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Diet and nutrition

Trans fats—the hidden enemy in cookies and fast food?

Sources: 14 · Article: 24 129 characters

Grażyna Cichosz points out that the greatest danger is an excess of artificial trans fats from frying fats and products made with industrially hydrogenated oils.

  • They may be found in cakes, cookies, and fast food, and their content varies from product to product.
  • Excess industrial trans fats are associated with a higher risk of cardiovascular diseases and some cancers; consumption has also been linked to type 2 diabetes and obesity.
  • Grażyna Cichosz distinguishes artificial trans fats from the natural isomers found in the milk and meat of ruminants.

What the authors write

Grażyna Cichosz

The main dietary sources of trans fats are products made with hydrogenated oils, including confectionery and fast food.

„The main sources of TFA in the human diet, however, are food products containing hydrogenated vegetable oils (margarines, confectionery products, frying fats, and so-called fast foods). Findings from epidemiological observations and experimental and clinical studies have shown that artificial trans isomers are responsible for an increased risk of cardiovascular diseases and some types of cancer.”Głównym źródłem TFA w diecie człowieka są jednak produkty spożywcze zawierające uwodornione oleje roślinne (margaryny, produkty cukiernicze, tłuszcze smażalnicze, tzw. fast foods). Wyniki obserwacji epidemiologicznych, badań doświadczalnych i klinicznych wykazały, że sztuczne izomery trans są odpowiedzialne za wzrost ryzyka chorób układu sercowo-naczyniowego oraz niektórych typów nowotworów.
Kwasy tłuszczowe izomerii trans w diecie człowieka (Bromatologia i Chemia Toksykologiczna 2012)
Grażyna Cichosz

In fast food, cakes, and cookies, TFA make up between 1 and 30% of all fatty acids, and levels vary from product to product.

„The TFA content of “fast food” products, “instant” meals, cakes, and cookies ranges from 1 to 30% of all fatty acids. Individual food products—even within the same product group—vary in their TFA content, and very often the amount exceeds the recommended daily allowance (11).”Zawartość TFA w produktach typu „fast food”, daniach „instant”, ciastach i ciasteczkach wynosi od 1 do 30% wszystkich KT. Poszczególne produkty żywnościowe (nawet w obrębie tej samej grupy produktów) różnią się zawartością TFA i bar- Kwasy tłuszczowe izomerii trans w diecie człowieka dzo często ich ilość przekracza zalecaną dzienną rację pokarmową (11).
Kwasy tłuszczowe izomerii trans w diecie człowieka (Bromatologia i Chemia Toksykologiczna 2012)
Grażyna Cichosz

Artificial trans fats are formed, among other ways, during the hydrogenation of vegetable oils, and products containing them stay fresh longer and are suitable for repeated frying.

„In our daily diet, we consume TFA mainly in margarines and products containing shortening (86.2%). Fats containing TFA oxidize slowly, which allows them to be used in products with a long shelf life and for repeated frying (9).”W codziennej diecie TFA spożywamy przede wszystkim w margarynach oraz produktach zawierających tłuszcz piekarniczy (86,2%). Tłuszcze zawierające w swoim składzie TFA wolno się utleniają, co pozwala na ich stosowanie do produktów o długim okresie przydatności do spożycia, a także do wielokrotnego smażenia (9).
Kwasy tłuszczowe izomerii trans w diecie człowieka (Bromatologia i Chemia Toksykologiczna 2012)
Grażyna Cichosz

The greatest danger is an excess of artificial trans isomers from frying fats and products containing industrially hydrogenated oils.

„The greatest health risk is an excessive amount of artificial trans isomers of fatty acids formed in frying fats, as well as during the industrial hydrogenation of vegetable oils found in most food products (sweets, cakes and pastries, prepared foods, French fries, food concentrates, and so-called fast food).”Największym zagrożeniem zdrowotnym jest nadmierna ilość sztucznych izomerów trans KT powstających w tłuszczach smażalniczych, a także w wyniku przemysłowego uwodornienia olejów roślinnych obecnych w większości produktów spożywczych (słodycze, wyroby ciastkarskie i garmażeryjne, frytki, koncentraty spożywcze, tzw. fast food).
Kwasy tłuszczowe izomerii trans w diecie człowieka (Bromatologia i Chemia Toksykologiczna 2012)
Grażyna Cichosz

Excess industrial TFA is associated with changes in blood fat profiles and a higher risk of cardiovascular diseases and some cancers.

