Trans-Fatty-Acid Content of Common Foods

Abstract

Trans fatty acids, which are created by the partial hydrogenation of liquid vegetable oils in the manufacturing of margarine and vegetable shortening, increase serum levels of low-density lipoprotein cholesterol and decrease those of high-density lipoprotein cholesterol^1-3. The adverse effects of the trans fatty acids on the ratio of total cholesterol to high-density lipoprotein cholesterol is twice that of saturated fatty acids. Higher consumption of trans fatty acids was associated with an increased incidence of coronary heart disease among 85,000 nurses during eight years of follow-up⁴.