title: Trans fatty acids and plasma lipoproteins.
abstract: Perceptions of the health effects of trans fatty acids, particularly in the form of margarine, have undergone several changes during the past 10 years. What was once heralded as the healthy alternative to butter now assumes the role of coconspirator. A new study finds that consumption of trans fatty acids, such as those found in stick margarine and shortening, have negative effects on lipoprotein profiles that are comparable to those of saturated fatty acids. In the prevention and treatment of cardiovascular diseases, therefore, it is recommended that consumers reduce intakes of both saturated and trans fatty acids.
authors.affiliation: Wageningen Centre for Food Sciences, Wageningen University, The Netherlands.
authors.forename: M B
authors.initials: MB
authors.lastname: Katan
mesh_terms: D002318:Cardiovascular Diseases / Q000178:diet therapy / Q000517:prevention & control; D008076:Cholesterol, HDL / Q000097:blood; D008078:Cholesterol, LDL / Q000097:blood; D004041:Dietary Fats / Q000008:administration & dosage / Q000009:adverse effects*; D005227:Fatty Acids / Q000008:administration & dosage / Q000009:adverse effects*; D006801:Humans; D008074:Lipoproteins / Q000097:blood*; D008383:Margarine
chemical_list: D008076:Cholesterol, HDL; D008078:Cholesterol, LDL; D004041:Dietary Fats; D005227:Fatty Acids; D008074:Lipoproteins; D008383:Margarine