trans-fats

Artery-clogging lipids

Trans-fats are a type of unsaturated fat created when liquid oils are chemically hardened through hydrogenation.

Found in margarine, shortening, and many processed foods, trans-fats extend shelf life but raise harmful cholesterol levels.

Health concerns have led to widespread bans and reformulations: The label says zero trans-fats.

Also written trans fats or transfats.

processed-foods

margarine

Vegetable oil spread

cookies · doughnuts · fast-food · frosting · shelf-stable

health-risks

cholesterol

Waxy lipid in blood

inflammation · obesity · diabetes · hypertension · stroke · coronary · lipids · adiposity · triglycerides

food-science

emulsifiers

Agents binding immiscible liquids

rancidity

avoidance

heart-healthy

Beneficial for cardiovascular function

regulation

bans

Official restrictions imposed

  • labelingAssigning identifying markers
  • FDAU.S. health regulator
  • WHOUN health authority

legislation · phase-out · reformulation

Opposites
health impact

trans-fatsomega-3 fatty acids

Essential polyunsaturated dietary lipids

healthy fats · essential fatty acids · monounsaturated fats · polyunsaturated fats · olive oil

naturalness/origin

trans-fatsbutter

Solid fat from cream

lard · tallow · coconut oil · animal fats · virgin olive oil

molecular structure

trans-fatssaturated fats

Fully hydrogenated fatty acids

Family

transfat

Familiarity
Top 200,000
Profile
Used worldwide · Timeless · Concrete · Negative · Everyday, not technical · Rated G