Trans fats, or trans fatty acids, are a type of unsaturated fat that can be naturally occurring or artificially produced.
- Packaged Baked Goods
Examples: cookies, cakes, pie crusts, muffins
Often contain partially hydrogenated oils to extend shelf life. - Fried Fast Foods
Examples: French fries, chicken nuggets, fried chicken
Many chains used trans-fat-laden oils before regulations. - Microwave Popcorn
Some brands use trans fats in the buttery flavoring or oil packet. - Vegetable Shortening
Brands like Crisco (older versions)
Traditionally made by hydrogenating oils—still used in home baking. - Non-Dairy Creamers
Look out for “partially hydrogenated oil” in powdered creamers. - Frozen Pizza & Pie Crusts
Many contain trans fats for flakiness and shelf stability. - Margarine (Stick Form)
Older margarines (especially stick types) were high in trans fats. - Ready-to-Use Frostings
Store-bought frosting often uses hydrogenated fats for texture. - Refrigerated Dough Products
Examples: biscuits, cinnamon rolls, croissants
Often made with partially hydrogenated oils. - Snack Foods & Crackers
Examples: chips, cheese-flavored snacks, crackers
Used for crunch and long shelf life.
Note:
Many countries have banned or limited artificial trans fats, but they still linger in imported products, unregulated markets, and street food. Always read labels—look for “0g trans fat” AND “no partially hydrogenated oils.”
What Are Trans Fats?
Trans fats, or trans fatty acids, are a type of unsaturated fat that can be naturally occurring or artificially produced.
Types of Trans Fats:
- Natural Trans Fats
- Found in small amounts in meat and dairy from ruminant animals (e.g., cows, sheep).
- Created in the stomachs of these animals.
- Examples: vaccenic acid in butter and milk.
- Artificial Trans Fats (Industrial)
- Made by hydrogenating vegetable oils—a process that makes them solid at room temperature.
- Often listed as “partially hydrogenated oils” on ingredient labels.
- Used to increase shelf life and improve texture in processed foods.
Why Trans Fats Are Harmful:
- Raise bad cholesterol (LDL)
- Lower good cholesterol (HDL)
- Increase risk of heart disease, stroke, type 2 diabetes, and abdominal obesity
- Linked to inflammation and insulin resistance
🌍 Global Regulation:
- Banned or heavily restricted in countries like the U.S., Canada, Denmark, India, and most of the EU.
- WHO recommends eliminating industrial trans fats from the global food supply.
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