Do trans fatty acids from industrially produced sources and from natural sources have the same effect on cardiovascular disease risk factors in healthy subjects? Results of the trans Fatty Acids Collaboration (TRANSFACT) study

Chardigny, Jean Michel; Destaillats, Frédéric; Malpuech-Brugère, Corinne; Moulin, Julie; Bauman, Dale E.; Lock, A.L.; Barbano, D. M.; Mensink, Ronald P.; Bezelgues, Jean Baptiste; Chaumont, P.; Combe, Nicole; Cristiani, Isabelle; Joffre, Florent; German, J. Bruce; Dionisi, Fabiola; Boirie‌, Yves; Sébédio, J. L.

doi:10.1093/ajcn/87.3.558

Cited by 215 publications

(185 citation statements)

References 38 publications

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“…A third intervention study suggested that R-TFA intake could affect women and men differently. Among women, both high-density lipoprotein-cholesterol and low-density lipoprotein-cholesterol were higher after intake of 5 E% (B11-12 g/day) R-TFA compared with equivalent intakes of IP-TFA, whereas only minor differences were observed in men (Chardigny et al, 2008). In accordance, no significant difference between the effects of TFA from the two sources on the low-density lipoprotein/high-density lipoproteincholesterol ratio (P ¼ 0.37) was found in a recent quantitative review (Brouwer et al, 2010), which compiled the evidence from 29 and 6 treatments with IP-TFA and R-TFA intake, respectively.…”

Section: Nhsmentioning

confidence: 81%

Consumption of industrial and ruminant trans fatty acids and risk of coronary heart disease: a systematic review and meta-analysis of cohort studies

et al. 2011

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The aim of this systematic review and meta-analysis was to summarize the evidence from observational studies assessing the association between intake of trans fatty acids (TFA) and the risk of coronary heart disease (CHD), with a specific emphasis on distinguishing between TFA of industrial and ruminant origin. By searching five bibliographic databases, analyses from six published and two unpublished prospective cohort studies, assessing the association of intake of TFA with fatal and/or non-fatal CHD, were identified. Four and three studies reported separate associations for intake of ruminant or industrial-TFA, respectively. The pooled relative risk estimates for comparison of extreme quintiles of total-TFA intake (corresponding to intake increments ranging from 2.8 to B10 g/day) were 1.22 (95% confidence interval: 1.08-1.38; P ¼ 0.002) for CHD events and 1.24 (1.07-1.43; P ¼ 0.003) for fatal CHD. Ruminant-TFA intake (increments ranging from 0.5 to 1.9 g/day) was not significantly associated with risk of CHD (risk ratio (RR) ¼ 0.92 (0.76-1.11); P ¼ 0.36), and neither was industrial-TFA intake, although there was a trend towards a positive association (RR ¼ 1.21 (0.97-1.50); P ¼ 0.09). In conclusion, our analysis suggests that industrial-TFA may be positively related to CHD, whereas ruminant-TFA is not, but the limited number of available studies prohibits any firm conclusions concerning whether the source of TFA is important. The null association of ruminant-TFA with CHD risk may be due to lower intake levels.

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Section: Nhsmentioning

confidence: 81%

Consumption of industrial and ruminant trans fatty acids and risk of coronary heart disease: a systematic review and meta-analysis of cohort studies

et al. 2011

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“…The first output from the TRANSFACT study showed that industrial and ruminant TFA have different effects on CVD risk factors. Only industrial TFA lowered HDLcholesterol, although the responses were greater in women than in men (Chardigny et al, 2008). Overall, there appears to be little if any increased risk of CVD from consumption of ruminant TFA, at least at current intakes.…”

Section: Milk and Dairy Products As Sources Of Trans-fatty Acids (Tfa)mentioning

confidence: 82%

Milk and meat in our diet: good or bad for health?

Givens

2010

Animal

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Foods derived from animals are an important source of nutrients in the diet but there is considerable uncertainty about whether or not these foods contribute to increased risk of various chronic diseases. For milk in particular there appears to be an enormous mismatch between both the advice given on milk/dairy foods items by various authorities and public perceptions of harm from the consumption of milk and dairy products, and the evidence from long-term prospective cohort studies. Such studies provide convincing evidence that increased consumption of milk can lead to reductions in the risk of vascular disease and possibly some cancers and of an overall survival advantage from the consumption of milk, although the relative effect of milk products is unclear. Accordingly, simply reducing milk consumption in order to reduce saturated fatty acid (SFA) intake is not likely to produce benefits overall though the production of dairy products with reduced SFA contents is likely to be helpful. For red meat there is no evidence of increased risk of vascular diseases though processed meat appears to increase the risk substantially. There is still conflicting and inconsistent evidence on the relationship between consumption of red meat and the development of colorectal cancer, but this topic should not be ignored. Likewise, the role of poultry meat and its products as sources of dietary fat and fatty acids is not fully clear. There is concern about the likely increase in the prevalence of dementia but there are few data on the possible benefits or risks from milk and meat consumption. The future role of animal nutrition in creating foods closer to the optimum composition for long-term human health will be increasingly important. Overall, the case for increased milk consumption seems convincing, although the case for high-fat dairy products and red meat is not. Processed meat products do seem to have negative effects on long-term health and although more research is required, these effects do need to be put into the context of other risk factors to long-term health such as obesity, smoking and alcohol consumption.Keywords: milk, meat, chronic disease, animal nutrition ImplicationsIncreasing obesity and an ageing population increase the risk of chronic disease and its associated financial cost substantially. Diet is a modifier of risk and since milk, meat and their products are staple components of most Western diets, it is very important to understand whether these foods increase or decrease the risk of chronic disease. Milk appears to provide some worthwhile reduction in risk of cardiovascular disease and colorectal cancer and while this needs further understanding, the implications for milk production and milk consumers are potentially very substantial. There remains uncertainty about the effects of red meat and processed meat in the diet and these need urgent clarification both for the consumer and the producer. IntroductionPublic health nutrition is facing multiple and major challenges. In particular, there are three m...

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“…Such a comparison was attempted in the 'Transfact' trial, which fed healthy human volunteers diets containing 5% of energy as TFA from either PHVO or dairy fat. Somewhat surprisingly, only minor changes were seen in plasma lipoproteins with both sources of TFA compared with baseline diet, and the authors concluded that no conclusions could be drawn 'about the effect of TFAs from either source on absolute CVD risk in these normolipidemic subjects' (Chardigny et al, 2008). In a recent metaanalysis, Bendsen et al (2011) compared the impact of industrial (PHVO) and ruminant TFA on risk of CHD.…”

Section: Tfa and Cardiovascular Riskmentioning

confidence: 99%

Dietary fatty acids and cardiovascular disease

Salter

2013

Animal

123

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In 1991, the Committee on Medical Aspects of Food Policy produced a report on the dietary reference values for food energy and nutrients for groups of people in the United Kingdom. The resulting recommendations, which included specific limits for intakes of total, saturated, trans-and cis-polyunsaturated fatty acids (PUFA) have remained a cornerstone of public health policy ever since, and similar recommendations have been adopted by the World Health Organization. These recommendations were made largely on the basis of specific effects of these fatty acids on the risk of developing atherosclerotic cardiovascular disease (CVD). The intervening years have seen a plethora of human epidemiological and intervention trials to further elucidate the specific relationship between dietary fatty acid intake, plasma lipids and lipoproteins and cardiovascular morbidity and mortality. A number of recent meta-analyses and systematic reviews have revisited the role of specific dietary fatty acid classes and CVD risk. In general, these continue to support a link between saturated fatty acids (SFA) and CVD morbidity/mortality. They also highlight the potent adverse effects of trans fatty acids derived from partially hydrogenated vegetable oil. The most recent data suggest that replacing SFA with cis-PUFA (primarily linoleic acid) has the greatest impact on reducing CVD risk. Evidence of specific beneficial effects of n-3 PUFA is generally stronger for secondary, rather than primary, CVD risk, and it is restricted to very long chain fatty acids of marine origin as opposed to alpha-linolenic acid. Taken together, these data suggest that recent focus on dietary n-6-to-n-3 PUFA ratios may have been misguided, and that future strategies should focus on replacing dietary SFA with total PUFA, rather than concentrating on n-6 : n-3 PUFA ratio.

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Do trans fatty acids from industrially produced sources and from natural sources have the same effect on cardiovascular disease risk factors in healthy subjects? Results of the trans Fatty Acids Collaboration (TRANSFACT) study

Cited by 215 publications

References 38 publications

Consumption of industrial and ruminant trans fatty acids and risk of coronary heart disease: a systematic review and meta-analysis of cohort studies

Consumption of industrial and ruminant trans fatty acids and risk of coronary heart disease: a systematic review and meta-analysis of cohort studies

Milk and meat in our diet: good or bad for health?

Dietary fatty acids and cardiovascular disease

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