RESUMEN
Fats are important nutrients in our diet, they have wide chemical properties that drive diverse metabolic effects. The trans fatty acids (TFA) are common compounds found in industrialized food, and recent research has shown they should be avoided due to their increased risk of cardiovascular disease (CVD). Some of the mechanisms involved include: reduction of c-HDL concentration, increase of low density lipoprotein, Lp (a), triglycerides; disturbance in prostaglandin balance and they may also promote insulin resistance. Obese subjects are prone to increased CVD risk associated with a state of chronic inflammation that can be worsened by TFA intake. The US population consumes approximately 5.3 g TFA per day (2.6% of their total energy intake and 7.4% of their fat energy). Recently, WHO recommendations suggest the intake of TFA should be lower than 1% of energy per day. Current fast food industry products have to decrease the amount of TFA content, and the experience from different countries shows that the elimination of trans fatty acids is a cost effective and feasible public health intervention.