Trans fats: what are they? Why are they so dangerous?

Five nations received the first-ever accreditation from the World Health Organization (WHO) for implementing policies to get rid of industrially manufactured trans fats, or iTFA. The food environment for 3.7 billion people, or 46% of the world's population, has significantly improved thanks to the implementation of best practice policies for addressing iTFA in food by 53 countries, up from 6% just five years ago. The World Health Organization said in a statement that these regulations are anticipated to save about 183 000 lives annually. Dr. Tedros Adhanom Ghebreyesus, the Director-General of WHO, stated that trans fat "has huge health risks but no known health benefit."The World Health Organization (WHO) said in 2018 that trans fats generated industrially would be removed from the world's food supply by 2023. The fact that so many nations have passed laws restricting or outlawing trans fat in food makes us extremely happy. However, enacting a policy is a different matter from just proposing it. I commend Saudi Arabia, Thailand, Denmark, Lithuania, Poland, and Lithuania for being at the forefront of the global monitoring and enforcement of trans fat legislation. We implore other nations to take note of their example.Trans fats are a kind of unsaturated fat that can be created artificially by the industrial process of hydrogenation, or they can exist naturally. Small levels of naturally occurring trans fats can be found in several animal products, including dairy and meat. But industrially generated trans fats—made when hydrogen is added to vegetable oils to increase their solidity at room temperature—are the main source of concern. Food items are now frequently used as an ingredient in processed and professionally baked goods since this technique extends their shelf life and stability.Trans fats have been linked to numerous health concerns, the most well-known of which being their detrimental effects on cardiovascular health. Trans fats have been demonstrated to concurrently decrease levels of high-density lipoprotein (HDL), or "good" cholesterol, and increase levels of low-density lipoprotein (LDL), or "bad" cholesterol. This negative change in cholesterol levels elevates the risk of heart attacks and strokes as well as coronary heart disease.Insulin resistance, a state in which the body's cells lose their sensitivity to the effects of insulin, has been linked to trans fats. An increased risk of type 2 diabetes and high blood sugar levels can result from this insulin resistance. Trans fats' pro-inflammatory properties also play a role in the insulin resistance that is seen in people who consume large amounts of these fats.

When it comes to consuming trans fats, pregnant women should exercise extra caution. Research has indicated that consuming more trans fats while pregnant may raise the risk of problems like gestational diabetes and pre-eclampsia. Trans fats have also been linked to decreased birth weight and negative effects on embryonic development, according to research.There may be a connection between trans fat intake and cognitive decline, according to recent studies. An elevated risk of Alzheimer's disease and other types of dementia has been linked to a high trans fat diet. While the precise processes underlying this relationship are still being investigated, trans fats' impacts on inflammation and oxidative stress may play a role in brain impairment.Trans fats have a role in weight growth and obesity, however not as much as other health issues. According to certain research, a diet heavy in trans fats may increase the amount of fat deposited in the abdomen, which could exacerbate central obesity, a condition that is known to raise the risk of metabolic syndrome and cardiovascular disease.