Trans Fatty Acids and Cardiovascular Disease

D. Mozaffarian, M.B. Katan, A. Ascherio, M.J. Stampfer, W.C. Willett

Research output: Contribution to journalArticleAcademicpeer-review

1173 Citations (Scopus)

Abstract

Trans fats, unsaturated fatty acids with at least one double bond in the trans configuration (Figure 1), are formed during the partial hydrogenation of vegetable oils, a process that converts vegetable oils into semisolid fats for use in margarines, commercial cooking, and manufacturing processes. From the perspective of the food industry, partially hydrogenated vegetable oils are attractive because of their long shelf life, their stability during deep-frying, and their semisolidity, which can be customized to enhance the palatability of baked goods and sweets
Original languageEnglish
Pages (from-to)1601-1613
JournalNew England Journal of Medicine
Volume354
Issue number15
DOIs
Publication statusPublished - 2006

Keywords

  • coronary-heart-disease
  • conjugated linoleic-acid
  • type-2 diabetes-mellitus
  • hydrogenated soybean oil
  • c-reactive protein
  • lipoprotein cholesterol levels
  • sudden cardiac death
  • fed controlled diets
  • myocardial-infarction
  • adipose-tissue

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