Trans Fats (Partially Hydrogenated Oils)
Artificial fats linked to cardiovascular disease
Trans fats are unsaturated fats that have been chemically altered through partial hydrogenation to extend shelf life and improve texture. This industrial process converts liquid vegetable oils into semi-solid fats, creating artificial trans fatty acids that do not occur naturally in significant amounts in foods.
Key health issues to be aware of
Cardiovascular Disease Risk
Trans fats significantly increase the risk of heart disease by raising LDL (bad) cholesterol while lowering HDL (good) cholesterol.
Scientific Evidence
Trans fatty acids and coronary heart disease
PaperFound that even small amounts of trans fats significantly increase cardiovascular disease risk
Inflammatory Effects
Trans fats promote systemic inflammation, which is associated with various chronic diseases including heart disease and diabetes.
Scientific Evidence
Trans-fatty acid intake and systemic inflammation: experimental and observational evidence
PaperReview linking trans-fatty acid consumption to elevated inflammatory markers and cardiovascular risk
Complete academic citations
- 1. Mozaffarian, D., Katan, M.B., Ascherio, A., Stampfer, M.J., Willett, W.C. (2006). Trans fatty acids and cardiovascular disease. New England Journal of Medicine. DOI: 10.1056/NEJMra054035
The FDA has banned artificial trans fats in processed foods by revoking the Generally Recognized as Safe (GRAS) status of partially hydrogenated oils. Many countries worldwide have implemented similar restrictions.
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