Trans fatty acids have long been used in food manufacturing due in part to their melting
point at room temperature between saturated and unsaturated fats. However, increasing …

This report addresses the current controversy about possible health hazards of dietary trans
fatty acid isomers, which are created during hydrogenation of unsaturated fats to change …

Research conducted in the mid-1990s indicated that the levels of Trans fats in Canadian
diets were among the highest in the world. The consumption of Trans fats raises blood levels …

In the process of converting vegetable oils into solid fats, a process known as partial
hydrogenation, some unsaturated bonds are converted to an unnatural trans position. In …

Dietary trans-fatty acids at sufficiently high levels have been found to increase low-density
lipoprotein cholesterol and decrease high-density lipoprotein cholesterol compared with …

Data on market size, market share, and compositional changes of various products made
from partially hydrogenated fats and oils were used to estimate current, previous, and …

Abstract Trans Fatty acids (TFAs) have long been used in food manufacturing due in part to
their melting point at room temperature between saturated and unsaturated fats. However …

Beginning July 1, most foods prepared in New York City restaurants will no longer be
permitted to contain more than half a gram of artificial trans fats per serving. Dr. Susan Okie …

The US Food and Drug Administration's final ruling on trans-fatty acid labeling issued in
2003 has caused a rapid transformation in the fat and oil industries. Novel ingredients and …

A 2-day forum was convened to discuss the current status and future implications of
reducing trans fatty acids without increasing saturated fats in the food supply while …