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| anxiety and panic, 1984, arachidonic acid, cataracts, muscle, omega 3, polyunsaturated fats, lauric acid, monounsaturated fats, acetyl coenzyme a, fatty acid uptake, adrenal, gingko biloba, arthritis, meal, bobby plump , selenium, cholesterol, sugar, unsaturation, essential fatty acids in human, acetic acid, food allergies, saturated and unsaturated fatty acids , | In all cohorts, these relative risks were considerably higher than those for saturated fat. For example, in the NHS replacing 5 percent of energy from saturated fat with energy from unsaturated fat was associated with a 42 percent lower risk, whereas replacing 2 percent subject area: nutrition of energy from trans unsaturated fat with energy from unhydrogenated, unsaturated fats was associated with subject area: nutrition a 53 percent lower risk. These studies have been criticized on the grounds that subject area: nutrition measurements of trans intake were unreliable;5 however, errors in measuring trans fatty acids intake can only have led to underestimation of the association with CHD risk.44 Also, it has been suggested that the observed associations resulted from a shift from butter to margarine among subjects at high risk of CHD.45 If so, the association between trans intake and risk of CHD should be weaker among subjects with stable margarine consumption, and should be stronger during the first few years of follow-up. |
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| The relation between trans fatty meal acids intake and risk of coronary disease has now been reported from three large cohort studies, the Health Professionals Follow-up Study (HPFS),37 the Alpha-Tocopherol Beta-Carotene study (ATBC)38 and the Nurses Health Study (NHS)39. In these studies, trans fat consumption was assessed using detailed food frequency questionnaires (FFQ) that were validated by comparison with adipose composition40, 41 or several days of diet records.42 In addition, the relation between margarine intake and risk of CHD has been reported from the Framingham cohort.43 The results of each of these meal investigations support an adverse effect of trans meal fatty acids. The relative risk of coronary heart disease for a 2% increase in trans fatty acids intake was 1.36 (95% confidence interval: 1.03, 1.81) in the HPFS, 1.14 ( 0.96, 1.35) in the ATBC, and 1.93 (1.43, 2.61) in the NHS. The higher relative risk in the NHS may be related to the fact that this investigation took advantage of up to four repeated dietary measurements during the follow-up, thereby reducing the error in assessing trans consumption; in analyses using only the baseline dietary measure, the corresponding relative risk was 1.62. |
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