Which fat is more important for health cis or trans?
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Trans fat, also called unsaturated fatty acidsor trans fatty acids, is a type of unsaturated fat that occurs in small amounts in nature,[1]but became widely produced industrially from vegetable fats starting in the 1950s for use in margarine, snack food, packaged baked goods, and for frying fast food.[2][3] Trans fat has been shown to be associated consistently, in an intake-dependent way, with increased risk of coronary artery disease, a leading cause of death in Western nations.[4]
Fats contain long hydrocarbon chains, which can be either unsaturated, i.e., have double bonds, or saturated, i.e., have no double bonds. In nature, unsaturated fatty acids generally have cis as opposed to transconfigurations.[5] In food production, liquid cis-unsaturated fats such as vegetable oils are hydrogenated to produce saturated fats, which have more desirable physical properties, e.g., they melt at a desirable temperature (30–40 °C). Partial hydrogenation of the unsaturated fat converts some of the cis double bonds into trans double bonds by an isomerization reactionwith the catalyst used for the hydrogenation, which yields a trans fat.[2][3]
Although trans fats are edible, consuming trans fats has been shown to increase the risk of coronary artery disease in part by raising levels of low-density lipoprotein (LDL, often termed "bad cholesterol"), lowering levels of high-density lipoprotein (HDL, often termed "good cholesterol"), increasing triglycerides in the bloodstream and promoting systemic inflammation.[6][7]
Trans fats also occur naturally, e.g., vaccenic acid and some isomers of conjugated linoleic acid (CLA). These trans fats occur naturally in meat and dairy products from ruminants. Butter, for example, contains about 3% trans fat.[8] Two Canadian studies have shown that vaccenic acid could be beneficial compared to hydrogenated vegetable shortening, or a mixture of pork lard and soy fat, by lowering total LDL and triglyceride levels.[9][10][11][12][13]A study by the US Department of Agriculture showed that vaccenic acid raises both HDL and LDL cholesterol, whereas industrial trans fats only raise LDL with no beneficial effect on
Fats contain long hydrocarbon chains, which can be either unsaturated, i.e., have double bonds, or saturated, i.e., have no double bonds. In nature, unsaturated fatty acids generally have cis as opposed to transconfigurations.[5] In food production, liquid cis-unsaturated fats such as vegetable oils are hydrogenated to produce saturated fats, which have more desirable physical properties, e.g., they melt at a desirable temperature (30–40 °C). Partial hydrogenation of the unsaturated fat converts some of the cis double bonds into trans double bonds by an isomerization reactionwith the catalyst used for the hydrogenation, which yields a trans fat.[2][3]
Although trans fats are edible, consuming trans fats has been shown to increase the risk of coronary artery disease in part by raising levels of low-density lipoprotein (LDL, often termed "bad cholesterol"), lowering levels of high-density lipoprotein (HDL, often termed "good cholesterol"), increasing triglycerides in the bloodstream and promoting systemic inflammation.[6][7]
Trans fats also occur naturally, e.g., vaccenic acid and some isomers of conjugated linoleic acid (CLA). These trans fats occur naturally in meat and dairy products from ruminants. Butter, for example, contains about 3% trans fat.[8] Two Canadian studies have shown that vaccenic acid could be beneficial compared to hydrogenated vegetable shortening, or a mixture of pork lard and soy fat, by lowering total LDL and triglyceride levels.[9][10][11][12][13]A study by the US Department of Agriculture showed that vaccenic acid raises both HDL and LDL cholesterol, whereas industrial trans fats only raise LDL with no beneficial effect on
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