„Excessive consumption of industrially produced trans fatty acids changes the blood lipid profile, thereby increasing the risk of cardiovascular diseases and some types of cancer (17, 18, 19). An excess of artificial trans fatty acids in the diet leads to a loss of cell membrane integrity.”Nadmierne spożycie KT izomerii trans pochodzenia przemysłowego wpływa na zmiany w profilu lipidowym krwi, tym samym na zwiększone ryzyko chorób układu sercowo-naczyniowego, a także niektóre typy nowotworów (17, 18, 19). Nadmiar sztucznych kwasów tłuszczowych trans w diecie prowadzi do utraty integralności błon komórkowych.
Kwasy tłuszczowe izomerii trans w diecie człowieka (Bromatologia i Chemia Toksykologiczna 2012)
Grażyna Cichosz

Artificial TFA can disrupt the function of cell membranes, and their presence has been linked to the development of some cancers.

„Industrial trans isomers of fatty acids can increase the proliferation of cancer cells, accelerating tumor growth by disrupting cell membranes. The Euramic research program demonstrated a link between consumption of artificial trans isomers and the incidence of breast, prostate, and colon cancer (17, 20, 21).”Kwasy tłuszczowe izomerii trans w diecie człowieka waniu błon komórkowych izomery trans KT pochodzenia przemysłowego mogą nasilać proliferację komórek nowotworowych, co przyspiesza rozrost guzów. W programie badawczym Euramic udowodniono zależność pomiędzy spożyciem sztucznych izomerów trans, a zachorowalnością na raka piersi, prostaty i okrężnicy (17, 20, 21).
Kwasy tłuszczowe izomerii trans w diecie człowieka (Bromatologia i Chemia Toksykologiczna 2012)
Grażyna Cichosz

Trans fats raise LDL cholesterol and lower HDL cholesterol, worsening the balance between them.

„Trans fatty acids raise LDL cholesterol levels to the same extent as saturated fatty acids. Unlike saturated fatty acids, however, they lower HDL cholesterol levels, worsening the ratio of LDL to HDL.”Kwasy tłuszczowe typu trans wpływają na podwyższenie stężenia cholesterolu frakcji LDL w takim samym stopniu, jak KT nasycone. W przeciwieństwie do KT nasyconych wpływają jednak na obniżenie stężenia cholesterolu frakcji HDL, przez co proporcje frakcji LDL do HDL ulegają pogorszeniu.
Kwasy tłuszczowe izomerii trans w diecie człowieka (Bromatologia i Chemia Toksykologiczna 2012)
Grażyna Cichosz

A diet high in artificial TFA may raise LDL and lower HDL, and the study described found these changes after just three weeks.

„It was observed that a diet high in artificial TFA, providing about 10% of daily energy needs, caused an increase in LDL cholesterol and a decrease in HDL cholesterol after just 3 weeks. A diet rich in saturated fatty acids did not cause this worsening of the blood lipid profile, because it increased both LDL and HDL cholesterol levels (22, 24).”Zaobserwowano, że dieta bogata w sztuczne TFA, pokrywająca ok. 10% dziennego zapotrzebowania energetycznego już po 3 tyg. powodowała wzrost stężenia cholesterolu frakcji LDL i obniżenie stężenia cholesterolu frakcji HDL. Spożywanie diety bogatej w nasycone kwasy tłuszczowe nie powodowało takiego pogorszenia profilu lipidowego krwi, albowiem skutkowało wzrostem stężenia zarówno cholesterolu frakcji LDL jak też frakcji HDL (22, 24).
Kwasy tłuszczowe izomerii trans w diecie człowieka (Bromatologia i Chemia Toksykologiczna 2012)
Grażyna Cichosz

Consumption of trans isomers has been linked to an increased risk of type 2 diabetes, and excess artificial TFA also contributes to obesity.

