Difference between naturally occurring and industrial trans-fats?

edited April 2019 in General Nutrition

There seems to be a biological difference between trans-fat sources... Industrially synthesized trans fats are the biologically irrelevant fats we learned about that act like saturated fats, but cannot be catabolized.

Naturally occurring trans fats may have health benefits. But at least we know for sure that these sources they are not linked with cardiovascular disease like the industrial trans-fats.


How do you think we can trace these trans-fats better, instead of aiming for 0.0 g of trans-fats?

I end up eating an average of 0.3 g per day.


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    Thanks for sharing this information and you're right in that industrial vs. natural trans fat may have a different impact on the body. That said, I'm always careful with information that is shared from the food industry since motives are being driven more from profit vs. health.

    In general, it is wise to aim for as low as saturated fat and trans fat (industrial or natural) as possible since we know that these two types of fat can raise cholesterol levels, which is a risk factor for heart disease. There is also research regarding the role of saturated fat in other conditions like Alzheimer's disease, diabetes, and inflammation. That said, your overall dietary context is very important; eating plenty of fruits, vegetables, unrefined grains, lean protein, and unprocessed food is the ideal approach to health and longevity.

    Kind regards,

    Susan Macfarlane, MScA, RD
    Registered Dietitian Nutritionist
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