Quantitative effects on cardiovascular risk factors and coronary heart disease risk of replacing partially hydrogenated vegetable oils with other fats and oils

  title={Quantitative effects on cardiovascular risk factors and coronary heart disease risk of replacing partially hydrogenated vegetable oils with other fats and oils},
  author={Dariush Mozaffarian and Robert J. Clarke},
  journal={European Journal of Clinical Nutrition},
Background/Objectives:Reduced consumption of trans-fatty acids (TFA) is desirable to lower coronary heart disease (CHD) risk. In practice, partially hydrogenated vegetable oils (PHVO) that contain both TFAs and other fatty acids are the unit of replacement and could be replaced with diverse alternative fats and oils. We performed quantitative estimates of CHD effects if a person's PHVO consumption were to be replaced with alternative fats and oils based on (1) randomized dietary trials and (2… 
Trans-fatty acids and nonlipid risk factors
The multiple adverse effects and implicated pathways are consistent with the observed strong associations of TFA consumption with CHD risk, and explain why T FA consumption may adversely impact other non-CHD diseases and end points.
Trans Fatty Acids and Cardiovascular Disease Risk
The experience from different countries shows that the elimination of TFA is a cost effective and feasible public health intervention and should be further targeted aiming to further reduce TFA in fast food products and the implementation of newer industrial methods that produce vegetable oils with lower (or even zero) amounts of T FA.
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Higher intakes of PHVO were associated with a greater risk of individual cardiovascular risk factors, while those of non-HVO were linked with a reduced risk, except for the association between non- HVO and hypertension that became marginally significant.
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Overall dietary patterns emphasizing vegetables, fish, nuts, and whole versus processed grains form the basis of heart-healthy eating and should supersede a focus on macronutrient composition.
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Although well-designed randomized controlled trials with CHD events as endpoints are missing, several large prospective cohort studies have recently been published on the relationship between cis-MUFA and CHD risk.
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Evidence for the effects of SFA consumption on vascular function, insulin resistance, diabetes, and stroke is mixed, with many studies showing no clear effects, highlighting a need for further investigation of these endpoints.
Probabilistic Quantitative Assessment of Coronary Heart Disease Risk from Dietary Exposure to Industrially-Produced Trans Fatty Acids in Partially Hydrogenated Oils.
The results demonstrate that IP-TFA exposure as low as 0.05% of energy from PHO uses in food can cause substantial public health burdens in the U.S. from increased CHD risk.
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Even under the most conservative scenario, reduction of TFA intake had a substantial effect on public health, and the present economic value of DALYs and associated health-care costs of coronary heart disease averted.


Intake of trans fatty acids and risk of coronary heart disease among women
Does alpha-linolenic acid intake reduce the risk of coronary heart disease? A review of the evidence.
  • D. Mozaffarian
  • Medicine
    Alternative therapies in health and medicine
  • 2005
The weight of the evidence favors recommendations for modest dietary consumption of ALA (2 to 3 g per day) for the primary and secondary prevention of CHD.
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Consumption of T FA-M or PUFA-M improved blood lipid profiles for the major lipoproteins associated with cardiovascular risk when compared with butter, with a greater improvement with PUFA -M than with TFA- M.
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After adjustment for age, smoking status, and other dietary and lifestyle cardiovascular risk factors, higher total trans fatty acid content in erythrocytes was associated with an elevated risk of CHD, providing further evidence that high trans fat consumption remains a significant risk factor for CHD after adjustment for covariates.
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Findings continue to support an inverse relation between polyunsaturated fat intake and CHD risk, particularly among younger or overweight women, and trans-fat intake was associated with increased risk of CHD, particularly for younger women.
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