Dietarytrans fatty acids: effects on plasma lipids and lipoproteins of healthy men and women

Abstract

Effects of cis and trans monounsaturated fatty acids (TFA) and saturated fatty acids were assessed in 29 men and 29 women consuming controlled diets. Subjects ate each diet for 6 wk in a Latin square design. The diets, each with 39-40% of energy as fat were: 1) high oleic (16.7% of energy as oleic acid), 2) moderate TFA (3.8% of energy as TFA), 3) high TFA (6.6% of energy as TFA), 4) and saturated (16.2% of energy as lauric+myristic+palmitic acids). Compared with the oleic diet, LDL cholesterol increased 6.0%, 7.8%, and 9.0% after moderate TFA, high TFA, and saturated diets, respectively. HDL cholesterol was unchanged after moderate TFA, but was slightly lower (2.8%) after high TFA. HDL cholesterol after the saturated diet was 3.5% higher than after the oleic diet. Changes in apolipoproteins B and A-I corresponded with changes in the lipoprotein cholesterols. Thus, compared with oleic acid, dietary TFAs raise LDL cholesterol, but to a slightly lesser degree than do saturates, and high TFA concentrations may result in minor reductions of HDL cholesterol.

Trans fats—sources, health risks and alternative approach - A review

“…TFA consumption also increased serum triglyceride and lipoprotein levels and reduced LDL particle size in controlled trials indicating higher risk of coronary heart disease. These adverse effects of trans fatty acids have been confirmed by subsequent metabolic studies (Aro et al 1997;Judd et al 1994;Lichtenstein et al 1999;Zock et al 1995). Williams et al (1998) established an association between TFA and incidence of non-fatal myocardial infarction from coronary heart disease.…”

The effect of a biscuit with red palm oil as a source of β-carotene on the vitamin A status of primary school children: a comparison with β-carotene from a synthetic source in a randomised controlled trial

“…Trans fatty acids have been shown to have cholesterolraising properties (Judd et al, 1994) and have also been implicated in growth retardation (Koletzko, 1992). Another advantage of using red palm oil as a vitamin A forti®cant is that it ensures that the correct amount of b-carotene is added to the baking mixture and that the b-carotene is evenly distributed throughout the mixture; possible errors with regard to the forti®cation process are thus eliminated and quality control improved.…”

“…In this biscuit synthetic b-carotene was used as a vitamin A forti®cant and a hydrogenated oil, normally used in the baking industry, as baking fat. This hydrogenated fat contains trans fatty acids and because of the negative effects of the latter on plasma lipids and lipoproteins (Judd et al, 1994;Khosla & Hayes, 1996), its use in school feeding schemes in the long term may not be desirable.…”

The occurrence of trans-18:1 isomers in plasma lipids classes in humans

“…Several studies have shown that TFA increase lowdensity lipoprotein (LDL-C) and decrease high-density lipoprotein cholesterol (HDL-C) in humans compared with oleic acid (Judd et al, 1994;Sundram et al, 1997;Lichtenstein, 2000) with the effect of TFA on LDL-C being similar to that of butterfat (Almendingen et al, 1995). Lipoprotein(a) (Lp(a)), an independent risk factor for cardiovascular disease (CVD), was also signi®cantly higher in diets enriched with TFA compared with oleic acid or a saturated fatty acids (SFA) diet (Nestel et al, 1992;Katan et al, 1995;Aro et al, 1995).…”