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Dariush Mozaffarian - One of the best experts on this subject based on the ideXlab platform.

  • circulating n 3 Fatty Acids and Trans Fatty Acids pla2g2a gene variation and sudden cardiac arrest
    Journal of Nutritional Science, 2016
    Co-Authors: Rozenn N Lemaitre, Dariush Mozaffarian, Irena B King, Nona Sotoodehnia, Thomas D Rea, Traci M Bartz, Jennifer A Brody, Barbara Mcknight, Catherine O Johnson, Stephanie Hesselson
    Abstract:

    Whether genetic factors influence the associations of Fatty Acids with the risk of sudden cardiac arrest (SCA) is largely unknown. To investigate possible gene-Fatty acid interactions on SCA risk, we used a case-only approach and measured Fatty Acids in erythrocyte samples from 1869 SCA cases in a population-based repository with genetic data. We selected 191 SNP in ENCODE-identified regulatory regions of fifty-five candidate genes in Fatty acid metabolic pathways. Using linear regression and additive genetic models, we investigated the association of the selected SNP with erythrocyte levels of Fatty Acids, including DHA, EPA and Trans-Fatty Acids among the SCA cases. The assumption of no association in non-cases was supported by analysis of publicly available datasets containing over 8000 samples. None of the SNP-Fatty acid associations tested among the cases reached statistical significance after correction for multiple comparisons. One SNP, rs4654990 near PLA2G2A, with an allele frequency of 0·33, was nominally associated with lower levels of DHA and EPA and higher levels of Trans-Fatty Acids. The strongest association was with DHA levels (exponentiated coefficient for one unit (1 % of total Fatty Acids), 0·90, 95 % CI 0·85, 0·97; P = 0·003), indicating that for subjects with a coded allele, the OR of SCA associated with one unit higher DHA is about 90 % what it is for subjects with one fewer coded allele. These findings suggest that the associations of circulating n-3 and Trans-Fatty Acids with SCA risk may be more pronounced in carriers of the rs4654990 G allele.

  • trends in Trans Fatty Acids reformulations of us supermarket and brand name foods from 2007 through 2011
    Preventing Chronic Disease, 2013
    Co-Authors: Fadar Oliver Otite, Michael F Jacobson, Aspan Dahmubed, Dariush Mozaffarian
    Abstract:

    Introduction Although some US food manufacturers have reduced Trans Fatty Acids (TFA) in their products, it is unknown how much TFA is being reduced, whether pace of reformulation has changed over time, or whether reformulations vary by food type or manufacturer.

  • voluntary reduction of Trans Fatty Acids in latin america and the caribbean current situation
    Revista Panamericana De Salud Publica-pan American Journal of Public Health, 2011
    Co-Authors: Rafael Mongerojas, Dariush Mozaffarian, Uriyoan Colonramos, Enrique Jacoby
    Abstract:

    As part of the Pan American Health Organization/World Health Organization Trans-Fat-Free Americas initiative, 12 representatives from food industries in Latin America and the Caribbean signed a declaration stating their intention to voluntarily eliminate industrially produced Trans-Fatty Acids (TFA) from the Americas. A year later, in order to document the extent of the voluntary reduction, each declarant was asked to describe all reformulations and reductions in the TFA content of their products. After up to six requests for data, only three declarants provided such information in detail, and three others offered an overall summary of their reformulations. Additionally, three declarants reported the barriers that limit this process: availability of oil substitutes, cost, and consumers' sensory acceptance. The content of TFA and saturated fat in the food supply in the Americas should be regulated and strictly monitored in order to adequately evaluate a reduction of TFA in the region.

  • food reformulations to reduce Trans Fatty Acids
    The New England Journal of Medicine, 2010
    Co-Authors: Dariush Mozaffarian, Michael F Jacobson, Julie S Greenstein
    Abstract:

    Food Reformulations to Reduce Trans Fatty Acids The authors investigated changes in the levels of Trans fat and saturated fat in major brand-name U.S. supermarket and restaurant foods that were reformulated to reduce Trans Fatty acid content. Major brand-name reformulations generally reduced the Trans fat content substantially without making equivalent increases in saturated fat content.

