To lower trans fatty acid intake as an important condition for the reduction of cardiovascular mortality

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In November 2016, the JAMA Cardiology published an article by A. Rosinger et al. «Trends in total cholesterol, triglycerides and low-density lipoprotein in the adult population of the United States in 1999—2014». Random population samples (with a response rate of 64%) were examined in the framework of the National Health and Nutrition Examination Survey every 2 years. It was shown that there was a significant gradual linear reduction in the levels of lipids (total cholesterol (TC), triglycerides (TG) and low-density lipoprotein (LDL) cholesterol) from 1999—2000 to 2013—2014. Comparison of sex- and age-stratified groups revealed no relationship between the reduction in lipid levels and the use of medications. However, the National Nutrition Improvement Program was not implemented in this period. The authors consider that the reason for the reduction in lipid levels and in the risk of cardiovascular disease (CVD) related to atherosclerosis is that the trans isomers of unsaturated fatty acids (trans FAs) are removed from a population diet. The analytical review by S.A. Boytsov and N.V. Perova gives data on the mechanisms of negative action of trans FAs on the interaction of their lipids and lipoproteins with enzymes, receptors, and transport proteins due to rigidity in the molecular structural rigidity of trans FAs. This results in atherogenic dyslipidemia with elevated plasma TC, TG, and LDL cholesterol levels along with a decrease in the concentration of antiatherogenic high-density lipoproteins (HDL), which is associated with a high risk of CVD. The largest number of trans FAs is produced and enters into human foodstuffs when margarine is manufactured via hydrogenation of liquid vegetable oils. Another safe technology that involves intensive mixing and transesterification of liquid vegetable oils and solid palm oil is proposed to produce soft margarines. The resultant fat product contains neither trans FAs no cholesterol, but this method is more expensive, therefore manufacturers are reluctant to switch to this technique. However, this transition is needed to preserve the health of Russia’s population.

Keywords:

healthy nutrition

cardiovascular risk factors

fatty acids

fatty acid transforms

Authors:

Boytsov S.A.

National Research Centre for Preventive Medicine, Moscow, Russia

Perova N.V.

National Research Center for Preventive Medicine, Petroverigsky per. 10, Moscow, 101990 Russia

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