Trans Fatty Acids = Hydrogenated Fat

Information on Transfatty Acids from the "American Heart Association" website:

Clinical studies have demonstrated that consumption of transfatty acids or hydrogenated fat result in higher blood cholesterol levels than consumption of cis fatty acids or naturally occurring oils. Relative to saturated fatty acids, trans fatty acids or hydrogenated fat result in lower blood cholesterol levels. Clarification is needed on issues related to the potentially detrimental effects of transfatty acids or hydrogenated fat compared with saturated fat with respect to decreasing HDL cholesterol levels and increasing Lp(a) levels alone and compared with their benefits in decreasing total and LDL cholesterol levels.

Data from epidemiological studies supporting a relationship between trans fatty acid or hydrogenated fat intake and risk for CVD (Cardiovascular disease) are highly variable. Once again, difficulties inherent in estimating intake, especially long-term intake, are complicated, and those in use await validation. Establishing a relationship is further complicated by difficulties in teasing out confounding factors associated with all dietary data.

On the basis of these data and reservations, it is prudent at this point to recommend that naturally occurring unhydrogenated oil be used when possible and attempts made to substitute unhydrogenated oil for hydrogenated or saturated fat in processed foods. Additionally, the recommendation to substitute softer for harder margarines and cooking fats seems justified."


We'll explore the increasing evidence about the harmful effects of too mcuh hydrogenated fats in our diets in future newsletters...