The Experts below are selected from a list of 240 Experts worldwide ranked by ideXlab platform
Xiaoquan Yang - One of the best experts on this subject based on the ideXlab platform.
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fabrication of zein pectin hybrid particle stabilized pickering high internal phase emulsions with robust and ordered interface architecture
Journal of Agricultural and Food Chemistry, 2018Co-Authors: Fuzhen Zhou, Xiaonan Huang, Shouwei Yin, Jianhua Zhu, Chuanhe Tang, Xiaoquan YangAbstract:Diets containing partially Hydrogenated Oils (PHOs) expose the human body to trans fatty acids, thus endangering cardiovascular health. Pickering high internal phase emulsions (HIPEs) is a promisin...
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fabrication of zein pectin hybrid particle stabilized pickering high internal phase emulsions with robust and ordered interface architecture
Journal of Agricultural and Food Chemistry, 2018Co-Authors: Fuzhen Zhou, Xiaonan Huang, Chuanhe Tang, Ziling Wu, Xiaoquan YangAbstract:Diets containing partially Hydrogenated Oils (PHOs) expose the human body to trans fatty acids, thus endangering cardiovascular health. Pickering high internal phase emulsions (HIPEs) is a promising alternative of PHOs. This work attempted to construct stable Pickering HIPEs by engineering interface architecture through manipulating the interfacial, self-assembly, and packing behavior of zein particles using the interaction between protein and pectin. Partially wettable zein/pectin hybrid particles (ZPHPs) with three-phase contact angles ranging from 84° to 87° were developed successfully. ZPHPs were irreversibly anchored at the oil–water interface, resulting in robust and ordered interfacial structure, evidenced by the combination of LB-SEM and CLSM. This situation helped to hold a percolating 3D oil droplet network, which facilitated the formation of Pickering HIPEs with viscoelasticity, excellent thixotropy (>91.0%), and storage stability. Curcumin in HIPEs was well protected from UV-induced degradatio...
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Fabrication of Zein/Pectin Hybrid Particle-Stabilized Pickering High Internal Phase Emulsions with Robust and Ordered Interface Architecture
2018Co-Authors: Fuzhen Zhou, Xiaonan Huang, Shouwei Yin, Jianhua Zhu, Chuanhe Tang, Xiaoquan YangAbstract:Diets containing partially Hydrogenated Oils (PHOs) expose the human body to trans fatty acids, thus endangering cardiovascular health. Pickering high internal phase emulsions (HIPEs) is a promising alternative of PHOs. This work attempted to construct stable Pickering HIPEs by engineering interface architecture through manipulating the interfacial, self-assembly, and packing behavior of zein particles using the interaction between protein and pectin. Partially wettable zein/pectin hybrid particles (ZPHPs) with three-phase contact angles ranging from 84° to 87° were developed successfully. ZPHPs were irreversibly anchored at the oil–water interface, resulting in robust and ordered interfacial structure, evidenced by the combination of LB-SEM and CLSM. This situation helped to hold a percolating 3D oil droplet network, which facilitated the formation of Pickering HIPEs with viscoelasticity, excellent thixotropy (>91.0%), and storage stability. Curcumin in HIPEs was well protected from UV-induced degradation and endowed HIPEs with ideal oxidant stability. Fabricated Pickering HIPEs possess a charming application prospect in foods and the pharmaceutical industry
Dariush Mozaffarian - One of the best experts on this subject based on the ideXlab platform.
