NEW TRANS FAT RISKS Studies from Harvard University indicate that trans fat used to sued solidify and stabilize margarine and the oil in many baked and fast-food items may increase several indicators of systemic inflammation in healthy people. In the latest study, published in the American Journal of Clinical Nutrition, the same researchers found that trans fat may worsen the inflammation already present in people with heart failure. Other research has shown that trans may be worse for the heart than saturated fat: While both fats raise levels of the bad, artery-clogging LDL cholesterol, trans lowers the “good” HDL cholesterol as well.
Related posts:
