trans fat

(redirected from Transfatty acids)
Also found in: Medical.

trans fat

 (trăns)
n.
1. A trans fatty acid.
2. Trans fatty acids considered as a group.
Translations
Transfettsäure

trans fat

(fam) trans fatty acid. V. fatty acid.
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References in periodicals archive ?
Baked and fried foods, packaged snacks and meat constitute major source of transfatty acids (TFA) which are clearly atherogenic, raising LDL-C, TG and Lipoprotein a [Lp (a)], lowering HDL-C, increasing TC/HDL-C ratio and Apo B/Apo A1 ratio, promoting inflammation, endothelial dysfunction, adiposity, insulin resistance and arrhythmia.
A study -- conducted jointly by National Diabetes, Obesity and Cholesterol ( N- DOC) Foundation, IIT- Delhi and Diabetes Foundation of India ( DFI) -- has revealed that re- use of oil in home- cooked food forms heavy dose of transfatty acids ( TFA).
Hydrogenated oils have transfatty acids added to prolong shelf life, and are found in margarine and many baked goods.
Previous research has linked high consumption of transfatty acids to cardiovascular disease.
5] For the purpose of this article, the acronym TFA refers to artificially or industrially produced transfatty acids.
Figure 1 illustrates the chemical structures of saturated fat, cisunsaturated fatty acids, and transfatty acids (Norris, 2007).
If you have significant numbers of these factors present, in the presence of cigarette smoke, mercury, lead, transfatty acids, insulin, homocysteine, or radiation, the potential for arterial damage increases.
1 product lied about the nutritional value of transfatty acids
To avoid heart disease, medical experts recommend that you get plenty of aerobic exercise, maintain your ideal body weight, quit smoking, eliminate transfatty acids and increase the amount of fruits, vegetables and whole grains in your diet.
High in protein and fiber, the bars have less sugar than most other nutrition bars, and they do not contain transfatty acids, she says.
The latest development continues Food Design's commitment to producing high quality ingredients which are low in transfatty acids (TFA), assisting food manufacturers to keep the TFA content of finished goods low.