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Trans Fatty Acids and Cardiovascular Disease
Dariush Mozaffarian, M.D., M.P.H., Martijn B. Katan, Ph.D., Alberto Ascherio, M.D., Dr.P.H., Meir J.
Stampfer, M.D., Dr.P.H., and Walter C. Willett, M.D., Dr.P.H.
Trans fats, unsaturated fatty acids with at least one double bond in the trans configuration (Figure
1), are formed during the partial hydrogenation of vegetable oils, a process that converts vegetable
oils into semisolid fats for use in margarines, commercial cooking, and manufacturing processes.
From the perspective of the food industry, partially hydrogenated vegetable oils are attractive
because of their long shelf life, their stability during deep-frying, and their semisolidity, which can
be customized to enhance the palatability of baked goods and sweets. The average consumption
of industrially produced trans fatty acids in the United States is so large and out of control that it
boggles the mind of the health care industry.
• Physiological Effects of Trans Fatty Acids
• Serum Lipids
• Systemic Inflammation
• Endothelial-Cell Function
• Other Effects
• Potential Molecular Mechanisms
• Intake of Trans Fat and Cardiovascular Disease
• CHD
• Sudden Death from Cardiac Causes
• Diabetes
• Trans Fatty Acids from Ruminants
• Reducing Intake of Trans Fatty Acids
• Optimal Levels
• Consumers’ Choices
• Industry Alternatives
• Potential Benefits of Reducing Intake
Source Information
From the Channing Laboratory, Department of Medicine, Brigham and Women’s Hospital and
Harvard Medical School, and the Departments of Nutrition and Epidemiology, Harvard School
of Public Health - all in Boston (D.M., A.A., M.J.S., W.C.W.); and the Division of Human Nutrition,
Wageningen University, and Wageningen Center for Food Sciences - both in Wageningen, the
Netherlands (M.B.K.).
Address reprint requests to Dr. Mozaffarian at the Harvard School of Public Health, 665 Huntington
Ave., Bldg. 2, Rm. 315, Boston, MA 02115, or at dmozaffa@hsph.harvard.edu.
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