This product is a trans fatty acid that is an isomer of oleic acid. Much of the fatty acid content in partially hydrogenated fats is elaidic acid due to the oleic acid being converted to its trans isomer. Elaidic acid is an enhancer of cholesteryl ester transfer protein activity which increases low density lipoprotein cholesterol and decreases high density lipoprotein cholesterol.1 Consumption of trans fats has long been suspected to increase the risk of cardiovascular disease, change the blood lipid profiles, alter endothelial functions, and affect immune function. Elaidic acid has been found to cause a proinflammatory T-cell response2 and it increases the concentration of lipoprotein LP(a).3 Recently, elaidic acid from partially hydrogenated fats has been implicated in the development of preeclampsia.4
