Key result
Dietary oxidized fats enter the circulation and promote adverse cardiovascular effects across species.
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Accumulating evidence suggests that oxidized fats and lipid oxidation products in the diet can contribute to the pathogenesis of atherosclerosis. The present review summarizes studies that show that oxidized fat and lipid oxidation products are present in human foods; that these compounds are absorbed by the intestine and appear in the blood circulation; and that these ingested substances can have deleterious cardiovascular effects in both humans and experimental animals. However, considerable additional research is required to establish the extent to which dietary fat oxidation poses a threat to human health and/or longevity.
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Jeffrey S. Cohn (2002) conducted a review in Cardiovascular disease and atherosclerosis. Dietary oxidized fats and lipid oxidation products was evaluated. Dietary oxidized fats and lipid oxidation products are absorbed into the circulation and can exert deleterious cardiovascular effects in both humans and experimental animals.
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