Linolelaidic acid: Difference between revisions

Latest revision as of 12:05, 15 February 2025

Linolelaidic acid is a type of trans fat that is the trans isomer of linoleic acid. It is a polyunsaturated fatty acid with the chemical formula C₁₈H₃₂O₂. Linolelaidic acid is commonly found in partially hydrogenated vegetable oils and is used in the food industry to improve the texture and shelf life of processed foods.

Structure and Properties[edit]

Chemical structure of linolelaidic acid

Linolelaidic acid is characterized by its trans double bonds, which differ from the cis configuration found in its counterpart, linoleic acid. This trans configuration results in a more linear structure, which affects the physical properties of the fat, such as its melting point and stability.

Sources and Uses[edit]

Linolelaidic acid is primarily found in partially hydrogenated oils, which are used in the production of margarine, shortening, and various baked goods. The process of hydrogenation converts some of the cis double bonds in linoleic acid to trans double bonds, forming linolelaidic acid.

Health Implications[edit]

Consumption of trans fats, including linolelaidic acid, has been associated with negative health effects. These include an increased risk of cardiovascular disease, inflammation, and insulin resistance. As a result, many health organizations recommend limiting the intake of trans fats.

Biological Role[edit]

In the human body, linolelaidic acid can interfere with the metabolism of essential fatty acids, such as arachidonic acid and eicosapentaenoic acid. This interference can disrupt the production of important signaling molecules, such as prostaglandins and leukotrienes.

Regulation and Reduction[edit]

Due to the health risks associated with trans fats, many countries have implemented regulations to reduce their presence in the food supply. This includes mandatory labeling of trans fat content and restrictions on the use of partially hydrogenated oils in food products.

Related pages[edit]

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-'''Linolelaidic acid''' is a [[trans fatty acid]] that is a geometric isomer of [[linoleic acid]], a [[polyunsaturated omega-6 fatty acid]]. It is found in partially hydrogenated vegetable oils and is associated with an increased risk of various health issues, including [[heart disease]] and [[inflammation]]. Linolelaidic acid is one of the many trans fats that have been the subject of health-related research and regulatory action due to their negative effects on human health.
+{{DISPLAYTITLE:Linolelaidic acid}}
+'''Linolelaidic acid''' is a type of [[trans fat]] that is the trans isomer of [[linoleic acid]]. It is a polyunsaturated fatty acid with the chemical formula C<sub>18</sub>H<sub>32</sub>O<sub>2</sub>. Linolelaidic acid is commonly found in partially hydrogenated vegetable oils and is used in the food industry to improve the texture and shelf life of processed foods.
 ==Structure and Properties==
-Linolelaidic acid has the chemical formula C18H32O2 and is characterized by its trans configuration of the carbon-carbon double bonds. This structural difference from linoleic acid, which has cis double bonds, affects the physical and biological properties of the fatty acid. The trans configuration of linolelaidic acid results in a more linear structure, which allows it to pack more closely in cell membranes and affects the fluidity of the membranes.
+[[File:Linoelaidic_acid.png|thumb|right|Chemical structure of linolelaidic acid]]
+Linolelaidic acid is characterized by its trans double bonds, which differ from the cis configuration found in its counterpart, linoleic acid. This trans configuration results in a more linear structure, which affects the physical properties of the fat, such as its melting point and stability.
-==Sources==
+==Sources and Uses==
-Linolelaidic acid is not typically found in large amounts in natural food sources. Its presence in the human diet is primarily due to the industrial processing of vegetable oils. During the process of partial hydrogenation, which is used to increase the shelf life and stability of vegetable oils, trans fats like linolelaidic acid are formed. Foods that may contain linolelaidic acid include margarine, shortening, fried foods, and many commercially baked goods.
+Linolelaidic acid is primarily found in [[partially hydrogenated oils]], which are used in the production of margarine, shortening, and various baked goods. The process of hydrogenation converts some of the cis double bonds in linoleic acid to trans double bonds, forming linolelaidic acid.
-==Health Effects==
+==Health Implications==
-The consumption of trans fats, including linolelaidic acid, has been linked to an increased risk of several health conditions. These include coronary heart disease, as trans fats contribute to the buildup of plaque in the arteries, leading to atherosclerosis. Additionally, linolelaidic acid may play a role in promoting inflammation, insulin resistance, and obesity, further exacerbating the risk of cardiovascular disease and type 2 diabetes.
+Consumption of trans fats, including linolelaidic acid, has been associated with negative health effects. These include an increased risk of [[cardiovascular disease]], [[inflammation]], and [[insulin resistance]]. As a result, many health organizations recommend limiting the intake of trans fats.
-==Regulation and Recommendations==
+==Biological Role==
-Due to the adverse health effects associated with trans fats, many health organizations and governmental bodies have issued guidelines and regulations to limit their consumption. The [[World Health Organization]] (WHO) recommends that trans fat intake be limited to less than 1% of total energy intake. In response, some countries have implemented mandatory labeling of trans fats on food products, and others have taken steps to reduce or eliminate industrially produced trans fats from the food supply.
+In the human body, linolelaidic acid can interfere with the metabolism of essential fatty acids, such as [[arachidonic acid]] and [[eicosapentaenoic acid]]. This interference can disrupt the production of important signaling molecules, such as [[prostaglandins]] and [[leukotrienes]].
-==Conclusion==
+==Regulation and Reduction==
-Linolelaidic acid is a trans fatty acid with significant implications for human health. Its presence in the diet, primarily through processed foods, has been linked to an increased risk of heart disease and other health conditions. Efforts to reduce the consumption of trans fats, including linolelaidic acid, are important for improving public health outcomes.
+Due to the health risks associated with trans fats, many countries have implemented regulations to reduce their presence in the food supply. This includes mandatory labeling of trans fat content and restrictions on the use of partially hydrogenated oils in food products.
+==Related pages==
+* [[Linoleic acid]]
+* [[Trans fat]]
+* [[Hydrogenation]]
+* [[Cardiovascular disease]]
 [[Category:Fatty acids]]
-[[Category:Nutrition]]
+[[Category:Trans fats]]
-[[Category:Cardiovascular disease]]
-{{Nutrition-stub}}