diabetes, obesity, etc.
was summarized.
In terms of TFAs analysis methods, in addition to pretreatment optimization and IR, GC/GC-MS, HPLC/HPLC-MS, RS and NMR methods, rapid pretreatment, TOF-MS, UPLC/UPLC-MS, UPC2-MS, GC-combustion-IRMS and GC-VUV technology significantly improve the analysis speed and efficiency
of TFAs in various foods 。 At the same time, new technologies such as GC-FTIR, GC-NMR, RP-HPLC-FTMS, HPLC-ESI-Q-TOF, UHPSFC and online visibl-NIR have broadened the analysis methods
of TFAs.
In terms of the formation mechanism of TFAs, the mechanism of radical isomerization (oxidative isomerism, hydrogen pumping isomerization and direct isomerization) was summarized, and the new mechanism of proton transfer isomerization was introduced, emphasizing the importance of transition states and intermediate structures.
The factors influencing TFAs formation and kinetic models
in food were discussed.
In terms of TFAs reduction, the measures and possible reduction mechanisms of TFAs in food were systematically elaborated
.

 

Looking ahead, stable, rapid, easy-to-use, low-cost/online methods will be the focus of TFAs detection methods.
The oxidative isomerization, direct isomerization, hydrogen pumping isomerization and addition isomerization of UFAs, especially polyunsaturated fatty acids (PUFAs), such as C18:2 and C18:3, still need to be further explored.
With the continuous improvement of TFAs reduction measures, the reduction mechanism needs to be studied urgently, and effective measures to effectively inhibit TFAs and maintain suitable sensory quality should be further explored, and the impact of
additives on food safety should be paid attention to.

 

Recently, the review was published online in Progress in Lipid Research (Region 1, Chinese Academy of Sciences, IF: 14.
673), an internationally renowned academic journal in the field of food, with Li Tian and Qu Yang, associate researchers and 2020 doctoral students of the Institute of Agricultural Products Processing of the Chinese Academy of Agricultural Sciences, as the co-first authors of the paper, and researcher Wang Qiang as the corresponding author
of the paper 。 This review was supported by the National Natural Science Foundation of China (31772097, 31271851), the National Key R&D Program of China (2017YFC1600600, 2016YFD0400200), the Xinjiang Autonomous Region Key R&D Program (2021B02003-4, 2021B02003-3) and the China Postdoctoral Foundation (2014M561105, 2015T80158
).

 

Original link: https://doi.
org/10.
1016/j.
plipres.
2022.
101199