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Center for Health Sciences, Health Promotion, and Public Health; Department
of Health and Clinical Sciences; University of Massachusetts Lowell; Lowell,
MA. Correspondence to: Thomas A. Wilson, Ph.D., M.P.H.; 3 Solomont Way,
Suite 4; Center for Health Sciences, Health Promotion, and Public Health;
Department of Health and Clinical Sciences; University of Massachusetts
Lowell; Lowell, MA 01854. Phone: 978-934-4509. Fax: 978-934-3025. Email:
Thomas_Wilson@uml.edu
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.
Key words: Trans fatty acids, cardiovascular diseases.
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