trans fats
Partially hydrogenated lipids
Trans fats are unsaturated fats with a particular molecular structure that makes them behave more like saturated fats in the body.
They occur naturally in small amounts in meat and dairy but are primarily created industrially through hydrogenation of vegetable oils.
Trans fats raise bad cholesterol while lowering good cholesterol, increasing heart disease risk.
Once common in margarine, fried foods, and baked goods, they've been largely eliminated from food supplies due to health regulations: The FDA banned artificial trans fats in 2018.
Bonding hydrogen to compounds
- fatty acidsOrganic molecules in fats
- lipidsWater-insoluble biomolecules
- glyceridesGlycerol-fatty acid compounds
- saturated fatsFully hydrogenated fatty acids
unsaturated fats · double bonds · molecular structure · industrial processing · isomerization · triglycerides · shelf stability · melting point
Vegetable oil spread
- shorteningReducing length or duration
- vegetable oilPlant-derived culinary lipid
- fried foodsItems cooked in oil
- baked goodsFoods made by baking
processed foods · snack foods · fast food · crackers · microwave popcorn · frozen pizza · coffee creamer · doughnuts
Ailment of circulatory organs
- LDL cholesterolHarmful blood fat transporter
- HDL cholesterolBeneficial blood lipid carrier
- atherosclerosisArterial plaque accumulation disease
- heart diseaseMalfunction of blood-pumping organ
inflammation · coronary artery disease · stroke · plaque buildup · metabolic syndrome · insulin resistance · obesity · diabetes
Agency-imposed market removal
- labeling requirementsRules for product information display
- nutrition factsPackaged food's ingredient breakdown
- food policyRules governing sustenance systems
- public healthCommunity-level disease prevention
consumer awareness · phase-out · reformulation · ingredient lists · health claims · dietary guidelines
hydrogenation
Bonding hydrogen to compounds
- fatty acidsOrganic molecules in fats
- lipidsWater-insoluble biomolecules
- glyceridesGlycerol-fatty acid compounds
saturated fats · unsaturated fats · double bonds · molecular structure · industrial processing · isomerization · triglycerides · shelf stability · melting point
margarine
Vegetable oil spread
- shorteningReducing length or duration
- vegetable oilPlant-derived culinary lipid
- fried foodsItems cooked in oil
baked goods · processed foods · snack foods · fast food · crackers · microwave popcorn · frozen pizza · coffee creamer · doughnuts · pie crust
cardiovascular disease
Ailment of circulatory organs
- LDL cholesterolHarmful blood fat transporter
- HDL cholesterolBeneficial blood lipid carrier
- atherosclerosisArterial plaque accumulation disease
heart disease · inflammation · coronary artery disease · stroke · plaque buildup · metabolic syndrome · insulin resistance · obesity · diabetes · lipoproteins
FDA ban
Agency-imposed market removal
- labeling requirementsRules for product information display
- nutrition factsPackaged food's ingredient breakdown
- food policyRules governing sustenance systems
public health · consumer awareness · phase-out · reformulation · ingredient lists · health claims · dietary guidelines
- fatty acidsalpha-linolenic acid, docosahexaenoic acid, acetic acid, fatty acids, DHA
- nutrientsprotein, vitamins, fats, minerals, vitamin
- cooking fatslard, shortening, tallow, vegetable oil, bacon grease
- food issuesfood additives, food labeling, food waste, factory farming, GMOs
- health risksobesity, diabetes, smoking, hypertension, air pollution
- Food Sciencefood science, enzymes, carbohydrates, proteins, pH
trans fatsomega-3 fatty acids
Essential polyunsaturated dietary lipids
healthy fats · essential fatty acids · omega-3s · monounsaturated fats · polyunsaturated fats