trans-fat
Partially hydrogenated oil
Trans-fat is a type of unsaturated fat with a particular molecular structure that makes it behave like saturated fat in the body.
Most trans-fats are artificially created through hydrogenation of vegetable oils, which extends shelf life and improves texture in processed foods.
They raise bad cholesterol while lowering good cholesterol, increasing heart disease risk.
Once ubiquitous in margarine, fried foods, and baked goods, trans-fats have been largely eliminated from food supplies due to health concerns: The FDA banned artificial trans-fats in 2018.
Vegetable oil spread
- shorteningReducing length or duration
- crackersCrispy flat biscuits
- cookiesSmall sweet baked goods
- fast foodSpeedy prepared meals
deep-frying · snack foods · convenience foods · packaged goods · microwave popcorn · fried foods · pastries · donuts
Bonding hydrogen to compounds
- lipidsWater-insoluble biomolecules
- unsaturatedNot fully saturated
- saturatedThoroughly soaked through
- polyunsaturatedMultiple double bonds present
monounsaturated · omega-6 · triglycerides · molecular structure · double bonds · isomerization
Malfunction of blood-pumping organ
- cardiovascularOf heart and blood vessels
- cholesterolWaxy lipid in blood
- LDLHarmful blood lipid abbreviation
- clogged arteriesVessels narrowed by plaque
arteriosclerosis · inflammation · stroke · hypertension · coronary artery disease · metabolic syndrome · obesity · diabetes
Official restriction on something
- FDAU.S. health regulator
- prohibitionAuthoritative legal ban
- labelingAssigning identifying markers
- legislationOfficial enactment of statutes
phaseout · restriction · health policy · compliance · enforcement · nutrition facts · percent daily value · food packaging
Parts of a mixture
- serving sizeStandard food quantity
- caloriesMeasures of food energy
- dietary fiberIndigestible plant carbohydrate
- sodiumEleventh element, highly reactive
margarine
Vegetable oil spread
- shorteningReducing length or duration
- crackersCrispy flat biscuits
- cookiesSmall sweet baked goods
fast food · deep-frying · snack foods · convenience foods · packaged goods · microwave popcorn · fried foods · pastries · donuts · french fries
hydrogenation
Bonding hydrogen to compounds
- lipidsWater-insoluble biomolecules
- unsaturatedNot fully saturated
- saturatedThoroughly soaked through
polyunsaturated · monounsaturated · omega-6 · triglycerides · molecular structure · double bonds · isomerization
heart disease
Malfunction of blood-pumping organ
- cardiovascularOf heart and blood vessels
- cholesterolWaxy lipid in blood
- LDLHarmful blood lipid abbreviation
clogged arteries · arteriosclerosis · inflammation · stroke · hypertension · coronary artery disease · metabolic syndrome · obesity · diabetes · triglycerides
ban
Official restriction on something
- FDAU.S. health regulator
- prohibitionAuthoritative legal ban
- labelingAssigning identifying markers
legislation · phaseout · restriction · health policy · compliance · enforcement · nutrition facts · percent daily value · food packaging · health code
ingredients
Parts of a mixture
- serving sizeStandard food quantity
- caloriesMeasures of food energy
- dietary fiberIndigestible plant carbohydrate
trans-fatpolyunsaturated fat
Lipid containing several unsaturated bonds
monounsaturated fat · fish oil · olive oil · omega-3 fatty acid · omega-3 fatty acids
trans-fatbutter
Solid fat from cream
lard · tallow · coconut oil · animal fat · cold-pressed oil
fat, fatty, fats, fatten, fattening, fattened, trans, fattiness, saturated fat