A2% caloric increase in can increase the risk of cardiovascular disease by 23%.a. trans fatty acidsb. saturated fatty acidsc. cholesterold. triglyceridese. an omega-6 to omega-3 ratio of 10: 1

Option A, trans fatty acids

Explanation:

Trans fats are the partially hydrogenated oils which are not considered safe for consumption as per the FDA. Since these fats are inexpensive and widely available they are frequently used. Trans fat increases the bad cholesterol of the body and reduces or lowers down the good cholesterol level. Due to this even a small consumption of trans fat put an individual at high risk of heart attack and stroke.

Hence, option A is correct