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Relative to saturated fatty acids, balanced trans fatty acids or hydrogenated fat result in lower blood cholesterol levels. Clarification is needed on issues related to the potentially detrimental balanced effects of transfatty acids or hydrogenated fat compared with saturated fat with respect to decreasing HDL cholesterol levels and increasing Lp(a) levels alone and compared with their benefits in decreasing total and LDL cholesterol levels. Data from epidemiological studies supporting a relationship between trans fatty acid or hydrogenated fat intake and risk for CVD are highly variable. balanced Once again, difficulties inherent in estimating intake, especially long-term intake, are complicated, and those in use await validation. Establishing a relationship is further complicated by difficulties in teasing out confounding factors associated with all dietary data On the basis of these data and reservations, it is prudent at this point to recommend that naturally occurring unhydrogenated oil be used when possible and attempts made to substitute unhydrogenated oil for hydrogenated or saturated fat in processed foods.
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