It was not until the last century that cardiovascular
diseases (CVD), with atherosclerotic-thrombotic
changes in the coronary, cerebral and other arteries,
became major public health problems.
Long chain polyunsaturated fatty acids (LCP or
LCPUFA) are fatty acids of 20 or more carbons
that are derived from the essential n-6 and n-3
fatty acids, linoleic acid (LA) and a-linolenic acid
Human consumption of trans-fatty acids has increased
markedly since the beginning of this century,
primarily due to the widespread application
of the technology of fat hydrogenation that was
developed in 1902 by the German chemist Dr.
Wilhelm Normann .
The roles of dietary fatty acids as fuels and structural
components of cells are well recognized.
Fatty acids are simple compounds made up of a
carbon chain of varying length with a carboxylic
acid group at one end.
Myocardial infarction and stroke are among the leading causes of death in most industrialised countries.
Indeed, in spite of a decline in mortality from cardiovascular disease over the past 30 years, coronary
heart disease caused 150,000 deaths each year in England and Wales in the early 1980’s .