  • Trans Fatty Acids and nonlipid risk factors
    Current Atherosclerosis Reports, 2009
    Co-Authors: Sarah K Wallace, Dariush Mozaffarian
    Abstract:

    Consumption of industrially produced Trans-Fatty Acids (TFA) is associated with substantial risk of coronary heart disease (CHD). The magnitude of this relationship, as well as emerging associations with end points such as diabetes and sudden cardiac death, cannot be fully explained by the well-established adverse effects of TFA on serum lipids. We review the evidence for effects of TFA intake on nonlipid risk factors. Based on evidence from randomized controlled trials, observational studies, animal experiments, and in vitro studies, these include effects on systemic inflammation, endothelial dysfunction, visceral adiposity, insulin resistance, and arrhythmic risk. The types and strength of evidence for each of these nonlipid effects varies, but the overall constellation of findings is qualitatively and quantitatively unique among dietary fats. The multiple adverse effects and implicated pathways are consistent with the observed strong associations of TFA consumption with CHD risk. These nonlipid effects also explain why TFA consumption may adversely impact other non-CHD diseases and end points.

M B Katan - One of the best experts on this subject based on the ideXlab platform.

  • Trans Fatty Acids and cardiovascular health research completed
    European Journal of Clinical Nutrition, 2013
    Co-Authors: Ingeborg A Brouwer, Anne J Wanders, M B Katan
    Abstract:

    This review asks the question if further research on Trans Fatty Acids and cardiovascular health is needed. We therefore review the evidence from human studies on Trans Fatty Acids and cardiovascular health, and provide a quantitative review of effects of Trans Fatty acid intake on lipoproteins. The results show that the effect of industrially produced Trans Fatty Acids on heart health seen in observational studies is larger than predicted from changes in lipoprotein concentrations. There is debate on the effect of ruminant Trans Fatty Acids and cardiovascular disease. Of special interest is conjugated linoleic acid (CLA), which is produced industrially for sale as supplements. Observational studies do not show higher risks of cardiovascular disease with higher intakes of ruminant Trans Fatty Acids. However, CLA, industrial and ruminant Trans Fatty Acids all raise plasma low-density lipoprotein and the total to high-density lipoprotein ratio. Gram for gram, all Trans Fatty Acids have largely the same effect on blood lipoproteins. In conclusion, the detrimental effects of industrial Trans Fatty Acids on heart health are beyond dispute. The exact size of effect will remain hard to determine. Further research is warranted on the effects of ruminant Trans Fatty Acids and CLA on cardiovascular disease and its risk factors.

  • effect of animal and industrial Trans Fatty Acids on hdl and ldl cholesterol levels in humans a quantitative review
    PLOS ONE, 2010
    Co-Authors: Ingeborg A Brouwer, Anne J Wanders, M B Katan
    Abstract:

    Background Trans Fatty Acids are produced either by industrial hydrogenation or by biohydrogenation in the rumens of cows and sheep. Industrial Trans Fatty Acids lower HDL cholesterol, raise LDL cholesterol, and increase the risk of coronary heart disease. The effects of conjugated linoleic acid and Trans Fatty Acids from ruminant animals are less clear. We reviewed the literature, estimated the effects Trans Fatty Acids from ruminant sources and of conjugated Trans linoleic acid (CLA) on blood lipoproteins, and compared these with industrial Trans Fatty Acids.

