Trans Fat

Definition

Trans fat is a type of dietary fat that increases the risk of heart disease by raising bad cholesterol (LDL) levels and lowering good cholesterol (HDL) levels.

Scientific / Technical Definition

Trans fats are unsaturated fatty acids that contain one or more isolated double bonds in a trans configuration. These are commonly found in partially hydrogenated oils and are recognized for their negative impact on lipid profiles, particularly by elevating low-density lipoprotein (LDL) cholesterol levels and decreasing high-density lipoprotein (HDL) cholesterol levels, contributing to increased cardiovascular risk.

Benefits

• There are no health benefits associated with trans fats; they are generally considered harmful to health.

Examples

• Margarine
• Packaged snacks (e.g., chips, cookies)
• Fried foods
• Baked goods (e.g., cakes, pies)
• Microwave popcorn

Additional Information

• knownIssues: Consuming too much trans fat can lead to an increased risk of heart disease, stroke, and type 2 diabetes. It is recommended to keep trans fat intake as low as possible.

Related Terms

• Saturated Fat
• Unsaturated Fat
• Cholesterol
• Hydrogenated Oils
• Omega-3 Fatty Acids

References

• Trans Fats: What Consumers Need to Know
• The effects of trans fatty acids on cardiovascular disease and other chronic conditions