Effects Of Trans Fatty Acids Research Articles

Nutritional Science at the University of Illinois at Urbana-Champaign

The University of Illinois at Urbana-Champaign (UIUC), the land-grant university for the State of Illinois, was founded in 1865, and education in nutrition was recorded as early as 1874. Herein, the contributions of the UIUC to research and graduate training in the field of nutrition are highlighted. Over the past 150 years, faculty members from many academic units have provided foundational nutrition research, including identifying the last essential amino acid, threonine, and establishing chemically defined amino acid diets for chicks, rats, dogs, and cats that led to establishing amino acid requirements for these species. Research on the adverse health effects of trans fatty acids supported their removal from the food system. UIUC has led in the area of functional foods for health, including plant bioactives, soy, and fiber. More recently, UIUC faculty have evaluated the interactions between dietary components and neurocognitive, microbiome, and health outcomes, including cancer. In 2020, the cross-campus Personalized Nutrition Initiative was launched to coordinate interdisciplinary research. The Division of Nutritional Sciences was established in 1968 as one of the country’s first interdisciplinary graduate training programs. The Division of Nutritional Sciences program has conferred over 580 degrees and has implemented innovations in graduate education, many supported by federal training grants and endowed awards and programs.

Abstract P484: Systematic Review and Meta-Analysis of Cardiometabolic Effects of Trans Fatty Acids From Dairy Foods

As global initiatives to eliminate industrially-produced trans fatty acids (TFA) are implemented, dairy/ruminant-derived foods will become the major dietary TFA source. Such changes warrant better understanding of health effects from ruminant food-TFA consumption. This systematic review and meta-analysis aimed to assess cardiometabolic impacts of TFA from dairy foods, by evaluating findings from randomized controlled trials (RCTs) and prospective cohort studies (PCs). Separate searches for RCTs and PCs were conducted in PubMed and EMBASE databases using PRISMA guidelines. RCTs with at least a three-week intervention among adults compared the impact on blood lipids of regular dairy foods with TFA-enhanced dairy fat/foods produced by altering the cow’s diet. Selected PCs with at least four years of observation analyzed relationships between blood levels of specific TFA, such as vaccenic acid or trans palmitoleic acid (TPA) and risk of cardiovascular diseases (CVD) or type 2 diabetes among adults. A pooled meta-analysis of RCTs using the random effects model was performed for TC, LDL-C, HDL-C, TC/HDL-C, LDL-C/HDL-C, TG, ApoA1, ApoB as continuous variables with a statistical significance of p < 0.05, 95% confidence interval (CI). For PCs, risk estimates and 95% CI using maximally adjusted models for contrasting exposures of circulating TFA levels were tabulated. Among 13 experimental groups from ten RCTs, there were no statistically significant differences in mean difference (MD) and 95% CI for any lipid biomarkers except a slight decrease in HDL-C (MD: -0.05mmol/L; CI: -0.10, 0.00 mmol/L) for TFA-enriched vs regular dairy foods. Among PCs, four found no association of circulating TPA with risk of CVD mortality or incidence and one found no association of circulating vaccenic acid with risk of CVD mortality. Additionally, three of five PCs found no significant association while two found a significant inverse association of TPA and type 2 diabetes. Our findings indicate that consumption of TFA (0.8 - 12.2 g/d) from different types of dairy foods does not confer adverse effects on cardiometabolic health.

Oleogels: Innovative formulations as fat substitutes and bioactive delivery systems in food and beyond

Fats and oils provide flavour and texture to food while also promoting satiety. Despite the recommendation to consume primarily unsaturated lipid sources, the liquid state of unsaturated lipids at ambient temperature precludes numerous industrial applications. Moreover, the issue of the adverse effects of trans fatty acids has become more apparent due to research demonstrating their association with coronary diseases, obesity, and type 2 diabetes. Oleogels are liquid oils encapsulated within a thermoreversible, three-dimensional gel network using oleogelators such as waxes, monoglycerides, phospholipids, and phytosterols. Oleogels have been used extensively in numerous food formulations to reduce the amount of saturated and trans fatty acids. In recent decades, oleogel research has been active, producing numerous oleogels with desirable characteristics such as thermal resistance, texture, and structural stability. In addition, oleogels have been incorporated into several food matrices. In some instances, oleogels in these food products resemble the textural characteristics of products made with conventional hardstock fat, improve dietary nutrition, exhibit high physical and oxidative stability, and have a high oil-binding capacity. These advancements demonstrate the potential of oleogels, but certain disadvantages and a lack of in-depth information on various aspects have delayed their commercialization in the food industry. This narrative review aims to outline the preparation of oleogels, their application in selected food products, their digestibility, other applications of oleogels, such as bioactive delivery in wound healing and antibacterial properties, and the existing challenges in exploring oleogels. Therefore, the content presented in this article offers insights and opportunities for broadening the range of potential uses of oleogels in the food industry and beyond.