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natural trans fat dairy fat partially Hydrogenated Oils and cardiometabolic health the ludwigshafen risk and cardiovascular health study
European Heart Journal, 2016Co-Authors: Dariush MozaffarianAbstract:This editorial refers to ‘ Trans -fatty acids and mortality in patients referred for coronary angiography: the Ludwigshafen Risk and Cardiovascular Health Study’[†][1], by M.E. Kleber et al ., on page 1072. Kleber and colleagues have investigated levels of trans -fatty acids (TFAs) in erythrocyte membranes and risk of total mortality, cardiovascular mortality, and sudden cardiac death (SCD) in a convenience cohort of German patients hospitalized for angiography.1 After multivariable adjustment, they found that higher levels of total TFAs, and specifically C16 : 1n-7t, were associated with lower risk of SCD (for C16:1n-7t, ∼37% lower risk in the top tertile, compared with the bottom). No other significant associations were identified, including for total TFAs or C16:1n-7t and total or cardiovascular mortality, or for C18:1t or C18:2t and total mortality, cardiovascular mortality, or SCD. How should these findings be interpreted, and what are their implications? In any research study—whether in vitro science, animal experiment, metabolic study, clinical trial, or observational epidemiology—the devil is in the details. Such crucial details are frequently overlooked in our modern age of compressed news, internet, and social media reporting. In this case, the first important detail is the population studied. TFA levels were not measured in a general community, but in patients with chest pain or a positive non-invasive cardiac stress test who were hospitalized for coronary angiography between 1997 and 2000 at a tertiary care centre. Accordingly, these were not generally healthy individuals: for instance, at baseline, 73% had high blood pressure, 50% were taking lipid-lowering medication, and 40% had diabetes. Such patients would often be conscious of their symptoms and health prior to hospitalization, and consequently have altered … [1]: #fn-2
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trans palmitoleic acid other dairy fat biomarkers and incident diabetes the multi ethnic study of atherosclerosis mesa
The American Journal of Clinical Nutrition, 2013Co-Authors: Dariush Mozaffarian, Marcia C De Oliveira Otto, Rozenn N Lemaitre, Amanda M Fretts, Gokhan S Hotamisligil, Michael Y Tsai, David S Siscovick, Jennifer A NettletonAbstract:Background: Dairy consumption is linked to a lower risk of type 2 diabetes, but constituents responsible for this relation are not established. Emerging evidence suggests that trans-palmitoleate (trans 16:1n–7), a fatty acid in dairy and also partially Hydrogenated Oils, may be associated with a more favorable metabolic profile and less incident diabetes. Objective: We investigated the association of trans-palmitoleate with metabolic risk and incident diabetes in a multiethnic US cohort. Design: Phospholipid fatty acids and metabolic risk factors were measured in 2000–2002 among 2617 adults in the Multi-Ethnic Study of Atherosclerosis (MESA), a cohort of white, black, Hispanic, and Chinese Americans. In 2281 participants free of baseline diabetes, we also prospectively assessed the risk of new-onset diabetes (205 cases) from baseline to 2005–2007. Results: trans-Palmitoleate concentrations correlated positively with self-reported consumption of whole-fat dairy, butter, margarine, and baked desserts and with other circulating biomarkers of both dairy fat and partially Hydrogenated oil consumption, which suggested mixed dietary sources. After multivariable adjustment, trans-palmitoleate concentrations were associated with higher LDL cholesterol (quintile 5 compared with quintile 1: +6.4%; P-trend = 0.005), lower triglycerides (−19.1%; P-trend < 0.001), lower fasting insulin (−9.1%; P-trend = 0.002), and lower systolic blood pressure (−2.4 mm Hg; P-trend = 0.01). In prospective analyses, trans-palmitoleate was independently associated with lower incident diabetes (P-trend = 0.02), including a 48% lower risk in quintile 5 compared with quintile 1 (HR: 0.52; 95% CI: 0.32, 0.85). All findings were similar between men and women and between different race-ethnic subgroups. Conclusions: Circulating trans-palmitoleate is associated with higher LDL cholesterol but also with lower triglycerides, fasting insulin, blood pressure, and incident diabetes in a multiethnic US cohort. Our findings support the need for further experimental and dietary intervention studies that target circulating trans-palmitoleate. The MESA trial was registered at clinicaltrials.gov as {"type":"clinical-trial","attrs":{"text":"NCT00005487","term_id":"NCT00005487"}}NCT00005487.
