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My impression is that much of this was a storm in a tea cup and there is no real cause for concern. Nonetheless, it has lead to pressure for the trans-fatty acid content of foods to be listed on labels and has thereby record types: paper presented lipid record types: paper analysts with a considerable challenge. There is no shortage of published methods, but how good are they? The topic was reviewed last by Conacher some years ago (1). Trans-fatty acids occur naturally in some foods, especially those from ruminant animals, as in dairy products. In this instance, 11-trans-18:1 is the main fatty acid, record types: paper although other positional isomers are also present as is a small amount of a conjugated diene - 9-cis,11-trans-18:2. These are formed as a normal part of the digestive processes by bio-hydrogenation of dietary fatty acids by microbial enzymes in the rumen. Higher proportions and more positional isomers of trans-fatty acids are found in commercially hydrogenated fats, though the proportions may have been falling because of improved selectivity in the catalysts, and of a greater awareness by manufacturers.
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