Trans fatty acids and cardiovascular health: Translation of the evidence base

Dietary Fat and Coronary Heart Disease: Summary of Evidence from Prospective Cohort and Randomised Controlled Trials

“…Cohort studies and controlled trials of dietary fat and CHD mortality or morbidity were identified by searching the Cochrane Library and examining Cochrane reviews [Hooper et al, 2001[Hooper et al, , 2004a; by keyword searches of article databases using Medline, Embase, SCOPUS, Web of Science and PubMed; by examining the tables, figures and list of references in review articles [Hooper et al, 2004b;Booker and Mann, 2008;Erkkila et al, 2008], systematic reviews [Wang et al, 2006], metaanalyses [Bucher et al, 2002;Brouwer et al, 2004;He et al, 2004;Whelton et al, 2004;Yzebe and Lievre, 2004;Mozaffarian and Rimm, 2006;Jenkins et al, 2008] and original articles; and by searching for papers that had cited relevant cohort and intervention studies. The present review was limited to English language publications.…”

Fatty Acids as Biocompounds: Their Role in Human Metabolism, Health and Disease - A Review. Part 1: Classification, Dietary Sources and Biological Functions

“…Also, trans MFA are twice as active in raising LDL-cholesterol and decreasing HDL-cholesterol than SFA. The different effects of trans FA and SFA on human metabolism are still being studied 45,46 . Main dietary sources of trans FA are hardenings or shortenings (such as margarines from hydrogenated plant oils using an improper catalyst) and butter (trans FA in milk originate from the gastrointestinal tract of ruminants).…”

Consumption Safety of Pastries, Confectioneries, and Potato Products as Related to Fat Content

“…However, an increased content of saturated FAs and unsaturated trans FAs (TFAs), a by-product of their catalytic hydrogenation, decreases the nutritional quality of fat [7,8]. It was shown that TFAs increase the low-density lipoproteins, triacyloglycerols, and insulin levels and reduce high-density lipoproteins [9][10][11]. TFAs are formed during industrial partial hydrogenation of vegetable oils, a process widely commercialized to produce solid fats that may contain as much as over 50% of those FA forms.…”