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Trans fatty acids in diets act as a precipitating factor for gut inflammation?
Author(s) -
Okada Yoshikiyo,
Tsuzuki Yoshikazu,
Ueda Toshihide,
Hozumi Hideaki,
Sato Shingo,
Hokari Ryota,
Kurihara Chie,
Watanabe Chikako,
Tomita Kengo,
Komoto Shunsuke,
Kawaguchi Atsushi,
Nagao Shigeaki,
Miura Soichiro
Publication year - 2013
Publication title -
journal of gastroenterology and hepatology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.214
H-Index - 130
eISSN - 1440-1746
pISSN - 0815-9319
DOI - 10.1111/jgh.12270
Subject(s) - medicine , inflammation , coronary heart disease , metabolic syndrome , diabetes mellitus , systemic inflammation , risk factor , food science , endocrinology , biology
Fatty acids in our daily diet are broadly classified into cis and trans fatty acids ( TFAs ). TFAs are formed during the manufacturing process of hydrogenated vegetable oils such as margarine. Modern diets such as deep‐fried products, frozen foods, and packaged snacks commonly include large quantities of margarine containing TFAs . Although an increased report in the effects of the diet containing TFAs on a risk factor of metabolic syndrome, diabetes mellitus, and coronary heart disease has been observed in the recent years, influence on intestinal inflammation remains unknown. This review describes pro‐inflammatory effects of TFAs in our diary diet on various systemic disorders and also discusses a possible role of TFAs on gut inflammation.