ABSTRACT
Consumption of more fatty foods increased the intake of acrylamide, trans-fatty acids, and cholesterol oxides. Understanding these elements’ modes of action and the fabrication-promoting process improved the processing by producing healthy food with low contents. Recently, prevention of acrylamide, trans-fatty acids, and cholesterol oxide degradation has been a target. According to the differentiation in the food systems, there are many directions to achieve that. Decreasing the content of cholesterol in food significantly affects cholesterol oxide formation. Avoid exposing fatty foods rich in cholesterol to high temperatures, especially while processing the butter to produce the ghee. Feeding animals on diets rich in natural antioxidants such as α-tocopherol improves the stability of cholesterol against oxidation. Using antioxidants, low temperature, packaging in the modified gas atmosphere, or excluding oxygen and storage away from light during fatty food processing reduces the formation rate of acrylamide, trans-fatty acids, and cholesterol oxides. Future studies are still necessary to investigate the role of acrylamide, trans-fatty acids, and cholesterol oxides in different fatty foods. Utilization of these components in food processing applications to element the cholesterol or prevent the cholesterol derivatives formation needs more clarification.
