Trans Fatty acids coronary heart disease

See also Coronary Heart Disease Prevention. Fatty Acids Trans Fatty Acids. 

Ascheiro, A., Stampfer, M.J. and Willett W.C., Trans fatty acids and coronary heart disease. Background and scientific review, www.hsph.harvard.edu/reviews/ transfats.pdf... 

Bolton-Smith, C., Woodward, M., Fenton, S., Brown, C.A. 1996. Does dietary trans fatty acid intake relate to the prevalence of coronary heart disease in Scotland Eur. Heart J. 17,837-845. 

Oomen, C.M., Ocke, M.C., Feskens, E.J.M., van Erp-Baart, M-A.J., Kok, F.J., Kromhout, D. 2001. Association between trans fatty acid intake and 10-year risk of coronary heart disease in the Zutphen Elderly Study a prospective population-based study. Lancet. 357, 746-751. 

Willett, W.C., Stampfer, M.J., Manson, J.E., Colditz, G.A., Speizer, F.E., Rosner, B.A., Sampson, L.A., Hennekens, C.H. 1993. Intake of trans fatty acids and risk of coronary heart disease among women. Lancet. 341, 581-585. 

Not all the double bonds are hydrogenated, of course margarine manufacturers are desperate to tell us that their products are still high in unsaturated fatty acids . Many also advertise that they are low in trans unsaturated fatty acids, because of a suggested link between incidence of coronary heart disease and trans unsaturated fatty acid intake. 

Trans-Isomers and Coronary Heart Disease An increased risk of developing heart disease has been linked to an intake of trans-fatty acids (223). The replacement of dietary saturated fatty acids by trans-fatty acids, for example, lowers serum HDL cholesterol and impairs endothelial function in healthy men and women (224). It also impairs flow-mediated vasodilation and decreases the activity of serum paraoxonase, which is an HDL-bound esterase that may protect against atherosclerosis (225). 

Nutrition. Fats and oils are recognized as important nutrients for both humans and animals because they provide a concentrated source of energy, contain essential fatty acids, and serve as carriers for fat-soluble vitamins. Research studies have also indicated a relationship between saturated fats, cholesterol, and trans-isomers and the incidence of coronary heart disease. In many cases, shortening functionality can be maintained with formulations limiting cholesterol, the identified saturated fatty acids, and tran -isomers. Shortening formulation can also aid in reductions of fat consumption by development of more effective products to reduce the levels required to produce the desired functionality and finished product quality. 

The consumption of foods high in TFA has been shown to raise low-density lipoprotein cholesterol (LDL or bad cholesterol), which increases the risk of developing coronary heart disease (CHD). This prompted the Food and Drug Administration (FDA) to require mandatory labeling of the fran -fat content in foods. Food manufacturers have to comply by January 1, 2006. The FDA s chemical definition of TFA or trans-fats (TF) is unsaturated fatty acids that contain one or more isolated (i.e., nonconjugated) double bonds in the frani-configuration. ... 

A. Ascherio, M. B. Katan, P. L. Zook, et al. Trans fatty acids and coronary heart disease. New England Journal of Medicine 340, 1994 (1999). 

As previously recalled, enzymatic CTI in eukaryotic cells is unknown and the presence of trans fatty acid isomers in humans has been generally attributed to exogenous sources. After a series of studies in several countries it was found that trans fatty acid isomers can give harmful effects on health, involving risk factors of heart attack and coronary artery disease, impairment of fetal and infant growth... 

The high temperatnre of a chemical catalytic hydrogenation process promotes the undesirable cis-to-trans isomerization of fatty acid donble bonds recent stndies have shown that the injestion of trans fatty acids in edible oils increases cholesterol blood levels and contribntes to coronary heart disease. The low-temperature electrochemical hydrogenation scheme rednces snch isomerization. 

Allison, D.B., Denke, M.A., Dietschy, J.M., Emken, E.A., Kris-Etherton, P.M., and Nicolosi, R.J., Trans fatty acids and coronary heart disease risk. Report of the expert panel on trans fatty acids and coronary heart disease. Am. J. Clin. Nutr., 62, 655S-708S, 1995. 

There is a confirmed relationship between the consumption of foods containing trans fatty acids and high-low-density lipoprotein (LDL)-cholesterol levels associated with increased risk of coronary heart disease, a leading cause of death in the United States and a growing concern in Europe. 

Bendsen, N. T., Christensen, R., Bartels, E. M. Astrup, A. (2011). Consumption of industrial and ruminant trans fatty acids and risk of coronary heart disease a systematic review and meta-analysis of cohort studies. European Journal of Clinical Nutrition, 65(7), 773-83. 

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