Trans Fats

Definition

Trans fats are a type of unsaturated fat found in certain foods that can increase bad cholesterol levels and are considered unhealthy when consumed in excess.

Scientific / Technical Definition

Trans fats, or trans-unsaturated fatty acids, are a type of unsaturated fat that occur in both natural and artificial forms. Artificial trans fats are created during a process known as partial hydrogenation, which is used to increase the shelf life and stability of processed foods. They can negatively impact cardiovascular health by raising low-density lipoprotein (LDL) cholesterol levels and potentially lowering high-density lipoprotein (HDL) cholesterol levels.

Benefits

Examples

• Fried foods
• Baked goods like cookies and cakes
• Processed snacks
• Margarines

Additional Information

• Known issues: Consuming trans fats is associated with an increased risk of heart disease, stroke, and type 2 diabetes.

Related Terms

• Saturated Fats
• Unsaturated Fats
• Cholesterol
• Hydrogenation

References

• Trans Fatty Acids and Cardiovascular Disease
• Dietary Fats: Know Which Types to Choose