Hydrogenated oils and fats: the presence of chemically-modified fatty acids in human adipose tissue

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Abstract
A total of 231 samples of adipose tissue has been analyzed for trans unsaturated acids which arise in large measure via consumption of hydrogenated fat; 136 specimens derived from patients who had died of ischemic heart disease (cases), the remainder being controls. They have also been analyzed by gas-liquid chromatography which gave information regarding the amounts of 1) “higher acids”—C20 plus C22 acids, mainly monoenoic—which derive from hydrogenated marine oils present in high amounts in certain margarines in the United Kingdom, and 2) “lower acids”—14:1 plus odd-numbered and branched chain acids in the C15 to C17 range—which are present in hydrogenated fat in lower amounts than in, say, butter-fat. Values of trans unsaturated acids tend to be higher, and values of lower acids lower for cases than controls, but we cannot at present conclude that these differences are statistically significant. Case versus control levels in respect of higher acids and linoleic acid do not appear to be significantly different.