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Weight Concerns
Published in Carolyn Torkelson, Catherine Marienau, Beyond Menopause, 2023
Carolyn Torkelson, Catherine Marienau
Trans fats, or trans fatty acids, are of two types: naturally occurring and artificial. Naturally occurring trans fats are produced in the guts of some animals, and foods made from these animals (eg, milk and meat products) may contain small amounts of these fats. Artificial trans fats, which are partially hydrogenated, are what we encourage you not to eat. They were deemed unsafe by the FDA in 2015 because of their link to heart attacks and stroke; they can raise LDL (the bad) cholesterol and lower HDL (the good) cholesterol levels. To minimize your trans-fat intake, avoid all vegetable oils and margarines that list partially hydrogenated oil as an ingredient.
Macronutrients
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
During food manufacturing, partial hydrogenation of unsaturated fatty acids such as linoleic acid (LA) and alpha-linolenic acid (ALA) in vegetable oils produces trans-fatty acids, which are solid or semisolid at room temperature. The physicochemical properties of TFA are close to those of saturated fatty acids (SFA), therefore TFA affect cell membrane properties similarly to SFA (70). Their atherogenic effect – the formation of fatty deposit in arterial walls – is greater than that of SFA. Also, trans-fatty acids are twice as active in raising LDL-cholesterol and decreasing HDL cholesterol as SFA (67, 70).
Concept of Nutrition
Published in Anil Gupta, Biochemical Parameters and the Nutritional Status of Children, 2020
Trans-fatty acids possess one or more double-bonds that are in the trans configuration instead of the cis configuration. The trans-fats are directly associated with coronary artery disease, disorder of vision, breast cancer, preeclampsia, obesity, and diabetes mellitus in humans. Trans-fatty acids in diet have a profound negative impact on the concentration of high-density lipoproteins, while they increase the concentration of low-density lipoproteins and level of insulin.
The association between serum fatty acids and pregnancy in PCOS women undergoing ovulation induction
Published in Gynecological Endocrinology, 2022
Mingyue Li, Ye Tian, Yonghuan Lv, Yanping Xu, Xiaohong Bai, Huijuan Zhang, Yanxia Wang, Xueru Song
Fatty acids, which provide an essential energy resource, are crucial to reproduction as they affect ovulation and embryo quality [4]. Depending on molecular structure, fatty acids are classified as saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs). According to the position of the first carbon double bond from methyl carbon, unsaturated fatty acids are divided into n – 3, n – 6, n – 7, and n – 9 series. According to the different spatial structure of fatty acids, unsaturated fatty acids are divided into cis fatty acids and trans-fatty acids (TFAs). Studies of the relationship between fatty acids and reproductive diseases have received increasing attention. However, the influence of different types of fatty acids on reproductive diseases is still controversial. Although most studies suggest that supplementing n – 3 PUFAs, such as eicosapentaenoic acid (EPA), could significantly improve hyperandrogenism, obesity, chronic inflammation, and oocyte quality [5] as well as have beneficial effects on pregnancy achievement in PCOS patients [6]. An retrospective study of 1228 women attempting pregnancy found that a higher level of serum total PUFAs was associated with lower probability of pregnancy [7].
Fatty acid metabolism in the host and commensal bacteria for the control of intestinal immune responses and diseases
Published in Gut Microbes, 2020
Koji Hosomi, Hiroshi Kiyono, Jun Kunisawa
Lipid metabolism by bacteria also generates several fatty acid metabolites, such as conjugated fatty acids and trans-fatty acids that are biologically active and affect host functions (Figure 3). For example, conjugated linoleic acid is now recognized as a beneficial fatty acid metabolite and is used widely as a functional food.41 Dietary intake of conjugated linoleic acid shows beneficial effects, including reduced body fat42,43 and prevention of diabetes,44 colitis,45 atherosclerosis,46 and cancer.47 As an underlying mechanism, conjugated linoleic acid is a potent agonist of peroxisome proliferator-activated receptor (PPAR)-α and increases catabolism of lipids in liver. In addition, conjugated linoleic acid modulates macrophage function and induces anti-inflammatory M2 macrophages in a PPAR-γ-dependent manner. Similarly, conjugated α-linolenic acid is produced in the intestine and possesses several bioactivities. For example, jacaric acid, an isomer of conjugated α-linolenic acid, shows antitumor48 and anti-obesity49 effects. Conversely, consumption of trans-fatty acids increases the risk of coronary heart disease by increasing low-density lipoprotein cholesterol and reducing high-density lipoprotein cholesterol levels.50 Therefore, trans-fatty acids are thought to be harmful for health.
Plasma Fatty Acids as Surrogate for Prostate Levels
Published in Nutrition and Cancer, 2018
Jeannette M. Schenk, Xiaoling Song, Colm Morrissey, Robert L. Vessella, Daniel W. Lin, Marian L. Neuhouser
Table 1 gives mean prostate tissue PLFA profiles from specimens ≤ 20 mg and > 20 mg. Mean PUFA concentrations in tissue specimens ≤ 20 mg were nearly identical to those in specimens > 20 mg. Correlations of PUFA concentrations from specimens ≤ 20 mg and > 20 mg ranged from 0.10 to 0.99 (Table 1). Correlations between tissue specimens of varying size were strongest for ω-3 fatty acids, ranging from 0.67 for ALA to 0.95 for total omega-3 and 0.99 for EPA. For selected trans-fatty acid concentrations, correlations between specimens ≤ 20 mg and > 20 mg varied substantially, ranging from 0.10 for trans-18:2, to 0.83 for trans-18:1. Correlations for individual omega-6 fatty acid concentrations were moderate (0.51 to 0.72), although still statistically significant. The magnitude of Pearson and age-adjusted Pearson correlations was comparable.