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In this completely rewritten Second Edition of Trans Fatty Acids in
Human Nutrition authors who are recognised international
authorities in their field have addressed the major areas of trans
fatty acids (TFA) research such as consumption, analysis,
biochemistry, synthesis and natural TFA biosynthesis, health
effects, food formulation, and also regulation and consumer
perception. Each chapter contains the latest references and major
advances and breakthroughs in a specific area of trans fatty acids
research. Furthermore, the book also includes a discussion of a
major issue - the health effects of the natural trans isomers,
comparing their effects to those observed for TFA produced during
hydrogenation.
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