January 08, 2009
Trans Fat be Gone
Trans Fatty Acid Levels in red blood cells predict the risk of corony disease and heart attack, a new study shows. The results were reported in the medical journal "Circulation."<br /><br />Trans fat is found primarily in partially hydrogenated vegetable oils and is produced by the food industry to create solid fats from liquid oils. These fats increase the shelf life of good and enhance the stability of frying oils. Trans fat accounts for 2-3% of the total energy in the U.S. These fats increase cholesterol and LDL, lipoprotein(a), triglycerides, inflammation, endothelial dysfunction,blood pressure, risk for type 2 diabetes, insulin resistance, sudden death, coronary heart Trans Fatty Acid Levels in red blood cells predict the risk of corony disease and heart attack, a new study shows. The results were reported in the medical journal "Circulation."
Trans fat is found primarily in partially hydrogenated vegetable oils and is produced by the food industry to create solid fats from liquid oils. These fats increase the shelf life of good and enhance the stability of frying oils. Trans fat accounts for 2-3% of the total energy in the U.S. These fats increase cholesterol and LDL, lipoprotein(a), triglycerides, inflammation, endothelial dysfunction,blood pressure, risk for type 2 diabetes, insulin resistance, sudden death, coronary heart disease and heart attack. For every 2% energy from trans fat there is a 23% increase in the risk for heart attack.
In this study, over 32,000 individuals in the Nurses' Health Study were followed for 6 years. Total trans fatty acid content in the red blood cells was significantly correlated with dietary intake of trans fat and increased LDL cholesterol levels. The higher trans fat in the red blood cells was highly correlated with the risk of coronary heart disease and heart attack. Starting in the lowest to highest quartiles, the risk was 60% to 310 % higher.
It is recommended that trans fats be eliminated from the diet.
Mark Houston MD, MS, FACP, FAHA
Trans fat is found primarily in partially hydrogenated vegetable oils and is produced by the food industry to create solid fats from liquid oils. These fats increase the shelf life of good and enhance the stability of frying oils. Trans fat accounts for 2-3% of the total energy in the U.S. These fats increase cholesterol and LDL, lipoprotein(a), triglycerides, inflammation, endothelial dysfunction,blood pressure, risk for type 2 diabetes, insulin resistance, sudden death, coronary heart disease and heart attack. For every 2% energy from trans fat there is a 23% increase in the risk for heart attack.
In this study, over 32,000 individuals in the Nurses' Health Study were followed for 6 years. Total trans fatty acid content in the red blood cells was significantly correlated with dietary intake of trans fat and increased LDL cholesterol levels. The higher trans fat in the red blood cells was highly correlated with the risk of coronary heart disease and heart attack. Starting in the lowest to highest quartiles, the risk was 60% to 310 % higher.
It is recommended that trans fats be eliminated from the diet.
Mark Houston MD, MS, FACP, FAHA
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