Which type of fats has been found to increase an individual's risk for coronary heart disease when consumed in excess?

Trans fats have been shown to significantly increase the risk of coronary heart disease when consumed in excess. These fats are often industrially produced through a process called hydrogenation, which makes liquid vegetable oils more solid. Trans fats elevate levels of low-density lipoprotein (LDL) cholesterol, commonly referred to as "bad" cholesterol, while simultaneously lowering levels of high-density lipoprotein (HDL) cholesterol, or "good" cholesterol. This combination leads to an increased risk of plaque buildup in the arteries, contributing to cardiovascular diseases.

Saturated fats can also raise LDL cholesterol levels but are generally considered less harmful than trans fats, especially when consumed in moderation. Unsaturated fats, including both monounsaturated and polyunsaturated fats, are typically associated with heart health and can help improve cholesterol levels when they replace saturated or trans fats in the diet. Omega-3 fats, a specific type of polyunsaturated fat found in fish and flaxseeds, are particularly noted for their heart-protective properties and are beneficial for lowering inflammation and improving heart health. Thus, the understanding of these fats' impacts on health makes trans fats the most concerning in relation to coronary heart disease risk.