Murad Khan, Abdul Baseer.
Risk of coronary heart disease and hydrogenated vegetable oils, the role of trans-fatty acids: some basic concepts.
Professional Med J Jan ;3(4):267-9.

In Pakistan, hydrogenated oils (commonly called ghee) are the predominant source of dietary fats. Several metabolic and epidemiological studies have contributed to concern about the adverse effects of the trans-isomers of fatty acids which are formed when liquid, vegetable oils are partially hydrogenated to form ghee, margarine, etc in Pakistan, palm oil is the main precursor for hydrogenation, to get a semisolid form or ghee. Polyunsaturated fatty acid contents of palm oil are lower than those of other popular edible oils derived from soyabean, sunflower and corn. Physicians encourage vegetable oils rich in polyunsaturated fatty acids and discourage the use of animal fats because of their high contents of saturated fat and cholesterol. Many people regard the use of ghee and margarine derived from cholesterol free vegetable oils, as a healthy eating behaviour, as opposed to butter fat. These partially hydrogenated vegetable oils with high contents of the trans fatty acids, in fact, are even greater health hazards than the cholesterol containing dairy fat.

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