Trans Fatty Acids in Human Nutrition

429 Pages·2009·7.91 MB·English

by  F. Destaillats

Trans fatty acids in
human nutrition
Also in the Oily Press Lipid Library:
Volume 22. Phospholipid Technology and Applications
Edited by Frank D. Gunstone
Volume 21. Long-Chain Omega-3 Specialty Oils
Edited by Harald Breivik
Volume 20. Antioxidants in Food and Biology: Facts and Fiction
Written by Edwin N. Frankel
Volume 19. Lipids: Structure, Physical Properties and Functionality
Written by Kåre Larsson, Peter Quinn, Kiyotaka Sato and Fredrik Tiberg
Volume 18. Lipid Oxidation (second edition)
Written by Edwin N. Frankel
Volume 17. Bioactive Lipids
Edited by Anna Nicolaou and George Kokotos
Volume 16. Advances in Lipid Methodology – Five
Edited by Richard O. Adlof
Volume 15. Lipid Analysis (third edition)
Written by William W. Christie
Volume 14. Confectionery Fats Handbook
Written by Ralph E. Timms
Volume 13. Lipids for Functional Foods and Nutraceuticals
Edited by Frank D. Gunstone
Volume 12. Lipid Glossary 2
Written by Frank D. Gunstone and Bengt G. Herslöf
Volume 11. Lipids in Nutrition and Health: A Reappraisal
Written by Michael I. Gurr
Volume 9. Trans Fatty Acids in Human Nutrition (first edition)
Edited by Jean Louis Sébédio and William W. Christie
Volume 8. Advances in Lipid Methodology – Four
Edited by William W. Christie
Volume 7. Advances in Lipid Methodology – Three
Edited by William W. Christie
Volumes 1– 6 and 10. Out of print
Woodhead Publishing in Food Science, Technology and Nutrition
Trans fatty acids in
human nutrition
Second edition
Edited by
FRÉDÉRIC DESTAILLATS
Nestlé Research Center, Lausanne, Switzerland
JEAN-LOUIS SÉBÉDIO
UMR 1019, Plateforme d’exploration du métabolisme, INRA centre
de Theix, St Genès Champanelle, France
FABIOLA DIONISI
Nestlé Research Center, Lausanne, Switzerland
JEAN-MICHEL CHARDIGNY
UMR 1019 INRA Université Clermont I,
Clermont-Ferrand, France
Oxford Cambridge Philadelphia New Delhi
Published by Woodhead Publishing Limited,
80 High Street, Sawston, Cambridge CB22 3HJ, UK
www.woodheadpublishing.com
www.woodheadpublishingonline.com
Woodhead Publishing, 1518 Walnut Street, Suite 1100, Philadelphia,
PA 19102-3406, USA
Woodhead Publishing India Private Limited, G-2, Vardaan House, 7/28 Ansari Road,
Daryaganj, New Delhi – 110002, India
www.woodheadpublishingindia.com
First published by The Oily Press, 2009
Reprinted by Woodhead Publishing Limited, 2012
© PJ Barnes & Associates, 2009; © Woodhead Publishing Limited, 2012
The authors have asserted their moral rights
This book contains information obtained from authentic and highly regarded sources.
Reprinted material is quoted with permission, and sources are indicated. Reasonable
efforts have been made to publish reliable data and information, but the authors and the
publisher cannot assume responsibility for the validity of all materials. Neither the authors
nor the publisher, nor anyone else associated with this publication, shall be liable for any
loss, damage or liability directly or indirectly caused or alleged to be caused by this book.
Neither this book nor any part may be reproduced or transmitted in any form or by any
means, electronic or mechanical, including photocopying, microfilming and recording, or
by any information storage or retrieval system, without permission in writing from
Woodhead Publishing Limited.
The consent of Woodhead Publishing Limited does not extend to copying for general
distribution, for promotion, for creating new works, or for resale. Specific permission
must be obtained in writing from Woodhead Publishing Limited for such copying.
Trademark notice: Product or corporate names may be trademarks or registered trade-
marks, and are used only for identification and explanation, without intent to infringe.
British Library Cataloguing in Publication Data
A catalogue record for this book is available from the British Library
ISBN 978-0-9552512-3-8 (print)
ISBN 978-0-85709-787-3 (online)
This book is Volume 23 in The Oily Press Lipid Library
Typeset by Ann Buchan (Typesetters), Middlesex, UK
Printed by Lightning Source
Preface
The chemistry of fats and oils has enjoyed a long and successful history. The
first evidence of the occurrence of trans fatty acids (TFA) in edible fats was
demonstrated by direct chemical analysis more than 80 years ago by Bertram in
1928 (Biochem. Z., 197, 433–441). In studying ruminant fats, Bertram discov-
ered the trans-11 18:1 acid and named it vaccenic acid. It was shown later that
vaccenic acid is not the only TFA found in ruminant fats and more recent
research revealed that vaccenic acid is further metabolized in ruminants as well
as in other animals.
