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Previous Volume 340:1994-1998 June 24, 1999 Number 25 Next

	Since this article has no abstract, we have provided an extract of the first 100 words of the full text and any section headings.

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Trans unsaturated fatty acids are produced commercially in large quantities by heating vegetable oils in the presence of metal catalysts and hydrogen to form shortening and margarine.¹ They are so named because the carbon atoms adjacent to their double bonds are on opposite sides, resulting in a straight configuration and a solid state at room temperature. In contrast, naturally occurring unsaturated fatty acids contain double bonds as cis isomers, with adjacent carbons on the same side of the double bond, resulting in a bent shape and a liquid state at room temperature. Partial hydrogenation, the process used to create trans . . . [Full Text of this Article]

Metabolic Studies

Epidemiologic Studies

Conclusions

Address reprint requests to Dr. Ascherio at the Department of Nutrition, Harvard School of Public Health, 665 Huntington Ave., Boston, MA 02115, or at alberto.ascherio@channing.harvard.edu.

References

Related Letters:

Hydrogenated Fats and Serum Cholesterol Levels
Klurfeld D. M., Holub B. J., Lichtenstein A. H., Ausman L. M., Schaefer E. J.
Extract | Full Text  
N Engl J Med 1999; 341:1396-1397, Oct 28, 1999. Correspondence

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