„A 14-year follow-up in the Nurses Health Study showed that consumption of trans isomers increases the risk of developing type 2 diabetes. Elaidic acid (9 trans 18:1) was found to be the cause of increased insulin resistance. Excess artificial TFA in the diet also contributes to obesity, which is accompanied by an increase in abdominal fat tissue and, as a result, changes in metabolism in adipocytes.”Trwające 14 lat obserwacje Nurses Healt Study dowiodły, że konsumpcja izomerów trans zwiększa ryzyko rozwoju cukrzycy 2 typu. Przyczyną zwiększonej oporności insulinowej okazał się kwas elaidynowy (9 trans 18:1). Nadmiar sztucznych TFA w diecie sprzyja również rozwojowi otyłości, której towarzyszy wzrost wewnątrzbrzusznej tkanki tłuszczowej, co skutkuje zmianą metabolizmu w adipocytach.
Kwasy tłuszczowe izomerii trans w diecie człowieka (Bromatologia i Chemia Toksykologiczna 2012)
Grażyna Cichosz

Grażyna Cichosz says that harmful effects apply to artificial trans isomers from margarines and convenience foods, and that their amounts in industrial fats should be reduced.

„The harmful effects of TFA on biochemical and physiological processes in humans and animals, demonstrated in numerous studies, apply to artificial trans isomers found in margarines and so-called convenience foods. Therefore, reducing TFA in the diet should focus on limiting their amount in industrially produced edible fats (12, 34, 35).”Szkodliwe działanie TFA na procesy biochemiczne i fizjologiczne w organizmie człowieka i zwierząt (udowodnione w licznych badaniach) dotyczy sztucznych izomerów trans obecnych w margarynach oraz żywności tzw. wygodnej. A zatem, obniżanie zawartości TFA w diecie powinno dotyczyć ograniczenia ich ilości w tłuszczach jadalnych pochodzenia przemysłowego (12, 34, 35).
Kwasy tłuszczowe izomerii trans w diecie człowieka (Bromatologia i Chemia Toksykologiczna 2012)
Grażyna Cichosz

Natural trans isomers occur in the milk and meat of ruminants; Grażyna Cichosz does not identify a health risk when these products are consumed in moderation.

„Moderate consumption of these products poses no health risk. Moreover, conjugated linoleic acid (CLA) and vaccenic acid have unique health-promoting effects (5, 6). In recent years, consumption of vegetable fats has increased significantly thanks to advertising and the popularization of their health benefits.”Przy umiarkowanym spożyciu wymienionych produktów nie istnieje jakiekolwiek zagrożenie dla zdrowia. Tym bardziej, że skoniugowany kwas linolowy (CLA), a także kwas wakcenowy wykazuje unikalne prozdrowotne działanie (5, 6). W ostatnich latach, dzięki reklamie i popularyzacji prozdrowotnego działania tłuszczów roślinnych, ich spożycie istotnie wzrosło.
Kwasy tłuszczowe izomerii trans w diecie człowieka (Bromatologia i Chemia Toksykologiczna 2012)
Grażyna Cichosz

Artificial TFA from hardened oils should not be confused with natural trans isomers from the milk and meat of ruminants.

„Natural trans isomers of fatty acids found in dairy products and in the meat and fat of ruminants, which have a range of health-promoting effects, must not be confused with artificial trans isomers found in hardened vegetable oils and so-called convenience foods.”Obecne w produktach mleczarskich oraz w mięsie i tłuszczu przeżuwaczy naturalne izomery trans kwasów tłuszczowych, odznaczające się wszechstronnym prozdrowotnym działaniem, nie mogą być utożsamiane ze sztucznymi izomerami trans obecnymi w utwardzanych olejach roślinnych oraz w żywności tzw. wygodnej.
Kwasy tłuszczowe izomerii trans w diecie człowieka (Bromatologia i Chemia Toksykologiczna 2012)
Andrzej Frydrychowski

Andrzej Frydrychowski lists margarines, cookies, sweets, and ready meals as places where the fat in question can be found, and calls it toxic.

