Isomeric fatty acids: Evaluating status and implications for maternal and child health

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Abstract
“Isomeric fatty acids” is a term that refers to the trans‐ and positional isomers formed during hydrogenation of naturally occurring oils. The purposes of this paper are as follows: (i) to summarize potential exposure of infants to isomeric fatty acids by reviewing estimates of isomeric fatty acids in the maternal diet, in human milk, and in infant formula/infant foods, and (ii) to evaluate the evidence for adverse effects of isomeric fatty acids on infant development with respect to growth and essential fatty acid status. Estimates of the intake of trans‐fatty acids vary widely both within and across populations. Current estimates of trans‐fatty acids in the North American population are 4–11% of total fatty acids or 3–13 g/(person·d), whereas in Mediterranean countries in which olive oil is the primary fat and in Far Eastern countries in which little commercially hydrogenated fat is consumed, per capita consumption of trans‐fatty acids is trans‐fatty acid content of human milk reflects the cross‐cultural variation in the maternal diet, with trans‐fatty acids in human milk samples ranging from 6 to 7% in North America to Trans‐fatty acids are transferred from the maternal diet through the placenta to the developing fetus or through milk to the breast‐fed infant. In some studies, plasma trans‐fatty acids are inversely related to birth weight and head circumference. The hypothesis that dietary trans‐fatty acids could inhibit biosynthesis of long‐chain polyunsaturated fatty acids with 20 and 22 carbon atoms and thus affect infant development is supported by studies demonstrating an inverse correlation of plasma trans‐fatty acids with n−3 and n−6 long‐chain polyunsaturated fatty acids in infants. However, no such relationship has been observed in human milk. A definitive answer concerning a potentially adverse effect of dietary trans‐fatty acids on infant development awaits future studies.