What is Trans Fats?
Trans fats, also known as trans fatty acids, are a type of unsaturated fat that undergoes a process called hydrogenation. This process involves adding hydrogen to liquid vegetable oils to make them more solid and increase their shelf life. Trans fats have unique chemical structures that differ from naturally occurring fats.
Trans fats are primarily found in processed and commercially prepared foods. They are commonly used in fried foods, baked goods, snack foods, and margarine. Trans fats provide texture, stability, and flavor to these products.
Consuming trans fats has been linked to various negative health effects. They can raise levels of LDL (bad) cholesterol while reducing levels of HDL (good) cholesterol, which can increase the risk of heart disease and stroke. Trans fats also contribute to inflammation and may increase the risk of developing type 2 diabetes.
Due to their harmful effects, many countries have implemented regulations to limit or ban the use of trans fats in food production. It's generally recommended to limit the consumption of trans fats and opt for healthier fats, such as monounsaturated fats (found in olive oil and avocados) and polyunsaturated fats (found in fatty fish, nuts, and seeds). Reading food labels and avoiding products that list "partially hydrogenated oils" in the ingredients can help reduce trans fat intake.