„You will find it in margarines, cookies, sweets, and “ready-made” meals. This fat is downright toxic. Sea buckthorn oil. It has a unique fatty acid composition: palmitoleic acid (omega-7, 54% of fatty acids), palmitic acid (17–47%), oleic acid (2–35%), and linoleic acid (5–16%).”Znajdziemy go w: margarynach, ciastkach, słodyczach, daniach „gotowych”. Tłuszcz ten jest wręcz toksyczny. Olej z rokitnika. Ma unikalny skład kwasów tłuszczowych: kwas palmitooleinowy (omega- 7, 54% kwasów tłuszczowych), kwas palmitynowy (17-47%), oleinowy 2-35%, linolowy (5-16%).
Czy tłuszcze są nam niezbędne?
Grażyna Cichosz

Grażyna Cichosz warns that labeling saturated fats and TFA together, without distinguishing between natural and artificial isomers, may mislead consumers.

„Treating saturated fatty acids and TFA as the same—and, even more so, treating natural and artificial TFA as the same—misleads consumers and makes it impossible for them to make informed choices about foods that are safe for their health (36). Walter Willett, a world-renowned expert in health and nutrition at Harvard Medical School, called trans fatty acids “the biggest food-processing disaster of all time” (41).”Utożsamianie kwasów tłuszczowych nasyconych oraz TFA, a tym bardziej utożsamianie naturalnych i sztucznych TFA wprowadza konsumentów w błąd i uniemożliwia dokonywanie świadomego wyboru bezpiecznych dla zdrowia produktów spożywczych (36). Walter Willett – światowy ekspert w dziedzinie zdrowia i żywienia z Harvard Medical School określił kwasy tłuszczowe trans mianem „największej katastrofy przetwórstwa spożywczego wszechczasów”(41).
Kwasy tłuszczowe izomerii trans w diecie człowieka (Bromatologia i Chemia Toksykologiczna 2012)

Research from PubMed · Europe PMC

We selected 9 studies with the best, positive results. This is a selection, not a full review of all research.

Total number of studies on this topic in PubMed: 141.

A meta-analysis found that higher total trans fat consumption was associated with a higher risk of coronary heart disease, while industrial trans fats showed a similar but uncertain trend.

Aim of the study: The aim of this systematic review and meta-analysis was to summarize the evidence from observational studies assessing the association between intake of trans fatty acids (TFA) and the risk of coronary heart disease (CHD), with a specific emphasis on distinguishing between TFA of industrial and ruminant origin.

Results: The pooled relative risk estimates for comparison of extreme quintiles of total-TFA intake (corresponding to intake increments ranging from 2.8 to ∼10 g/day) were 1.22 (95% confidence interval: 1.08-1.38; P=0.002) for CHD events and 1.24 (1.07-1.43; P=0.003) for fatal CHD. Ruminant-TFA intake (increments ranging from 0.5 to 1.9 g/day) was not significantly associated with risk of CHD (risk ratio (RR)=0.92 (0.76-1.11); P=0.36), and neither was industrial-TFA intake, although there was a trend towards a positive association (RR=1.21 (0.97-1.50); P=0.09). In conclusion, our analysis suggests that industrial-TFA may be positively related to CHD, whereas ruminant-TFA is not, but the limited number of available studies prohibits any firm conclusions concerning whether the source of TFA is important. The null association of ruminant-TFA with CHD risk may be due to lower intake levels.

Consumption of industrial and ruminant trans fatty acids and risk of coronary heart disease: a systematic review and meta-analysis of cohort studies. · Eur J Clin Nutr 2011
Money for the studynot stated
Do the authors have ties to companies?not stated
Did a manufacturer help with the study?unknown
Type of studycombined analysis of many studies (meta-analysis)

“Not stated” does not mean nobody paid — the database does not always record it.

An analysis of foods in Jamaica found that about one-third of the products tested contained industrial trans fats, including baked goods and burgers.

Aim of the study: To estimate industrially produced trans and saturated fatty acid levels in foods within the Jamaican food system.

