Abstract:
Introduction. Current studies reveal the harmful effect of trans fatty acids on cardiovascular
health. Each additional gram of trans fatty acids increases the risk of myocardial infarction by
approximately 5%. trans fatty acids, in principle isomers (18: 1) have two origins: natural trans
fatty acids derived from the bio hydrogenation of ruminant unsaturated fatty acids and industrial
trans fatty acids derived from the industrial hydrogenation of unsaturated vegetable oils.
Aim of the study. Elucidating the role of trans fatty acids in the mechanisms of production and
evolution of cardiovascular diseases by comparing the two origins of trans fatty acids and other
types of trans fatty acids.
Materials and methods. In order to achieve the proposed goal, the publications from the
specialized journals of the PubMed, Medline and Hinari electronic libraries have been used,
based on a series of observational studies, system reviews and experiments on diet. The aim of
majority of observational studies was the coronary heart disease often in the form of myocardial
infarction or fatal or non-fatal stroke.
Results. Following the summary of the studies we have concluded: the consumption of industrial
trans fatty acids can reduce high density lipoprotein (HDL) concentrations, while increasing at
the same time low density lipoprotein (LDL) and very low density lipoprotein (VLDL)
concentrations. As a result, increased cholesterol / HDL ratio, which is able to raise lipoprotein
concentrations (a), a risk factor for cardiovascular disease, has been detected. Increased
inflammation markers, including TNF-alpha, C-reactive protein and interleukin-6, associated
with endothelial dysfunction markers that contribute to atherosclerosis and hypertension, have
been reported.
Conclusions. Epidemiological studies and meta-analyzes of the latest clinical studies have
shown that trans fatty acids from industrial sources are responsible for the damage caused in
particular by the lipid profile, whereas the trans fatty acids from natural sources have a reduced
effect on the lipid profile and other risk factors cardiovascular. However, the mechanisms, the
origin of these variations according to isomers is not yet well known and need further studies.
