New research development on trans fatty acids in food: Biological effects, analytical methods, formation mechanism, and mitigating measures

The trans fatty acids (TFAs) in food are mainly generated from the ruminant animals (meat and milk) and processed oil or oil products. Excessive intake of TFAs (>1% of total energy intake) caused more than 500,000 deaths from coronary heart disease and increased heart disease risk by 21% and mortality by 28% around the world annually, which will be eliminated in industrially-produced trans fat from the global food supply by 2023. Herein, we aim to provide a comprehensive overview of the biological effects, analytical methods, formation and mitigation measures of TFAs in food. Especially, the research progress on the rapid, easy-to-use, and newly validated analytical methods, new formation mechanism, kinetics, possible mitigation mechanism, and new or improved mitigation measures are highlighted. We also offer perspectives on the challenges, opportunities, and new directions for future development, which will contribute to the advances in TFAs research.

Automated summary

Trans fatty acids (TFAs) in food mainly come from ruminant animals (meat and milk) and processed oil or oil products. Excessive intake of TFAs (>1% of total energy intake) causes more than 500,000 deaths from coronary heart disease annually and increases heart disease risk by 21% and mortality by 28% globally. Industrial production of trans fats will be eliminated from the global food supply by 2023. This article provides a comprehensive overview of the biological effects, analytical methods, formation, and mitigation measures of TFAs in food, highlighting research progress in analytical methods, formation mechanism, mitigation measures, and future directions for development.