Results: Total fat was found to exceed United Kingdom National Health Service (NHS) limits in 27.3% (n = 84/308) of food samples. About one-third (33.8%; n = 104/308) of commonly consumed foods in Jamaica contained varying levels of industrially produced trans fatty acids, while 7.8% exceeded the Pan American Health Organization limit of 2% of total fat. Industrially produced trans fatty acids were found in food categories such as canned meats, baked goods, cooking oils, condiments, breakfast cereals, desserts, dairy, spreads, snacks, and confectionery. The subcategories coconut oils and burgers had the highest mean content. Canned food, infant food, and pasta categories had no trans fat present. Saturated fats were found in almost all foods. Importantly, 32.5% (n = 100/308) of the foods had saturated fat concentrations higher than the NHS limit of 5 g per 100 g of food.

Industrially produced trans fat and saturated fat content of food products in Jamaica. · Rev Panam Salud Publica 2023
Money for the studygovernment, public institutions · International Development Research Centre (IDRC), University of Technology, Jamaica, National Health Fund, Jamaica
Do the authors have ties to companies?no — the authors say so
Did a manufacturer help with the study?NO
Type of studyother

“Not stated” does not mean nobody paid — the database does not always record it.

A study of UK takeaway meals found that some meals exceeded trans fat recommendations in just one serving.

Aim of the study: The aim of the study was to analyze the saturated fatty acid (SFA) and trans-fatty acid (TFA) contents of popular takeaway foods in the UK (including English, pizza, Chinese, Indian and kebab cuisine). Samples of meals were analyzed by an accredited public analyst laboratory for SFA and TFA.

Results: English and Pizza meals had the highest median amount of SFA with 35.7 g/meal; Kebab meals were high in TFA with up to 5.2 g/meal. When compared to UK dietary reference values, some meals exceeded SFA and TFA recommendations from just one meal. Takeaway food would be an obvious target to reduce SFA and TFA contents and increase the potential of meeting UK recommendations. Strategies such as reformulation and smaller takeaway portion sizes warrant investigation.

Saturated and trans-fatty acids in UK takeaway food. · Int J Food Sci Nutr 2016
Money for the studynot stated
Do the authors have ties to companies?not stated
Did a manufacturer help with the study?unknown
Type of studyother

“Not stated” does not mean nobody paid — the database does not always record it.

Analyses of fast food from many countries found that high levels of industrial trans fats were still present in most of it.

Aim of the study: Although nutrition experts might be able to navigate the menus of fast-food restaurant chains, and based on the nutritional information, compose apparently 'healthy' meals, there are still many reasons why frequent fast-food consumption at most chains is unhealthy and contributes to weight gain, obesity, type 2 diabetes and coronary artery disease.

Results: Chemical analyses of 74 samples of fast-food menus consisting of French fries and fried chicken (nuggets/hot wings) bought in McDonalds and KFC outlets in 35 countries in 2005-2006 showed that the total fat content of the same menu varies from 41 to 65 g at McDonalds and from 42 to 74 g at KFC. In addition, fast food from major chains in most countries still contains unacceptably high levels of industrially produced trans-fatty acids (IP-TFA). IP-TFA have powerful biological effects and may contribute to increased weight gain, abdominal obesity, type 2 diabetes and coronary artery disease. The food quality and portion size need to be improved before it is safe to eat frequently at most fast-food chains.

Fast food: unfriendly and unhealthy. · Int J Obes (Lond) 2007
Money for the studynot stated
Do the authors have ties to companies?not stated
Did a manufacturer help with the study?unknown
Type of studyother

“Not stated” does not mean nobody paid — the database does not always record it.

Trans fats were found in the street foods tested in Tbilisi, and their amount was higher in servings with more fat and larger portion sizes.

Aim of the study: Industrially produced trans fats (TFA) are associated with significant public health risks, contributing to non-communicable diseases. The World Health Organization (WHO) recommends limiting TFA intake to less than 1% of total energy intake. However, street foods often contain high levels of TFA. Street food is widely consumed in Tbilisi, Georgia, but data on its TFA content is limited.

