Trans Fat Hydrogenated Oils

Definition

Trans fat hydrogenated oils are a type of artificial fat created during the hydrogenation process to solidify liquid oils, often used to extend the shelf life of processed foods.

Scientific / Technical Definition

Trans fats are a form of unsaturated fat with trans-isomer fatty acids, produced industrially from vegetable fats for use in margarine, snack food, packaged baked goods, and frying fast food by the hydrogenation process – effectively converting liquid vegetable oils into a solid or semi-solid state.

Benefits

Examples

• Margarine
• Shortening
• Packaged snacks
• Fried fast foods
• Baked goods

Additional Information

• knownIssues: Consuming trans fats can increase the risk of heart disease, stroke, and type 2 diabetes. They can also lead to elevated LDL cholesterol levels while lowering HDL cholesterol levels.

Related Terms

• Saturated Fats
• Unsaturated Fats
• Hydrogenation
• Partially Hydrogenated Oils

References

• Trans Fats: All you need to know
• Health risks of trans fats