Different Types of Industry-Produced and Ruminant Trans Fatty Acid Intake and Risk of Type 2 Diabetes: Findings From the NutriNet-Santé Prospective Cohort.

The deleterious effects of trans fatty acids (TFAs) on cardiovascular health are well established; however, their impact on type 2 diabetes remains poorly understood. In particular, little is known about the impact of specific TFA types on type 2 diabetes etiology. We aimed to explore the associations between different types of TFAs (total, ruminant, industry produced [iTFAs], and corresponding specific isomers) and risk of type 2 diabetes. A total of 105,551 participants age >18 years from the French NutriNet-Santé cohort (2009-2021) were included (mean baseline age 42.7 years; SD 14.6 years); 79.2% were women. Dietary intake data, including usual TFA intake, were collected using repeated 24-h dietary records (n = 5.7; SD 3.1). Associations between sex-specific quartile of dietary TFAs and diabetes risk were assessed using multivariable Cox models. Total TFA intake was associated with higher type 2 diabetes risk (hazard ratio [HR]quartile 4 vs. 1 1.38; 95% CI 1.11-1.73; Ptrend < 0.001; n = 969 incident cases). This association, specifically observed for iTFAs (HR 1.45; 95% CI 1.15-1.83; Ptrend < 0.001), was mainly driven by elaidic acid (HR 1.37; 95% CI 1.09-1.72; Ptrend < 0.001) and linolelaidic acid (HR 1.29; 95% CI 1.04-1.58; Ptrend = 0.07). In contrast, ruminant TFAs were not significantly associated with risk of type 2 diabetes. In this large prospective cohort, higher intakes of total and iTFAs were associated with increased type 2 diabetes risk. These findings support the World Health Organization's recommendation to eliminate iTFAs from the food supply worldwide. Consumers should be advised to limit the consumption of food products containing partially hydrogenated oils (main vector of iTFAs). This may contribute to lowering the substantial global burden of type 2 diabetes.

The Association Between Circulating Trans Fatty Acids and Thyroid Function Measures in U.S. Adults.

BackgroundThere has been controversial evidence regarding the effect of trans fatty acids (TFAs) on thyroid function in animal studies, and the epidemiological studies are lacking. We aimed to investigate the potential associations between circulating TFAs and thyroid function biomarkers in a U.S. adult population sample.MethodsWe performed a cross-sectional survey with 626 adults aged ≥20 years who participated in the National Health and Nutrition Examination Survey (NHANES) 2009–2010. Multivariable linear regression models were constructed to elucidate the relationships between circulating concentrations of TFAs (palmitelaidic acid, vaccenic acid, elaidic acid, linoelaidic acid and the sum of the four TFAs) and a panel of thyroid function measures.ResultsFor 626 adults, positive associations were found between palmitelaidic acid, elaidic acid and total thyroxine (TT4), between palmitelaidic acid and total triiodothyronine (TT3), and between linolelaidic acid and thyroid stimulating hormone (TSH), while linolelaidic acid was negatively associated with free thyroxine (FT4) (all P<0.05). Besides, the four TFAs and the sum TFAs were positively associated with free triiodothyronine (FT3). Vaccenic acid, elaidic acid, linoelaidic acid and the sum TFAs were positively associated with FT3/FT4, while the four TFAs and the sum TFAs were negatively associated with FT4/TT4 (all P<0.05). In stratified analysis, the associations between thyroid function measures and the ratios remained significant in female. For men, linolelaidic acid was negatively associated with FT4 and elaidic acid and the sum TFAs were positively associated with FT3. Furthermore, the associations between TFAs and FT3/FT4 remained significant.ConclusionOur findings revealed that TFAs exposure was associated with serum biomarkers of thyroid function. More researches are needed to evaluate the long-term health outcomes of these findings.

