Evaluation of fatty acid content of some Iranian fast foods with emphasis on trans fatty acids.

Although the disadvantages of trans fatty acids (TFAs) are widely mentioned, limited data are available on the TFAs contents of Iranian foods, including fast foods. The aim of this study was to quantify the amounts of common fatty acids in several fast foods in Iran, with specific focus on TFAs. The most commonly consumed fast foods in Iran: sausage, calbas, hamburgers and pizzas, were randomly selected seven times from products available in supermarkets and restaurants.

Fatty acid composition of commercially available Iranian edible oils.

Background: Trans-fatty acids (TFAs), unsaturated fats with at least one double bond in the Trans configuration, are industrially formed in large quantities when vegetable oils are partially hydrogenated. This study was undertaken to quantify the amounts of the common fatty acids in several commercial oils marketing in Iran.

Methods: The most consumed commercially available brands of vegetable oils were randomly selected from products available in supermarkets.

Effect of immunization against ox-LDL with two different antigens on formation and development of atherosclerosis.

Unlabelled: Several studies were pointed to oxidized LDL (ox-LDL) as one of the main immunogenes which have important roles in primary lesions of atherosclerosis. In this study, by immunization against ox-LDL with two different antigens in an animal model (rabbit) and consideration of its effect on two different dietary regimens; we tried to clear relation between immune system and atherosclerosis.

Methods: LDL was isolated from hypercholesterolemic rabbits plasma and oxidized with MDA or Cu++.