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Vol. 50. Núm. 8.
Páginas 317-323 (agosto 2003)
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Vol. 50. Núm. 8.
Páginas 317-323 (agosto 2003)
Acceso a texto completo
Ácidos grasos trans y nutrición
Trans fatty acids and nutrition
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10762
L. Enríquez*, A. GonzáLez-Quijano, R. Ollero, M. Iglesias, M.A. Rodríguez Criado, P. Matas
Unidad de Endocrinología y Nutrición. Hospital San Pedro de Alcántara. Cáceres. España
Este artículo ha recibido
Información del artículo

Los ácidos grasos trans (AGT) están presentes en la dieta habitual de los países occidentales. Aunque existen en pequeñas cantidades en alimentos naturales, su procedencia es mayoritariamente industrial. Su consumo se extendió e incrementó a lo largo del siglo XX, principalmente en Estados Unidos y en los países del norte y del centro de Europa; este hecho se vio favorecido por la idea difundida por la industria alimentaria de que sus efectos eran beneficiosos para la salud, en contraposición con la mantequilla y otras grasas naturales. Sin embargo, en las últimas décadas diversos trabajos científicos han sugerido que los AGT podrían intervenir en el desarrollo de ciertas enfermedades como la cardiopatía isquémica, el cáncer y algunas malformaciones nerviosas fetales. Esto ha determinado que en la actualidad, desde organizaciones científicas y sanitarias, se recomiende la limitación de su consumo. En este artículo se revisan los efectos nocivos de los AGT, analizando los factores que pueden favorecerlos o prevenirlos.

Palabras clave:
Ácidos grasos trans
Hipercolesterolemia
Cardiopatía isquémica

Trans fatty acids (TFA) are present in the usual diet of western countries. A small amount of TFA are present in natural food, but they are mainly found in industrial food. Daily intake of TFA markedly increased throughout the twentieth century, principally in the USA and northern and central European countries. This was favored by the food industry's dissemination of the belief that TFA were good for health, unlike butter and other vegetable fat. Nevertheless, in the last few years, several scientific studies have suggested that TFA might be involved in the development of several health problems, including coronary heart disease, cancer, and fetal neurodevelopment. Because of these findings, scientific and health-related organizations currently recommend limited intake of TFA. In the present article we review the possible health risks of TFA and analyze the factors that may increase or decrease these risks.

Key words:
Trans fatty acids
Hypercholesterolemia
Coronary heart disease
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Copyright © 2003. Sociedad Española de Endocrinología y Nutrición
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