Link between trans fats and cardiovascular disease

Dutch researchers have published a paper concluding that harmful effects of industrial trans fatty acids (TFAs) on heart health are beyond dispute and that limiting their intake will likely lower cardiovascular disease (CVD).

TFAs can be formed during the food production process (industrial) and can also be naturally present in dairy and meat (ruminant). Scientific evidence supports an association between consumption of industrial TFA and increased risk of CVD and in response to these findings, action from both the food industry and from governments over the last two decades has resulted in a considerable decrease in TFA consumption. Researchers from the VU University, in Amsterdam, and the Division of Human Nutrition of Wageningen University, have found that all TFAs (industrial or ruminant) similarly worsen the blood cholesterol (lipid) profile towards a higher risk of developing CVD. However, ruminant TFA consumption is very low, making the relevance of these fatty acids for cardiovascular health debatable.

Keeping trans fat intake low has been part of healthy eating guidelines for a number of years. Common foods that contain Trans fats include; margarine, cooking oils, cakes and biscuits.

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Posted: 07/08/2013 14:32:08 by Emily Kelleher


 

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