Trans Fatty Acids and Cardiovascular Disease
Dariush MozaffarianChanning Laboratory, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, USA. [email protected]Mira KatanDivision of Human Nutrition, Wageningen University, and Wageningen Center for Food Sciences — both in Wageningen, the NetherlandsAlberto AscherioDepartments of Nutrition and Epidemiology, Harvard School of Public Health — all in BostonMeir J. StampferDepartments of Nutrition and Epidemiology, Harvard School of Public Health — all in BostonWalter C. WillettDepartments of Nutrition and Epidemiology, Harvard School of Public Health — all in Boston
2006en
ABI
Аннотация
The intake of trans fat has been associated with coronary heart disease, sudden death from cardiac causes, and diabetes. This article reviews the evidence for physiological and cellular effects of trans fatty acids, unsaturated fatty acids with at least one double bond in the trans configuration. The authors consider the feasibility and potential implications of reducing or eliminating the consumption of trans fatty acids from partially hydrogenated vegetable oils in the United States.
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