Processed unsaturated fatty acids associated with memory loss
The so-called processed unsaturated fatty acids, also called trans fatty acids, which are found in foods such as pastries, or pizzas, are currently known to be harmful to the body, with an increased risk of developing cardiovascular diseases. However, a new consequence has just been unveiled in a recent study by researchers at the University of California-San Diego: the consumption of trans fatty acids would be linked tomemory loss.
Processed unsaturated fatty acids, a harmful effect on the brain
This study was carried out on more than 1000 men and women. The scientists collected data and asked participants to fill out a food questionnaire, as well as a memory test.
After analysis, the researchers concluded that participants retained an average of 86 words, and for every additional gram of trans fatty acid consumed daily, memory capacity decreased by 0.76 words. These results are valid for both sexes, and do not differ by age, ethnicity or education.
The author of the study also specifies that trans fatty acids are added to processed foods toimprove texture, taste and preservation. Their consumption is already known to cause behavioral and mood disorders. With this study, scientists demonstrate that trans fats are also linked to memory loss. This harmful effect on health is in addition to several effects already proven by past studies, with, for example, cardiovascular diseases, diabetes, inflammatory pathologies …
The difference between unsaturated, saturated and trans fatty acids
Fatsare essentialfor the proper functioning of the body. In particular, they provide energy and participate in the regulation of body temperature, as well as the synthesis of hormones, and allow the absorption of many vitamins A, D, E and K …
Unsaturated fatty acids: there are two categories.
- On the one hand polyunsaturated fatty acids (omega-6 and omega-3). They are reserved for baking and are very resistant to high temperatures. They are mainly found in corn, soybean and sunflower oils.
- On the other hand, monounsaturated fatty acids (omega-9): this is the ideal fat for cooking, and represents what is called the “good fat”. They are essential to stay healthy and provide known benefits on heart function and participate inbetter blood sugar control, especially in people with diabetes.
Saturated fatty acids: of animal or vegetable origin, they are found in butter, cream, cheese, or palm and coconut oil… These fatty acids usually have a bad reputation, because high consumption leads to an increase in “bad” cholesterol in the blood. However, in normal consumption, they are also essential, especially for cell membranes.
Trans fatty acids: they are obtained by an industrial process called hydrogenation, which makes it possible to modify the molecular configuration of unsaturated fatty acids. They are very resistant and tolerate very high cooking temperatures. In addition, they allow a longer shelf life.
Stephen Paul is the lead author and founder of My Health Sponsor. Holder of a diploma in health and well-being coaching with more than 200 articles in the field of health, he makes it a point of honor to offer advice based on reliable information, based on scientific research, and verified by health professionals.