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Dietary trans fatty acid.

A H Lichtenstein1

  • 1Lipid Metabolism Laboratory, Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA 02111, USA. Lichtenstein@HNRC.Tufts.edu

Journal of Cardiopulmonary Rehabilitation
|June 22, 2000
PubMed
Summary
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Trans fatty acids, found in hydrogenated fats, raise LDL cholesterol and worsen cholesterol ratios. Public health should encourage moderate intake of foods low in saturated and trans fats.

Area of Science:

  • Nutritional Biochemistry
  • Cardiovascular Health

Background:

  • Trans fatty acids are unsaturated fatty acids with a trans double bond.
  • They are found in dairy, meat, and hydrogenated fats.
  • Hydrogenated fats are a significant source of dietary trans fatty acids.

Purpose of the Study:

  • To review the effects of trans fatty acids on serum lipid levels.
  • To discuss the implications for cardiovascular disease risk factors.
  • To provide recommendations for public health regarding trans fatty acid consumption.

Main Methods:

  • Literature review of studies on trans fatty acid effects.
  • Analysis of impacts on LDL cholesterol, HDL cholesterol, and Lp(a) levels.
  • Synthesis of findings to inform public health guidance.

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Main Results:

  • Dietary trans fatty acids generally increase LDL cholesterol.
  • Effects on HDL cholesterol are minimal or decreasing, especially at high intakes.
  • Trans fatty acids can lead to less favorable total or LDL/HDL cholesterol ratios.
  • Some studies show increases in Lp(a) levels, but significance is unclear.

Conclusions:

  • Trans fatty acids negatively impact lipid profiles, increasing cardiovascular risk.
  • Current understanding of mechanisms is limited.
  • Public health should promote moderate consumption of low-saturated and minimally hydrogenated fat products.
  • Trans fatty acid intake should complement, not replace, efforts to reduce saturated fat.