Trans and Saturated Fatty Acids Intake i

ICPHSP1001

“Trans and Saturated Fatty Acids Intake in Relation to Health” Click here to download Pdf file.

Authors: Anthony G. Kafatos MD.,PhD.,Professor Emeritus, Christos M . Hatzis MD.,PhD. ,

Affiliation: Preventive Medicine and Nutrition Clinic,

University of Crete School of Medicine, Heraklion Crete, Greece

Abstract:

Trans fatty acids are deriving from hydrogenation of unsaturated fatty acids aiming to produce solid fats in room temperature (margarines).Trans fatty acids are inducing epigenetic damages in the fetus cells during the intrauterine life incorporated in the cell membranes and the nucleus receptor of all human cells. As a result they increase inflammatory responses with the production of TNF-a and interleukin-6 in the macrophage and endothelial cells. In the hepatocytes they increasesthe production of LDL,VLDL cholesterol, Lp(a) lipoprotein and small dense LDL particles are produced. On the other hand HDL cholesterol is decreasing. In the adipocytes they increase the production of free fatty acids, decrease the triglyceride uptake and the cholesterol esterification increasing the inflammatory responses. Therefore, the use of margarines and food products rich in trans fatty acids specifically during pregnancy, infancy and childhood increases the risk of atheromatosis, diabetes, cancers and all chronic diseases in later years. Saturated fatty acids are having similar negative effects on health but the damage from trans fatty acids exceeds those from saturated fatty acids. On the other hand monounsaturated fatty acids (MUFA) and a good ratio of n-6 to n-3 fatty acids promote growth and development of children and prevent chronic diseases. The Seven Countries Study (SCS) on the population of Crete started in 1960 and having the last follow-up the year 2010, had the lowest saturated and trans fatty acid intake among all the other 15 cohorts (8% of total energy from SFA and less than 1% from TFA).(1) Those are related to the lowest coronary heart disease and cancer mortality among all other participating cohorts of the SCS.(2) The low SFA intake by the population of Crete is related to the fact that 60% of the men in Crete follow strictly the fasting recommendations of the Christian Orthodox Church.(3) During the 180 days of fasting spread all over the year, no meat, dairy products and eggs are allowed, while fish is more frequently allowed and sea food and snails allowed in all fasting days. In 1960 when the SCS started, the USA population had 36% of energy intake coming from total fat and half of it was SFA (18%). Also CHD was among the highest of the participating cohorts. On the other hand the population of Crete had 40% of energy from total fat with only 8% from SFA and 29% from monounsaturated FAs. Most of the MUFA were coming from olive oil. Margarines were unknown at that time and TFA intake was less than 1% of total energy coming from natural sources. The men of Crete had the lowest body weight (63kg) mainly due to their balanced diet, the lack of industrial produced processed foods and intensive daily physical activity. The average walking distance was 13km per day measured by pedometers as compared to men of Crete of the same age (40-60 years) 45 years later waking less than 1km per day and having 20 kg more body weight. (4, 5)

Keywords:

Trans fatty acids, health, Crete.

References:

Keys A (ed).Coronary heart disease in Seven Countries.Circulation 1970,41:s1-211
Lanti M, Menotti A, Nedeljkovic S, Nissinen A, Kafatos A, kromhout D, Long-term trends in major cardiovascular risk factors in cohort of aging men in the European cohorts of the SCS.Aging Clin Exp Res 2005, 17:306-315.
Sarri K and Kafatos A. The Seven Countries Study in Crete:olive oil, Mediterranean diet or fasting? Public Health Nutrition 2004,8(6):666.
Christakis G,Severinghaus EL, Kafatos F,Hashim SA. Crete:A study of the metabolic epidemiology of coronary heart disease.Amer Heart Journal 1965,15(3):320-332.