  • Trans Fatty Acids and cardiovascular disease
    Obstetrical & Gynecological Survey, 2006
    Co-Authors: Dariush Mozaffarian, M B Katan, Alberto Ascherio, Meir J Stampfer, Walter C Willett
    Abstract:

    Trans fats-Fatty Acids having at lease one double bond in the Trans configuration-form during partial hydrogenation of vegetable oils that is intended to convert them into semisolid fats to be used in commercial cooking. These products have a long shelf life, are stable during deep frying, and are semisolids that are conveniently used in baked goods and sweets. Consumption of industrially produced Trans Fatty Acids in the United States is estimated at 2% to 3% of all calories consumed. Major sources include, in addition to deep-fried fast foods and bakery products, packaged snack foods, margarines, and crackers. Approximately 0.5% of total energy intake consists of naturally occurring Trans fats found in meats and dairy products from ruminants such as cows and sheep. The U.S. Food and Drug Administration now requires that labels for all conventional foods and supplements include their content of Trans Fatty Acids. Analysis of 12 randomized trials totaling more than 500 subjects showed that, compared with equal calories from saturated or cis unsaturated fats, consuming Trans Fatty Acids increases low-density lipoprotein cholesterol, lowers levels of high-density lipoprotein (HDL) cholesterol, and increases the ratio of total to HDL cholesterol, blood triglyceride levels, and levels of Lp(a) lipoprotein. There is evidence that Trans fats promote inflammation through increases in tumor necrosis factor a, interleukin-6, and C-reactive protein. Trans fats may, in addition, cause endothelial dysfunction. On a per-calorie basis, Trans fats reportedly increase the risk of coronary heart disease (CHD) more than any other macronutrient. The risk is substantially increased when consumption is only 1% to 3% of total energy intake. In an analysis of 4 prospective cohort studies totaling nearly 140,000 subjects, a 2% increase in energy intake from Trans Fatty Acids was associated with a 23% increase in the incidence of CHD (pooled relative risk, 1.23; 95% confidence interval, 1.11-1.37). Some results suggest that Trans Fatty Acids may increase the risk of sudden cardiac death. To avoid adverse effects of Trans fat, it may be necessary to avoid, or nearly avoid, consuming industrial products so that Trans fat will constitute less than 0.5% of total energy intake. Physicians and other health career providers can inform their patients about how to avoid the worst offenders, and they also can support institutional efforts to reduce the use of Trans fat in food services at schools, hospitals, and other worksites. Food manufacturers and restaurants may seek alternatives to partially hydrogenated oils. The authors estimate that reducing the consumption of Trans fat in the United States might prevent 10% to 19% of CHD events.

  • Trans Fatty Acids and cardiovascular disease
    The New England Journal of Medicine, 2006
    Co-Authors: Dariush Mozaffarian, M B Katan, Alberto Ascherio, Meir J Stampfer, Walter C Willett
    Abstract:

    The intake of Trans fat has been associated with coronary heart disease, sudden death from cardiac causes, and diabetes. This article reviews the evidence for physiological and cellular effects of Trans Fatty Acids, unsaturated Fatty Acids with at least one double bond in the Trans configuration. The authors consider the feasibility and potential implications of reducing or eliminating the consumption of Trans Fatty Acids from partially hydrogenated vegetable oils in the United States.

  • consumption of a solid fat rich in lauric acid results in a more favorable serum lipid profile in healthy men and women than consumption of a solid fat rich in Trans Fatty Acids
    Journal of Nutrition, 2001
    Co-Authors: N M De Roos, Evert G Schouten, M B Katan
    Abstract:

    Solid fats are used in food manufacturing to provide texture and firmness to foods. Such fats are rich in either saturated or Trans-Fatty Acids, both of which increase the risk of coronary heart disease. Epidemiological and experimental studies suggest that Trans-Fatty Acids increase risk more than do saturates because they lower serum high density lipoprotein (HDL) cholesterol. However, there appear to be differences between saturates in their effect on HDL cholesterol. We investigated whether the consumption of a solid fat rich in lauric acid (C12:0) would result in a more favorable blood lipid profile than the consumption of a solid fat rich in Trans-Fatty Acids. We fed 32 healthy men and women two controlled diets in a 2 x 4-wk randomized crossover design. The diets consisted of a background diet supplemented with margarines. In the Trans-diet, 9.2% of energy was provided by Trans-Fatty Acids and 12.9% by saturated Fatty Acids. In the Sat-diet, energy intake was 0% from Trans-Fatty Acids and 22.9% from saturated Fatty Acids. Lauric acid composed one third of all saturates in the Sat-diet. Serum HDL cholesterol was 0.36 mmol/L lower at the end of the Trans-diet than at the end of the Sat-diet (95% confidence interval, -0.46 to -0.26), whereas serum low density lipoprotein cholesterol and triglyceride concentrations remained stable. Serum total cholesterol was 0.31 mmol/L (95% confidence interval, -0.48 to -0.14) lower at the end of the Trans-diet than at the end of the Sat-diet. Consumption of a solid fat rich in lauric acid gives a more favorable serum lipoprotein pattern than consumption of partially hydrogenated soybean oil rich in Trans-Fatty Acids. Thus, solid fats rich in lauric Acids, such as tropical fats, appear to be preferable to Trans-fats in food manufacturing, where hard fats are indispensable.

