211-220The role of trans fatty acids (TFA) present in
partially hydrogenated fats widely consumed in food and their link with coronary
heart disease has been examined in this review. Most of the studies carried out
have been on the effects of TFA on blood-lipid profile. The perceived effects
of TFA intake depend on the fat or oil with which they are compared and appears
to be in between that of dietary saturated fats and monounsaturated fatty
acids. When compared to saturated fat, TFA intake shows lower levels of total
and LDL-cholesterol in blood. But when both TFA and saturated fatty acids are compared with cis fatty acids or native
unhydrogenated oil, increase in total and LDL-cholesterol are noted. The
effects of TFA on HD-cholesterol
and Lp(a) are
not clearly established. The undesirable effects of TFA can be overcome by
inclusion of essential fatty acids at a minimum of 2 energy percent level in
the diet. The link between trans fatty acid intake and coronary heart disease
(CHD) are not unequivocally established.</span