Trans fatty acids and cardiovascular disease.

By D. Mozaffarian, M. Katan, A. Ascherio, MR Stampfer, W. Willett. New England Journal of Medicine, 2006

1,704 citations recorded by the source corpus.

Subfields: Biochemistry, Nutrition and Dietetics, Surgery

View Paper: https://www.semanticscholar.org/paper/61d47b390c98c64b5b39bfe37bb0c41209acb297

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biochemistry

1. F. B. Hu
2. D. Mozaffarian
3. Shah Ebrahim
4. C. Hasler

In Nutrition and Dietetics

1. D. Mozaffarian
2. F. B. Hu
3. W. Willett
4. E. Rimm
5. MR Stampfer
6. T. Fung
7. I. Graham
8. A. Aro

In Surgery

1. D. Mozaffarian
2. F. B. Hu
3. I. Graham
4. E. Co
5. T. Ivanova
6. E. Ding
7. A. Marangoni
8. W. Willett

Citations in the corpus

• Association Between Dietary Factors and Mortality From Heart Disease, Stroke, and Type 2 Diabetes in the United States (2017, neutral): “4) Hispanic N deaths 5 (4, 5) 2 (2, 3) 13 (10, 14) 5 (4, 6) 25 (21, 28) 11 (9, 12) 36 (29, 41) 21 (16, 24) 42 (32, 50) 37 (27, 45) 79 (62, 96) 141 (109, 171) 426 (388, 462) % ISTK 78 (65.”
• American Cancer Society guidelines on nutrition and physical activity for cancer prevention (2002, background): “Trans fats have adverse cardiovascular effects, such as raising levels of low-density lipoprotein blood cholesterol and increasing heart disease risk.(17,194) Their relationship with cancer risk, however, has not been determined.”
• 2016 European Guidelines on cardiovascular disease prevention in clinical practice (2016, background): “that, on average, a 2% increase in energy intake from trans fatty acids increases CAD risk by 23%.(316) It is recommended to derive ,1% of total energy intake from trans fatty acids—the less the better.”
• Health effects of trans-fatty acids: experimental and observational evidence (2009, methodology): “…BMI, aspirin use, history of hypertension or hypercholesterolemia, alcohol use, and consumption of dietary SFA, nÀ3 PUFA, nÀ6 PUFA, MUFA, protein, fiber and total energy, the multivariable RR associated with a 2%E increment in TFA intake was 1.26 (95% CI ¼ 0.98–1.60) (Mozaffarian et al., 2006).”
• Ultra‐processed foods and the nutrition transition: Global, regional and national trends, food systems transformations and political economy drivers (2020, background): “differentiation between solid vegetable fats and liquid vegetable oils was justified, given the higher industrial trans-fatty acid content of the former category and the association of partially hydrogenated vegetable fats with cardiovascular risk.(111) Sodium included all”
• Organogels: An Alternative Edible Oil-Structuring Method (2012, background): “Increased consumption of the above-mentioned fatty acids (particularly trans-fatty acids) have been shown to exert negative effects on the risk markers for cardiovascular diseases [6–9].”