Trans Fats Even Worse than Thought - Weight Gain Unrelated to Calories
Abdominal obesity, also known as the 'apple' body shape, has been reported to be a major risk factor for diabetes and cardiovascular disease. New research, presented by Professor Lawrence Rudel from the Lipid Sciences Research Program at Wake Forest University School of Medicine, presented at last week's annual sessions of the American Diabetes Association in Washington DC, indicates that trans fatty acid intake may increase weight gain around the abdomin.
Furthermore, and quite significantly, a diet rich in these trans fatty acids leads to abdominal weight gain compared to a diet rich in monounsaturated fats, even when the calorie intake is equal. This finding means that trans fats, already widely acknowledged as very negative for health, are evn worse than previously thought.
In the research lasting over six years, male monkeys were fed a western-style diet formulated to provide eight percent of the calories from either trans fatty acids or monounsaturated fatty acids (MUFA) from olive oil. People who eat a lot of fried food probably have trans fatty acid intakes of about eight percent.
The amount of calories fed to the monkeys on both diets was equal and should have been adequate only to maintain weight and not increase it. However, the trans fatty acid-rich diet led to a 7.2 percent increase in body weight, while the MUFA diet led to an average weight gain of 1.8 percent.
The researchers used a computed tomography (CT) scan to investigate where in the body the extra weight was being gained. They found the trans fat diet was leading to weight gain around the abdomin. This finding is quite biologically significant. For example, in diabetes we know that just 5 percent weight loss makes an enormous difference.
Trace amounts of trans fats are found naturally, in dairy and meats, however the vast majority is formed during the partial hydrogenation of vegetable oil that converts the oil into semi-solids for a variety of food applications.
Trans-fatty acids are used by the food industry to extended shelf life and flavor stability. They have tended to displace natural solid fats and liquid oils in many areas of food processing. Disturbingly, this is in spite of established knowledge that trans fatty acids raise serum levels of LDL-cholesterol, reduce levels of HDL-cholesterol, can promote inflammation, can cause endothelial dysfunction, and influence other risk factors for cardiovascular diseases (CVD).
Since the introduction of new labeling laws in 2006, the FDA has stated that the amount of trans fat is required to be listed in the nutrition facts panel on all foods in the US, though this does not apply to foods consumed in restaurants, so if you eat out a lot you will be kept in the dark about much of the foods you consume.
Furthermore, and quite significantly, a diet rich in these trans fatty acids leads to abdominal weight gain compared to a diet rich in monounsaturated fats, even when the calorie intake is equal. This finding means that trans fats, already widely acknowledged as very negative for health, are evn worse than previously thought.
In the research lasting over six years, male monkeys were fed a western-style diet formulated to provide eight percent of the calories from either trans fatty acids or monounsaturated fatty acids (MUFA) from olive oil. People who eat a lot of fried food probably have trans fatty acid intakes of about eight percent.
The amount of calories fed to the monkeys on both diets was equal and should have been adequate only to maintain weight and not increase it. However, the trans fatty acid-rich diet led to a 7.2 percent increase in body weight, while the MUFA diet led to an average weight gain of 1.8 percent.
The researchers used a computed tomography (CT) scan to investigate where in the body the extra weight was being gained. They found the trans fat diet was leading to weight gain around the abdomin. This finding is quite biologically significant. For example, in diabetes we know that just 5 percent weight loss makes an enormous difference.
Trace amounts of trans fats are found naturally, in dairy and meats, however the vast majority is formed during the partial hydrogenation of vegetable oil that converts the oil into semi-solids for a variety of food applications.
Trans-fatty acids are used by the food industry to extended shelf life and flavor stability. They have tended to displace natural solid fats and liquid oils in many areas of food processing. Disturbingly, this is in spite of established knowledge that trans fatty acids raise serum levels of LDL-cholesterol, reduce levels of HDL-cholesterol, can promote inflammation, can cause endothelial dysfunction, and influence other risk factors for cardiovascular diseases (CVD).
Since the introduction of new labeling laws in 2006, the FDA has stated that the amount of trans fat is required to be listed in the nutrition facts panel on all foods in the US, though this does not apply to foods consumed in restaurants, so if you eat out a lot you will be kept in the dark about much of the foods you consume.
posted by Dr Peter Tylee at
10:34 am
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