The role of trans fatty acids in atherosclerosis, cardiovascular disease and infant development

The process of partial hydrogenation converts vegetable oils in semisolid fats, like margarines, that contain high concentrations of trans fatty acids (TFA) and are commonly used in bakery, as well as for deep frying in fast food chains and other restaurants. Initially, these fats were considered the healthy solution, because they substituted butter and other cholesterol fats. However, in the last decades there has been continuing accumulation of evidence that TFA have potential harmful action in blood lipid metabolism, atherosclerosis development and cardiovascular disease, as well as in infant development. Consequently, many countries have enacted in order to reduce total TFA percentage in the daily fat intake, while others are waiting strongest evidence to enact. This article reviews the evidence of the effects of TFA, in relation to atherosclerosis, cardiovascular disease, inflammation and diabetes, and infant development.