Revista de Nutrição e Ciências Alimentares
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Abstrato

Trans Fatty Acids and Atherosclerosis-effects on Inflammation and Endothelial Function

Zapolska DD, Bryk D and Olejarz W

The current diet and lifestyle are commonly known contributing factors of atherosclerosis, which is the underlying disorder in patients with cardiovascular disease. An identification of any kinds of foods that may exert the cardioprotective or cardiotoxic influence and deeper understanding their molecular mechanisms of action has become an object of interest due to their importance. Through largely epidemiological evidence, trans fatty acids (TFAs) intake has been associated with a variety of the cardiovascular complications, including atherosclerosis. The excessive intake of TFAs has detrimental effect on lipid profile. However, the association between the consumption of TFA and the risk of cardiovascular disease are much greater, than predicted by the effect on serum lipids alone, suggesting that the TFAs intake may also affect the other, non-lipid risk factor. Evidences from many studies indicate, that TFA induce the inflammatory response and endothelial dysfunction. In the following review we present a current knowledge concerning the chemistry of TFAs, their dietary source, their association with cardiovascular disease and the possible mechanisms explaining their effect on atherosclerosis.