Trans fatty acid intake increases likelihood of dyslipidemia especially among individuals with higher saturated fat consumption.

Evidence points to adverse effects of trans fatty acids (TFA) on health. The aim of this study was to estimate total TFA intake, evaluate major food contributors and its effect on dyslipidemia. A total of 3537 adults (48.3% males) were included. Total TFA intake was assessed using two 24-hour dietary recalls. Foods were categorized into specific food groups. Adjusted Logistic Regression analysis was performed to assess the likelihood of dyslipidemia by tertile of TFA aand Saturated Fatty Acid (SFA) level. Median TFA intake was 0.53% of energy (from 0.34 to 0.81) ranging from 0.27 (Q1) to 0.95 (Q3) (p 0.001, for trend), and 16% of individuals consumed TFA above 1% of their total energy. Cheese was the main contributor to TFA intake, with processed/refined grains and fried fish following. The latter was the main contributor in older adults (51+ years). Adjusted logistic regression analysis showed that individuals at the highest tertile of trans consumption were 30% more likely to have dyslipidemia compared to the lowest ( : 1.3; 95% CI: 1.02-1.66 and : 1.3; 95% CI:1.01-1.66, respectively). This increased by 10% when stratified by SFA intake (OR: 1.4; 95% CI: 1.061-1.942) and remained significant only in individuals at the highest tertile and with higher than recommended SFA intake. A high intake of TFA combined with high SFA intakes further increase the likelihood of dyslipidemia and should be accounted for in public health prevention programs. Monitoring and evaluation of the recent EU legislative measures on TFA levels in foods is also necessary.

The Effect of Trans Fatty Acids on Human Health: Regulation and Consumption Patterns.

Health effects of trans fatty acids (TFAs) on human organisms can vary according to their type, structure, composition, and origin. Even though the adverse health effects of industrial TFAs (iTFAs) have been widely discussed, the health effects of natural TFAs (nTFAs) are still questionable. Hence, it is important to review the literature and provide an overall picture on the health effects of different TFAs coming from industrial and ruminant sources, underlining those types that have adverse health effects as well as suggesting methods for reducing their harmful effects. Multiple databases (PubMed, Medline, Cochrane Library, etc.) were searched with the key words “trans fatty acid sources”, “ruminant”, “industrial”, “conjugated trans linoleic acid”, “human”, “coronary heart disease”, “cancer”, etc. Reference lists of the studies were scanned discussing the health effects of iTFAs and nTFAs. The review of the literature showed that iTFAs are found to be more harmful than ruminant-produced nTFAs. Although several beneficial effects (such as reduced risk of diabetes) for nTFAs have been observed, they should be used with caution. Since during labeling it is usually not mentioned whether the TFAs contained in food are of industrial or natural origin, the general suggestion is to reduce their consumption.

Effects of Trans Fatty Acid Decreasing Policy on Its Consumption by Households in Six Provinces of Iran

Effects of Trans Fatty Acid Decreasing Policy on Its Consumption by Households in Six Provinces of Iran

Trans Fatty Acid Intake Induces Intestinal Inflammation and Impaired Glucose Tolerance.

Background and AimsMany nutritional and epidemiological studies have shown that high consumption of trans fatty acids can cause several adverse effects on human health, including cardiovascular disease, diabetes, and cancer. In the present study, we investigated the effect of trans fatty acids on innate immunity in the gut by observing mice fed with a diet high in trans fatty acids, which have been reported to cause dysbiosis.MethodsWe used C57BL6/J mice and fed them with normal diet (ND) or high-fat, high-sucrose diet (HFHSD) or high-trans fatty acid, high-sucrose diet (HTHSD) for 12 weeks. 16S rRNA gene sequencing was performed on the mice stool samples, in addition to flow cytometry, real-time PCR, and lipidomics analysis of the mice serum and liver samples. RAW264.7 cells were used for the in vitro studies.ResultsMice fed with HTHSD displayed significantly higher blood glucose levels and advanced fatty liver and intestinal inflammation, as compared to mice fed with HFHSD. Furthermore, compared to mice fed with HFHSD, mice fed with HTHSD displayed a significant elevation in the expression of CD36 in the small intestine, along with a reduction in the expression of IL-22. Furthermore, there was a significant increase in the populations of ILC1s and T-bet-positive ILC3s in the lamina propria in mice fed with HTHSD. Finally, the relative abundance of the family Desulfovibrionaceae, which belongs to the phylum Proteobacteria, was significantly higher in mice fed with HFHSD or HTHSD, than in mice fed with ND; between the HFHSD and HTHSD groups, the abundance was slightly higher in the HTHSD group.ConclusionsThis study revealed that compared to saturated fatty acid intake, trans fatty acid intake significantly exacerbated metabolic diseases such as diabetes and fatty liver.

