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Atherosclerosis is a chronic pathological process and it is generelly accepted that lipids, coagulation and inflammatory factors play an important role in its development. Environmental factors such as bed diet and cigarette smoking strongly stimulate initation and progression of atherosclerotic changes in the artery wall. It has been recognized that deeply processed food may be a source of various factors potentiating processes related to atherosclerosis development among which inflammatory processes are of great importance. The aim of our studies was to find out if the trans-unsaturated fatty acids as well as acrylamide present in foods have the potential to provoke pro-inflammatory states in the body and enhance atherosclerosis risk. The results of our in vitro studies have shown that trans fatty acids cause a significant increase in secretion of reactive oxygen species, interleukin-6, tumor necrosis factor a and metalloproteinase-9, and enhance apoptosis. It indicates that in vivo trans-fatty acids may distroy the endothelium integrity and cause plaque rupture. Our in vivo studies in the group of healthy volunteers have shown that the consumption of potato chips rich in acrylamide cause the significant increase in plasma C-reactive protein and homocysteine concentrations. Enhanced CRP and HCY levels are accepted markers of enhanced atherosclerosis risk.

The four edible oils purchased on Warsaw marked in the years 1996-2002 were investigated. We confirmed that investigated oils contained relatively small amount of saturated fatty acids (7.0-13.4%) and only traces of trans isomers. In the same time they were characterized with high content unsaturated fatty acids, both mono- and polyunsaturated. The highest content of monounsaturated acids (65%) characterized rapeseed oil, whereas polyunsaturated ones--sunflower oil (68%). Polyunsaturated acids were represented mainly by linoleic acid (C18:2). The results of investigation show that oils available on the market despite of their different manufacturers ha got the good health value.

Fat content as well as fatty acids composition in 16 powdered ready to eat dishes from the market in Warsaw area in the year of 2001 has been analysed. We have found, that fat content in these products was from 5.2 to 24.1%. Saturated fatty acids were dominant in the fat derived of these products and also trans isomers unsaturated fatty acids, know from recent finding as having negative nutritional effect.

The content of fat and fatty acids in 13 selected snack products (nuts and seeds) purchased on the marked in Warsaw region in 2000 have been investigated. The content of fat in examined products varied from 41% to 68%. The fat of nuts and seeds was rich in unsaturated fatty acids, except cocoa product.

Fatty acids content in margarines from Polish market in the years 1996-2000 was investigated. 56 samples of low fat, 40 normal fat and 78 stick were examined derived from different producers. Considerable differences in amount of particular groups of fatty acids were observed during investigation period i.e. saturated, monounsaturated, polyunsaturated and trans isomers in the same type of margarines. The low fat soft type of margarines showed the most desirable from nutritional point of view fatty acids content--such as low level of saturated acids as well as absence of trans isomers.

Trichothecene mycotoxins are commonly distributed in cereals in the world. Rapid and accurate methods for the determination of these toxins are required to prevent the intoxication of human and to contribute to the supply of safe foods and feed. MSMS mode was applied for identification of eight trichothecene mycotoxins with Finnigan/Mat GCQ GC/MS system. We describe here optimal parameters of CID and to obtain best pairs of ions (precursor ions and daughter ions) for all analysed toxins.