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Trans fatty acids and coronary artery disease

Authors Jocelyne R Benatar

Published 15 January 2010 Volume 2010:2 Pages 9—13

DOI https://doi.org/10.2147/OAJCT.S7091

Review by Single-blind

Peer reviewer comments 2

Jocelyne R Benatar

Green Lane Cardiovascular Service, Auckland City Hospital, Auckland, New Zealand

Abstract: There has been a significant increased consumption of trans fats in the developed world as we have embraced processed and take away foods in our diet in the last 40 years. These fatty acids are not essential for human nutrition and are hazardous to health. They increase the risk of cardiovascular disease more than any other macronutrient including saturated fat, through multiple mechanisms including adverse effects on lipids, endothelial function and inflammation. They are readily incorporated into cell structures such as cell membranes and the Golgi apparatus, resulting in unintended effects on multiple biological pathways. The majority of trans fats in our diet are artificially manufactured by a process of partial hydrogenation of vegetable oil with little coming from natural sources. It should be possible to replace these harmful fats in the food chain at source with concerted efforts from food manufacturers and legislators.
Keywords: trans fats, coronary artery disease, hydrogenated vegetable oils

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