Intake of ruminant versus industrial trans fatty acids and risk of coronary heart disease - what is the evidence?

• Published in: European journal of lipid science and technology Vol. 106; no. 6; pp. 390 - 397
• Main Authors: Weggemans, Rianne M., Rudrum, Mike, Trautwein, Elke A.
• Format: Journal Article
• Language: English
• Published: Weinheim WILEY-VCH Verlag 01.06.2004; WILEY‐VCH Verlag; Wiley-VCH
• Subjects: Biological and medical sciences; coronary heart disease; Fat industries; Food industries; Fundamental and applied biological sciences. Psychology; Industrial; partially hydrogenated vegetable oil; ruminant; Trans fatty acids; Oils and fats industry; Lipids; Fatty acids; Coronary heart disease
• ISSN: 1438-7697; 1438-9312
• DOI: 10.1002/ejlt.200300932

Several studies have reported a positive association between intake of trans fatty acids and risk of heart disease. It has been suggested that trans fatty acids from ruminant sources are less detrimental than trans fatty acids from industrial sources. Legislation or advice on limiting trans fatty acids has, in some instances, been restricted to trans fatty acids from industrial sources. However, comparisons of ruminant and industrial trans fatty acids have been based on few studies using relative intake data (e.g. quintiles of intakes). Therefore, we have reviewed data describing the associations between absolute intake (g eaten per day) of ruminant and industrial trans fatty acids and risk of coronary heart disease, and examined the associations graphically. Where direct comparison is possible, there are no differences in risk of coronary heart disease between total, ruminant and industrial trans fatty acids for intakes up to 2.5 g/d. At higher intakes (more than 3 g/d) total and industrial trans fatty acids are associated with an increased risk of coronary heart disease but there is insufficient data available on ruminant trans fatty acids at this level of intake. The scarce data do not support discrimination between ruminant and industrial trans fatty acids in dietary recommendations or legislation.