Which type of fat is primarily associated with heart disease when present in high levels?

Trans fats are primarily associated with heart disease when present in high levels due to their adverse effects on cholesterol levels and overall cardiovascular health. Trans fats are artificially created through hydrogenation, a process that solidifies liquid oils, making them more shelf-stable and desirable for certain food products. However, these fats raise low-density lipoprotein (LDL) cholesterol, often referred to as "bad" cholesterol, while simultaneously lowering high-density lipoprotein (HDL) cholesterol, known as "good" cholesterol. This combination significantly increases the risk of developing atherosclerosis, leading to heart attacks and strokes.

The relationship between trans fats and heart disease has been supported by numerous studies, which prompted health organizations worldwide, including the World Health Organization, to recommend reducing trans fat consumption as much as possible. Consequently, many countries have implemented regulations to limit or ban trans fats in food products.

In contrast, other types of fats, such as saturated fats, monounsaturated fats, and omega-3 fatty acids, can have different effects on heart health. While high consumption of saturated fats may also raise LDL cholesterol, recent research indicates that the impact of saturated fats on heart disease is more complex and context-dependent. Monounsaturated fats and omega-3 fatty acids