trans fat

(redirected from Transfatty acid)
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trans fat

 (trăns)
n.
1. A trans fatty acid.
2. Trans fatty acids considered as a group.
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
Translations
Transfettsäure

trans fat

(fam) trans fatty acid. V. fatty acid.
English-Spanish/Spanish-English Medical Dictionary Copyright © 2006 by The McGraw-Hill Companies, Inc. All rights reserved.
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References in periodicals archive ?
Hammami, "Transfatty acid isomers in two sesame (Sesamum indicum L.) seed byproducts under processing," Journal of Agricultural and Food Chemistry, vol.
In your diet, fat should account for less than 2035 percent, saturated fatty acid less than 10 percent, and transfatty acid less than 3 percent.
8 Journal of the American Medical Association, involved participants in the National Health and Nutrition Examination Study and looked at transfatty acid blood levels before and after a federal regulation required manufacturers to list levels of the acids on product labels.
Additionally, Sunbutter contains no hydrogenated oil and 0 percent transfatty acid, while providing 68 percent of the minimum daily requirement of Vitamin E, 49 percent of thiamin, and 8 percent of iron.
In soap making one takes a transfatty acid or triglyceride (oil or kitchen grease), blends it with a solution of sodium hydroxide (NaOH or lye) and water.
medicine and physiology: acid reflux, ADHD, mad cow disease, transfatty acid, body mass index
Maximum study participant was non-vegetarians and 388 (54.6%) study participants were consuming transfatty acids. The prevalence of obesity, hypertension, and diabetes was 270 (38.0%), 310 (43.4%), and 148 (20.8%), respectively.
Unlike other dietary fats, transfat, also called transfatty acids, raises your low-density lipoprotein or LDL ("bad") cholesterol and lowers your high-density lipoprotetin or HDL ("good") cholesterol.
This is a healthier practice instead of eating high fat content snacks from unhealthy sources such high energy condense food items (fried food, confectionary snacks, etc.) which are known to contain SFAs and transfatty acids [8].
Many studies have reported that replacing saturated fat and transfatty acids with unsaturated fat, especially n-3 fatty acids, is more effective in lowering the risk of coronary heart disease than simply reducing total fat consumption [22].
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).