Trans fatty acids in human nutrition

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