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health effects of trans fatty acids experimental and observational evidence
European Journal of Clinical Nutrition, 2009Co-Authors: Dariush Mozaffarian, Walter C WillettAbstract:Growing evidence indicates that trans-fatty acids (TFA) adversely affect cardiovascular health. As part of the World Health Organization (WHO) Scientific Update on TFA, we reviewed the evidence for effects of TFA consumption on coronary heart disease (CHD). We searched Medline publications examining TFA consumption and CHD risk factors or outcomes, emphasizing results of studies in humans. We evaluated and synthesized evidence from both controlled feeding trials evaluating risk factors and long-term observational studies evaluating risk factors or clinical outcomes, each of which have complementary strengths and limitations, to enable the most robust and reliable inferences of effects. The effects of TFA consumption on risk factors most consistently seen in both controlled trials and observational studies included adverse lipid effects (for example ↑low-density lipoprotein cholesterol, ↓high-density lipoprotein cholesterol (HDL-C), ↑total/HDL-C ratio), proinflammatory effects (for example ↑tumor necrosis factor-α activity, ↑interleukin-6, ↑C-reactive protein) and endothelial dysfunction. These effects were most prominent in comparison with cis unsaturated fats; adverse effects on total/HDL-C and endothelial function were also seen in comparison with saturated fatty acids (SFA). TFA may also worsen insulin sensitivity, particularly among individuals predisposed to insulin resistance; possible effects on weight gain and diabetes incidence require further confirmation. Five retrospective case–control studies and four prospective cohort studies demonstrated positive associations between TFA consumption and CHD events. A meta-analysis of prospective studies indicated 24, 20, 27 and 32% higher risk of myocardial infarction (MI) or CHD death for every 2% energy of TFA consumption isocalorically replacing carbohydrate, SFA, cis monounsaturated fatty acids and cis polyunsaturated fatty acids, respectively. The differential effects of specific TFA isomers may be important but are less well established. The available evidence indicates that trans-18:1 and particularly trans-18:2 isomers have stronger CHD effects than trans-16:1 isomers. The limited data suggest that the experimental effects of ruminant and industrial TFA are similar when consumed in similar quantities, but very few persons consume such high levels of ruminant TFA, and observational studies do not support adverse CHD effects of ruminant TFA in amounts actually consumed. Controlled trials and observational studies provide concordant evidence that consumption of TFA from partially Hydrogenated Oils adversely affects multiple cardiovascular risk factors and contributes significantly to increased risk of CHD events. The public health implications of ruminant TFA consumption appear much more limited. The effects of specific TFA isomers require further investigation.
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trans fatty acids and cardiovascular risk a unique cardiometabolic imprint
Current Atherosclerosis Reports, 2007Co-Authors: Dariush Mozaffarian, Walter C WillettAbstract:Evidence from randomized controlled trials indicates that consumption of trans fatty acids (TFA) leads to harmful changes in serum lipids, systemic inflammation, endothelial function, and, in nonhuman primates, visceral adiposity and insulin resistance. Prospective observational studies demonstrate strong positive associations between TFA consumption and risk of myocardial infarction, coronary heart disease death, and sudden death. Links have also been seen between TFA intake and incidence of diabetes, adiposity, and other chronic conditions. The physiologic effects demonstrated in randomized trials suggest that TFA consumption produces a unique cardiometabolic imprint via pathways linked to the insulin resistance syndrome. The strength and consistency of the evidence for harmful effects of TFA, together with the feasibility of elimination of industrially produced TFA from foods, indicates little reason for continued use of partially Hydrogenated Oils containing TFA in food preparation and manufacturing. Consumer education regarding the sources and hazards of TFA, combined with voluntary or legislated adoption by restaurants and food manufacturers of alternatives to partially Hydrogenated Oils, could avert tens of thousands of coronary events each year in the United States and around the world.
