Trans-fats linked to breast cancer risk in study

'No trans-fat' label is commonly seen on processed food packaging. Issue related to trans-fat has been a lattest concern of WHO. It's claimed that consumption of trans fat increase risk of getting coronary heart disease by raising 'bad' LDL cholesterol and lowering 'good' HDL cholesterol.

Trans-fat is a type of unsaturated fat with trans-isomer fatty acid. Most trans-fats found in food are produced by partially hydrogenating plant oil. The process of adding hydrogen atoms to unsaturated fat make them more saturated. Thus they possess higher melting point and more favourable in extending shelf life of baked products.

From a news I read online, European researchers reported on Friday 11 April that besides clog arteries, trans-fats may raise the risk of getting breast cancer. Women with highest blood levels of trans-fats had about twice the risk of breast cancer compared to women with lowest levels. The only recommendation by researchers in American Journal of Epidemiology is to limit the consumption of processed foods contain trans-fats.

New York and California had banned trans-fats in restaurant foods. Canada and Britain are considering the same regulation and many food companies have dropped them as ingredient.

However, women with higher level of omega-3 fatty acids are found to be more resistant to have breast cancer. Obese women are more susceptible to develope breast cancer than other types of cancer.

Complete article available at http://uk.news.yahoo.com/rtrs/20080411/thl-uk-cancer-breast-fats-acc9995.html