While for sometime now we had been hearing about polyunsaturated as good fats and saturated as bad ones: please correct me for this if i am wrong
now we have varieties within unsaturated fatty acids?
So which one is better and what should be avoided ?
Hello, Trans fats are well known to cause bad cholesterol, heart disease, and obesity. The very thought triggers images of deep fryers, tubs of margarine, and other trans fat foods, like those mysteriously shelf-stable packaged cakes. It’s so universally accepted that trans fats will damage your health, that the FDA declared a trans fat ban, with June 2018 as its deadline for food manufacturers to remove artificial trans fats from their products. We can talk very long about trans fats.
I agree with Karen. Trans fatty acids do occur in nature but are only present in small quantities, too low to have any effect on us. They are formed during food processing and manufacture, for example the production of solid margarine from liquid oil by a process known as hydrogenation. They melt at a higher temperature and therefore help to create a solid spread from liquid oils. They are now thought to be very bad for our health and are generally being phased out.
I agree with Karen and Valerie. please also see the following link
Saturated vs. unsaturated fats: Which is better for you?
https://www.medicalnewstoday.com/articles/321655.php
Thank you very much Karen, Valarie & Lamia, so Trans variety of unsaturated fatty acids are not good & related with medical issues like atherosclerosis.
So being a pathologist how do these processed foods affect glucose, lipids & other parameters
If I plan a study to see the effect of trans & Cis type of fatty acids, what food source should I use & for how long before their blood profiles COULD show some demonstrable changes
Regards
Trans fatty acids are not good for health.I guess that trans fatty acids can be packed closely and difficult to be digested and they tend to get deposited.Trans fatty acids are basically formed during hydrogenation to manufacture margerin
Most natural fats have their fattya cid components in the cis-configuration. trans-fatty acids are formed during the hardening of edible oils for solid fat applications, especially by partial hydrogenation.
Trans- fats should be avoided in the diet as they are the worse kind of fat in the diet. Trans fats are also formed in ruminants. That is why the dairy industry was fighting that trans fatty acids in dairy fats be not counted in the total trans fat content. THE USA is going towards zero trans by adopting an alternative method to harden liquid oils- interesterification. My postgraduate students in the last 10 years have been investing the potential harmful effects of interesterified fats in humans without success, except thta these fats tend to raise plasma TAG levels after 8 weeks.
The difference between cis and trans is that the two H atoms are on the same side of the double bond (cis), compared to being on opposite sides (trans). Trans fatty acids also have been implicated in the etiology of various metabolic and functional disorders
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