Over the last thirty years numerous studies have been carried out in a number
of fields including analytical chemistry, food science, nutrition and epidemiol-
ogy to understand the composition, physical properties and health implications
of TFA found in partially hydrogenated vegetable oils. The basic chemical
information gained was that partial hydrogenation of vegetable oils generates
a very complex and diverse profile of TFA isomers. These TFA were found to
be conspicuously more stable toward chemical oxidation reactions compared
to their polyunsaturated precursors and to exhibit distinct physical properties.
However, the most recent research over the past two decades has documented
various detrimental effects of consumption of TFA on risk factors of vascular
health.
Since the 1990s there has been increasing regulatory concern about the
health effects of the trans mono-ethylenic acid isomers formed during partial
hydrogenation of vegetable oils. Consequently public health policies have
been implemented in various countries including Denmark, USA and Canada,
to ban the use or limit the consumption of TFA from industrial origin. However,
debate still rages around the world as to agreeing the most appropriate policies,
determining which specific chemicals are deleterious and by what mechanisms
and in what quantities, and deciding how regulatory agencies should guide the
public to appropriate food choices based on their TFA contents. To frame this
debate, scientific knowledge must take a central role. Therefore the editors
undertook to produce a state-of-the-art book that assembles the scientific
knowledge of trans fats – what is known and what needs to be determined.
An earlier book carried out a very similar task for the state of our knowledge
in the late 1990s; this was Trans Fatty Acids in Human Nutrition co-edited by
one of us ( Jean-Louis Sébédio) together with William W. Christie who also
contributes to the present book. Also like the present book, the earlier volume
was published by The Oily Press. Therefore it was decided that the new book
v
vi PREFACE
should become the Second Edition of Trans Fatty Acids in Human Nutrition
even though the rapid expansion and progress in the subject meant that it would
be completely re-written and be expanded from the original 9 to the present 15
chapters.
In this book, authors who are recognized international authorities in their
field have addressed various domains of TFA research such as consumption,
analysis, biochemistry, synthesis and natural TFA biosynthesis, health effects,
food formulation, and also regulation and consumer perception.
Each chapter contains the latest references and major advances and break-
throughs in the different areas of scientific research. Furthermore, the book also
includes a discussion of a major question on the health effects of the ‘natural
trans isomers’, comparing their effects to those observed for the industrially
produced TFA. We hope that the availability of so much information in a single
volume will help to clarify the major effects of TFA in human nutrition
discovered over the last two decades and guide the next generation of scientists
to the important opportunities for making further progress in this challenging
field of research.
Frédéric Destaillats (Lausanne, Switzerland)
Jean-Louis Sébédio (St Genès Champanelle, France)
Fabiola Dionisi (Lausanne, Switzerland)
Jean-Michel Chardigny (Clermont-Ferrand, France)
List of Contributors
Clotilde Aubertin, Nestlé Research Center, PO Box 44, CH-1000 Lausanne
26, Switzerland, Switzerland
Dale E. Bauman, Department of Animal Science, Cornell University, Ithaca,
New York, NY 14853, USA
Jean-Baptiste Bezelgues, Nestlé Product Technology Center, 809 Collins
Avenue, Marysville, Ohio 43040, USA
Laure Candy, Laboratoire de Chimie AgroIndustrielle; ENSIACET, 4 Allées
Emile Monso, F-31029 Toulouse, France
Jean-Michel Chardigny , INRA, UMR1019, Clermont-Ferrand, 63000 France;
and CRNH Auvergne, 63000 Clermont-Ferrand, France
William W. Christie, Scottish Crop Research Institute and Mylnefield Lipid
Analysis, Invergowrie, Dundee DD2 5DA, Scotland
Nicole Combe, ITERG, Département de Nutrition, 33000 Bordeaux, France
Margaret C. Craig-Schmidt, Department of Nutrition and Food Science,
Auburn University, Auburn, AL 36849, USA
Cristina Cruz-Hernandez, Nutrient Bioavailability, Nestlé Research Centre,
PO Box 44, CH-1000 Lausanne 26, Switzerland
Frédéric Destaillats, Nestlé Research Center, PO Box 44, CH-1000 Lausanne
26, Switzerland
Albert J. Dijkstra, Carbougnères, 47210 St Eutrope-de-Born, France
Fabiola Dionisi, Nestlé Research Center, PO Box 44, CH-1000 Lausanne 26,
Switzerland
Koenraad Duhem, Centre National Interprofessionnel de l’Économie Laitière
(CNIEL), 42 rue de Châteaudun, 75314 Paris CEDEX 09, France
xv
xvi CONTRIBUTORS
Francis Enjalbert, Université de Toulouse, INPT, ENVT, UMR 1289 Tan-
dem, Tissus Animaux, Nutrition, Digestion, Ecosystème et Métabolisme,