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trans fatty acids and cardiovascular disease
Obstetrical & Gynecological Survey, 2006Co-Authors: Dariush Mozaffarian, M B Katan, Alberto Ascherio, Meir J Stampfer, Walter C WillettAbstract:Trans fats-fatty acids having at lease one double bond in the trans configuration-form during partial hydrogenation of vegetable Oils that is intended to convert them into semisolid fats to be used in commercial cooking. These products have a long shelf life, are stable during deep frying, and are semisolids that are conveniently used in baked goods and sweets. Consumption of industrially produced trans fatty acids in the United States is estimated at 2% to 3% of all calories consumed. Major sources include, in addition to deep-fried fast foods and bakery products, packaged snack foods, margarines, and crackers. Approximately 0.5% of total energy intake consists of naturally occurring trans fats found in meats and dairy products from ruminants such as cows and sheep. The U.S. Food and Drug Administration now requires that labels for all conventional foods and supplements include their content of trans fatty acids. Analysis of 12 randomized trials totaling more than 500 subjects showed that, compared with equal calories from saturated or cis unsaturated fats, consuming trans fatty acids increases low-density lipoprotein cholesterol, lowers levels of high-density lipoprotein (HDL) cholesterol, and increases the ratio of total to HDL cholesterol, blood triglyceride levels, and levels of Lp(a) lipoprotein. There is evidence that trans fats promote inflammation through increases in tumor necrosis factor a, interleukin-6, and C-reactive protein. Trans fats may, in addition, cause endothelial dysfunction. On a per-calorie basis, trans fats reportedly increase the risk of coronary heart disease (CHD) more than any other macronutrient. The risk is substantially increased when consumption is only 1% to 3% of total energy intake. In an analysis of 4 prospective cohort studies totaling nearly 140,000 subjects, a 2% increase in energy intake from trans fatty acids was associated with a 23% increase in the incidence of CHD (pooled relative risk, 1.23; 95% confidence interval, 1.11-1.37). Some results suggest that trans fatty acids may increase the risk of sudden cardiac death. To avoid adverse effects of trans fat, it may be necessary to avoid, or nearly avoid, consuming industrial products so that trans fat will constitute less than 0.5% of total energy intake. Physicians and other health career providers can inform their patients about how to avoid the worst offenders, and they also can support institutional efforts to reduce the use of trans fat in food services at schools, hospitals, and other worksites. Food manufacturers and restaurants may seek alternatives to partially Hydrogenated Oils. The authors estimate that reducing the consumption of trans fat in the United States might prevent 10% to 19% of CHD events.
Fuzhen Zhou - One of the best experts on this subject based on the ideXlab platform.
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fabrication of zein pectin hybrid particle stabilized pickering high internal phase emulsions with robust and ordered interface architecture
Journal of Agricultural and Food Chemistry, 2018Co-Authors: Fuzhen Zhou, Xiaonan Huang, Shouwei Yin, Jianhua Zhu, Chuanhe Tang, Xiaoquan YangAbstract:Diets containing partially Hydrogenated Oils (PHOs) expose the human body to trans fatty acids, thus endangering cardiovascular health. Pickering high internal phase emulsions (HIPEs) is a promisin...
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fabrication of zein pectin hybrid particle stabilized pickering high internal phase emulsions with robust and ordered interface architecture
Journal of Agricultural and Food Chemistry, 2018Co-Authors: Fuzhen Zhou, Xiaonan Huang, Chuanhe Tang, Ziling Wu, Xiaoquan YangAbstract:Diets containing partially Hydrogenated Oils (PHOs) expose the human body to trans fatty acids, thus endangering cardiovascular health. Pickering high internal phase emulsions (HIPEs) is a promising alternative of PHOs. This work attempted to construct stable Pickering HIPEs by engineering interface architecture through manipulating the interfacial, self-assembly, and packing behavior of zein particles using the interaction between protein and pectin. Partially wettable zein/pectin hybrid particles (ZPHPs) with three-phase contact angles ranging from 84° to 87° were developed successfully. ZPHPs were irreversibly anchored at the oil–water interface, resulting in robust and ordered interfacial structure, evidenced by the combination of LB-SEM and CLSM. This situation helped to hold a percolating 3D oil droplet network, which facilitated the formation of Pickering HIPEs with viscoelasticity, excellent thixotropy (>91.0%), and storage stability. Curcumin in HIPEs was well protected from UV-induced degradatio...