Results: The mean TFA content was 0.13 g per 100 g of food and 0.31 g per typical serving size provided by the street vendor. Khachapuri (Georgian traditional cheese bread) varieties had the highest TFA levels per portion, significantly differed from other food categories (p < 0.001). Total fat content per portion and portion size were positively associated with TFA levels (r = 0.66, p < 0.01 and r = 0.38, p < 0.01, respectively). Regression analysis showed total fat per portion as a significant predictor of TFA (p < 0.001), explaining 43% of the variance in TFA levels. Although Georgia's regulations set a limit of 2 g of TFA per 100 g of fat, our findings show that some traditional street foods, particularly Khachapuri, may still contribute significantly to TFA intake. While TFA levels were below the regulatory limit, larger portion sizes and frequent consumption could exceed the WHO's daily recommended intake.

Assessing trans fat levels in street foods of Tbilisi: a public health concern (2021). · BMC Nutr 2025
Money for the studygovernment, public institutions · World Health Organization (WHO)
Do the authors have ties to companies?no — the authors say so
Did a manufacturer help with the study?NO
Type of studyother

“Not stated” does not mean nobody paid — the database does not always record it.

Fast food studied in Yerevan provided trans fats that could increase total intake and exceed the recommended limit when combined with other foods.

Aim of the study: There are stringent regulations applicable for trans-fatty acid (TFA) limitations from food supply across the world. However, in Armenia, there is a scarcity of data on TFA content in food products and their consumption levels.

Results: Mean daily fast-food consumption values ranged from 14.68 g/day to 76.09 g/day, with popcorn as the lowest and pastry as the highest consumed food. The study results indicate that the aggregate average daily intake (DI) of TFA is 0.303 g/day. Even though TFA DI values do not exceed the WHO limit of 1%, they substantially contribute to daily TFA intake and may exceed the limit when combined with other foods. Hence, it is recommended to carry out continuous monitoring of TFA content in the food supply to ensure consumer health protection.

Trans-Fatty Acids in Fast-Food and Intake Assessment for Yerevan's Population, Armenia. · Foods 2022
Money for the studygovernment, public institutions · Science Committee of RA
Do the authors have ties to companies?no — the authors say so
Did a manufacturer help with the study?NO
Type of studyother

“Not stated” does not mean nobody paid — the database does not always record it.

The described reduction of trans fats in McDonald’s French fries in the Netherlands shows that their content in fast food can be lowered.

Aim of the study: Lowering the intake of trans fatty acids (TFA) probably reduces the incidence of coronary heart disease. Estimates of the reduction vary from 4% based on changes in plasma LDL and HDL concentrations alone, to > 20% based on epidemiological associations when TFA intake is lowered by 2% of energy (5 g/day).

Results: McDonald's French fries in The Netherlands now have less than 4% trans and 24% saturates, as opposed to 21% trans and 21% saturates in the USA. This illustrates the feasibility of reducing TFA in fast foods without increasing saturates. As a result of these developments, dairy and meat have become the major remaining source of TFA in Europe. The question whether these ruminant TFA have the same effect on coronary heart disease risk as industrial TFA has not been settled.

Regulation of trans fats: the gap, the Polder, and McDonald's French fries. · Atheroscler Suppl 2006
Money for the studynot stated
Do the authors have ties to companies?not stated
Did a manufacturer help with the study?unknown
Type of studydiscussion of other studies

“Not stated” does not mean nobody paid — the database does not always record it.

A review indicated that reducing trans fats may be associated with improved fertility, although the abstract does not give details of this relationship.

Aim of the study: Preconception diet is a proposed modifiable risk factor for infertility. However, there is no official guidance for women in the preconception period as to which dietary approaches may improve fertility.

Assessing the influence of preconception diet on female fertility: a systematic scoping review of observational studies. · Hum Reprod Update 2023
Money for the studygovernment, public institutions · Monash University Faculty Graduate Research Stipend, National Health and Medical Research Council, Heart Foundation of Australia Future Leader
Do the authors have ties to companies?no — the authors say so
Did a manufacturer help with the study?NO
Type of studyreview of many studies

“Not stated” does not mean nobody paid — the database does not always record it.

The study found that specialty fats without trans fats can be used in croissants to produce a softer product with greater specific volume when butter is partially replaced.