Walter C Willett - One of the best experts on this subject based on the ideXlab platform.

  • consumption and health effects of Trans Fatty Acids a review
    Journal of AOAC International, 2009
    Co-Authors: Shyam Mohan Teegala, Walter C Willett, Dariush Mozaffarian
    Abstract:

    Consumption of industrially produced Trans Fatty Acids (TFA) remains high in many populations, particularly in developing nations where partially hydrogenated vegetable oils are frequently used for home cooking and among individuals in developed countries having high intakes of bakery or processed foods. Well-controlled observational studies and randomized trials indicate that TFA consumption adversely affects multiple risk factors for chronic diseases, including numerous blood lipids and lipoproteins, systemic inflammation, endothelial dysfunction, and possibly insulin resistance, diabetes, and adiposity. Growing evidence for the latter effects is particularly concerning given the worldwide obesity pandemic and high contents of industrially produced TFA in many foods marketed toward children. Consistent evidence from prospective observational studies of habitual TFA consumption and retrospective observational studies using TFA biomarkers indicates that TFA consumption increases risk of clinical coronary heart disease (CHD). Based on the adverse effects of risk factors and consistent relationships with clinical endpoints, the evidence that TFA consumption increases CHD risk is convincing. Some evidence suggests that TFA consumption may also increase other disease outcomes, but further investigation is needed to confirm the presence and magnitude of such effects. More research is also needed to understand how specific TFA isomers of varying chain length and double bond location may affect different biologic pathways of disease. Both individual- and policy-level initiatives to decrease TFA consumption should continue, particularly in population subgroups and in developing nations with high consumption of partially hydrogenated vegetable oils.

  • Trans Fatty Acids and cardiovascular risk a unique cardiometabolic imprint
    Current Atherosclerosis Reports, 2007
    Co-Authors: Dariush Mozaffarian, Walter C Willett
    Abstract:

    Evidence from randomized controlled trials indicates that consumption of Trans Fatty Acids (TFA) leads to harmful changes in serum lipids, systemic inflammation, endothelial function, and, in nonhuman primates, visceral adiposity and insulin resistance. Prospective observational studies demonstrate strong positive associations between TFA consumption and risk of myocardial infarction, coronary heart disease death, and sudden death. Links have also been seen between TFA intake and incidence of diabetes, adiposity, and other chronic conditions. The physiologic effects demonstrated in randomized trials suggest that TFA consumption produces a unique cardiometabolic imprint via pathways linked to the insulin resistance syndrome. The strength and consistency of the evidence for harmful effects of TFA, together with the feasibility of elimination of industrially produced TFA from foods, indicates little reason for continued use of partially hydrogenated oils containing TFA in food preparation and manufacturing. Consumer education regarding the sources and hazards of TFA, combined with voluntary or legislated adoption by restaurants and food manufacturers of alternatives to partially hydrogenated oils, could avert tens of thousands of coronary events each year in the United States and around the world.

