Breakin it Down!

Trans Fatty Acid Style

Rebecca Curry, Laura Hardy, Kaitlin Glynn, Megan Solloway
Figure 1. Cis double bond

Trans Fats in the Body

The increased bond strength in trans fatty acids causes similar, and yet more detrimental effects in the body. Decreased Nutrient Uptake: TFAs make cell membranes more rigid and less Figure 3.Fatty acids and fluid. Rigidity of a cell membrane membrane fluidity. desensitizes membrane receptors; therefore preventing nutrients from entering the cells. Susceptibility to Oxidative Stress: altered fatty acid composition of membranes increases the cells susceptibility to oxidative stress. Increase Inflammation: TFAs accumulate in cell triacylglycerols and phospholipids. As triacylglycerols accumulate, liver/muscle/pancreatic cells respond by activating inflammatory pathways. Insulin Resistance: lipid activated inflammatory pathways inhibit insulin signaling; therefore reducing insulin stimulated glucose consumption in skeletal muscles. Change in Intestinal Flora: a high fat diet alters the ratio of gram-negative to gram-positive bacteria in the intestinal flora, resulting in a significant increase in fat mass, body weight gain , liver triglyceride accumulation, insulin resistance, and diabetes. High amounts of TFAs may also alter gut microbiota composition, which is associated with obesity and hepatic steatosis.

Figure 2. Trans double bond

Unsaturated vs. Saturated

Saturated fatty acids have no double bonds located in the fatty acid chain; therefore, all of their bonds are saturated with hydrogen molecules. As saturated fatty acids contain all single bonds, saturated fatty acids are linear and able to pack together. Unsaturated fatty acids have one or more double bonds located on the chain. Monounsaturated fatty acids have one double bond on the chain, while polyunsaturated fatty acids have more than one double bond. Hydrogen atoms on this double bond follow a cis orientation (Figure 1). Both hydrogen atoms are located above the remainder of the carbon chain or below. A cis orientation of hydrogen atoms allows for kinks in the fatty acid chain, preventing unsaturated fats from packing together.

Trans Fats and Cardiovascular Disease

Trans fat and cardiovascular disease (CVD) seem to have become synonymous in recent years. The link can be made based on the fact that trans fats have been studied and shown to increase the levels of low density cholesterol, LDL, in our systems but having little or no impact on the beneficial high density cholesterol, HDL. Clinical trails conducing a meta-analysis looked at trans fats effects on blood lipid levels and found a strong correlation between trans fats and elevated serum LDL cholesterol. The study results also revealed that of all the fatty acids tested trans fats were the only ones to not raise HDL. Lower amounts of HDL present prevents HDL from sweeping cholesterol out of the body. High amounts of LDL and low amounts of HDL in the blood stream increases the ratio of total cholesterol to HDL cholesterol, which is a strong risk factor for CVD. The clinical trials also suggested that trans fats might be linked to CVD due to their increasing effect on blood triacylglycerol concentrations, association with systemic inflammation and their possibly damaging effects to endothelial cells within the veins and arteries of the body. A staggering statistic obtained from a prospective study stated that a 2% intake of trans fats in total energy correlated to a 23% increase in the risk of CVD. A separate community-based prospective cohort also supported the fact that trans fats are linked to cardiovascular disease after analyzing blood plasma levels. This study was even able to go further and connect trans fats as the greatest of all the fatty acids as a predictor for all-cause death. This study also found a correlation between LDL particle size and trans fatty acid consumption. Trans fatty acids were found to decrease the size of LDL particles; this is a negative component of their ingestion because smaller LDL particles can more easily clump in damaged endothelial cells of the arteries and cause plaque build up. If there are enough small LDL particles around this build up can form into a blockage or break off and cause a myocardial infarction.

What about Trans Fats?

Trans fatty acids (TFAs) are artificially created by forcing hydrogen atoms into the double bonds of polyunsaturated fats to produce a fatty acid with similar properties to saturated fats. This process, called hydrogenation, forces hydrogen atoms into a trans orientation across the fatty acid double bond (Figure 2). Now, one hydrogen is oriented above the double bond and one hydrogen is below. This trans orientation prevents the polyunsaturated fatty acid from kinking and forces the fatty acid into a linear orientation. A linear alignment allows TFAs to pack together tightly, increasing the melting point. A higher melting point indicates the presence of strong bonds in the molecule.

Are All Trans Fats Bad?

Current research suggests that ALL trans fats may not be! Certain bacteria naturally hydrogenate the fatty oils from animal feed in the Man-made trans fats are found most often in fried foods and gastrointestinal tracts of animals such as cows, sheep, and goats. This baked goods. Look out for them in fast food burgers, fried naturally-occurring TFA is called trans vaccenic acid (VA). An example chicken, French fries, etc., and other prepared foods such as of a naturally occurring TFA is Conjugated Linoleic Acid (CLA) which doughnuts, pot pies, soup cups, and pizzas. Baked goods and can be naturally found in beef, lamb, and full fat dairy products. their dry mixes such as muffins, cakes and snack cakes, While it is very clear that industrial and naturally-occurring TFAs have brownies, pies and pie crusts, biscuits, cookies, cinnamon rolls, different effects than artificially made trans fats, what isnt and other pastries are more of the most likely foods to contain completely clear is whether these natural TFAs actually have TFAs. Other snack foods such as crackers, chips candy, and even beneficial effects instead. Some promising studies have shown a microwave popcorn have been known to incorporate TFAs too decrease in total cholesterol, LDL, and triglyceride levels in healthy along with popular toppings like gravy, salad dressings, coffee adults who consumed natural TFAs, but more research is definitely creamer, whipped toppings, and various dips. Margarine, needed in this area. vegetable shortening, and butter are the underlying culprits for many of these snacks, and while tub versions contains less TFAs per serving than the stick versions, TFAs are still present and therefore harmful.

Bans and Restrictions

The divisive choice was made in 2006 to ban the use of artificial trans fats in all New York City restaurants. It was initially met by a slight uproar from angry restaurant owners displeased with having to change their menus. However the policy allowed for a transition time declaring that all trans fat had to be eliminated by 2008; allotting time for new recipes and cooking techniques to be implemented in increments. Others displeased by the ban felt that it was going too far by trying to legislate diets. Loop holes were able to be found within the policy; such as permitting restaurants to serve foods containing trans fats as long as they had come that way from the manufacturer and were not further manipulated by the restaurant. New York City was the first to take this health action but since the bills passing other cities have followed suit and began to regulate the use of trans fats as well. This ban has decreased trans fat prevalence from 3.5 g in food to the allotted 0.5 g or less. Food may contain less than 0.5 g of trans fats and be labeled as 0 g due to the minimal impact such a small quantity has.

Where are Trans Fats Found?