Health effects of partial hydrogenation of vegetable oils

Health effects of partial hydrogenation of vegetable oils Partially hydrogenated vegetable oils contain trans fatty acids which are different from the natural fatty acids in vegetable oils and animal fat [1]. Fatty acids in partially hydrogenated vegetable oils are 14 cis and trans isomers of octadecenoic and octadecadienoic acids that are formed during hydrogenation. Trans fatty acids cause inflammation and calcification of arterial walls. They also inhibit cyclooxygenase needed for conversion of arachidonic acid to prostacyclin, a compound beneficial for the vascular tree. There are reformulations of hydrogenated fat containing the essential fatty acid linoleic acid which gets converted to arachidonic acid. When trans fat content goes up and linoleic acid content goes down, mortality rate rises as per epidemiological data [1]. Hydrogenation of vegetable oils were innovated for increasing the shelf life. It is common knowledge that vegetable oils can become rancid on storage. This is tided over by hydrogenation and hence the shelf life increases. But trans fatty acids seen in partially hydrogenated vegetable oils have been shown to damage pancreatic beta cells and increase insulin resistance in animal studies. Trans fatty acids cannot be fully eliminated from diet as they are also present in meat and diary products of ruminant animals [2,3]. Industrial trans fatty acids promote inflammation whereas cis-unsaturated fatty acids are protective against inflammation. Industrial ...
Source: Cardiophile MD - Category: Cardiology Authors: Tags: Cardiology Source Type: blogs