The Expert Guide to Beating Heart Disease by Dr. Harlan M. Krumholz

Author:Dr. Harlan M. Krumholz
Language: eng
Format: epub
Publisher: HarperCollins

Trans fats are made when food manufacturers add hydrogen to vegetable oil. They are found in the partially hydrogenated vegetable oils used to make hard “stick” margarine (but not soft “tub” margarine) and are also typically used in commercially manufactured cookies, cakes, crackers, french fries, fried onions, and doughnuts, among other snack foods. In the past, scientists have focused on the dangers of saturated fats, but new research by the Institute of Medicine suggests that trans fats increase bad (LDL) cholesterol and also decrease good (HDL) cholesterol. No other dietary factor has both of these bad effects, and trans fats can damage arteries as much as or more than saturated fats.

Cholesterol exists on its own, of course, in varying concentrations in most animal products—meats (and especially organ meats, like liver or heart), egg yolks, dairy products, and, to a much lesser extent, fish and poultry.

On the other hand, it is increasingly clear that some fats actually help lower your bad cholesterol levels and increase good cholesterol. These good fats include polyunsaturated fats such as safflower, sesame, soy, corn, and sunflower oils, seeds and nuts, and monounsaturated fats such as olive, canola and peanut oils, and avocados.

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