Trans-mast
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Trans-masti je zajedničko ime za nezasićene masti sa transizomernim (E-izomernim) masnim kiselinama. Termin se odnosi na konfiguraciju dvostruke veze između ugljenika, te su trans-masti mononezasićene ili polinezasićene, ali nikad nisu zasićene. Trans-masti se javljaju u prirodi, ali isto tako nastaju pri obradi polinezasićenih masnih kiseline tokom proizvodnje hrane.[1]
Konzumiranje trans-masti povećava rizik od koronarne srčane bolesti[2][3] putem povišenja nivoa LDL holesterola i snižavanja nivoa „dobrog“ HDL holesterola.[4] Već duže vreme se vodi debata o mogućoj diferencijaciji između trans-masti prirodnog porekla i trans-masti iz povrća. Dve kanadske studije[5][6] su pokazale da prirodna trans-mast vakcenska kiselina, koja je prisutna u govedini i mlečnim proizvodima, možda može da ima suprotni zdravstveni efekat i da zapravo može bude korisna u poređenju sa hidrogenisam biljnim masnoćama, ili smešama svinjskog sala i masti soje,[6] e.g. ona snižava totalne, LDL holesterolne i trigliceridne nivoe.[7][8][9] Zbog nedostatka priznate evidencije i naučne saglasnosti, nutricione vladine organizacije smatraju sve trans-masti jednako štetnim za zdravlje[10][11][12] i preporučuju da se kozumiranje transmasti redukuje do najmanjih mogućih količina.[13][14]
- ↑ Trans fatty acid-forming processes in foods: a review
- ↑ Food and nutrition board, institute of medicine of the national academies (2005). Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). National Academies Press. str. 423-.
- ↑ Food and nutrition board, institute of medicine of the national academies (2005). Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). National Academies Press. str. 504-.[mrtav link]
- ↑ „Trans fat: Avoid this cholesterol double whammy”. Mayo Foundation for Medical Education and Research (MFMER). Pristupljeno 10. 12. 2007.
- ↑ Trans Fats From Ruminant Animals May Be Beneficial
- ↑ 6,0 6,1 Chantal M. C. Bassett, Andrea L. Edel, Amanda F. Patenaude, Richelle S. McCullough, David P. Blackwood, P. Yvan Chouinard, Paul Paquin, Benoît Lamarche, and Grant N. Pierce (2010). „Dietary Vaccenic Acid Has Antiatherogenic Effects in LDLr−/− Mice1–3”. J. Nutr. 140 (1): 18-24.
- ↑ Natural trans fats have health benefits, University of Alberta study shows
- ↑ Wang Y, Jacome-Sosa M M, Vine D F, Proctor S D (2010-05-20). „Beneficial effects of vaccenic acid on postprandial lipid metabolism and dyslipidemia: Impact of natural trans-fats to improve CVD risk”. Lipid Technology 22 (5): 103–106. DOI:10.1002/lite.201000016.
- ↑ Bassett C, Edel A L, Patenaude A F, McCullough R S, Blackwood D P, Chouinard P Y, Paquin P, Lamarche B, Pierce G N (2010). „Dietary Vaccenic Acid Has Antiatherogenic Effects in LDLr−/− Mice”. The Journal of nutrition 140 (1): 18–24. PMID 19923390.
- ↑ EFSA Panel on Dietetic Products, Nutrition, and Allergies (NDA); Scientific Opinion on Dietary Reference Values for fats. EFSA Journal 2010; 8(3):1461.
- ↑ Update on trans fatty acids and health[mrtav link], Position Statement by the UK Scientific Advisory Committee on Nutrition, 2007
- ↑ Brouwer IA, Wanders AJ, Katan MB (2010) Effect of Animal and Industrial Trans Fatty Acids on HDL and LDL Cholesterol Levels in Humans – A Quantitative Review. PLoS ONE 5(3): e9434. doi:10.1371/journal.pone.0009434
- ↑ „Health Canada, Trans Fat”. Arhivirano iz originala na datum 2012-04-20. Pristupljeno 2014-04-23.
- ↑ EFSA sets European dietary reference values for nutrient intakes
- Dijkstra Albert, Hamilton Richard J., Hamm Wolf (eds.) (2008). Trans Fatty Acids. Blackwell. ISBN 978-1-4051-5691-2.
- Jang ES, Jung MY, Min DB (2005). „Hydrogenation for Low Trans and High Conjugated Fatty Acids” (PDF). Comprehensive Reviews in Food Science and Food Safety 1. Arhivirano iz originala na datum 2008-12-17. Pristupljeno 2014-04-23.