Sunday June 9, 213 (foodconsumer.org) -- A new study in Lipids found evidence suggesting that skin tissues exposed to trans fat was less able to protect against the damage induced by UV irradiation, compared with skin tissues exposed to soybean oil and fish oil.

In the study, mice were supplemented with fish oil high in omega 3 fatty acids, soy bean oil high in omega 6 fatty acids and hydrogenated vegetable fat high in trans fatty acids for three months and then exposed to UV rays one session per day for two days.

All three types of oils found their ways into dorsal skin.  The skin of mice supplemented with fish oil were found less vulnerable to UV damage though, compared with the skin of mice on diet supplemented with soybean oil or trans fat.  Trans fat seemed to be worst among the three oils when it comes to their protection against UV damage to the skin.

Trans fat or trans fatty acids are commonly found in processed foods and and some are naturally occurring in dairy products and beef products.  Artificial trans fat is commonly known as partially hydrogenated vegetable oils.  Hydrogenated vegetable oils are considered free of trans fat, but the current study report revealed that trans fat was found high in hydrogenated vegetable oils.

Trans fat has been known to be implicated in more than100,000 deaths from heart disease each year in the United States.  It has been known to increase bad cholesterol and reduce the good cholesterol.  Recent research suggests that trans fat may also increase risk of type 2 diabetes and cancer. (reporting by David Liu, PHD)