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ARS Home » Northeast Area » Boston, Massachusetts » Jean Mayer Human Nutrition Research Center On Aging » Research » Publications at this Location » Publication #310680

Title: Dietary Trans Fatty Acids and Cardiovascular Disease Risk: Past and Present

Author
item LICHTENSTEIN, ALICE - Jean Mayer Human Nutrition Research Center On Aging At Tufts University

Submitted to: Current Atherosclerosis Reports
Publication Type: Review Article
Publication Acceptance Date: 5/16/2014
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Dietary trans double bond fatty acids have been associated with increased risk of cardiovascular disease. There are two main sources of dietary trans fatty acids: meat and dairy fats, and partially-hydrogenated oils. Due to a number of factors, including changes in federal labeling requirements for packaged foods, local bans, and grassroots pressure, intakes have declined in recent years. Similar to saturated fatty acids, trans fatty acids increase plasma low density lipoprotein-cholesterol concentrations. In contrast to saturated fatty acids, trans fatty acids do not increase high density lipoprotein-cholesterol concentrations. These differences have been attributed to lipoprotein catabolic rather than production rate. When reported, effects of partially-hydrogenated fat on glucose homeostasis, C-reactive protein, blood pressure, and LDL oxidation are modest. Although at this time some issues remain unresolved regarding trans fatty acids and CVD risk factors other than plasma lipoprotein concentrations, they should not affect the final dietary recommendation to limit intake.