Aim of the study: Oleogels formulated with glycerol monostearate (GMS) emerge as a promising trans-fat-free alternative to conventional plastic fats, yet their practical application in bakery products is impeded by coarse crystalline networks and an undesirable waxy mouthfeel. This study systematically investigated the regulatory impacts of two food-grade crystal modifiers -lecithin (LE) and sucrose ester (SE)- on the crystallization behavior of GMS oleogels.

Results: Notably, SE also enhanced the solid fat content of GMS oleogels but compromised their mechanical strength-a trade-off critical for tailoring oleogel functionality in laminated dough systems. When incorporated into oleogel-based fast-frozen specialty fats (OGSFs), all resultant formulations exhibited refined microstructures, elevated β'-crystal content, and a complete absence of trans fats. In croissant trials, partial substitution (50 %) of butter with OGSFs reduced product hardness, increased specific volume, and improved overall sensory attributes (e.g., texture, mouth-melting property). These findings confirm that LE and SE can effectively modulate GMS oleogel crystallization, thereby providing a viable strategy for developing trans-fat-free specialty fats tailored to the requirements of laminated bakery products.

Tailoring monoglyceride oleogel crystallization by eutectic and crystal nucleation disturbance: functional frozen specialty fat for use in croissants. · Food Res Int 2026
Money for the studygovernment, public institutions · National Natural Science Foundation of China, Henan Province Natural Science Foundation
Do the authors have ties to companies?not stated
Did a manufacturer help with the study?unknown
Type of studyother

“Not stated” does not mean nobody paid — the database does not always record it.

Perspectives and opinion materials

The content below presents the authors’ opinions, interpretations and hypotheses. It is not treated as equal to scientific studies and systematic reviews.

Orthomolecular Medicine News Service Opinion material
„Artificial trans fats remained widespread in the US food supply while the public was advised to avoid eggs and other cholesterol containing natural foods due to a misattribution of cholesterol consumption with heart disease. Dr. Kummerow subsequently lost his NIH funding. Fortunately, private funding allowed his work to continue through 2014. In 1977, Dr.”Artificial trans-fats remained widespread in the US food supply while the public was advised to avoid eggs and other cholesterol containing natural foods due to a misattribution of cholesterol consumption with heart disease. Dr. Kummerow subsequently lost his NIH funding. Fortunately, private funding allowed his work to continue through 2014. In 1977, Dr.
Save Lives and Improve Public Health: Following the Data from Pellagra to Atherosclerosis
Orthomolecular Medicine News Service Opinion material
„Fast food producers pay close attention to what are considered "heart healthy" foods, with little attention paid to providing robust amounts of essential nutrients. The menu offerings appear to change according to what could prove to be financially rewarding, irrespective of what the public wants or needs. A recent fast food ad promotes French fries with a lower fat content. But the TV image, showing the usual sliced potatoes in boiling oil, makes me doubt that the AHA desires to fully educate the fast-food industry or the public. Nor do they seem willing to disclose how one actually achieves making a healthier French fry.”Fast food producers pay close attention to what are considered "heart healthy" foods, with little attention paid to providing robust amounts of essential nutrients. The menu offerings appear to change according to what could prove to be financially rewarding, irrespective of what the public wants or needs. A recent fast food ad promotes French fries with a lower fat content. But the TV image, showing the usual sliced potatoes in boiling oil, makes me doubt that the AHA desires to fully educate the fast-food industry or the public. Nor do they seem willing to disclose how one actually achieves making a healthier French fry.
AWARENESS? WHAT AWARENESS?
Orthomolecular Medicine News Service Opinion material
„Artificial trans fats were allowed in US foods until 2020. California recently became the first state to outlaw brominated vegetable oil, potassium bromate, propylparaben, red dye #3, and titanium dioxide beginning in 2025. Sometimes knowing what not to eat is more important than deciding what to eat.”Artificial trans fats were allowed in US foods until 2020. California recently became the first state to outlaw brominated vegetable oil, potassium bromate, propylparaben, red dye #3, and titanium dioxide beginning in 2025. Sometimes knowing what not to eat is more important than deciding what to eat.
Dietary Supplements and Wellness: A Pragmatist's Primer

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