Influence of Heating during Cooking on <i>Trans</i> Fatty Acid Content of Edible Oils: A Systematic Review and Meta-Analysis.

ABSTRACT: Consumption of trans fatty acids (TFA) is associated with adverse health outcomes and is a considerable burden on morbidity and mortality globally. TFA may be generated by common cooking practices and hence contribute to daily dietary intake. We performed a systematic review and meta-analysis to investigate the relationship between heating edible oils and change in their TFA content. A systematic search of experimental studies investigating the effect of various methods of heating on TFA content of edible oils was conducted in Medline and Embase since their inception up to 1 October 2020 without language restrictions. Comparable data were analysed using mixed multilevel linear models taking into account individual study variation. Thirty-three studies encompassing twenty-one different oils

SUBMITTER: Bhat S 

PROVIDER: S-EPMC9002916 | biostudies-literature | 2022 Apr

REPOSITORIES: biostudies-literature