They may also have adverse effects on cardiovascular disease risk that are independent of an effect on blood lipids (Mozaffarian et al. They also increase LDL-cholesterol (the ‘bad cholesterol’) and decrease HDL-cholesterol (the ‘good cholesterol’). Trans fatty acids have an adverse effect on certain chemicals, known as lipids, which are found in the blood and have been shown to increase the risk of heart disease. They are therefore found in hard margarines, partially hydrogenated cooking oils, and in some bakery products, fried foods, and other processed foods that are made using these. However, most of the trans fatty acids in the diet are produced during the process of partial hydrogenation (hardening) of vegetable oils into semi-solid fats. They occur naturally in small amounts in foods produced from ruminant animals e.g. Trans fats (or trans fatty acids) are a type of unsaturated fatty acid. You should spend about 20 minutes on Questions 1-13, which are based on Reading Passage 1 below.Ī recent editorial in the British Medical Journal (BMJ), written by researchers from the University of Oxford, has called for food labels to list trans fats as well as cholesterol and saturated fat.
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