Title: Trans Fatty Acids

Name: Lee, Anita S. Year/Section: 1A7 Subject: Biology Date Submitted: July 9, 2012

1. What are Trans fatty acids? Trans fatty acid is an unhealthy substance that is made through the chemical process of hydrogenation of oils. Hydrogenation solidifies liquid oils and increases the shelf life and the flavor stability of oils and foods that contain them. Trans fatty acids are found in vegetable shortening and in some margarine, crackers, cookies, and snack foods. Trans fatty acids are also found in abundance in many deep-fried foods. Trans fatty acids both raise the 'bad' (LDL) cholesterol and lower the 'good' (HDL) cholesterol levels in blood, markedly increasing the risk of heart disease. Also known as trans fat. Source: http://www.medterms.com/script/main/art.asp?articlekey=13668 Trans fat is the common name for unsaturated fat with trans-isomer (E-isomer) fatty acid(s). Because the term refers to the configuration of a double carbon-carbon bond, trans fats are sometimes monounsaturated or polyunsaturated, but never saturated. Trans fats do exist in nature but also occur during the processing of polyunsaturated fatty acids in food production. The distinction is important because trans fatty acids generated naturally by enzyme action are generally beneficial, whereas those generated by physical agents such as heat or pressure can lead to a variety of health problems. Source: http://en.wikipedia.org/wiki/Trans_fat Trans fatty acids are manufactured fats created during a process called hydrogenation, which is aimed at stabilizing polyunsaturated oils to prevent them from becoming rancid and to keep them solid at room temperature. They may be particularly dangerous for the heart and may pose a risk for certain cancers. Hydrogenated fats are used in stick margarine, fast foods, commercial baked goods (donuts, cookies, crackers), processed foods, and fried foods. Source: http://www.nlm.nih.gov/medlineplus/ency/imagepages/19514.htms Trans fats, which are also known as partially hydrogenated oils, are created in a process that adds hydrogen to liquid vegetable oils to make them more solid. This allows for easier transportation and more uses. The American Heart Association(AHA) notes that food companies like using trans fats because they're inexpensive and last a long time. In addition to prolonging the shelf life of foods, trans fats give many snack foods a desirable taste and texture. Many fast food restaurants use trans fats for frying because oils with trans fats can be used over and over in commercial fryers. Source: http://www.livestrong.com/article/519977-negative-effects-of-trans-fats/

2. What are the good and the bad effects of trans-fat to human health? Good Effects Natural trans fats can also be present, mostly in meat and dairy foods. But it's not quite the same as the partially hydrogenated stuff. Natural trans fats might even be good for you. o One such natural trans-fat is called conjugated linoleic acid, or CLA. It's present mostly in meat and dairy foods, such as milk, yogurt and cheese. Preliminary research suggests that its benefits may include actually reducing the risk of certain cancers and heart disease. A review of clinical research over the past 16 years, published recently in the journal Lipid Technology, stated that natural CLA trans-fat "has no effect or may actually lower LDL cholesterol and has little effect on HDL cholesterol or triglycerides." Another recent review in the journal Lipids concluded that one would need to eat 4 percent of your total calories as manufactured trans-fat to raise your bad cholesterol, and about 6 percent to lower your good cholesterol. Source: http://abcnews.go.com/Health/Diet/story?id=3069206&page=2 Bad Effects Cholesterol "double whammy" o While it is true that saturated fats found in butter, cheese and beef raise total cholesterol levels, trans fats go a step further. They not only raise total levels, but also deplete good cholesterol (HDL), which helps protect against heart disease. Inflammation o Trans fats increase inflammation, which is a process by which human body responds to injury. It is thought that inflammation plays a key role in the formation of fatty blockages in heart blood vessels. Trans fats scrape the inside of the blood vessels, causing inflammation. And inflammation is the environment in which cholesterol plaque can start to accumulate. Endothelial dysfunction & Atherosclerosis o Several studies suggest that trans fats cause endothelial dysfunction. A key feature of endothelial dysfunction is the inability of blood vessels to dilate fully. Endothelial dysfunction is thought to be a key event in the development of atherosclerosis. It is also associated with hypertension,

