Journal of Obesity & Weight Loss Therapy
Open Access

Short Communication

Trans Fatty Acids, does Exist Safety Dosage?

Igor Brandão¹ and Rafael Longhi^2*

¹Centro Universitário AGES – UniAges/Center of Health and Biological Sciences, Federal University of Sergipe (UFS), Brazil

²Centro Universitário Metodista IPA, Coronel Joaquim Pedro Salgado 80, Porto Alegre, Brazil

*Corresponding Author:

Rafael Longhi
Centro Universitário Metodista IPA, Coronel Joaquim Pedro Salgado 80
Porto Alegre 90420-060, Brazil
Tel: +555192943921
Email: longhinutricao@gmail.com

Received date: June 17, 2016; Accepted date: June 27, 2016; Published date: June 30, 2016

Citation: Igor B, Rafael L (2016) Trans Fatty Acids, does Exist Safety Dosage? J Obes Weight Loss Ther 6:312. doi:10.4172/2165-7904.1000312

Copyright: © 2016 Igor B, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Recent data regarding Trans Fatty Acids (TFAs) have implicated this lipid as being particularly deleterious to human health. TFAs are unsaturated fatty acids that contain at least one non conjugated double bond in the trans configuration, resulting in a more linear shape. The presence of a trans double bond in a fatty acid chain results in a smaller bond angle, or kink, than in a cis double bond, resulting in a fatty acid chain conformation that is more similar to a saturated fatty acid than to an unsaturated fatty acid. Several studies have identified an association between trans-fat intake and a risk of neurodiseases, cardiometabolic disease and pro-inflammatory effects. It focuses on a series of recent studies that have supporting the pathogenic role through human or animal experiments in vitro or in vivo. Overall, the findings of this short communication suggest that fat composition is more important than the quantity of fat consumed in terms of dietary cis and trans fatty acids.

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