This is the one small peace from my new book: Food as medicine What are Trans Fats? Trans fatty acids are achieved artificially by a process known as hydrogenation – a process used in the food industry to solidify vegetable fats and prolong the shelf life of food. Essentially, the process turns an unsaturated fatty acid into a saturated one. It is not surprising therefore that trans fats, like saturated fats, have been linked to the occurrence of coronary heart disease. Small amounts of these trans fats do appear naturally in foods such as milk and beef and these do not appear to be as unhealthy as those produced artificially by food manufacturers. Effect of trans fats on the heart: Dietary trans fats raise the level of low-density lipoproteins (LDL or “bad cholesterol”) increasing the risk of coronary heart disease. Trans fats also reduce high-density lipoproteins (HDL or “good cholesterol”), and raise levels of triglycerides in the blood. Both of these conditions are associated with insulin resistance, which is linked to diabetes, hypertension, and cardiovascular disease. Researchers have reported that people who ate partially hydrogenated oils, which are high in trans fats, worsened their blood lipid profiles and had nearly twice the risk of heart attacks compared with those who did not consume hydrogenated oils. Effect of trans fats on the brain: Trans fats also have a detrimental effect on the brain and nervous system. Neural tissue consists mainly of lipids and fats. Myelin, the protective sheath that covers communicating neurons, is composed of 30% protein and 70% fat. Oleic acid and DHA are two of the principal fatty acids in myelin. Studies show that trans fatty acids in the diet get incorporated into brain cell membranes, including the myelin sheath that insulates neurons. These synthetic fats replace the natural DHA in the membrane, which affects the electrical activity of the neuron. Trans fatty acid molecules alter the ability of neurons to communicate and may cause neural degeneration and diminished mental performance. Neurodegenerative disorders such as multiple sclerosis (MS), Parkinsons disease and Alzheimers disease appear to exhibit membrane loss of fatty acids.
Posted on: Thu, 09 Oct 2014 01:56:05 +0000
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