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Arch Latinoam Nutr. 2005 Dec;55(4):367-73.

[Margarine's trans-fatty acid composition: modifications during the last decades and new trends].

[Article in Spanish]

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Facultad de Farmacia, Universidad de Sevilla, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, España.


Trans fatty acids isomers are formed during the hydrogenation process used in the food industry to harden oils. In the last decades there has been a great controversy about the consumption of margarine due to the levels of trans fatty acids they contain. While in the eighties consumption of margarines was considered healthy, during the nineties several studies indicated that consumption of 18:1t increased LDL-cholesterol levels and decreased HDL-cholesterol level, and was related with an increased risk of coronary heart disease. The publicity about the unfavourable effects of trans fatty acid consumption seems to have influenced margarine producers to reduce the trans fatty acid content of margarines. Meanwhile USA has adopted a new legislation about trans fatty acid labelling. In Europe, Dinamarca has limited the maximum level of trans fatty acids allowed in food products.

[Indexed for MEDLINE]

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