Modern Dietary Fat Intakes in Disease Promotion

Abstract

• To formulators, hydrogenated vegetable oils provide distinctive flavor, crispness, creami- ness, 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.