Consumption of Trans Fatty Acids and the Risk of Cardiovascular Diseases

Introduction and Aims
Dietary Tran’s fatty acids (TFA) comes mostly from the industrial hydrogenation of unsaturated vegetable oils. TFA also are
formed during the natural bacterial hydrogenation of unsaturated fatty acids that occurs in the rumen of polygastric ruminants
such as cattle, sheep, and goats. The epidemiologic evidences suggest that the intake of Tran’s fatty acid may be associated
with increased risk of cardiovascular diseases (CVD) such as atherosclerosis or chronic heart disease (CHD). The purpose
of the current study is better understanding of effects of TFA on cardiovascular disease. So, the available evidences from
studies were reviewed.
Materials and Methods
A complete search was performed about the association of TFA intake with risk of CVD in databases electronic such as ISI
Web of science and PubMed and also in SID from1993 to 2014.
Results
The results of most studies have indicated a significant direct association between the TFA intake and risk of CVD. Also,
increasing of TFA intake was related with increased risk of diabetes, systemic inflammation, decreased membrane fluidity,
increased serum lipid levels and inflammatory markers.
Conclusion
The most evidence for association between the intake of TFA and cardiovascular diseases were related to TFA from
hydrogenated vegetable oils and information about the effects of TFA from ruminant was inconsistent. It is necessary
performing studies about the effects of rTFA (ruminant trans fatty acid) on risk of CVD and banning the use of these fatty
acids in the food industry.

* Corresponding Author: Isfahan University of Medical Sciences, School of Nutrition and Food Science.
E-mail: Azadbakht@hlth.mui.ac.irs