A fat derived from the partial hydrogenation of vegetable oils. Examples include vegetable shortening and margarine. Studies have associated trans-fat consumption with an increased risk for coronary artery disease.
Chemically derived fat present in hydrogenated foods; promotes plaque development and high cholesterol.
When vegetable oils undergo a process of solidification to prevent decay and enhance taste, they form a type of substance. This substance can be observed in various food items such as stick margarine and shortening, in addition to deep-fried dishes like French fries and fried chicken, as well as pastries, cookies, doughnuts, and crackers. It is recommended to thoroughly examine the ingredient list of any processed food before purchase. If the phrase “partially hydrogenated” is listed, it would be wise to seek an alternative product, particularly if it appears among the top three ingredients. The process of hydrogenation transforms a polyunsaturated or monounsaturated oil into a saturated fat.
A type of lipid generated through the process of hydrogenation during the production of food; trans fats elevate harmful cholesterol levels while reducing beneficial cholesterol.