Trans fatty acids and coronary heart disease.

  title={Trans fatty acids and coronary heart disease.},
  author={Alberto Ascherio and Martijn B. Katan and Peter L. Zock and Meir J. Stampfer and Walter C. Willett},
  journal={The New England journal of medicine},
  volume={340 25},
Trans unsaturated fatty acids are produced commercially in large quantities by heating vegetable oils in the presence of metal catalysts and hydrogen to form shortening and margarine.1 They are so named because the carbon atoms adjacent to their double bonds are on opposite sides, resulting in a straight configuration and a solid state at room temperature. In contrast, naturally occurring unsaturated fatty acids contain double bonds as cis isomers, with adjacent carbons on the same side of the… 

Trans fatty acids and cardiovascular disease.

The authors consider the feasibility and potential implications of reducing or eliminating the consumption of trans fatty acids from partially hydrogenated vegetable oils in the United States.

The role of trans fatty acids in human nutrition

An overview on the occurrence and physiological considerations of trans fatty acids is given and the cancer prevention properties of conjugated linoleic acid isomers, present in small quantities in typical diets, remain to be confirmed.

Dietary trans fatty acid.

It would appear prudent that public health recommendations should be aimed at encouraging the moderate consumption of products low in saturated fat or minimally hydrogenated, as trans fatty acids intake should not be stressed at the expense of saturated fat but should augment it.

Trans Fatty Acid Issue and Isomers: -Industrial Trans Fatty Acid and Natural Trans Fatty Acid-@@@-工業型トランス脂肪酸と天然型トランス脂肪酸-

It is paid much attention for the amount of trans fatty acid (TFA) intake in many countries because the risk of cardiovascular disease increases with increment of TFA amount in meal. On the other

Trans fatty acid-forming processes in foods: a review.

There is a mounting concern about the intake of foods containing trans fatty acids (TFA) due to their deleterious effects on human health, mainly on the cardiovascular system. In this way, it is

Trans Fatty Acids and Mortality

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.

In equal amounts, the major ruminant trans fatty acid is as bad for LDL cholesterol as industrially produced trans fatty acids, but the latter are easier to remove from foods.

  • S. Stender
  • Medicine
    The American journal of clinical nutrition
  • 2015
The increasing effect on HDL cholesterol is of special interest because LDL cholesterol appears to be a causal factor for the development of CAD, and this effect on LDL cholesterol may start in early childhood with the intake of foods with high amounts of iTFAs.



Trans fatty acids: are the effects only marginal?

The combined results of metabolic and epidemiological studies provide strong evidence that trans fatty acid intake is causally related to risk of coronary disease and federal regulations should require manufacturers to include trans fatty acids content in food labels and should aim to greatly reduce or eliminate the use of partially hydrogenated vegetable fats.

Trans-fatty-acid content of common foods.

To the Editor: Trans fatty acids, which are created by the partial hydrogenation of liquid vegetable oils in the manufacturing of margarine and vegetable shortening, increase serum levels of

Effects of different forms of dietary hydrogenated fats on serum lipoprotein cholesterol levels.

The consumption of products that are low in trans fatty acids and saturated fat has beneficial effects on serum lipoprotein cholesterol levels, andRatios of total cholesterol to HDL cholesterol were lowest after the consumption of the soybean-oil diet and semiliquid-margarine diet and highest after the stick-Margarine diet.

Trans fatty acids and their effects on lipoproteins in humans.

Trans and cis unsaturated fatty acids are not equivalent, and diets aimed at reducing the risk of coronary heart disease should be low in both trans and saturated fatty acids.

Trans-fatty acids intake and risk of myocardial infarction.

The hypothesis that intake of partially hydrogenated vegetable oils may contribute to the risk of myocardial infarction is supported, after adjustment for established coronary risk factors, multivitamin use, and intake of saturated fat, monounsaturated fat, linoleic acid, dietary cholesterol, vitamins E and C, carotene, and fiber.

Effect of dietary trans fatty acids on high-density and low-density lipoprotein cholesterol levels in healthy subjects.

The effect of trans fatty acids on the serum lipoprotein profile is at least as unfavorable as that of the cholesterol-raising saturated fatty acids, because they not only raise LDL cholesterol levels but also lower HDL cholesterol levels.

Hydrogenation impairs the hypolipidemic effect of corn oil in humans. Hydrogenation, trans fatty acids, and plasma lipids.

The effects of plasma lipoproteins and apolipoproteins of replacing corn oil with corn-oil margarine in stick form as two thirds of the fat in the National Cholesterol Education Program (NCEP) Step 2