How polyunsaturated fatty acids (PUFAs) turn into MegaTrans fats (and mess with digestion).
Today, let’s talk about what Dr. Catherine Shanahan calls “MegaTrans fats” in her book, “Deep Nutrition.”
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What are MegaTrans fats (MTFs)? A few technical terms include “peroxidized fats, lipoxygenases, oxidized fat, lipid peroxides and lipid hydroperoxides.” They’re basically mutated polyunsaturated fatty acids (PUFAs) that have reacted with oxygen, becoming free radical generators (not good).
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Frying these oils is one way to create them. But also “...in the presence of vegetable oils [specifically linoleic acid aka omega-6], stomach acid interacts with otherwise beneficial compounds in our food in such a way as to incite oxidative reactions that lead to the formation of [MTFs] that cause damage to the stomach lining.”
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Dr. Shanahan discusses a few notable studies in which lipid (fat) scientists discovered that consuming iron-containing foods with PUFA caused the development of MTFs and mice to develop lesions (lipofuscin, anyone?). They also learned that certain concentrations of vitamins like ascorbic acid or general stress can accelerate MTF formation.
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She attributes these MTF to issues like heartburn, gastritis, ulcers and more issues — even erectile dysfunction.
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Dr. Ray Peat also talks about how “lipofuscin contributes to inhibition of proteolysis, probably partly through increased production of free radicals and hydrogen peroxide.” Translation: lipofuscin produces a bunch of oxidative stress, preventing the proper digestion of proteins.
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Fish oils aren’t exempt. Dr. Shanahan says “Most fish oil supplements contain [MTF]...trying to extract long-chain omega-3 fats out of living organisms while keeping their molecular structure intact is a little like trying to put lightning in a bottle. [They] are even more prone to oxidation reactions than omega-6 because omega-3s typically have an additional double bond.”
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They also “react with stomach acid to form three potent genotoxic and cytotoxic compounds: 4HHNE, 4HHE, and malonaldehyde.”
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Where to go from here?
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〰️Do your own research
〰️Swap your vegetable oils for saturated fats
〰️Rethink that fish oil supplement
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Not medical advice.
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This is not medical advice. Always consult your healthcare professional before pursuing any changes to your personal healthcare regime.
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References
Larsson, K. Harrysson, H. Havenaar, R. (2016). Formation of malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE) in fish and fish oil during dynamic gastrointestinal in vitro digestion. Retrieved from: https://pubs.rsc.org/en/content/articlelanding/2016/FO/C5FO01401H#!divAbstract.
Peat, R. (2007). Suitable Fats, Unsuitable Fats: Issues in Nutrition. Retrieved from: https://raypeat.com/articles/articles/unsuitablefats.shtml.
Shanahan, C. (2017). Deep Nutrition: Why Your Genes Need Traditional Food. Flatiron Books Publishing.
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