Linolelaidic acid is an omega-6 trans fatty acid and a geometric isomer of linoleic acid. It is present in partially hydrogenated vegetable oils. It encompasses 12.39% of the fats from the fruit of the durian species called Durio graveolens. It is a colorless or white viscous liquid. Trans fatty acids are classified as conjugated and nonconjugated, corresponding usually to structural elements CH=CH-CH=CH- and -CH=CH-CH2-CH=CH-, respectively. Elaidic acid and linolelaidic acid respresent nonconjugated TFAs. Nonconjugated TFAs are represented by elaidic acid and linolelaidic acid. Its presence is associated to heart diseases.
Food Sources
| Food name | Weight (g) | Linolelaidic acid (g) |
| Black walnuts | 125 | 42.2 |
| Margarine | 232 | 31.810 |
| Brazilnuts | 133 | 31.732 |
| Almonds | 143 | 17.618 |
| Pistachio nuts | 123 | 17.332 |
| Kielbasa | 370 | 17.320 |
| Coleslaw | 191 | 9.510 |
| French fries | 165 | 9.291 |
| Turkey | 85 | 9.037 |
| Hemp seeds | 30 | 8.207 |
| Egg | 85 | 5.941 |
| Millet | 119 | 3.033 |
| Peanuts | 28.35 | 2.748 |
| Plantains | 118 | 2.688 |
| Canola oil | 14 | 2.610 |
| Garlic | 43 | 2.286 |
| Pizza | 103 | 2.181 |
| Sausage | 68 | 2.166 |
| Flaxseed oil | 13.6 | 1.937 |
| Chia seeds | 28.35 | 1.654 |
References:
https://en.wikipedia.org/wiki/Linolelaidic_acid