  • Trans Fatty Acids and cardiovascular disease
    Obstetrical & Gynecological Survey, 2006
    Co-Authors: Dariush Mozaffarian, M B Katan, Alberto Ascherio, Meir J Stampfer, Walter C Willett
    Abstract:

    Trans fats-Fatty Acids having at lease one double bond in the Trans configuration-form during partial hydrogenation of vegetable oils that is intended to convert them into semisolid fats to be used in commercial cooking. These products have a long shelf life, are stable during deep frying, and are semisolids that are conveniently used in baked goods and sweets. Consumption of industrially produced Trans Fatty Acids in the United States is estimated at 2% to 3% of all calories consumed. Major sources include, in addition to deep-fried fast foods and bakery products, packaged snack foods, margarines, and crackers. Approximately 0.5% of total energy intake consists of naturally occurring Trans fats found in meats and dairy products from ruminants such as cows and sheep. The U.S. Food and Drug Administration now requires that labels for all conventional foods and supplements include their content of Trans Fatty Acids. Analysis of 12 randomized trials totaling more than 500 subjects showed that, compared with equal calories from saturated or cis unsaturated fats, consuming Trans Fatty Acids increases low-density lipoprotein cholesterol, lowers levels of high-density lipoprotein (HDL) cholesterol, and increases the ratio of total to HDL cholesterol, blood triglyceride levels, and levels of Lp(a) lipoprotein. There is evidence that Trans fats promote inflammation through increases in tumor necrosis factor a, interleukin-6, and C-reactive protein. Trans fats may, in addition, cause endothelial dysfunction. On a per-calorie basis, Trans fats reportedly increase the risk of coronary heart disease (CHD) more than any other macronutrient. The risk is substantially increased when consumption is only 1% to 3% of total energy intake. In an analysis of 4 prospective cohort studies totaling nearly 140,000 subjects, a 2% increase in energy intake from Trans Fatty Acids was associated with a 23% increase in the incidence of CHD (pooled relative risk, 1.23; 95% confidence interval, 1.11-1.37). Some results suggest that Trans Fatty Acids may increase the risk of sudden cardiac death. To avoid adverse effects of Trans fat, it may be necessary to avoid, or nearly avoid, consuming industrial products so that Trans fat will constitute less than 0.5% of total energy intake. Physicians and other health career providers can inform their patients about how to avoid the worst offenders, and they also can support institutional efforts to reduce the use of Trans fat in food services at schools, hospitals, and other worksites. Food manufacturers and restaurants may seek alternatives to partially hydrogenated oils. The authors estimate that reducing the consumption of Trans fat in the United States might prevent 10% to 19% of CHD events.

  • Trans Fatty Acids and cardiovascular disease epidemiological data
    Atherosclerosis Supplements, 2006
    Co-Authors: Walter C Willett
    Abstract:

    Prospective epidemiologic studies and case-control studies using adipose tissue analyses support a major role of Trans Fatty Acids (TFA) in risk of coronary heart disease (CHD). The magnitude of the association with CHD is considerably stronger than for saturated fat, and is stronger than predicted by the effects of TFA on LDL and HDL cholesterol. The apparent gap between the epidemiologic findings and effects of TFA on LDL:HDL has been bridged, at least in part, by recent metabolic studies showing effects of TFA on inflammatory factors and other indicators of insulin resistance.

  • Trans Fatty Acids and cardiovascular disease
    The New England Journal of Medicine, 2006
    Co-Authors: Dariush Mozaffarian, M B Katan, Alberto Ascherio, Meir J Stampfer, Walter C Willett
    Abstract:

    The intake of Trans fat has been associated with coronary heart disease, sudden death from cardiac causes, and diabetes. This article reviews the evidence for physiological and cellular effects of Trans Fatty Acids, unsaturated Fatty Acids with at least one double bond in the Trans configuration. The authors consider the feasibility and potential implications of reducing or eliminating the consumption of Trans Fatty Acids from partially hydrogenated vegetable oils in the United States.

C M Williams - One of the best experts on this subject based on the ideXlab platform.

  • Trans Fatty Acids, insulin resistance and diabetes
    European Journal of Clinical Nutrition, 2011
    Co-Authors: A. K. Thompson, Anne Marie Minihane, C M Williams
    Abstract:

    The possible relationship between consumption of Trans Fatty Acids (TFAs) and risk of insulin resistance or development of diabetes mellitus type II has been considered by a number of human and animal studies over the past decade. This review evaluates the evidence, and concludes that there is limited evidence for a weak association at high TFA intakes, but very little convincing evidence that habitual exposure as part of a standard western diet has a significant contribution to risk of diabetes or insulin resistance. The possibility of increased risk for individuals with particular genotypes (such as the FABP2 Thr54 allele) is of interest, but further work would be required to provide sufficient evidence of any association.

