Partially Hydrogenated Fats in the US Diet and Their Role in Disease

  • James J. Gormley
  • Vijaya Juturu
Part of the Nutrition and Health book series (NH)

Key Points

• To formulators, hydrogenated vegetable oils provide distinctive flavor, crispness, creaminess, plasticity, and oxidation stability. Refinement of the industrial technology of partial hydrogenation and appropriate food labeling may lead to a considerable decrease of human exposure to trans-fatty acids.

• Some authorities recommend a broad-based, dietary paradigmatic shift in the United States as a long-term, sustainable solution to the cascade of health problems caused by the consumption of trans-fatty acids in the American diet. Over 80% of coronary heart disease, 70% of stroke, and 90% of type 2 diabetes can be avoided by more healthy food choices that are in accord with elements of the Mediterranean diets.


Trans-fatty acids Hydrogenated fats Metabolic complications Chronic disease Dietary recommendations 



The authors are grateful to Dr. Ronald Watson for giving an opportunity to share the research on trans-fatty acids in health and disease.


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Copyright information

© Springer Science+Business Media, LLC 2010

Authors and Affiliations

  1. 1.Gormley NPI ConsultingRiverdaleUSA
  2. 2.UnitedBio-Med IncDobbsFerryUSA

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