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Scientists have discovered the method by which dietary trans-fats cause hardening of the arteries. A study on mice suggests that high levels of trans-fats cause atherosclerosis by reducing the responsiveness of a key protein, transforming growth factor (TGF)-beta, that controls growth and differentiation in cells.
The findings of the study reinforce research that has linked the predominantly man-made fat with a range of health problems.
Food Navigator reports:
“Trans-fats are attractive for the food industry due to their extended shelf life and flavor stability, and have displaced natural solid fats and liquid oils in many areas of food processing.
But scientific reports 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), has led to a well-publicized bans in New York City restaurants, and other cities, like Chicago.”
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Resources:
Food Navigator November 3, 2010
The Journal of Nutritional Biochemistry October 30, 2010
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- Trans fat ban good for health (timesunion.com)
- Fat – All Information (umm.edu)
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