This is a trans fatty acid methyl ester and is an isomer of oleic acid. Much of the fatty acid content in hydrogenated fats is elaidic acid as oleic acid is converted to the trans isomer. It 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 have 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 pro-inflammatory T-cell response2 and it increases the concentration of lipoprotein(a).3 Recently elaidic acid from partially hydrogenated fats has been implicated in the development of preeclampsia.4
