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Dietary trans-fatty acids: Role of nuclear receptors in risk evaluation of trans-fatty acids with regard to their effects in colorectal cancer
Project
Project code: BfR-LMS-08-1322-413
Contract period: 01.04.2009
- 31.12.2010
Purpose of research: Applied research
Trans-fatty acids (TFAs) are primary generated by industrial oil hardening and deodorization of vegetable oil with a high content of polyunsaturated fatty acids. Foodstuffs like cookies, snacks (chips, popcorn etc.) fries, chicken nuggets etc. contain a high amount of TFAs. The correlation between consumption of high amounts of TFAs and an increased risk of coro-nary heart disease is approved by an assessment of the EFSA (08.07.04). Certainly less is known about the relationship between TFAs and cancer risk. Peroxisome proliferator-activated receptors (PPARs) are ligand-activated transcription fac-tors. There are three subtypes, encoded by different genes and with different functions. In the intestine all three forms are expressed. They are activated by several molecules, such as fatty acids. Although the role of the PPARdelta-subtype in oncogenesis is controversial, the suspicion of a relationship between PPARdelta and colon cancer is eligible. The question is, if some TFAs do also bind and activate PPARdelta. This could lead to an in-creased formation of colon-polyps and -tumors. So the identified most potential and most frequently TFAs in food shall be investigated to their cellular effects and tested as possible activators of PPARdelta. This should enable an assessment of the potential risk based on the profuse intake of food with a high content of TFAs.
Section overview
Subjects
- Food Chemistry
- Toxicology
