51 Virgin Olive Oil Benefits indications made by the Spanish Food Safety Agency (AECOSAN). Using the information from this list, we may estimate the amount of trans fatty acid intake by each portion of such food: French fries (150 g): 0.17 g trans fatty acids Pizza (1 unit 400 g): 1.1 g trans fatty acids Industrial bakery (1 unit 60 g): 0.13 g trans fatty acids Hamburger (200 g): 0.5 g trans fatty acids Popcorn (1 unit 100 g): 0.05 g trans fatty acids Muffins (1 unit 40 g): 0.02 g trans fatty acids Filled biscuits (3 units 120 g): 0.1 g trans fatty acids Margarine (50 g): 0.12 g trans fatty acids Cheese spread (50 g): 0.3 g trans fatty acids Considering that each gram of fatty acid produces 9 kcal, an average consumption of 5 g trans fatty acids, in a 2000 kcal/day diet, corresponds to 2.2% of total energy, a figure close to the estimated intake in countries such as the USA. As has been previously mentioned, olive oil does not contain trans fatty acids. 5 g trans fatty acids * 9 kcal/g = 45 kcal Within a diet of 2000 kcal, 45 kcal signifies 2.2% of energy as trans fatty acids. 2.3. Trans fatty acids and health in adults Trans fatty acids are absorbed and incorporated into body tissues and cell membranes. According to the WHO, rich trans-fat diets increase heart disease morbidity and mortality risk by 21% and 28%, respectively. A meta-analysis with a sample size of around 140000 participants conducted by Mozzafarian et al. (2006) was published in the top-ranking publication “The New England Journal of Medicine”. Results showed that, for the same caloric amount ingested, trans fatty acids, even at low consumption (1-3% of total dietary energy), may rise cardiovascular disease risk more than any other macronutrient. An increase in trans fatty acids of 2% of total dietary energy (around 5 g as previously described) was associated with a 20% increase in cardiovascular disease incidence. Trans fatty acids negatively modify the plasma lipid profile of their consumers. On one hand, they raise LDL concentration promoting a more atherogenic profile by reducing
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