Effects of Different Forms of Dietary Hydrogenated Fats on Serum Lipoprotein Cholesterol Levels

Lichtenstein, Alice H.; Ausman, Lynne M.; Jalbert, Susan M; Schaefer, Ernst J.

doi:10.1056/nejm199906243402501

Cited by 294 publications

(188 citation statements)

References 27 publications

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“…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.…”

Section: Health Risks Of Trans Fatty Acidsmentioning

confidence: 82%

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

et al. 2011

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Trans fatty acids have the presence of one or more double bonds in the trans configuration instead of the usual cis configuration. They are desired by Vanaspati industry as they impart firmness to margarines and plasticity as well as emulsion stability to shortenings. Research has proved the direct connection of trans fatty acids with cardiovascular diseases, breast cancer, shortening of pregnancy period, risks of preeclampsia, disorders of nervous system and vision in infants, colon cancer, diabetes, obesity and allergy. In light of these new findings trans fatty intake should be zero and new technology of hydrogenation of oils is to be developed which produce zero trans fatty acids at the same time preserve the desirable properties contributed by trans fatty acids to the hydrogenated oils. Presently in India there is no system to monitor and regulate the amount of trans fats in processed foods and hence a stringent food law is immediately required.

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Section: Health Risks Of Trans Fatty Acidsmentioning

confidence: 82%

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

et al. 2011

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“…LDL cholesterol levels were lowest on the soya-based spreads, moderate on the high TFA spreads and highest on butter. However, compared with butter, the high TFA spread resulted in a potentially adverse increase in the total cholesterol to HDL cholesterol ratio [70]. This response reflected a significant decrease (6%) in HDL concentrations when subjects consumed the high TFA spread than when they consumed the butter.…”

Section: Trans Fatty Acids and Plasma Lipoproteinsmentioning

confidence: 96%

Dietary fatty acids and human health

Williams¹

2000

Ann. Zootech.

537

374

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-A considerable amount of evidence has accumulated to support the view that the very long chain omega 3 fatty acids (eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)) have beneficial cardiovascular and anti-inflammatory properties and that levels of their consumption are insufficient in most Western diets. More recently, attention has been given to the possibility that the precursor omega-3 PUFA, alpha linolenic acid (ALNA), may share some of the beneficial actions of EPA/DHA on human health. Further research into the metabolism and physiological actions of ALNA, and comparisons with EPA/DHA, is needed before conclusions regarding the optimal amounts and types of omega-3 PUFA for human health can be defined. Conjugated linoleic acid (CLA), which arises as a metabolic by-product of rumen hydrogenation and which is found in foods of animal origin, has been proposed to possess potent health promoting properties, but much of this research has been conducted in experimental animals. There is an urgent need for complementary studies in human volunteers, to confirm the putative anti-carcinogenic, anti-atherogenic, anti-lipogenic and immuno-suppressive properties of CLA.human health / fatty acids / omega-3 PUFA / conjugated linoleic acid Résumé -Acides gras alimentaires et santé humaine. Il a été amplement démontré que les acides gras à très longue chaîne en oméga 3, les acides eicoapentaenoïque (EPA) et decosahexaenoïque (DHA) ont des effets positifs relatifs à l'apparition des maladies cardio-vasculaires, et des propriété anti-inflammatoires. Leur consommation par l'Homme est insuffisante dans la plupart des pays occidentaux. Récemment il est apparu que l'acide alpha linolénique, précurseur des acides gras en oméga 3, pouvait partager avec l'EPA et le DHA certains effets positifs sur la santé humaine. Des recherches complémentaires sur le métabolisme et le rôle physiologique de l'acide alpha linolénique, ainsi que des comparaisons avec l'EPA et le DHA sont nécessaires avant de pouvoir définir les apports recommandés optimaux de chacun de ces acides gras. L'acide linoléique conjugué (CLA) qui provient du métabolisme ruminal des acides gras et qui est présent dans les aliments d'origine animale, a été décrit comme potentiellement favorable à la santé humaine, mais la plupart des expérimentations ont été conduites sur animaux de laboratoire. Il y a une urgence à réaliser des études complémentaires sur des volontaires humains, afin de confirmer les propriétés annoncées du CLA, à savoir des effets anti-carcinogène, anti-athérogène, anti-lipogénique et une modulation de l'immunité. santé humaine / acides gras / oméga-3 PUFA / acide linoléique conjugué

