Trans Fatty Acids and Cardiovascular Disease - Article Example

Summary Partial hydrogenation of vegetable oils makes trans fat. Food manufacturers feel motivated to use trans fat because it increases the shelf life of their products. FDA changed food labeling to clearly depict trans fat in ingredients. FDA has been advocating minimization of the use of trans fat in foods because of its tendency to cause coronary heart disease (CHD). Trans fat has many negative effects on the serum lipids and trans fat promotes inflammation. Trans fat has also been known to cause endothelial dysfunction.

Trans fat affects lipid metabolism and the cellular mechanism which relate trans fat to nonlipid and inflammationary pathways are poorly established. They can cause several diseases including diabetes and CHD. Analysis of evidence derived from dietary trials, experimental research studies, and prospective observational researches leads to the conclusion that trans fatty acids consumed when they are obtained from partially hydrogenated oils yield no nutritional benefits but are harmful for health.

Eliminating the use of partially hydrogenated oils from the food products is not easy for the food manufacturers in America, though other countries provide examples of successful replacement of the use of trans fatty acids in partially hydrogenated oils with the use of cis unsaturated fats because this helps the food manufacturers make foods healthier without bearing more cost or compromising upon the quality or quantity of the food products. Health care providers should advocate limiting of the use of trans fats.

Reduced intake of trans fat would bring many health benefits for the society and reduce heart diseases in the US.