What are trans fats? What makes them so dangerous?

The World Health Organisation (WHO) awarded its first-ever certificates to five countries for adopting practices to eliminate industrially produced trans fats or iTFA. "A total of 53 countries have now best practice policies in effect for tackling iTFA in food, vastly improving the food environment for 3.7 billion people, or 46% of the world’s population, as compared to 6% just 5 years ago. These policies are expected to save approximately 183 000 lives a year," the WHO said in a statement. “Trans fat has no known health benefit, but huge health risks,” said Dr Tedros Adhanom Ghebreyesus, WHO Director-General.

In 2018, the World Health Organization (WHO) launched an initiative to eliminate industrially produced trans fats from the global food supply by 2023. “We are very pleased that so many countries have introduced policies banning or limiting trans fat in food. But introducing a policy is one thing; implementing it is another. I congratulate Denmark, Lithuania, Poland, Saudi Arabia and Thailand, who are leading the world in monitoring and enforcing their trans fat policies. We urge other countries to follow their lead.”

Trans fats are a type of unsaturated fat that can be either naturally occurring or artificially produced through an industrial process known as hydrogenation. Naturally occurring trans fats are found in small amounts in some animal products, such as meat and dairy. However, the primary concern arises from industrially produced trans fats, which are created when hydrogen is added to vegetable oils to make them more solid at room temperature. This process enhances the shelf life and stability of food products, making them a common ingredient in processed and commercially baked goods.

Perhaps the most widely recognized health concern associated with trans fats is their adverse impact on cardiovascular health. Trans fats have been shown to raise levels of low-density lipoprotein (LDL) cholesterol, commonly known as "bad" cholesterol, while simultaneously lowering levels of high-density lipoprotein (HDL) cholesterol, or "good" cholesterol. This unfavorable shift in cholesterol levels increases the risk of coronary heart disease and raises the likelihood of heart attacks and strokes.

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Trans fats have been associated with insulin resistance, a condition where the body's cells become less responsive to the effects of insulin. This insulin resistance can lead to elevated blood sugar levels and an increased risk of developing type 2 diabetes. The inflammatory effects of trans fats also contribute to the insulin resistance observed in individuals with a high intake of these fats.

Pregnant women need to be particularly cautious about trans fat consumption. Studies have suggested that higher intake of trans fats during pregnancy is associated with an increased risk of complications, such as gestational diabetes and pre-eclampsia. Additionally, there is evidence that trans fats can adversely affect fetal development and lead to lower birth weight.

Emerging research has suggested a potential link between trans fat consumption and cognitive impairment. High intake of trans fats has been associated with an increased risk of developing Alzheimer's disease and other forms of dementia. The exact mechanisms behind this association are still being explored, but the inflammatory and oxidative stress effects of trans fats may contribute to neurological damage.

While not as directly implicated as other health concerns, trans fats may contribute to weight gain and obesity. Some studies suggest that a diet high in trans fats may lead to increased abdominal fat deposition, contributing to central obesity—a known risk factor for metabolic syndrome and cardiovascular disease.