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Trans fatty acids and plasma lipoproteins
1Wageningen Centre for Food Sciences, Wageningen University, The Netherlands.
Nutrition Reviews
|July 8, 2000
Summary
Trans fatty acids, found in stick margarine and shortening, negatively impact lipoprotein profiles similarly to saturated fatty acids. Reducing intake of both is recommended for cardiovascular disease prevention.
Area of Science:
- Nutritional Science
- Cardiovascular Health
- Dietary Fats
Background:
- Public perception of trans fatty acids has shifted significantly over the last decade.
- Margarine was once considered a healthier alternative to butter but is now viewed with suspicion.
Purpose of the Study:
- To investigate the health effects of trans fatty acids on lipoprotein profiles.
- To compare the impact of trans fatty acids with saturated fatty acids on cardiovascular risk markers.
Main Methods:
- Analysis of dietary intake of trans fatty acids from sources like stick margarine and shortening.
- Evaluation of effects on lipoprotein profiles (e.g., LDL, HDL cholesterol).
Main Results:
- Consumption of trans fatty acids demonstrates adverse effects on lipoprotein profiles.
- These negative effects are comparable to those observed with saturated fatty acids.
Conclusions:
- Trans fatty acids, like saturated fatty acids, pose risks to cardiovascular health.
- Reducing intake of both trans and saturated fatty acids is advised for cardiovascular disease prevention and management.