Trans fats commonly found in baked goods, margarine, and fried foods may increase the risk of dementia, according to a Japanese study published in the journal Neurology. Researchers from Kyushu University analysed blood samples from 1,628 people aged 60 and over and found that those with the highest levels of trans fats were 52% more likely to develop dementia over a 10-year period.
The study divided participants into four groups based on blood levels of elaidic acid, a marker for trans fat intake. Among the 407 people with the highest levels, 104 developed Alzheimer's disease or another form of dementia (almost 30%), compared to 82 out of 407 in the lowest-level group (just over 21%). The link remained significant even after accounting for factors like high blood pressure, diabetes, and smoking.
Trans fats, which are produced by partially hydrogenating plant oils, are used to improve the taste and shelf life of processed foods. While they are banned in the United States, they are not prohibited in the UK, though consumption is generally low. The World Health Organization has called for global elimination of trans fats by 2023.
Dr Toshiharu Ninomiya, senior author of the study, said: 'These public health efforts have the potential to help prevent dementia cases around the world, not to mention the decrease in heart disease and other conditions related to trans fats.' Previous research had suggested that a ban on trans fats could save 7,200 lives in England from coronary heart disease over five years.