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Fabrication of Zein/Pectin Hybrid Particle-Stabilized Pickering High Internal Phase Emulsions with Robust and Ordered Interface Architecture
2018Co-Authors: Fuzhen Zhou, Xiaonan Huang, Shouwei Yin, Jianhua Zhu, Chuanhe Tang, Xiaoquan YangAbstract:Diets containing partially Hydrogenated Oils (PHOs) expose the human body to trans fatty acids, thus endangering cardiovascular health. Pickering high internal phase emulsions (HIPEs) is a promising alternative of PHOs. This work attempted to construct stable Pickering HIPEs by engineering interface architecture through manipulating the interfacial, self-assembly, and packing behavior of zein particles using the interaction between protein and pectin. Partially wettable zein/pectin hybrid particles (ZPHPs) with three-phase contact angles ranging from 84° to 87° were developed successfully. ZPHPs were irreversibly anchored at the oil–water interface, resulting in robust and ordered interfacial structure, evidenced by the combination of LB-SEM and CLSM. This situation helped to hold a percolating 3D oil droplet network, which facilitated the formation of Pickering HIPEs with viscoelasticity, excellent thixotropy (>91.0%), and storage stability. Curcumin in HIPEs was well protected from UV-induced degradation and endowed HIPEs with ideal oxidant stability. Fabricated Pickering HIPEs possess a charming application prospect in foods and the pharmaceutical industry
Walter C Willett - One of the best experts on this subject based on the ideXlab platform.
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a prospective study of dietary fat consumption and endometriosis risk
Human Reproduction, 2010Co-Authors: Stacey A Missmer, Jorge E Chavarro, Susan Malspeis, Elizabeth R Bertonejohnson, Mark D Hornstein, Donna Spiegelman, Robert L Barbieri, Walter C WillettAbstract:background: Endometriosis is a prevalent but enigmatic gynecologic disorder for which few modifiable risk factors have been identified. Fish oil consumption has been associated with symptom improvement in studies of women with primary dysmenorrhea and with decreased endometriosis risk in autotransplantation animal studies. methods: To investigate the relation between dietary fat intake and the risk of endometriosis, we analyzed 12 years of prospective data from the Nurses’ Health Study II that began in 1989. Dietary fat was assessed via food frequency questionnaire in 1991, 1995 and 1999. We used Cox proportional hazards models adjusted for total energy intake, parity, race and body mass index at age 18, and assessed cumulatively averaged fat intake across the three diet questionnaires. results: During the 586 153 person-years of follow-up, 1199 cases of laparoscopically confirmed endometriosis were reported. Although total fat consumption was not associated with endometriosis risk, those women in the highest fifth of long-chain omega-3 fatty acid consumption were 22% less likely to be diagnosed with endometriosis compared with those with the lowest fifth of intake [95% confidence interval (CI) ¼ 0.62– 0.99; P-value, test for linear trend (Pt) ¼ 0.03]. In addition, those in the highest quintile of trans-unsaturated fat intake were 48% more likely to be diagnosed with endometriosis (95% CI ¼ 1.17–1.88; Pt ¼ 0.001). conclusion: These data suggest that specific types of dietary fat are associated with the incidence of laparoscopically confirmed endometriosis, and that these relations may indicate modifiable risk. This evidence additionally provides another disease association that supports efforts to remove trans fat from Hydrogenated Oils from the food supply.
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health effects of trans fatty acids experimental and observational evidence
European Journal of Clinical Nutrition, 2009Co-Authors: Dariush Mozaffarian, Walter C WillettAbstract:Growing evidence indicates that trans-fatty acids (TFA) adversely affect cardiovascular health. As part of the World Health Organization (WHO) Scientific Update on TFA, we reviewed the evidence for effects of TFA consumption on coronary heart disease (CHD). We searched Medline publications examining TFA consumption and CHD risk factors or outcomes, emphasizing results of studies in humans. We evaluated and synthesized evidence from both controlled feeding trials evaluating risk factors and long-term observational studies evaluating risk factors or clinical outcomes, each of which have complementary strengths and limitations, to enable the most robust and reliable inferences of effects. The effects of TFA consumption on risk factors most consistently seen in both controlled trials and observational studies included adverse lipid effects (for example ↑low-density lipoprotein cholesterol, ↓high-density lipoprotein cholesterol (HDL-C), ↑total/HDL-C ratio), proinflammatory effects (for example ↑tumor necrosis factor-α activity, ↑interleukin-6, ↑C-reactive protein) and endothelial dysfunction. These effects were most prominent in comparison with cis unsaturated fats; adverse effects on total/HDL-C and endothelial function were also seen in comparison with saturated fatty acids (SFA). TFA may also worsen insulin sensitivity, particularly among individuals predisposed to insulin resistance; possible effects on weight gain and diabetes incidence require further confirmation. Five retrospective case–control studies and four prospective cohort studies demonstrated positive associations between TFA consumption and CHD events. A meta-analysis of prospective studies indicated 24, 20, 27 and 32% higher risk of myocardial infarction (MI) or CHD death for every 2% energy of TFA consumption isocalorically replacing carbohydrate, SFA, cis monounsaturated fatty acids and cis polyunsaturated fatty acids, respectively. The differential effects of specific TFA isomers may be important but are less well established. The available evidence indicates that trans-18:1 and particularly trans-18:2 isomers have stronger CHD effects than trans-16:1 isomers. The limited data suggest that the experimental effects of ruminant and industrial TFA are similar when consumed in similar quantities, but very few persons consume such high levels of ruminant TFA, and observational studies do not support adverse CHD effects of ruminant TFA in amounts actually consumed. Controlled trials and observational studies provide concordant evidence that consumption of TFA from partially Hydrogenated Oils adversely affects multiple cardiovascular risk factors and contributes significantly to increased risk of CHD events. The public health implications of ruminant TFA consumption appear much more limited. The effects of specific TFA isomers require further investigation.
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trans fatty acids and cardiovascular risk a unique cardiometabolic imprint
Current Atherosclerosis Reports, 2007Co-Authors: Dariush Mozaffarian, Walter C WillettAbstract:Evidence from randomized controlled trials indicates that consumption of trans fatty acids (TFA) leads to harmful changes in serum lipids, systemic inflammation, endothelial function, and, in nonhuman primates, visceral adiposity and insulin resistance. Prospective observational studies demonstrate strong positive associations between TFA consumption and risk of myocardial infarction, coronary heart disease death, and sudden death. Links have also been seen between TFA intake and incidence of diabetes, adiposity, and other chronic conditions. The physiologic effects demonstrated in randomized trials suggest that TFA consumption produces a unique cardiometabolic imprint via pathways linked to the insulin resistance syndrome. The strength and consistency of the evidence for harmful effects of TFA, together with the feasibility of elimination of industrially produced TFA from foods, indicates little reason for continued use of partially Hydrogenated Oils containing TFA in food preparation and manufacturing. Consumer education regarding the sources and hazards of TFA, combined with voluntary or legislated adoption by restaurants and food manufacturers of alternatives to partially Hydrogenated Oils, could avert tens of thousands of coronary events each year in the United States and around the world.
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trans fatty acids and cardiovascular disease
Obstetrical & Gynecological Survey, 2006Co-Authors: Dariush Mozaffarian, M B Katan, Alberto Ascherio, Meir J Stampfer, Walter C WillettAbstract:Trans fats-fatty acids having at lease one double bond in the trans configuration-form during partial hydrogenation of vegetable Oils that is intended to convert them into semisolid fats to be used in commercial cooking. These products have a long shelf life, are stable during deep frying, and are semisolids that are conveniently used in baked goods and sweets. Consumption of industrially produced trans fatty acids in the United States is estimated at 2% to 3% of all calories consumed. Major sources include, in addition to deep-fried fast foods and bakery products, packaged snack foods, margarines, and crackers. Approximately 0.5% of total energy intake consists of naturally occurring trans fats found in meats and dairy products from ruminants such as cows and sheep. The U.S. Food and Drug Administration now requires that labels for all conventional foods and supplements include their content of trans fatty acids. Analysis of 12 randomized trials totaling more than 500 subjects showed that, compared with equal calories from saturated or cis unsaturated fats, consuming trans fatty acids increases low-density lipoprotein cholesterol, lowers levels of high-density lipoprotein (HDL) cholesterol, and increases the ratio of total to HDL cholesterol, blood triglyceride levels, and levels of Lp(a) lipoprotein. There is evidence that trans fats promote inflammation through increases in tumor necrosis factor a, interleukin-6, and C-reactive protein. Trans fats may, in addition, cause endothelial dysfunction. On a per-calorie basis, trans fats reportedly increase the risk of coronary heart disease (CHD) more than any other macronutrient. The risk is substantially increased when consumption is only 1% to 3% of total energy intake. In an analysis of 4 prospective cohort studies totaling nearly 140,000 subjects, a 2% increase in energy intake from trans fatty acids was associated with a 23% increase in the incidence of CHD (pooled relative risk, 1.23; 95% confidence interval, 1.11-1.37). Some results suggest that trans fatty acids may increase the risk of sudden cardiac death. To avoid adverse effects of trans fat, it may be necessary to avoid, or nearly avoid, consuming industrial products so that trans fat will constitute less than 0.5% of total energy intake. Physicians and other health career providers can inform their patients about how to avoid the worst offenders, and they also can support institutional efforts to reduce the use of trans fat in food services at schools, hospitals, and other worksites. Food manufacturers and restaurants may seek alternatives to partially Hydrogenated Oils. The authors estimate that reducing the consumption of trans fat in the United States might prevent 10% to 19% of CHD events.
