Trans Fats in our foods: SLU physician and researcher, Brent Tetri, M.D., studies the effects of dietary trans fats on the liver.
Saint Louis University School of Medicine needs volunteers for a clinical trial studying the possible effects of dietary trans fats on the liver.
Trans fats found in hydrogenated or partially hydrogenated vegetable oils comprise a relatively new addition to the Western diet that has occurred over the past four to five decades, a time frame that correlates with the occurrence of nonalcoholic steatohepatitis (NASH) as the most common form of chronic liver disease. NASH affects 2-5 % of the US population and is a risk factor for the development of cirrhosis (scarring of the liver)in up to a third of affected people.
Despite a growing awareness of the health effects of trans fats in our foods, they continue to be found in baked goods, fried food and a wide variety of other commercially prepared foods. Even for people intending to avoid trans-fats per serving to be labeled as "zero trans-fats", by consuming 4-5 small, industry defined "serving sizes" of zero trans fat food, a person could easily exceed the recommended maximum daily limit of 2 grams.
Based on the continued abundance of ITF in many foods and the persistence of potentially significant amounts in foods labeled as zero trans fats, trans fats will not be disappearing from our foods anytime soon.
This study will investigate the potential role of ITF in liver disease. A total of 50 participants, 25 with NASH and 25 healthy controls will be enrolled in this study at Saint Louis University.
Compensation for time and travel will be provided in the form of Whole Foods gift cards.
If you are interested in possible participation in this clinical trial, please call Debra King at 314-977-9320 or email email@example.com.