Abstract
Trans-fatty acids are formed during the process of hydrogenating oils. Hydrogenated oils are used by the food industry in a large number of of processed and pre-prepared foods. During this article there will be a discussion of the health risks associated with a diet rich in trans-fatty acids, looking in particular at the recent published evidence on the damaging effects of trans-fatty acids on the cardiovascular system. There will also be consideration of the government’s current stance on these. The extent of the food industry’s use of hydrogenation and the types of foods that contain trans fats are highlighted and suggestions are made about how cardiac nurses can educate their patients to avoid products that contain trans-fatty acids.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