  • Trans Fatty Acids and weight gain
    International Journal of Obesity, 2011
    Co-Authors: A. K. Thompson, Anne Marie Minihane, C M Williams
    Abstract:

    Increasing rates of obesity have stimulated research into possible contributing factors, including specific dietary components such as Trans Fatty Acids (TFAs). This review considers the evidence for an association between TFA intake and weight gain. It concludes that there is limited but consistent evidence from epidemiological studies, and from a primate model, that increased TFA consumption may result in a small additional weight gain. Data from a long-term study in a primate model suggest that TFA may have a greater adipogenic effect than cis monounsaturated Fatty Acids; however, there are currently inadequate mechanistic data to provide a comprehensive and plausible explanation for any such metabolic differences between the types of Fatty Acids.

Alberto Ascherio - One of the best experts on this subject based on the ideXlab platform.

  • Trans Fatty Acids and cardiovascular disease
    Obstetrical & Gynecological Survey, 2006
    Co-Authors: Dariush Mozaffarian, M B Katan, Alberto Ascherio, Meir J Stampfer, Walter C Willett
    Abstract:

    Trans fats-Fatty Acids having at lease one double bond in the Trans configuration-form during partial hydrogenation of vegetable oils that is intended to convert them into semisolid fats to be used in commercial cooking. These products have a long shelf life, are stable during deep frying, and are semisolids that are conveniently used in baked goods and sweets. Consumption of industrially produced Trans Fatty Acids in the United States is estimated at 2% to 3% of all calories consumed. Major sources include, in addition to deep-fried fast foods and bakery products, packaged snack foods, margarines, and crackers. Approximately 0.5% of total energy intake consists of naturally occurring Trans fats found in meats and dairy products from ruminants such as cows and sheep. The U.S. Food and Drug Administration now requires that labels for all conventional foods and supplements include their content of Trans Fatty Acids. Analysis of 12 randomized trials totaling more than 500 subjects showed that, compared with equal calories from saturated or cis unsaturated fats, consuming Trans Fatty Acids increases low-density lipoprotein cholesterol, lowers levels of high-density lipoprotein (HDL) cholesterol, and increases the ratio of total to HDL cholesterol, blood triglyceride levels, and levels of Lp(a) lipoprotein. There is evidence that Trans fats promote inflammation through increases in tumor necrosis factor a, interleukin-6, and C-reactive protein. Trans fats may, in addition, cause endothelial dysfunction. On a per-calorie basis, Trans fats reportedly increase the risk of coronary heart disease (CHD) more than any other macronutrient. The risk is substantially increased when consumption is only 1% to 3% of total energy intake. In an analysis of 4 prospective cohort studies totaling nearly 140,000 subjects, a 2% increase in energy intake from Trans Fatty Acids was associated with a 23% increase in the incidence of CHD (pooled relative risk, 1.23; 95% confidence interval, 1.11-1.37). Some results suggest that Trans Fatty Acids may increase the risk of sudden cardiac death. To avoid adverse effects of Trans fat, it may be necessary to avoid, or nearly avoid, consuming industrial products so that Trans fat will constitute less than 0.5% of total energy intake. Physicians and other health career providers can inform their patients about how to avoid the worst offenders, and they also can support institutional efforts to reduce the use of Trans fat in food services at schools, hospitals, and other worksites. Food manufacturers and restaurants may seek alternatives to partially hydrogenated oils. The authors estimate that reducing the consumption of Trans fat in the United States might prevent 10% to 19% of CHD events.

