Effect of industrially produced trans fat on markers of systemic inflammation: evidence from a randomized trial in women

Nathalie T. Bendsen, Steen Stender, Pal B. Szecsi, Steen B. Pedersen, Samar Basu, Lars Hellgren, John W. Newman, Thomas M. Larsen, Steen B. Haugaard, Arne Astrup

    Research output: Contribution to journalJournal articleResearchpeer-review


    Consumption of industrially produced trans fatty acids (IP-TFA) has been positively associated with systemic markers of low-grade inflammation and endothelial dysfunction in cross-sectional studies, but results from intervention studies are inconclusive. Therefore, we conducted a 16 week double-blind parallel intervention study with the objective to examine the effect of IP-TFA intake on biomarkers of inflammation, oxidative stress, and endothelial dysfunction. Fifty-two healthy overweight postmenopausal women (49 completers) were randomly assigned to receive either partially hydrogenated soybean oil (15.7 g/day IP-TFA) or control oil without IP-TFA. After 16 weeks, IP-TFA intake increased baseline-adjusted serum tumor necrosis factor (TNF) α by 12% [95% confidence interval (CI): 5–20; P = 0.002] more in the IP-TFA group compared with controls. Plasma soluble TNF receptors 1 and 2 were also increased by IP-TFA [155 pg/ml (CI: 63–247); P <0.001 and 480 pg/ml (CI: 72–887); P = 0.02, respectively]. Serum C-reactive protein, interleukin (IL) 6 and adiponectin and subcutaneous abdominal adipose tissue mRNA expression of IL6, IL8, TNFα, and adiponectin as well as ceramide content were not affected by IP-TFA, nor was urinary 8-iso-prostaglandin-F2α. In conclusion, this dietary trial indicates that the mechanisms linking dietary IP-TFA to cardiovascular disease may involve activation of the TNFα system.
    Original languageEnglish
    JournalJournal of Lipid Research
    Issue number10
    Pages (from-to)1821-1828
    Publication statusPublished - 2011


    • Subcutaneous adipose tissue
    • Dietary intervention
    • Ceramide
    • Oxidative stress
    • Fatty acids

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