Road to trans-fat free Philippines: An emerging milestone amidst COVID-19 pandemic

Road to trans-fat free Philippines: An emerging milestone amidst COVID-19 pandemic

Fatty acid profile of processed foods in Greece with focus on trans fatty acids

The adverse health effects of trans fatty acids (TFA) are well recognised. The Commission Regulation (EU) 2019/649 specifies that foods should not contain more than 2 g of industrially produced TFA (i-TFA) per 100 g of fat. This study aimed to investigate the fatty acid profile, with focus on TFA and i-TFA, of foods widely consumed in Greece that are purported to contain high TFA concentrations. Sweet and savoury (i.e. non-sweet), prepacked and non-prepacked (i.e. loose) processed foods (N = 140) were sampled. After lipid extraction, the fatty acid profile of each sample was determined by gas chromatography. Estimation of ruminant TFA (r-TFA) was based on butyric acid values. i-TFA was assessed after subtraction of r-TFA from total TFA. Both total and i-TFA contents of cakes, biscuits, croissants and doughnuts on average were low (< 2% of total fat), even though the saturated fat content of some products from these food groups was high. Pies and pastries made with puff and shortcrust pastry had the highest i-TFA content. About 15.7% of all samples had an i-TFA content that exceeded the 2% limit set in foods by the new Commission Regulation (EU) 2019/649. Meat products and French fries had i-TFA levels that did not exceed 1% of total fat. In view of the lack of data on TFA content of foods in Greece, these results highlight the necessity to improve their nutritional quality and provide guidance for planning future targeted inspections regarding the TFA content of foods.

Industrial Trans Fatty Acids Stimulate SREBP2-Mediated Cholesterogenesis and Promote Non-Alcoholic Fatty Liver Disease.

ScopeThe mechanisms underlying the deleterious effects of trans fatty acids on plasma cholesterol and non‐alcoholic fatty liver disease (NAFLD) are unclear. Here, the aim is to investigate the molecular mechanisms of action of industrial trans fatty acids.Methods and resultsHepa1‐6 hepatoma cells were incubated with elaidate, oleate, or palmitate. C57Bl/6 mice were fed diets rich in trans‐unsaturated, cis‐unsaturated, or saturated fatty acids. Transcriptomics analysis of Hepa1‐6 cells shows that elaidate but not oleate or palmitate induces expression of genes involved in cholesterol biosynthesis. Induction of cholesterogenesis by elaidate is mediated by increased sterol regulatory element‐binding protein 2 (SREBP2) activity and is dependent on SREBP cleavage–activating protein (SCAP), yet independent of liver‐X receptor and ubiquitin regulatory X domain‐containing protein 8. Elaidate decreases intracellular free cholesterol levels and represses the anticholesterogenic effect of exogenous cholesterol. In mice, the trans‐unsaturated diet increases the ratio of liver to gonadal fat mass, steatosis, hepatic cholesterol levels, alanine aminotransferase activity, and fibrosis markers, suggesting enhanced NAFLD, compared to the cis‐unsaturated and saturated diets.ConclusionElaidate induces cholesterogenesis in vitro by activating the SCAP–SREBP2 axis, likely by lowering intracellular free cholesterol and attenuating cholesterol‐dependent repression of SCAP. This pathway potentially underlies the increase in liver cholesterol and NAFLD by industrial trans fatty acids.

Association between plasma concentrations of elaidic acid, a major trans fatty acid, and depression in a nationally representative sample of U.S. adults

