Trans Fats

An original article by Mozaffarian (2009) backs up these recommendations by showing that there was a decrease in coronary heart disease risk factors when switching percentages of the diet from trans fatty acids to even saturated fatty acids.

The Mozaffarian (2009) review consisted of meta-analyses of the effects of trans fatty acids on blood lipids in controlled dietary trials. Within the data it was observed that the replacement of partially hydrogenated vegetable oil with other fats yielded a reduction in coronary heart disease, and a positive change in total cholesterol levels (Mozaffarian 2009). One percent of trans fatty acid energy replacement with saturated fats yielded a decrease in total cholesterol over high-density lipoprotein by about 50% (Mozaffarian 2009). These results are promising because of the implications regarding health long term and the reduction of processed foods. My client already has a super low consumption of processed foods, so it will be made clear to continue down that path. The consumption of foods that are higher in saturated fat will be brought to my client’s attention, but also foods that are potentially low in fat that are high in partially hydrogenated oils. I will emphasize she continue to eat how she does currently with a lack of processed foods and explain to her that, in my opinion based on review of research, it is even better to consume a slightly higher fat diet from unprocessed foods than it is to consume a lower fat diet from processed foods.