Trans fats contribute to raising the level of LDL cholesterol in the body while lowering HDL cholesterol, which increases the risk of cardiovascular disease. Trans fats also increase the risk of developing some types of cancer and developing type II diabetes. Contrary to what happens with saturated fats, the harmful effect on health of trans fats originating from hydrogenation processes is conclusive.
Sources
- Berkessel, Albrecht, Schubert, Thomas JS, Müller, Thomas N. (2002). Hydrogenation without a Transition-Metal Catalyst: On the Mechanism of the Base-Catalyzed Hydrogenation of Ketones . Journal of the American Chemical Society. 124(29): 8693–8. doi: 10.1021/ja016152r
- Hudlický, Miloš (1996). Reductions in Organic Chemistry . Washington, DC: American Chemical Society. page 429. ISBN 978-0-8412-3344-7.
- Jang, ES, Jung, MY, Min, DB (2005). Hydrogenation for Low Trans and High Conjugated Fatty Acids. Comprehensive Reviews in Food Science and Food Safety.
- Kummerow, Fred August, Kummerow, Jean M. (2008). Cholesterol Won’t Kill You, But Trans Fat Could . Trafford. ISBN 978-1-4251-3808-0.
- Rylander, Paul N. (2005). Hydrogenation and Dehydrogenation in Ullmann’s Encyclopedia of Industrial Chemistry . Wiley-VCH, Weinheim. doi: 10.1002/14356007.a13_487