  • Trans Fatty Acids and cardiovascular disease
    The New England Journal of Medicine, 2006
    Co-Authors: Dariush Mozaffarian, M B Katan, Alberto Ascherio, Meir J Stampfer, Walter C Willett
    Abstract:

    The intake of Trans fat has been associated with coronary heart disease, sudden death from cardiac causes, and diabetes. This article reviews the evidence for physiological and cellular effects of Trans Fatty Acids, unsaturated Fatty Acids with at least one double bond in the Trans configuration. The authors consider the feasibility and potential implications of reducing or eliminating the consumption of Trans Fatty Acids from partially hydrogenated vegetable oils in the United States.

  • health effects of Trans Fatty Acids
    The American Journal of Clinical Nutrition, 1997
    Co-Authors: Alberto Ascherio, Walter C Willett
    Abstract:

    Trans Fatty Acids are formed during the process of partial hydrogenation in which liquid vegetable oils are converted to margarine and vegetable shortening. Concern has existed that this process may have adverse consequences because natural essential Fatty Acids are destroyed and the new artificial isomers are structurally similar to saturated fats, lack the essential metabolic activity of the parent compounds, and inhibit the enzymatic desaturation of linoleic and linolenic acid. In the past 5 y a series of metabolic studies has provided unequivocal evidence that Trans Fatty Acids increase plasma concentrations of low-density-lipoprotein cholesterol and reduce concentrations of high-density-lipoprotein (HDL) cholesterol relative to the parent natural fat. In these same studies, Trans Fatty Acids increased the plasma ratio of total to HDL cholesterol nearly twofold compared with saturated fats. On the basis of these metabolic effects and the known relation of blood lipid concentrations to risk of coronary artery disease, we estimate conservatively that 30 000 premature deaths/y in the United States are attributable to consumption of Trans Fatty Acids. Epidemiologic studies, although not conclusive on their own, are consistent with adverse effects of this magnitude or even larger. Because there are no known nutritional benefits of Trans Fatty Acids and clear adverse metabolic consequences exist, prudent public policy would dictate that their consumption be minimized and that information on the Trans Fatty acid content of foods be available to consumers.

  • Trans Fatty Acids are the effects only marginal
    American Journal of Public Health, 1994
    Co-Authors: Walter C Willett, Alberto Ascherio
    Abstract:

    In the process of converting vegetable oils into solid fats, a process known as partial hydrogenation, some unsaturated bonds are converted to an unnatural Trans position. In humans, Trans Fatty Acids increase low-density lipoprotein cholesterol and decrease high-density lipoprotein cholesterol. In addition, positive associations between intake of Trans Fatty Acids and coronary heart disease have been observed in epidemiological studies. The combined results of metabolic and epidemiological studies provide strong evidence that Trans Fatty acid intake is causally related to risk of coronary disease. Because the consumption of partially hydrogenated fats is almost universal in the United States, the number of deaths attributable to such fats is likely to be substantial. Federal regulations should require manufacturers to include Trans Fatty acid content in food labels and should aim to greatly reduce or eliminate the use of partially hydrogenated vegetable fats.

  • Trans Fatty Acids intake and risk of myocardial infarction
    Circulation, 1994
    Co-Authors: Alberto Ascherio, Meir J Stampfer, Charles H Hennekens, Julie E Buring, C Master, Walter C Willett
    Abstract:

    BACKGROUNDConcern that Trans-Fatty Acids formed in the partial hydrogenation of vegetable oils may increase the risk of coronary disease has existed for several decades, but direct evidence on this relation in humans is limited.METHODS AND RESULTSWith a case-control design, we studied the association between intake of Trans-Fatty Acids and a first acute myocardial infarction among 239 patients admitted to one of six hospitals in the Boston area and 282 population control subjects. Intake of Trans-Fatty Acids was estimated using a previously validated food frequency questionnaire. After adjustment for age, sex, and energy intake, intake of Trans-Fatty Acids was directly related to risk of myocardial infarction (relative risk for highest compared with lowest quintile, 2.44; 95% confidence interval, 1.42, 4.19; for trend P < .0001). This relation remained highly significant after adjustment for established coronary risk factors, multivitamin use, and intake of saturated fat, monounsaturated fat, linoleic aci...