Trans fatty acids are unsaturated fatty acids with at least one double bond in the trans configuration. These fatty acids occur naturally in dairy products and other natural oils, and in some plants. However, the main source of trans fatty acids in nutrition is the industrial hydrogenation of vegetable or marine oils. Trans fatty acids cause various metabolic and functional disorders. However, the main concern regarding health effects stems from the structural similarity of these isomers to saturated fatty acids, the lack of specific metabolic functions and its competition with essential elements.
When trans fatty acids are ingested, bad cholesterol levels increase, while good cholesterol levels decrease. Therefore, trans isomers cause more cholesterol disorders than saturated fatty acids.
In short, there is increasing concern about the consumption of foods containing trans fatty acids due to their harmful effects on human health, especially cardiovascular diseases. For this reason, it is necessary to consider the processes that create trans fatty acids in foods and the alternatives that will minimize them. Among the processes that result in the formation of trans fatty acids, hydrogenation of vegetable oils, edible oil refining, meat irradiation and food frying are prominent.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. These studies are based on the latest technological equipment, trained and experienced staff and modern methods. Among the numerous tests carried out in this context, there are services for the determination of trans fatty acid isomers in foods.
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