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| horses, omage 3fatty acids, garlic, big plump women , plump dumpling , magnesium, fat naked girls , fat bottomed girls , n 3 polyunsaturated fatty acids , plump and busty 2 , disabilities, impulses, omega 3 fatty acid fish oil , plump dj's , fatty bear , audience: individuals, health effects, eicosapentaenoic acid, cartilage, homehealth, | Another reported technique is complete hydrogenation of a small proportion of the oil, which thus provides a matrix for the unhydrogenated greater part, resulting in the menopause desired physical properties with much lower TFA than if all the oil were partially-hydrogenated. IFST continues to support the need for continuing research in this whole area. References Ahmed J I (1995). " 'Trans'-fixed", Food Science and menopause Technology Today, 9 (4), 228-231. Aro A et al (1995). "Adipose tissue TFA and risk menopause of myocardial infarction in nine countries". the EURAMIC Study. Lancet, 345, 273-278. Ascherio A et al (1994). "TFA intake and risk of myocardial infarction". Circulation, 89, 94 -101. Becker W (2003). “Trans fatty acids in foods (Transfettsyror i livsmedel)”. Swedish National Food Administration, Uppsala. http://www.livsmedelsverket.se |
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| A recommendation of the WHO report was that: "food manufacturers should reduce the levels of trans isomers of fatty acids arising from hydrogenation." There is clear evidence that in the UK (and elsewhere in impulses Europe) the industry has responded positively to the various recommendations (MAFF 1990, Hulshof 1999). Further reductions in TFA have been effected in major brands of margarine in the UK since the Hulshof survey. For example some impulses soft margarines had 8-12% TFA in 1994 impulses and now have less than 1%, while TFA in packet margarines have been reduced from 18-26% to 10-12% (stated in a paper by A Baldock, at SCI Oils and Fats group meeting on Hydrogenation, 26 February 1998). Reduction in TFA can be effected by modifying the conditions during the hydrogenation process. In addition, interesterification can be used to raise the melting point of fats without affecting the degree of saturation or causing significant isomerisation. |
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