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July 11, 2012

Eliminating the Use of Partially Hydrogenated Oil in Food Production and Preparation

Author Affiliations

Author Affiliations: Division of Nutrition, Physical Activity, and Obesity, National Center for Chronic Disease Prevention and Health Promotion, Centers for Disease Control and Prevention, Atlanta, Georgia.

JAMA. 2012;308(2):143-144. doi:10.1001/jama.2012.7379

Consumption of trans-fatty acids (TFAs) adversely affects cardiovascular risk factors and is associated with increased risk of coronary heart disease (CHD) events,1 making the reduction of TFA intake key to achieving the Department of Health and Human Services' Million Hearts goal to reduce myocardial infarctions and associated medical costs. Effects of TFA intake include increases in low-density lipoprotein cholesterol levels and decreases in high-density lipoprotein cholesterol levels.1trans-Fatty acids also have been associated with proinflammatory effects, endothelial dysfunction, and decreased insulin sensitivity in persons with insulin resistance.1 To address this public health concern, the Dietary Guidelines for Americans2 and the Institute of Medicine have recommended that TFA intake should be as low as possible.3 This Viewpoint focuses on progress in reducing TFA intake in the United States and the potential health benefits of further reducing intake by eliminating a primary source of TFA.

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