Introduction: Gestational Diabetes Mellitus (GDM) is a common metabolic disorder in pregnancy that is diagnosed for the first time in the second half pregnancy. Associations between consumption of trans fatty acids and GDM have been conflicted in many studies. The purpose of this study is to determine this relationship.Materials and Methods: This is a narrative review to assess the relationship between trans fatty acids consumption before and during pregnancy and GDM incidence. We searched Google Scholar, Cochrane, and Science Direct and Med Line for identifying relevant analytic studies (Cohort and case- control studies). We used the key words Trans Fatty Acids, Gestational Diabetes Mellitus, pregnancy glucose intolerance.Result: At last we identified 12 relevant studies. Studies demonstrated that high trans fatty acids and animal fat intake before and during pregnancy significantly increased blood glucose levels in late pregnancy.Conclusion: High trans fatty acids intake and animal fat consumption in daily diet before and during pregnancy disturb glucose metabolism and increase risk of GDM in the second half of pregnancy, although all of the studies recommended more widespread clinical trials to identify the exact relationship between high trans fatty acids intake and GDM.

Background & Aim: Dietary isomeric trans fatty acids are suspected to increase the risk of coronary artery disease. The fatty acid composition of human adipose tissue is a useful biomarker of the long-term average of dietary fat. In this population-based case-control study the association between trans fatty acids intake and the risk of coronary artery disease was investigated.Patients & Methods: Adipose tissue samples were obtained from 112 patients aged between 20-75 with angiographically proved coronary stenosis who referred to Tehran Rajaee Cardiovascular Center. The healthy control subjects included 70 individuals without any history of heart disease. Adipose tissue fatty acids were determined by gasliquid chromatography technique.Results: There were no differences between patients and controls in any of the adipose tissue trans fatty acids measurements. Patients had lower levels of linoleic acid (18:2). Odds ratios (OR) were calculated from logistic regression analysis. Adipose tissue t-18:2 were positively associated with risk of coronary artery disease. An association between t- 16:1 and t-18:1 was not detected. Adipose tissue trans fatty acids was positively correlated with LDL-C/HDL-C (r=0.11, P=0.049). Adipose tissue t-18:2 was positively correlated with LDL-C (r=0.15, P=0.04). The results also showed that Iranian subjects had higher proportion of adipose trans fatty acids than subjects from other countries.Conclusion: These findings suggest that dietry intake of total trans fatty acids is associated with increase in the risk of coronary artery disease and trans isomers of linoleic acid is even more associated with increase in the risk of coronary artery disease. These associations need to be confirmed by further studies.

Introduction: Impressive research demonstrates the importance of essential fatty acids for many physiological and behavioral mechanisms in both human and animals. Essential fatty acids must be supplied via the diet. In this study we assessed the dietary effects of cis and trans fatty acids on seizures induced by Pentylenetetrazol in rats.Materials and Methods: In this study animals were divided into four groups. In the test groups cis, trans or cis and trans fatty acids were add to the standard foods of rats and in control group only standard food was dietary administrated. After one month kindling was established in rats with PTZ in subconvulsive dose (45mg/kg). Convulsing activities were monitored for 20 min. Results: Results showed that there was no meaningful difference between rat groups receiving cis, trans or cis and trans fatty acids in their standard food.Conclusion: It was concluded that dietary administration of cis and trans fatty acids had no effect on Pentylenetetrazol kindling in rats.

Background and Objectives: Shortenings are fats used mainly in the formulation of bakery, confectionery, dairy, and frying products. The aim of this study was to assess the physicochemical properties and trans fatty acid (TFA) content of shortenings produced in Iran. Materials and Methods: Samples of 15 shortening brands produced in Iran (summer of 2016) were collected and characterized for their physicochemical properties. Results: Iranian shortenings contained 0. 21-15. 54% TFA and 40. 08-59. 54% saturated fatty acids. The iodine value of Iranian shortenings was between 40. 84 and 73. 32. Lovibond yellow and red color indices of the samples were 2. 1-13. 6 and 28-70. 4, respectively. The induction period of oxidation at 110°, C (IP110) of the samples was between 10. 03 and 44. 02 h. The slip melting point of the shortenings was between 42. 5 and 49. 3°, C. Solid fat content of Iranian shortenings was 40. 6-75. 0% at 10°, C, 24. 2-59. 5% at 20°, C, 11. 4-36. 4% at 30°, C, 7. 8-27. 3% at 35°, C, and 3. 1-17. 4% at 40°, C. Free fatty acid (FFA) content of shortenings ranged from 0. 02 to 0. 92%, and peroxide value was between 1. 0 and 3. 0 meq/kg. Conclusions: Compared to the national standard for the specification of shortenings, 20. 0% of samples had TFA content higher than the standard level (5%). Additionally, 13. 3% of samples did not meet the standard limits of lauric acid content, 46. 7% had FFA contents above and 53. 3% showed IP110 below the standard level. Accordingly, efficient control protocols should be established by the authorities to assure the production of shortenings with the standard properties.