&lt;b&gt;&lt;i&gt;Trans&lt;/i&gt;&lt;/b&gt;-Fatty Acids and Cardiovascular Disease: Urgent Need for Legislation

Wilczek, Mateusz M; Olszewski, Robert; Krupienicz, Andrzej

doi:10.1159/000479956

Cited by 40 publications

(28 citation statements)

References 27 publications

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“…These partially hydrogenated trans-fatty acids that introduce at least one hydrogen bond in the trans configuration were originally developed to improve the quality and shelf life of baked goods and are used in margarine and commercial cooking. However, mounting evidence indicated that trans-fatty acids increased the risk of coronary heart disease mortality and cardiovascular disease incidence in a manner similar to saturated fatty acids [ 96 , 97 , 98 , 99 , 100 ]. As such, several European Countries introduced laws to limit the amount of trans-fatty acids in food [ 97 ].…”

Section: Dietary Cholesterol Saturated Fat Trans Fatty Acids Anmentioning

confidence: 99%

Dietary Cholesterol and the Lack of Evidence in Cardiovascular Disease

2018

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Cardiovascular disease (CVD) is the leading cause of death in the United States. For years, dietary cholesterol was implicated in increasing blood cholesterol levels leading to the elevated risk of CVD. To date, extensive research did not show evidence to support a role of dietary cholesterol in the development of CVD. As a result, the 2015–2020 Dietary Guidelines for Americans removed the recommendations of restricting dietary cholesterol to 300 mg/day. This review summarizes the current literature regarding dietary cholesterol intake and CVD. It is worth noting that most foods that are rich in cholesterol are also high in saturated fatty acids and thus may increase the risk of CVD due to the saturated fatty acid content. The exceptions are eggs and shrimp. Considering that eggs are affordable and nutrient-dense food items, containing high-quality protein with minimal saturated fatty acids (1.56 gm/egg) and are rich in several micronutrients including vitamins and minerals, it would be worthwhile to include eggs in moderation as a part of a healthy eating pattern. This recommendation is particularly relevant when individual’s intakes of nutrients are suboptimal, or with limited income and food access, and to help ensure dietary intake of sufficient nutrients in growing children and older adults.

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Section: Dietary Cholesterol Saturated Fat Trans Fatty Acids Anmentioning

confidence: 99%

Dietary Cholesterol and the Lack of Evidence in Cardiovascular Disease

2018

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“…Furthermore, high TFA intake is generally considered as a risk factor for weight gain [9], although the evidence for the relationship between TFA intake and diabetes is inconsistent [10][11][12][13][14]. A recent meta-analysis confirmed that TFA intake is associated with all-cause mortality and coronary heart disease mortality [15].…”

Section: Introductionmentioning

confidence: 99%

“…Different approaches have been implemented to reduce the amounts of TFAs in processed foods. Indeed, it has been recommended that TFA limits should be established, because they represent the optimal solution when considering both CVD prevention and associated-cost savings in public healthcare [15]. To date, most European countries have established regulations that limits the TFA content in foods and many measures have been adopted to reduce the general population's intake of TFAs [17][18][19].…”

Section: Introductionmentioning

confidence: 99%

Trans fatty acid intake among Chinese population: a longitudinal study from 1991 to 2011

Jiang¹,

Shen²,

Zhao³

et al. 2020

Lipids Health Dis

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Objective: This study was aimed to roughly describe individual Trans Fatty Acids (TFAs) intake and the percentage of energy intake(E%), and identify major food sources in the Chinese population, taking gender, age, and regional distribution into the consideration, as well as examining temporal changes over the course of 20 years. Method: This multi-center study, covering nine provinces among populations aged ≥ 3 in China, was conducted to collect food consumption information from 1991 to 2011. A classical assessment method was used to estimate the level of dietary TFA intake.Results: Over the 20-year period, the intake of TFAs in Chinese populations had increased, but remained at a relatively lower level (from 0.25 g/d(0.11% for E%) to 0.53 g/d(0.24% for E%)) compared with that of other countries and the World Health Organization (WHO) recommended level. Collectively, males and participants aged 19-60 generally consumed more TFA-containing foods. People in eastern regions consumed more TFAs and had a higher E% than those in western area. Industrial sources of TFAs, especially vegetable oil, ranked as the principal food sources of TFAs in the Chinese population. Natural sources of TFAs have gradually increased in proportion among children and adolescents.Conclusions: TFA intake and the E% are commonly under the recommended level in the general population in China. Presently, restriction of vegetable oil could be a crucial method to reduce TFA intake. It would be critical to facilitate and promote public health that food recommendations might be based on the dietary preferences for population separated by different ages and regions.

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“…The Danish margarine industry had been willing to cooperate with Danish health professionals and had gradually eliminated industrially produced TFAs from their products even before the legislative ban was enacted in 2003 [ 14 ]. In Europe, a similar approach was later undertaken by Switzerland, Austria, Iceland, Hungary, Norway, and Latvia [ 15 ]. Another possible way to tackle the problem is to enact mandatory labelling of either TFAs or PHOs.…”

Section: Introductionmentioning

confidence: 99%

Limiting trans Fats in Foods: Use of Partially Hydrogenated Vegetable Oils in Prepacked Foods in Slovenia

et al. 2018

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Consumption of industrially produced trans-fatty acids (TFAs) is a well-established health risk factor that correlates with the increased risk of developing cardiovascular disease. The recommended TFA intake is as low as possible, within the context of a nutritionally adequate diet. Different countries have introduced different measures to minimize the exposure of their population to TFAs. Previous data have shown that TFA content has significantly decreased in Western European countries, while this was not the case in many Central-Eastern European countries, including Slovenia. In the absence of regulatory requirements, a number of awareness campaigns were launched in Slovenia since 2015, with the common goal of lowering the use of partially hydrogenated oils (PHO), which are considered a major source of TFAs. To determine if this goal had been reached, we performed an assessment of the exposure of the population to prepacked foods containing PHOs in years 2015 and 2017. Altogether, data on the composition of 22,629 prepacked foods was collected from food labels, using a specifically developed smartphone application. Furthermore, the food categories with the most frequent use of PHOs were identified. The proportion of PHO-containing products was determined for each specific food category, and adjusted with the market share data. The results showed that in 2015, vegetable cream substitutes, soups, and biscuits were the categories with the highest penetration of declared PHO content. In 2017, the proportion of products with PHO decreased considerably. In vegetable cream substitutes the percentage of PHO containing items dropped from 30 down to 4%, in soups it decreased from 21 to 5%, in biscuits from 17 to 8%, and in crisps and snacks from 10 to 4%. However, PHO content remained notable among cakes, muffins, pastries, and biscuits. We can conclude that the voluntary guidelines and regular public communication of the risks related to the TFA consumption has had a considerable effect on the food supply, but did not result in sufficient removal of PHOs from foods.

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<b><i>Trans</i></b>-Fatty Acids and Cardiovascular Disease: Urgent Need for Legislation

Cited by 40 publications

References 27 publications

Dietary Cholesterol and the Lack of Evidence in Cardiovascular Disease

Dietary Cholesterol and the Lack of Evidence in Cardiovascular Disease

Trans fatty acid intake among Chinese population: a longitudinal study from 1991 to 2011

Limiting trans Fats in Foods: Use of Partially Hydrogenated Vegetable Oils in Prepacked Foods in Slovenia

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