Final answer:
The consumption of trans fats and saturated fats has been linked to an increased risk of coronary artery disease. Trans fats are particularly harmful as they increase 'bad' cholesterol levels and promote plaque buildup in the arteries, while saturated fats raise total cholesterol levels.
Step-by-step explanation:
The type of fat that has been found to increase an individual's risk of coronary artery disease when consumed in excess is primarily trans fat. These fats are created by adding hydrogen to unsaturated fatty acids, which turns them into partially hydrogenated oils. Trans fats can be found in many processed foods, such as cakes, cookies, fried foods, and certain types of margarine.
The consumption of trans fats increases levels of low-density lipoprotein (LDL or 'bad' cholesterol) and can lead to plaque deposition in the arteries, thereby increasing the risk of heart disease. Another harmful fat type associated with cardiovascular risk is saturated fat, which is present in animal products like butter, cheese, and fatty meats. Unlike unsaturated fats, saturated fats can raise the total cholesterol levels in the blood, further contributing to heart disease.