Risk of coronary heart disease and hydrogenated vegetable oils the role of trans-fatty acids: some basic concepts

ABSTRACT

In Pakistan, hydrogenated oils [commonly called ghee] are the predominant source of dietary fats. Several metabolic and epidemiological studies have contributed to concern about the adverse effects of the transisomers of fatty acids which are formed when liquid, vegetable oils are partially hydrogenated to form ghee, margarine, etc in Pakistan, palm oil is the main precursor for hydrogenation, to get semisolid form or ghee. Polyunsaturated fatty acid contents of palm oil are lower than those of other popular edible oils derived from soyabean, sunflower and corn. Physicians encourage vegetable oils rich in polyunsaturated fatty acids and discourage the use of animal fats because of their high contents of saturated fats and cholesterol. By many people the use of ghee and margarine derived from cholesterol free vegetable oils, is regarded as a healthy eating behaviour, as opposed to butter fat. These partially hydrogenated vegetable oils with high contents of the trans fatty acids, in fact, are even greater health hazards than the cholesterol containing dairy fat