Category Archives: Trans Fatty Acids

Are trans Fat Intakes Declining?

Posted on April 16, 2014 by Robert Barrington

Evidence supports a role for trans fatty acids in the development of disease. In particular, synthetic 18 carbon trans fats found in products containing hydrogenated vegetable oil are thought to cause an increased risk of cardiovascular disease. Intakes of synthetic … Continue reading →

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Lipid Studies: Deliberate Obfuscation

Posted on April 1, 2014 by Robert Barrington

The theory that dietary lipids including cholesterol and saturated fat are causative factors in the development of atherosclerosis is a widely held belief. This viewpoint is based on supposed evidence from the scientific literature. However, studies used as evidence for … Continue reading →

Posted in Cardiovascular Disease, Cholesterol, Hydrogenated Vegetable Oil, Safflower Oil, Saturated Fatty Acids, Trans Fatty Acids, Triglycerides / Triacylglycerols | Comments Off on Lipid Studies: Deliberate Obfuscation

Fatty Acids: You Are What You Eat

Posted on March 24, 2014 by Robert Barrington

High quality diets are protective of disease. However, defining a high quality diet is difficult, but some consensus has been reached in this regard from nutritional scientists. Generally, diets containing high concentrations of processed and manufactured foods with long shelf … Continue reading →

Posted in Adipose Tissue, Fatty Acids, Polyunsaturated Fatty Acids, Saturated Fatty Acids, Trans Fatty Acids | Comments Off on Fatty Acids: You Are What You Eat

Dietary Fatty Acids: Classification

Posted on December 11, 2013 by Robert Barrington

Fatty acids are hydrocarbon chains with a carboxylic acid at one end and a methyl group at the other. The dietary fatty acids are a diverse group of lipids and as a result they can be classified in a number … Continue reading →

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More on trans fats: Avoid

Posted on December 2, 2013 by Robert Barrington

Many of the early studies that reported associations between saturated fat and cardiovascular disease had confounding variables that were not adequately controlled. In particular, the inclusion of trans fats within the saturated fat grouping has brought into question the usefulness … Continue reading →

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More on trans Fats: Pain and Death

Posted on November 13, 2013 by Robert Barrington

Natural vegetable oils present in nuts and seeds are healthy oils because they contain high concentrations of the essential fatty acids α-linolenic acid (ALA, C18:3 (n-3)) and linoleic acid (LA, C18:2 (n-6)). Alpha linolenic acid is desaturated and elongated in … Continue reading →

Posted in Alpha Linolenic Acid, Brain, Docosahexaenoic Acid, Eicosapentaenoic Acid, Fish Oils, Gamma Linolenic Acid, Hydrogenated Vegetable Oil, Linoleic Acid, Trans Fatty Acids | Tagged , | Comments Off on More on trans Fats: Pain and Death

trans Fats: Metabolic Dysfunction

Posted on November 10, 2013 by Robert Barrington

Hydrogenation is a process by which hydrogen gas is passed over polyunsaturated fatty acids in order to cause saturation of all carbon molecules. This process results in the production of a cheap source of saturated fatty acids that can be … Continue reading →

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Hydrogenated, trans and Deodorised Fats

Posted on October 30, 2013 by Robert Barrington

Polyunsaturated fatty acids (PUFA) from plants have important health implications because two of these fatty acids, α-linolenic acid (ALA, C18:3 (n-3)) and linoleic acid (LA, C18:2 (n-6)) are essential to health. Unsaturated fatty acids have double bonds that gives the … Continue reading →

Posted in Alpha Linolenic Acid, Arachidonic Acid, Dihomo Gamma Linolenic Acid, Docosahexaenoic Acid, Eicosanoids, Eicosapentaenoic Acid, Essential Fatty Acids, Fish Oils, Hydrogenated Vegetable Oil, Linoleic Acid, Trans Fatty Acids | Tagged , | Comments Off on Hydrogenated, trans and Deodorised Fats

High Fat Diets are Healthy

Posted on September 25, 2013 by Robert Barrington

he recent advice to limit intakes of dietary fat has been a disaster for health. Medical recommendations to lower fat and cholesterol intakes, based on the erroneous cholesterol theory of cardiovascular disease, have caused an epidemic of obesity in Western … Continue reading →

Posted in Alpha Linolenic Acid, Cancer, Cardiovascular Disease, Essential Fatty Acids, Fat, Fatty Acids, Hydrogenated Vegetable Oil, Linoleic Acid, Monounsaturated Fatty Acids, Mortality, Polyunsaturated Fatty Acids, Saturated Fatty Acids, Trans Fatty Acids | Tagged , , , | Comments Off on High Fat Diets are Healthy

Diet Quality and Disease Risk

Posted on February 21, 2013 by Robert Barrington

Growing evidence suggests that diet quality plays an important role in determining future disease risk. Lifestyle diseases associated with poor quality diet include cardiovascular disease, cancer, diabetes, metabolic syndrome and obesity. However, much of the research to date has focussed … Continue reading →

Posted in Alpha Linolenic Acid, Arachidonic Acid, Calcium, Carbohydrate, Cardiovascular Disease, Carotenoids, Folate, Linoleic Acid, Mediterranean Diet, Trans Fatty Acids, Vegetables, Vitamin D, Vitamin K | Comments Off on Diet Quality and Disease Risk