Am J Clin Nutr. 1996 May;63(5):663-70. doi: 10.1093/ajcn/63.5.663.
This report addresses the current controversy about possible health hazards of dietary trans fatty acid isomers, which are created during hydrogenation of unsaturated fats to change their textural properties and melting points. Estimates of intakes are approximations based on limited data and problematic analytic techniques. Major contributors in the diet are fried and baked foods and margarine, in which partially hydrogenated vegetable oils may replace fat sources richer in saturated fatty acids and cholesterol. Consumption of trans fatty acids in the United States has been relatively constant, and new food technologies are yielding decreases in the trans fatty acid content of commercially prepared foods. When intake of trans fatty acids (as hydrogenated fat) is compared with that of saturated fat, total and low-density-lipoprotein (LDL)-cholesterol concentrations in blood are lower, but both trans fats and saturated fats increase total and LDL concentrations when compared with cis fatty acids or native unhydrogenated fat. Epidemiologic data are conflicting with respect to cardiovascular disease outcomes. We cannot conclude that the intake of trans fatty acids is a risk factor for coronary heart disease nor can we expect that substituting trans- for cis-containing fats will reduce the risk of coronary heart disease. Few rigorous studies have dealt with biomedical effects of trans fatty acids and possible mechanisms relevant to human health and diseases. The nutrition labeling issue is unresolved. The options, recommendations, and research suggestions in this report should outline for nutrition scientists the database needed before any new dietary recommendations or changes in nutrition policy concerning trans fatty acids can be made. The debate about trans fatty acids should not detract from dietary recommendations to limit the intake of saturated fat and total fat.
本报告探讨了当前关于膳食反式脂肪酸异构体可能存在的健康危害的争议，这些异构体是在不饱和脂肪氢化过程中产生的，目的是改变其质地特性和熔点。摄入量的估计是基于有限数据和有问题的分析技术得出的近似值。饮食中的主要来源是油炸和烘焙食品以及人造黄油，其中部分氢化植物油可能会替代富含饱和脂肪酸和胆固醇的脂肪来源。美国反式脂肪酸的消费量一直相对稳定，新的食品技术正在使商业加工食品中的反式脂肪酸含量降低。当将反式脂肪酸（作为氢化脂肪）的摄入量与饱和脂肪的摄入量进行比较时，血液中的总胆固醇和低密度脂蛋白（LDL）胆固醇浓度较低，但与顺式脂肪酸或天然未氢化脂肪相比，反式脂肪和顺式脂肪都会增加总胆固醇和LDL胆固醇浓度。关于心血管疾病的结果，流行病学数据存在矛盾。我们既不能得出反式脂肪酸的摄入量是冠心病的危险因素的结论，也不能期望用含反式脂肪的食物替代含顺式脂肪的食物会降低冠心病的风险。很少有严格的研究涉及反式脂肪酸的生物医学效应以及与人类健康和疾病相关的可能机制。营养标签问题尚未解决。本报告中的选项、建议和研究建议应为营养科学家勾勒出在就反式脂肪酸做出任何新的饮食建议或营养政策改变之前所需的数据库。关于反式脂肪酸的争论不应减损限制饱和脂肪和总脂肪摄入量的饮食建议。
