Trans fatty acids and coronary artery disease

Abstract

Correspondence: Jocelyne Benatar Cardiovascular research Unit, Green Lane Cardiovascular Service, Auckland City Hospital, Auckland 1030, New Zealand Tel +64 9 307 4949 Fax +64 9 630 9978 email jbenatar@adhb.govt.nz Abstract: There has been a significant increased consumption of trans fats in the developed world as we have embraced processed and take away foods in our diet in the last 40 years. These fatty acids are not essential for human nutrition and are hazardous to health. They increase the risk of cardiovascular disease more than any other macronutrient including saturated fat, through multiple mechanisms including adverse effects on lipids, endothelial function and inflammation. They are readily incorporated into cell structures such as cell membranes and the Golgi apparatus, resulting in unintended effects on multiple biological pathways. The majority of trans fats in our diet are artificially manufactured by a process of partial hydrogenation of vegetable oil with little coming from natural sources. It should be possible to replace these harmful fats in the food chain at source with concerted efforts from food manufacturers and legislators.