Trans fatty acids have been linked to increased risk of coronary heart disease and risk of diabetes. New research from the Nurses' Health Study I and II show that trans fatty acids are also linked to an increase in systemic inflammation, especially in women who are overweight. Systemic inflammation is an emerging risk factor for coronary artery disease, insulin resistance, diabetes, abnormal lipids, and heart failure.

Trans fatty acids are formed when vegetable oils are hydrogenated or partially hydrogenated by food manufacturers. The average consumption of trans fatty acids is about 4-7% of total dietary fat. The Institute of Medicine in its Recommended Dietary Intakes (RDIs) recommends avoiding all trans fats as far as possible (a 0 intake).

The primary sources of trans fats are:

• Fast foods
• Commercial bakery products
• Packaged snacks and dinners
• Margarines

You can avoid trans fatty acids by using vegetable oils in place of shortening, buying trans fat free margarines (read labels) and making your own baked goods using oils in place of partially hydrogenated oils. When you read a food label, look for the words "hydrogenated" or "partially hydrogenated." If it is present it has trans fatty acids. The actual amount of trans fatty acids will soon be on all labels. Be a smart shopper. Choose foods without trans fats for best health.

Source: Mozaffarian D et al. "Trans Fatty Acids and Systemic Inflammation", Amer J Clin Nutr 2004; 79:582-92.