|Lichtenstein, Alice - Jean Mayer Human Nutrition Research Center On Aging At Tufts University|
Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 1/29/2015
Publication Date: 10/1/2015
Citation: Lichtenstein, A.H. 2015. Fatty acids - trans fatty acids. In: Caballero, B., Finglas, P., and Toldrá, F., editors. The Encyclopedia of Food and Health, vol. 2. Oxford, England: Academic Press. pp. 645-648.
Technical Abstract: The data supporting a negative effect of dietary trans fatty acids on cardiovascular disease risk is consistent. The primary dietary sources of trans fatty acids include partially hydrogenated fat and rudiment fat. The adverse effect of trans fatty acids on plasma lipoprotein profiles is consistent; their effect on other cardiovascular risk factors is less clear. Observational data demonstrates an adverse effect of trans fatty acids/partially hydrogenated fat on cardiovascular disease risk. Recent worldwide trends in the national diet and nutrition surveys suggest variable trends in trans fatty acid intake, with lower intakes in Western Europe and Scandinavia, and higher intakes in Africa, the Middle East and South East Asia.