Publication at Third Faculty of Medicine |
2009
Abstract
Major sources of trans fatty acids (TFA) are partially hardened fats and food products containing partially hardened fats (margarines, shortenings and bakery products). TFA are thought to increase the risk of coronary heart disease and type 2 diabetes.
These fatty acids have adverse effects on blood lipid levels. High intake of TFA is associated with systemic inflammation, activation of immune functions and endothelial dysfunction.
Consumption of TFA can also impair insulin sensitivity.