2. Trans fats
Trans fats come from eating foods that are made from partially hydrogenated vegetable oils to make them more stable and solid at room temperature like margarine to extend the shelf life of processed food it is present mainly in manufactured food products like baked goods, deep-fried food, and packaged snacks, which have been big parts of our daily dietary fat intake.
trans fats are associated with NFKB activation and reduce nitric oxide (NO) production increasing the risk of vasoconstriction and developing atherosclerosis and hypertension.
Trans fats incorporate into endothelial cells, monocytes, macrophages affecting membrane signaling pathways related to inflammation and increase CRP levels with high intake.
consumption of trans fats has been shown to raise the levels of LDL cholesterol and reduce HDL cholesterol levels to a greater extent when compared to saturated fats and mono or polyunsaturated fats which increases the risk of dyslipidemia, atherosclerosis, and cardiovascular disease.
in order to avoid getting too much trans fats in your diet make sure to stay away from foods that have hydrogenated or partially hydrogenated items on their labels and to be extra careful it is best to stay away from processed food completely and use natural fats like olive oil and butter.