The effects of industrial processing and home cooking practices on trans-fatty acid profiles of vegetable oils

The intake of trans -fatty acids (TFA) is strongly associated with an increased risk of cardiovascular diseases and elevated low-density lipoprotein cholesterol levels in blood. This review explores the critical factors influencing TFA formation during industrial vegetable oil processing and home cooking practices, particularly deep-frying. While hydrogenation, a major source of TFA, has been largely eliminated in developed countries, it remains unregulated in many developing countries, posing significant health risks. Temperature emerged as a critical factor increasing TFA levels during hydrogenation and frying, while linoleic and linolenic acids being highly prone to trans -isomerization. In home cooking, studies also indicate that, apart from frying temperature and time, additional factors such food composition (proteins, carbohydrates, and antioxidants) and frying vessel material type significantly impact TFA formation within the food matrix. This review highlights the urgent need for regulatory measures and awareness to minimize TFA exposure from industrially produced and home cooked foods, reducing associated health risks. • Temperature during hydrogenation and frying are the most critical factor in determining TFA levels in vegetable oils. • Proteins, carbohydrates, and antioxidants in foods can also affect TFA formation during home cooking practices. • The presence of linoleic and linolenic acids in vegetable oils affects TFA formation. • This review addresses strategies to reduce TFA levels in healthier cooking practices.

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