Reportedly, trans fatty
acids (TFAs) make up 4 percent to 7 percent of the dietary fat intake in the
United States and the Netherlands. What is the effect on the potential health
of individuals who ingest trans fats? It isn’t pretty! TFAs are created when hydrogen
atoms are forced into liquid oils, such as soybean or corn oils. This process
is required to make oils solid at room temperature so they can be used in
processed foods and so the shelf-life of processed foods can be increased. When
you read the terms "hydrogenated" or "partially
hydrogenated" oils you know some of the ingredients have been subjected to
this process. TFAs are commonly found in margarine, packaged
baked goods, cookies, crackers, and restaurant fried foods. Trans fatty acids have been found to raise the lousy LDL cholesterol and
lower the healthy HDL cholesterol, which can contribute to any number of
disorders in the brain and body, especially cardiovascular disease that impacts
both the heart and the brain. Is there a relationship between TFAs and decreased
dilation of blood vessels? More tomorrow.
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