Monday, November 19, 2012

Transfatty acids and cancer risk

Transfatty acids are not a fat we need as compared to essential fatty acids like omega 3 and omega 6, which we do need.

Trans fats are formed when vegetable oils are hydrogenated, which makes the unsaturated fat into saturated fat. You are, for that reason, more likely to be exposed to transfat the more processed food you eat. French fries, for example, can contain varies amounts of transfatty acids depending on the source of oil used in the frying.

The research reviewed investigated transfatty acids and cancer risk (Hu J, et al. 2011). The study was conducted in Canada and matched varies forms of cancer cases with normal population controls.

It was found that dietary transfatty acids were positively associated with the risk of cancers of the colon, breast and prostate with a borderline association for pancreatic cancer.

The researchers concluded that a diet low in transfat may play a role in cancer prevention.

The more unprocessed food you eat the better off you are for several reasons.

To learn more about the benefits of unprocessed food read the book "The Food Connection" which also includes a lot of easy to make recipes.

To read the original abstract, click on the reference below.


Hu J, Vecchia CL, Groh MD, Negri E, Morrison H, Mery L; The Canadian Cancer Registries Epidemiology Research Group. Dietary transfatty acids and cancer risk. Eur J Cancer Prev. 2011 Jun 22.

Courtesy of Dr. Sopler -

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