BackgroundPrevious studies on health effects of trans fatty acids (TFA) have focused mainly on cardiovascular health. Little is known about the association of TFA with brain or mental health. In this study, we examined the associations of objectively-measured plasma TFA concentrations with depression in a large population-based cross-sectional study among U.S. adults. MethodsWe included 2136 non-pregnant participants aged 20 years or older from the National Health and Nutrition Examination Survey 2009–2010. Four major TFAs, including palmitelaidic acid (C16:1n-7t), elaidic acid (C18:1n-9t), vaccenic acid (C18:1n-7t), and linoelaidic acid (C18:2n-6t, 9t), were measured in fasting plasma using gas chromatography/mass spectrometry. Depressive symptoms were assessed using the validated Patient Health Questionnaire-9. ResultsParticipants with depressive symptoms had a higher plasma concentration of total TFA compared with those without depressive symptoms (6.6 vs 6.0 μmol/g lipids, P = 0.046). After adjustment for other major risk factors, the odds ratio (OR) of depressive symptoms comparing the highest with lowest tertile of TFAs was 1.44 (95% CI, 0.86–2.39) for total TFAs (P for trend 0.15). For each individual type of TFA, the corresponding OR was 1.78 (1.03–3.07) for elaidic acid (P for trend 0.049), 1.23 (0.76–2.00) for linoelaidic acid (P for trend 0.37), 1.19 (0.75–1.87) for palmitelaidic acid (P for trend 0.46), and 1.20 (0.75–1.94) for vaccenic acid (P for trend 0.43). LimitationsThe cross-sectional study design limited causal inferences of the findings. ConclusionsIn a nationally representative population, plasma elaidic acid, a major trans fatty acid, was positively associated with depressive symptoms in adults. A positive but non-significant association of depressive symptoms was observed for total TFAs, linolelaidic acid, palmitelaidic acid, and vaccenic acid.

Evaluating the interaction of common FTO genetic variants, added sugar, and trans-fatty acid intakes in altering obesity phenotypes

Background and aimsThe results of studies on the effect of trans-fatty acids (TFAs) and added sugars on obesity are not consistent. This study aimed to investigate whether the association of changes in general and central obesity with added sugar and TFA intakes is modified by common fat mass and obesity-associated gene (FTO) polymorphisms, in isolation or in a combined-form genetic risk score (GRS). Methods and resultsSubjects of this cohort study were selected from among adult participants of the Tehran Lipid and Glucose Study (n = 4292, 43.2% male). Dietary data were collected using a valid and reliable food frequency questionnaire. The genotypes of selected polymorphisms (rs1421085, rs1121980, and rs8050136) were determined. Genetic risk score (GRS) was calculated using the dominant weighted method.The mean age of participants was 42.6 ± 14 and 40.4 ± 13 years in men and women, respectively. FTO rs8050136 polymorphisms and TFAs have a significant interaction in changing body mass index (BMI) (P interaction = 0.01). There were no changes in waist circumference (WC) and BMI among FTO risk allele carriers, across quartiles of added sugar intake. GRS and TFA intakes significantly interacted in altering the BMI and WC; thus, a higher intake of TFAs was associated with higher changes of BMI and WC in subjects with high GRS (P trend<0.05) compared to individuals with low GRS. ConclusionOur findings suggest that TFA intake can increase the genetic susceptibility of FTO SNPs to BMI or WC change.

Dietary Trans Fatty Acid Intake in Relation to Cancer Risk: A Systematic Review

Background: A western-type diet is probably the key modifiable risk factor toward cancer. Ultra-processed foods may contain trans fatty acids produced during partial oil hydrogenation. Aim: Harmful cardiovascular effects of trans fatty acids are already proven, but the link with cancer risk has not been summarized yet. Methods: The online electronic databases PubMed (n=375 articles) and Embase (n=122 articles) were used to find observational studies on the intake of trans fatty acids as predictor of neoplasms. The full-text of 78 articles was read by two independent researchers, after a first elimination based on abstract, and eventually 24 articles were included in this review. Results: In total, 7 cancer types have been researched in cohort and case-control studies investigating associations between trans fatty acid intakes and cancer risk: breast cancer (n=6), colorectal cancer (n=9), mouth/pharynx/esophagus cancer (n=3), non-Hodgkin lymphoma (NHL, n=4), ovarian cancer (n=5), pancreatic cancer (n=3) and prostate cancer (n=6). Concerning total trans fatty acid intake, the studies on NHL and oral/pharynx/esophagus cancer univocally showed a positive association, while the ones on pancreatic cancer showed no significant association and the other cancers had contradictory results. Some studied subtypes of trans fatty acids: C16:1 and C18:2 but not C18:1 were related to breast cancer; C16:1 but not C18:1 or C18:2 were related to pancreatic cancer; while results for colorectal and prostate cancer were contradictory. For C18:1, even the place of the double bound can change the relation with prostate cancer. Vulnerability factors were genetics (for prostate cancer), ethnicity (Caucasian more at risk for prostate or colorectal cancer), menopause (for breast cancer), high age (for colon and prostate cancer) and high BMI (for colon cancer). Conclusion: This systematic review suggests potential harmful effects of high consumptions of trans fatty acids through increased cancer risks, with most evidence available for NHL and oral/pharynx/esophagus cancer. Underlying pathways are not fully known, but chronic inflammation and oxidative stress possibly play a role. Future studies investigating associations between trans fat intakes and cancer risk should apply higher methodological quality (eg adjusting for confounders and using biomarkers of intake). For targeted prevention strategies, studies should examine which trans fatty acid subtypes are more carcinogenic and what populations are at highest risk.

