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What are interesterified fats and should we be worried about them in our diet?
Author(s) -
Mills C. E.,
Hall W. L.,
Berry S. E. E.
Publication year - 2017
Publication title -
nutrition bulletin
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.933
H-Index - 40
eISSN - 1467-3010
pISSN - 1471-9827
DOI - 10.1111/nbu.12264
Subject(s) - interesterified fat , food science , health claims on food labels , medicine , environmental health , population , microbiology and biotechnology , business , chemistry , biology , biochemistry , lipase , enzyme
Abstract Interesterified ( IE ) fats are used in a wide range of food products and were introduced as a replacement for trans fats, which are known to be detrimental to cardiovascular health. However, the effects of interesterification on metabolism and subsequent effects on cardiovascular health are not understood and previous studies have seldom investigated industrially‐relevant IE fats. No legislation currently exists regarding the labelling of IE fats in food products and therefore estimates of average consumption rates in the UK population are currently unavailable. In order to meet the urgent need for a systematic investigation of the health effects of consumer‐relevant IE fats, it is essential to estimate current IE fat intakes and to investigate biological mechanisms that might mediate acute and chronic cardiometabolic effects of commercially relevant IE fats.