Trans Fats: A Harmful Culprit in Processed Foods
Trans fats, also known as trans fatty acids, are naturally present in small amounts in certain animal products, such as meats and dairy, as well as some edible oils. However, the main source of trans fats in the modern diet comes from partially hydrogenated oils (PHOs), which are liquid vegetable oils that have been chemically processed by adding hydrogen. The appeal of PHOs lies in their ability to extend the shelf life of processed foods, making them a popular choice among food manufacturers worldwide.
Extensive research has revealed the detrimental effects of PHOs on our health. Studies consistently show that these fats raise levels of LDL cholesterol, commonly referred to as “bad” cholesterol, while simultaneously reducing levels of HDL cholesterol, known as “good” cholesterol. This imbalance in cholesterol levels contributes to the development of inflammation, a significant factor in the progression of atherosclerosis, a condition characterized by the buildup of plaque in the arteries.
The U.S. Food and Drug Administration (FDA) has recognized the dangers of trans fats and has taken steps to address this issue. In 2015, the FDA made a final determination that PHOs are not safe for consumption and should be eliminated from processed foods. This decision was based on the agency’s assessment of the scientific evidence linking trans fats to an increased risk of heart attacks and related fatalities. By removing trans fats from our food supply, it is estimated that thousands of lives could be saved each year.
Linoleic Acid
Linoleic acid is a type of omega-6 polyunsaturated fat that is widely found in industrial vegetable and seed oils. The consumption of linoleic acid has significantly increased globally due to the prevalent use of these oils. Previous studies have linked oxidized LDL cholesterol to the development of atherosclerosis. However, recent research suggests that oxidized linoleic acid, which is the most commonly found oxidized fatty acid in LDL, is the primary culprit. A 2018 study published in the British Medical Journal revealed compelling evidence that this omega-6 fat induces oxidative stress and low-grade inflammation, ultimately leading to cardiovascular disease.