coronary artery disease, chronic heart failure, diabetes, and chronic renal failure. Heart disease: multiple cardio toxic effects o Numerous studies have found that trans fats raise the risk of heart disease. On a per-calorie basis, trans fats appear to increase the risk of coronary heart disease more than any other macronutrient, conferring a substantially increased risk at low levels of consumption (1 to 3 percent of total energy intake). According to the comprehensive Nurses Health Study the largest investigation of women and chronic disease trans fats double the risk of heart disease in women. Obesity trigger o Trans fat has a very powerful association with weight gain - more so than other types of fat. Diets rich in trans-fat cause a redistribution of fat tissue into the abdomen and lead to a higher body weight even when the total calories are controlled. o Scientists found that every increase of one percentage point in the portion of calories from trans fats translated to a two-pound weight gain over eight years. In other words, a woman who was consuming 6% of calories from trans-fat would be 12 pounds heavier after eight years than a person eating no trans-fat. Diabetes & insulin sensitivity o Although there is some support from observational and experimental studies for the hypothesis that high intake of trans fats may increase the risk for type 2 diabetes, inconsistencies across studies and methodological problems make it premature to draw definitive conclusions at this time. Some researchers speculate that the effects of trans fatty acids are not sufficient to cause diabetes, but in the presence of underlying insulin resistance may increase the probability of developing clinical disease. Infertility o New research suggests trans fats may also increase a womans risk of infertility. The researchers at the Harvard School of Public Health found that women with ovulation-related fertility problems tended to eat more trans fats than fertile women. Obtaining just 2% of total energy from trans fats instead of healthier monounsaturated fats was associated with a doubled risk for this type of infertility. For someone with a 2,000 calorie diet, this level of intake could be achieved by consuming just 4 grams of trans fats a day, an amount that could be found in a single doughnut or portion of French fries. Breast milk, Fetal and Infant Development

o Trans fats in the mothers diet also contaminate their milk. Trans fats decrease the overall fat content in mother's milk, thus compromising the nourishment to the infant. In addition, trans fats in human milk displace essential fatty acids (such as omega-3) that help the baby, and specifically the babys brain and nervous system, to grow and develop. Malabsorption of healthy oils o Essential fatty acids are converted in the body by a series of reactions to long chain polyunsaturated fatty acids, including arachidonic acid, which is essential for tissue growth and development. Trans fats compete with the essential fatty acids for the enzyme systems involved in these reactions

Source: http://www.healthassist.net/blog/food/how-trans-fats-ruin-health/

Short-Term Effects o While scientists don't know exactly why, trans fats increase unhealthy cholesterol levels more than other types of fat. Trans fats raise your low-density lipoprotein, or bad cholesterol, and lower your high-density lipoprotein, or good cholesterol, the AHA reports. Trans fats also increase levels of triglycerides, a type of fat in the blood, which may contribute to hardening of the arteries. Additionally, trans fats promote inflammation and reduce the responsiveness of the cells lining blood vessels. It's also thought that eating foods with trans fats makes them more difficult to digest, notes MayoClinic.com. Long-Term Effects o Over time, trans fats can lead to clogged arteries. The University of Maryland Medical Center compares the negative effects of trans fats to what bacon grease does to a kitchen sink. Eating a diet high in trans fats for a long time clogs the pipes that feed your heart and brain. This can lead to a heart attack or stroke. In the Nurses' Health Study, the largest investigation of women and chronic disease to date, trans fats doubled the risk of heart disease, reports the UMMC. Trans fats have also been implicated in promoting obesity and raising the risk of developing diabetes. Source: http://heartdisease.about.com/cs/cholesterol/a/Transfat.htm