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Trans fatty acids and cardiovascular risk.
J Nutr Health Aging. 2001; 5(3):184-7.JN

Abstract

Trans fatty acids are found in partially hydrogenated vegetable oil, in meats, and in dairy products. Their effect on blood cholesterol concentrations was examined decades ago, but recently there has been renewed interest in understanding how trans fatty acids affect blood lipids and lipoprotein cholesterol concentrations. Current advice to reduce cardiovascular disease (CVD) risk includes decreasing the consumption of saturated and total fat to help manage blood cholesterol concentrations. Saturated fat contributes significantly to total fat intake and markedly raises blood cholesterol concentrations. Trans fatty acids, which are consumed in much smaller quantities, have been shown to be modestly hypercholesterolemic in studies that have substituted hydrogenated vegetable oils for unhydrogenated oils. In contrast, when partially hydrogenated vegetable oils containing trans fatty acids are substituted for cholesterol-raising saturated fats, blood cholesterol levels are reduced. Partially hydrogenated vegetable oils are used in place of saturated fat in many food products. These foods can help consumers lower their saturated fat intake to achieve dietary recommendations. The following review critically examines the role of hydrogenated fats in the food supply, the metabolism of trans fatty acids, and the scientific literature surrounding the effects of partially hydrogenated vegetable oils and trans fatty acids on blood cholesterol concentrations and cardiovascular disease risk.

Authors+Show Affiliations

Center for Health Sciences, Health Promotion, and Public Health, Department of Health and Clinical Sciences, University of Massachusetts Lowell, Lowell, MA 01854, USA. Thomas_Wilson@uml.eduNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

11458290

Citation

Wilson, T A., et al. "Trans Fatty Acids and Cardiovascular Risk." The Journal of Nutrition, Health & Aging, vol. 5, no. 3, 2001, pp. 184-7.
Wilson TA, McIntyre M, Nicolosi RJ. Trans fatty acids and cardiovascular risk. J Nutr Health Aging. 2001;5(3):184-7.
Wilson, T. A., McIntyre, M., & Nicolosi, R. J. (2001). Trans fatty acids and cardiovascular risk. The Journal of Nutrition, Health & Aging, 5(3), 184-7.
Wilson TA, McIntyre M, Nicolosi RJ. Trans Fatty Acids and Cardiovascular Risk. J Nutr Health Aging. 2001;5(3):184-7. PubMed PMID: 11458290.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Trans fatty acids and cardiovascular risk. AU - Wilson,T A, AU - McIntyre,M, AU - Nicolosi,R J, PY - 2001/7/18/pubmed PY - 2001/9/21/medline PY - 2001/7/18/entrez SP - 184 EP - 7 JF - The journal of nutrition, health & aging JO - J Nutr Health Aging VL - 5 IS - 3 N2 - Trans fatty acids are found in partially hydrogenated vegetable oil, in meats, and in dairy products. Their effect on blood cholesterol concentrations was examined decades ago, but recently there has been renewed interest in understanding how trans fatty acids affect blood lipids and lipoprotein cholesterol concentrations. Current advice to reduce cardiovascular disease (CVD) risk includes decreasing the consumption of saturated and total fat to help manage blood cholesterol concentrations. Saturated fat contributes significantly to total fat intake and markedly raises blood cholesterol concentrations. Trans fatty acids, which are consumed in much smaller quantities, have been shown to be modestly hypercholesterolemic in studies that have substituted hydrogenated vegetable oils for unhydrogenated oils. In contrast, when partially hydrogenated vegetable oils containing trans fatty acids are substituted for cholesterol-raising saturated fats, blood cholesterol levels are reduced. Partially hydrogenated vegetable oils are used in place of saturated fat in many food products. These foods can help consumers lower their saturated fat intake to achieve dietary recommendations. The following review critically examines the role of hydrogenated fats in the food supply, the metabolism of trans fatty acids, and the scientific literature surrounding the effects of partially hydrogenated vegetable oils and trans fatty acids on blood cholesterol concentrations and cardiovascular disease risk. SN - 1279-7707 UR - https://www.unboundmedicine.com/medline/citation/11458290/Trans_fatty_acids_and_cardiovascular_risk_ DB - PRIME DP - Unbound Medicine ER -