High-density lipoprotein cholesterol trans fatty acids

Fatty acids affect CHD risk, in part, via effects on plasma lipids and lipoproteins. A meta-analysis of 60 controlled trials (Mensink et al., 2003) reported that saturated and trans fatty acids increase low-density lipoprotein cholesterol (LDL-C), whereas unsaturated fatty acids decrease LDL-C. Saturated fatty acids, MUFA, and PUFA all increase high-density lipoprotein cholesterol (HDL-C), whereas trans fatty acids do not. Both MUFA and PUFA decrease the TC to HDL-C ratio, whereas trans fatty acids increase it, and SFA have little effect (Fig. 20.4). 

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. ... 

Mensink, R.P. M.B. Katan. Effects of dietary trans fatty acids on high-density and low-density lipoprotein cholesterol levels in healthy subjects. N. Engl. J. Med. 1990,323, 439—445. 

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. 

Unfortunately, not all of the unsaturated fats appear to be equally safe. When we eat partially hydrogenated fats, we increase our consumption of trans-fatty acids. These acids, which are isomers of the naturally occurring ds-fatty acids, have been implicated in a variety of conditions, including heart disease, cancer, and diabetes. The strongest evidence that frans-fatty acids may be harmful comes in studies of the incidence of coronary heart disease. Ingestion of trans-fatty acids appears to increase blood cholesterol levels, in particular the ratio of low-density lipoproteins (LDL, or "bad" cholesterol) to high-density lipoproteins (HDL, or "good" cholesterol). The trans-fatty acids appear to exhibit harmful effects on the heart that are similar to those shown by saturated fatty acids. 

Recent studies have shown that consuming a significant amount of trans fatty acids can lead to serious health problems related to serum cholesterol levels. Low overall serum cholesterol and a decreased ratio of low-density lipoprotein (LDL) cholesterol to high-density lipoprotein (HDL) cholesterol are associated with good overall cardiovascular health. High semm cholesterol and an elevated ratio of LDL cholesterol to HDL cholesterol are linked to a high incidence of cardiovascular disease, especially atherosclerosis. Research has indicated that diets high in either saturated fatty adds or trans fatty adds raise the ratio of serum LDL cholesterol to HDL cholesterol and substantially increase the risk of cardiovascular disease. 

During the 1980s, research indicated that trans fatty acids have an effect on blood cholesterol similar to that of saturated fats, although study results vary. Several studies reported that trans fatty acids raise the levels of LDL-cholesterol, low-density lipoproteins containing cholesterol that can accumulate in the arteries. Some studies also report that trans fatty acids lower HDL-cholesterol, high-density lipoproteins that carry cholesterol to the liver to be excreted. 

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