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[Trans-fatty acids and health]

J I Pedersen1, L Johansson, D S Thelle

  • 1Institutt for ernaeringsforskning, Universitetet i Oslo.

Tidsskrift for Den Norske Laegeforening : Tidsskrift for Praktisk Medicin, Ny Raekke
|November 4, 1998
PubMed
Summary

Trans fatty acids (TFAs) negatively impact blood lipids, potentially increasing heart disease risk. However, current intake levels, especially compared to saturated fats, suggest minor health effects when essential fatty acids are sufficient.

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Area of Science:

  • Biochemistry
  • Nutrition Science
  • Cardiovascular Health

Context:

  • Trans fatty acids (TFAs) are unsaturated fatty acids with a straight structure, differing from cis isomers.
  • Sources include partially hydrogenated oils (margarine, bakery products) and ruminant fats (meat, milk).
  • TFAs can interfere with essential fatty acid metabolism and eicosanoid formation.

Purpose:

  • To review the formation, dietary sources, and health implications of trans fatty acids.
  • To assess the impact of TFAs on blood lipid profiles and coronary heart disease risk.
  • To evaluate the significance of current TFA intake levels in relation to saturated fatty acids.

Summary:

  • Trans fatty acids increase LDL-cholesterol and Lp(a), while decreasing HDL-cholesterol, contributing to unfavorable blood lipid profiles.
  • Epidemiological studies provide some confirmation of an increased risk of coronary heart disease associated with TFA consumption.
  • No strong evidence suggests other significant adverse health effects from TFAs if essential fatty acid intake is adequate.

Impact:

  • Understanding TFA's role in cardiovascular health informs dietary guidelines and public health strategies.
  • Reduced TFA intake in populations like Norway suggests successful public health interventions.
  • Comparing TFA risks to high saturated fatty acid intake provides crucial nutritional context.

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