What type of fatty acid is typically associated with an increased risk of heart disease?

Trans fatty acids are primarily associated with an increased risk of heart disease due to their detrimental effects on cholesterol levels in the body. They are artificially created through a process called hydrogenation, which solidifies liquid fats to improve shelf life and stability in food products. Trans fats increase low-density lipoprotein (LDL, or "bad" cholesterol) while decreasing high-density lipoprotein (HDL, or "good" cholesterol), leading to a higher risk of developing cardiovascular diseases.

In nutrition, emphasis is placed on minimizing the intake of trans fatty acids, given their strong correlation with heart health issues. These fats are often found in processed foods, fried items, and baked goods. Recognizing the harmful health impacts of trans fats has led to regulatory actions in many countries to limit their use in food production, further underscoring the significance of these substances in heart disease risk.