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Matches in DBpedia 2014 for { <http://dbpedia.org/resource/Trans_fat> ?p ?o. }

• Trans_fat abstract "Trans fats are unsaturated fats which are uncommon in nature but can be created artificially.Fats contain long hydrocarbon chains, which can either be unsaturated i.e. have double bonds, or saturated i.e. have no double bonds. In nature, fatty acids generally have cis (as opposed to trans) configurations. In food production, liquid cis-unsaturated fats such as vegetable oils are hydrogenated to produce saturated fats, which have more desirable physical properties e.g. they melt at a desirable temperature (30–40 °C). Trans fats are a contaminant introduced by a side reaction on the catalyst in partial hydrogenation.[citation needed]Although trans fats are edible, consumption of trans fats has shown to increase the risk of coronary heart disease in part by raising levels of the lipoprotein LDL (so-called "bad cholesterol"), lowering levels of the lipoprotein HDL ("good cholesterol"), increasing triglycerides in the bloodstream and promoting systemic inflammation. Trans fats also occur naturally in a limited number of cases: vaccenyl and conjugated linoleyl (CLA) containing trans fats occur naturally in trace amounts in meat and dairy products from ruminants. Natural and artificial trans fats are chemically different, but there is no scientific consensus about differences in their health effects. Two Canadian studies have shown that the natural trans fat vaccenic acid, found in beef and dairy products, could actually be beneficial compared to hydrogenated vegetable shortening, or a mixture of pork lard and soy fat, by lowering total and LDL and triglyceride levels. In contrast, a study by the US Department of Agriculture showed that vaccenic acid has the same detrimental effects on LDL and HDL as industrial trans fats. In lack of recognized evidence and scientific agreement, nutritional authorities consider all trans fats as equally harmful for health and recommend that consumption of trans fats be reduced to trace amounts.The United States FDA has issued a preliminary determination that partially hydrogenated oils (which contain trans fats) are not "generally recognized as safe", which is expected to lead to a ban on industrially produced trans fats from the American diet. In other countries, there are legal limits to trans fat content. Trans fats levels can be reduced or eliminated: alternatives are using saturated fats such as lard, palm oil or completely hydrogenated fats, interesterified fat, and alternative formulations that allow unsaturated fats to be used to replace saturated or partially hydrogenated fats. Hydrogenated oil is not a synonym for trans fat: complete hydrogenation removes all unsaturated, both cis and trans, fats.".
• Trans_fat thumbnail Crisco_Cookbook_1912.jpg?width=300.
• Trans_fat wikiPageExternalLink cardio-transfat-brochure.pdf.
• Trans_fat wikiPageExternalLink transfat.
• Trans_fat wikiPageExternalLink ucm053479.htm.
• Trans_fat wikiPageExternalLink 03-17525.htm.
• Trans_fat wikiPageExternalLink ucm053479.htm.
• Trans_fat wikiPageExternalLink transfats.html.
• Trans_fat wikiPageExternalLink 423.html.
• Trans_fat wikiPageExternalLink articledisplay.php?ART=5145.
• Trans_fat wikiPageID "263487".
• Trans_fat wikiPageRevisionID "606469778".
• Trans_fat hasPhotoCollection Trans_fat.
• Trans_fat subject Category:Carboxylic_acids.
• Trans_fat subject Category:Catalysis.
• Trans_fat subject Category:Fatty_acids.
• Trans_fat subject Category:Lipids.
• Trans_fat subject Category:Nutrition.
• Trans_fat type Abstraction100002137.
• Trans_fat type Acid114607521.
• Trans_fat type CarboxylicAcid114739360.
• Trans_fat type CarboxylicAcids.
• Trans_fat type Chemical114806838.
• Trans_fat type Compound114818238.
• Trans_fat type FattyAcid114740227.
• Trans_fat type FattyAcids.
• Trans_fat type Lipid114938907.
• Trans_fat type Lipids.
• Trans_fat type Macromolecule114944888.
• Trans_fat type Material114580897.
• Trans_fat type Matter100020827.
• Trans_fat type Molecule114682133.
• Trans_fat type OrganicCompound114727670.
• Trans_fat type Part113809207.
• Trans_fat type PhysicalEntity100001930.
• Trans_fat type Relation100031921.
• Trans_fat type Substance100019613.
• Trans_fat type Thing100002452.
• Trans_fat type Unit109465459.
• Trans_fat comment "Trans fats are unsaturated fats which are uncommon in nature but can be created artificially.Fats contain long hydrocarbon chains, which can either be unsaturated i.e. have double bonds, or saturated i.e. have no double bonds. In nature, fatty acids generally have cis (as opposed to trans) configurations. In food production, liquid cis-unsaturated fats such as vegetable oils are hydrogenated to produce saturated fats, which have more desirable physical properties e.g.".
• Trans_fat label "Acide gras trans".
• Trans_fat label "Acidi grassi trans".
• Trans_fat label "Gordura trans".
• Trans_fat label "Trans fat".
• Trans_fat label "Trans-Fettsäuren".
• Trans_fat label "Transvet".
• Trans_fat label "Tłuszcze trans".
• Trans_fat label "Ácido graso trans".
• Trans_fat label "Транс-жиры".
• Trans_fat label "دهن تقابلي".
• Trans_fat label "トランス脂肪酸".
• Trans_fat label "反式脂肪".
• Trans_fat sameAs Trans-Fettsäuren.
• Trans_fat sameAs Ácido_graso_trans.
• Trans_fat sameAs Acide_gras_trans.
• Trans_fat sameAs Lemak_trans.
• Trans_fat sameAs Acidi_grassi_trans.
• Trans_fat sameAs トランス脂肪酸.
• Trans_fat sameAs 트랜스지방.
• Trans_fat sameAs Transvet.
• Trans_fat sameAs Tłuszcze_trans.
• Trans_fat sameAs Gordura_trans.
• Trans_fat sameAs m.01n290.
• Trans_fat sameAs Q243465.
• Trans_fat sameAs Q243465.
• Trans_fat sameAs Trans_fat.
• Trans_fat wasDerivedFrom Trans_fat?oldid=606469778.
• Trans_fat depiction Crisco_Cookbook_1912.jpg.
• Trans_fat isPrimaryTopicOf Trans_fat.