Health Hazards From Trans Fatty Acids: Ban of Artificial Trans Fats Long Overdue

  Although we are all abundantly aware of the health risk of saturated fat, not much attention and proper warning is given to the even more hazardous effects of unsaturated trans fatty acids. Trans fatty acids (TFA) are created by the partial hydrogenation of vegetable oils, a process converting them into semisolid fats for use in margarines, commercial cooking, and manufacturing processes, as they offer certain commercial advantages. However, major concern has been raised for TFA as they are associated with an elevated risk of ischemic heart disease (IHD). Trans fat behaves similar to saturated fat by raising LDL levels, but furthermore, it has the additional effect of decreasing HDL levels. Health authorities should advise the public to minimize the intake of trans fats, to recognize and avoid foods containing trans fats, and impose rules and regulations restricting TFA in the industry and the restaurants and thus prevent thousands of IHD events each year worldwide