Dietary fats and cardiovascular health: a summary of the scientific evidence and current debate

This narrative review summarises the main studies of the role of the different fatty acids in coronary heart disease (CHD) and cardiovascular disease (CVD) risk and the current scientific debate on dietary recommendations. Reduction and substitution of the saturated fatty acids (SFAs) with the polyunsaturated fatty acids (PUFAs) are still the main dietary recommendation to prevent CHD and CVD. In the last few years, however, the strength of the scientific evidence underlying this dietary advice has been questioned. Recent investigations reappraise the previously declared deleterious role of the SFAs and reduce the positive role of PUFAs, mainly the omega-6, whereas the role of monounsaturated fatty acids (MUFAs) remains unclear. In contrast, the negative effects of trans fatty acids (TFAs) seem stronger than previously thought. Finally, criticisms have emerged from a dietary recommendation approach focussed on individual components rather than on wide food items and eating habits.

Biological effects of trans fatty acids and their possible roles in the lipid rafts in apoptosis regulation.

A large number of recent studies are focused on evaluating the mechanism of action of trans fatty acids (TFAs) on the progression of apoptosis. A strong positive association has been reported between TFA and coronary heart disease (CHD), obesity and nonalcoholic steatohepatitis and so on. The present study reviewed the biological effects of trans fatty acids (TFA) and their possible roles in lipid rafts in regulating apoptosis. The following aspects of TFA were included: the research about TFA and diseases affecting serum lipid levels, inducing system inflammation and immune response, and the correlation between TFA and apoptosis. The primary purpose of the review article was to comprehensively evaluate the potential correlation between lipid rafts and apoptosis induced by different structures of TFA and provide some new research progress and future directions about it.

Dispersed free phytosterols as structuring agents in lipid systems with reduced saturated fat

The negative effects of trans fatty acids and saturated fatty acids in food have been widely discussed and this has led to progressive changes in the legislation of many countries. The use of structuring agents or crystallization modifiers, as specific triacylglycerol and minor lipids have been indicated as the only viable alternative for obtaining low saturated fats with properties which are compatible with food application. In this context, phytosterols, natural products with hypocholesterolemic action, and hard fat-crystallization modulators, present a new option for structuring lipid matrices. This work characterized the effects of fully hydrogenated soybean oil and free phytosterols on the physical properties and crystallization behavior of palm oil and canola oil blends for the development of zero trans-fat bases with low levels of saturated fatty acids. The systems were evaluated for chemical composition, atherogenic index, solid fat profiles, microstructure, consistency, thermal behavior and polymorphism.

Effect of trans fatty acids on the antioxidant system, ATPase levels, and essential element levels in the brain of rats

Effect of trans fatty acids on the antioxidant system, ATPase levels, and essential element levels in the brain of rats

Cardiology Centre Patients’ Awareness of the Negative Effects of Trans Fatty Acids on Cardiovascular Diseases

Abstract It is very important to promote public awareness of the negative effects on health — trans fatty acid effects on cardiovascular disease. The study included 70 patients of the Latvian Centre of Cardiology, Pauls Stradiņš Clinical University Hospital (PSCUH). The PSCUH research institute gave permission to conduct the study. The patients answered questions about their awareness of trans fatty acids. The questionnaire used was obtained from the study “Use of Trans Fat Information on Food Labels and Its Determinants in a Multiethnic College Student Population” and modified for survey of the cardiology unit patients. The majority (74%) of the respondents had heard and read something about trans fatty acids, but 62% women and 54% men were poorly informed about trans fatty acids and their negative effect on cardiovascular diseases. Unclear issues for patients were discussed after the questionnaire.