ENVT, 31076 Toulouse CEDEX 3, France; and INRA, UMR 1289 Tandem,
Tissus Animaux, Nutrition, Digestion, Ecosystème et Métabolisme, Chemin de
Borde-Rouge, Auzeville, 31326 Castanet-Tolosan, France
J. Bruce German, Department of Food Science and Technology, University of
California, One Shields Avenue, Davis, CA 95616-8598, USA
Francesca Giuffrida, Nestlé Research Center, PO Box 44, CH-1000 Lausanne
26, Switzerland
Marianne Uhre Jakobsen, Department of Clinical Epidemiology, Aarhus
University Hospital, Sdr. Skovvej 15, Box 365, DK-9100 Aalborg, Denmark
Jana Kraft, Department of Animal Science, University of Vermont, 219
Terrill Hall, 570 Main Street, Burlington, VT 05405, USA
Adam L. Lock, Department of Animal Science, University of Vermont, 219
Terrill Hall, 570 Main Street, Burlington, VT 05405, USA
Corinne Malpuech-Brugère, Clermont Université, UFR Médecine, UMR
1019 Nutrition Humaine, F-63000, Clermont-Ferrand, France; and INRA,
UMR 1019 Nutrition Humaine, F-63122, Saint Genès Champanelle, France
Ronald P. Mensink, Maastricht University, Nutrition and Toxicology Re-
search Institute Maastricht, Department of Human Biology, Maastricht,
NL-6200 MD, The Netherlands
Béatrice Morio, Clermont Université, UFR Médecine, UMR 1019 Nutrition
Humaine, F-63000, Clermont-Ferrand, France; and INRA, UMR 1019 Nutri-
tion Humaine, F-63122, Saint Genès Champanelle, France
Zephirin Mouloungui, Laboratoire de Chimie AgroIndustrielle; ENSIACET,
4 Allées Emile Monso, F-31029 Toulouse, France
Guillermo Napolitano, Nestlé Product Technology Center, 809 Collins Av-
enue, Marysville, Ohio 43040, USA
Kim Overvad, Department of Clinical Epidemiology, Aarhus University
Hospital, Sdr. Skovvej 15, Box 365, DK-9100 Aalborg, Denmark
W.M. Nimal Ratnayake, Nutrition Research Division, Food Directorate,
Health Products and Food Branch, Health Canada, 251 Sir Frederick Banting
Driveway, Ottawa, Ontario K1A 0L2, Canada
CONTRIBUTORS xvii
Beth H. Rice, Department of Animal Science, University of Vermont, 219
Terrill Hall, 570 Main Street, Burlington, VT 05405, USA
Yinghui Rong, Department of Nutrition and Food Science, Auburn Univer-
sity, Auburn, AL 36849, USA
Jean-Louis Sébédio, UMR 1019, Unité de Nutrition Humaine, Plateforme
d’exploration du métabolisme, INRA centre de Theix, 63122 St Genes
Champanelle, France
Delphine Tissot-Favre, Nestlé Purina PetCare, Checkerboard Square - 1RS,
St Louis, MO 63164, USA
Annabelle Troegeler-Meynadier, Université de Toulouse, INPT, ENVT,
UMR 1289 Tandem, Tissus Animaux, Nutrition, Digestion, Ecosystème et
Métabolisme, ENVT, 31076 Toulouse CEDEX 3, France; and INRA, UMR
1289 Tandem, Tissus Animaux, Nutrition, Digestion, Ecosystème et
Métabolisme, Chemin de Borde-Rouge, Auzeville, 31326 Castanet-Tolosan,
France
Mark Waldron, Nestlé Research Center, PO Box 44, CH-1000 Lausanne 26,
Switzerland
Prologue
J. BRUCE GERMAN
University of California, Davis, California, USA, and Nestlé Research Center,
Lausanne, Switzerland
Few innovations in the brief history of industrialized food production have
been as interesting or eventful as the hydrogenation of edible fats. In many
ways this process serves as a model for how chemical innovation for one
purpose can set in motion a series of gradual events that produce long-term
consequences that impact on many aspects of agriculture, food and human
health. Hydrogenation of unstable, polyunsaturated commodity oils was one of
the first commercial successes of the industrialization of chemistry in the 19th
century. The scientific revolution of chemistry and the emergence of molecular
theory of matter were propelled in the laboratory by the ability to separate pure
elements. Separation of pure gases, including hydrogen, was in turn one of the
first of these chemical processes to be industrialized.
Once it was made available commercially, pure hydrogen, it could be said,
then went looking for real world applications. It found them. In a short time, the
ability of purified hydrogen to react spontaneously with unsaturated oils in the
presence of a simple catalyst and to alter their physical, chemical and biological
properties was one of the first technological successes of this new science:
applied chemistry. First developed as an industrialized process to stabilize
whale oil for lamp and candle making, the potential of this chemistry to create
unintended effects was evidenced by the increased viability of commercial
whaling eventually leading to the devastation of the world’s whale populations.
With commercial success, the process of chemical hydrogenation expanded.
Hydrogenation of plant oils to produce stable, functionally superior edible fats
was industrialized rapidly to produce margarines and shortenings as less
expensive substitutes for the more expensive animal fats – butter and lard.
Not surprisingly, the arrival of these substitutes was not met with enthusiasm
from all sectors. The first battles in what would become a century-long
political, regulatory and scientific war began as the producers of traditional
xix