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“…included 66 dietary interventions ('diets') among men and women involving a total of 518 individuals (Laine et al, 1982;Mensink and Katan, 1990;Zock and Katan, 1992;Judd et al, 1994Judd et al, , 1998Judd et al, , 2002Almendingen et al, 1995;Aro et al, 1997;Muller et al, 1998;Lichtenstein et al, 1999;de Roos et al, 2001;Lovejoy et al, 2002;Sundram et al, 2007). Overall, the mean (s.d.)…”

Section: Effects Of Tfa Replacement: Risk Factorsmentioning

confidence: 99%

Quantitative effects on cardiovascular risk factors and coronary heart disease risk of replacing partially hydrogenated vegetable oils with other fats and oils

2009

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Background/Objectives: Reduced consumption of trans-fatty acids (TFA) is desirable to lower coronary heart disease (CHD) risk. In practice, partially hydrogenated vegetable oils (PHVO) that contain both TFAs and other fatty acids are the unit of replacement and could be replaced with diverse alternative fats and oils. We performed quantitative estimates of CHD effects if a person's PHVO consumption were to be replaced with alternative fats and oils based on (1) randomized dietary trials and (2) prospective observational studies. Subjects/Methods: We performed meta-analyses of (1) the effects of TFAs on blood lipids and lipoproteins in controlled dietary trials and (2) associations of habitual TFA consumption with CHD outcomes in prospective cohort studies. On the basis of these results and corresponding findings for saturated fatty acids (SFA), cis-monounsaturated fatty acids (MUFA) and cis-polyunsaturated fatty acids (PUFA), we calculated the effects on CHD risk for replacing 7.5% of energy from three different PHVO formulations (containing 20, 35 or 45% TFAs) with butter, lard, palm or vegetable oils. Results: In controlled trials, each 1% energy replacement of TFAs with SFAs, MUFAs or PUFAs, respectively, decreased the total cholesterol (TC)/high-density lipoprotein cholesterol (HDL-C) ratio by 0.31, 0.54 and 0.67; the apolipoprotein (Apo)-B/ApoAI ratio by 0.007, 0.010 and 0.011; and lipoprotein (Lp)(a) by 3.76, 1.39 and 1.11 mg/l (Po0.05 for each). We also included possible effects on C-reactive protein (CRP) of TFAs vs other fats from one trial. On the basis of these risk factor changes in controlled trials, CHD risk would be variably decreased by different fats and oils replacing 7.5% of energy from 20% TFA PHVO (CHD risk reduction: À2.7% (butter) to À9.9% (canola)); 35% TFA PHVO (À11.9% (butter) to À16.0% (canola)); or 45% TFA PHVO (À17.6% (butter) to À19.8% (canola)). In prospective cohort studies, each 2% energy replacement of TFAs with SFAs, MUFAs or PUFAs would lower CHD risk by 17% (95% confidence interval (CI) ¼ 7-25%), 21% (95% CI ¼ 12-30%) or 24% (95% CI ¼ 15-33%), respectively. On the basis of these associations in observational studies, CHD risk would be variably decreased by different fats and oils replacing 7.5% of energy from 20% TFA PHVO (CHD risk reduction: þ 0.5% (butter) to À21.8% (soybean)); 35% TFA PHVO (À14.4% (butter) to À33.4% (soybean)); or 45% TFA PHVO (À22.4% (butter) to À39.6% (soybean)). The demonstrated effects on TC/HDL-C, ApoB/ ApoAI, Lp(a), and CRP in randomized feeding trials together accounted for B65-80% and B50% of the estimated risk reduction for replacing PHVO with animal fats and vegetable oils, respectively, that would be calculated from prospective cohort studies. Conclusions: Effects on CHD risk of removing PHVO from a person's diet vary depending on the TFA content of the PHVO and the fatty acid composition of the replacement fat or oil, with direct implications for reformulation of individual food products. Accounting for the summed effects of TFAs on multiple CH...

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Effects of Different Forms of Dietary Hydrogenated Fats on Serum Lipoprotein Cholesterol Levels

Abstract: Our findings indicate that the consumption of products that are low in trans fatty acids and saturated fat has beneficial effects on serum lipoprotein cholesterol levels.

Cited by 294 publications

References 27 publications

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

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

Dietary fatty acids and human health

Quantitative effects on cardiovascular risk factors and coronary heart disease risk of replacing partially hydrogenated vegetable oils with other fats and oils

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