Xiaonan Huang - One of the best experts on this subject based on the ideXlab platform.
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fabrication of zein pectin hybrid particle stabilized pickering high internal phase emulsions with robust and ordered interface architecture
Journal of Agricultural and Food Chemistry, 2018Co-Authors: Fuzhen Zhou, Xiaonan Huang, Shouwei Yin, Jianhua Zhu, Chuanhe Tang, Xiaoquan YangAbstract:Diets containing partially Hydrogenated Oils (PHOs) expose the human body to trans fatty acids, thus endangering cardiovascular health. Pickering high internal phase emulsions (HIPEs) is a promisin...
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fabrication of zein pectin hybrid particle stabilized pickering high internal phase emulsions with robust and ordered interface architecture
Journal of Agricultural and Food Chemistry, 2018Co-Authors: Fuzhen Zhou, Xiaonan Huang, Chuanhe Tang, Ziling Wu, Xiaoquan YangAbstract:Diets containing partially Hydrogenated Oils (PHOs) expose the human body to trans fatty acids, thus endangering cardiovascular health. Pickering high internal phase emulsions (HIPEs) is a promising alternative of PHOs. This work attempted to construct stable Pickering HIPEs by engineering interface architecture through manipulating the interfacial, self-assembly, and packing behavior of zein particles using the interaction between protein and pectin. Partially wettable zein/pectin hybrid particles (ZPHPs) with three-phase contact angles ranging from 84° to 87° were developed successfully. ZPHPs were irreversibly anchored at the oil–water interface, resulting in robust and ordered interfacial structure, evidenced by the combination of LB-SEM and CLSM. This situation helped to hold a percolating 3D oil droplet network, which facilitated the formation of Pickering HIPEs with viscoelasticity, excellent thixotropy (>91.0%), and storage stability. Curcumin in HIPEs was well protected from UV-induced degradatio...
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Fabrication of Zein/Pectin Hybrid Particle-Stabilized Pickering High Internal Phase Emulsions with Robust and Ordered Interface Architecture
2018Co-Authors: Fuzhen Zhou, Xiaonan Huang, Shouwei Yin, Jianhua Zhu, Chuanhe Tang, Xiaoquan YangAbstract:Diets containing partially Hydrogenated Oils (PHOs) expose the human body to trans fatty acids, thus endangering cardiovascular health. Pickering high internal phase emulsions (HIPEs) is a promising alternative of PHOs. This work attempted to construct stable Pickering HIPEs by engineering interface architecture through manipulating the interfacial, self-assembly, and packing behavior of zein particles using the interaction between protein and pectin. Partially wettable zein/pectin hybrid particles (ZPHPs) with three-phase contact angles ranging from 84° to 87° were developed successfully. ZPHPs were irreversibly anchored at the oil–water interface, resulting in robust and ordered interfacial structure, evidenced by the combination of LB-SEM and CLSM. This situation helped to hold a percolating 3D oil droplet network, which facilitated the formation of Pickering HIPEs with viscoelasticity, excellent thixotropy (>91.0%), and storage stability. Curcumin in HIPEs was well protected from UV-induced degradation and endowed HIPEs with ideal oxidant stability. Fabricated Pickering HIPEs possess a charming application prospect in foods and the pharmaceutical industry
