One of the two isomeric forms that fatty acids can exist in. Trans fatty acids are naturally present in some meat and dairy products (which constitute approximately 5% of the average American diet).
Fats that are produced during the process of hydrogenation, which occurs when manufacturers add hydrogen to unsaturated fats to make them more solid or shelf stable. Studies have shown that trans fats act like saturated fatty acids, raising levels of total and LDL (“bad”) cholesterol.
Fatty acids that assume the chair form rather than the boat form around a double bond. When industrial hydrogenation occurs, as in the manufacture of margarine and shortening, the oils become semisolids or solids, and some of the double bonds are converted into single bonds. However, in the process of hydrogenation, cis fatty acids may be converted to trans fatty acids. The fatty acids in the fats so produced are referred to as industrialized trans fatty acids (ITFAs). Hydrogenation can result in changes in the configuration of some of the fatty acids. These structural changes involve the difference in the placement of the carbon chains and hydrogen atoms on each side of the double bond. In the normal or cis configuration, the carbon chains are on one side of the double bond while the hydrogen atoms are on the other side of the double bond. Under the conditions of hydrogenation, the fatty acid structure changes such that a trans configuration is formed. The hydrogen atoms are on opposite sides of the double bond, and the carbon chains likewise are on opposite sides of the double bond. These fatty acids are called trans fatty acids. In addition to the geometric isomerism that occurs with hydrogenation, there is some change in the shape of the fatty acid. A cis fatty acid is “bent” 120° at the double bond, whereas the trans fatty acid is “straight.”
Fats that are produced by the hydrogenation process that solidifies liquid oils for use in food products. Also known as trans fats, varying amounts of trans-fatty acids are present in stick margarine, crackers, cookies, doughnuts, deep-fried foods, and many processed fats. Like saturated fats, these substances contribute to increased levels of low-density lipoprotein cholesterol, promoting clogged arteries and increasing the risk of heart disease. The content of trans-fatty acids is now included on the Nutrition Facts panel of food labels.
This is a group of fats produced by processing vegetable oils to convert them into semi-solid fats, used widely in margarines (especially hard margarine), in commercial cooking and in manufactured foods, including some varieties of crisps. Eating trans fatty acids increases Certain lipids in the body, including low density lipoprotein and has an adverse effect on the relationship between certain other lipids and cholesterol. Even a small increase in intake leads to higher rates of coronary heart disease. While some countries (e.g Denmark) have placed strict limits on how much trans fatty acids may be present in manufactured foods, labelling requirements in the EU make it difficult to know which foods are best avoided.
The solid fat produced by heating liquid vegetable oils in the presence of hydrogen and certain metal catalysts. This process of partial hydrogenation changes some of the unsaturated bonds to saturated ones. The more trans-fatty acids in the diet, the higher the serum cholesterol and low density lipoprotein cholesterol.
Trans-fatty acids are a type of fat found in many processed foods. During the manufacturing process of hydrogenation, some fatty acid molecules become rearranged into trans fats. Foods typically high in trans fats include margarine, crackers, cookies, doughnuts, French fries, chips, and candy.
Fats produced by heating liquid vegetable oils in the presence of hydrogen, a process called hydrogenation.
Certain food processing methods lead to the creation of unsaturated fatty acids, in which some hydrogen atoms are transferred to the opposite side of the carbon-carbon double bond, resulting in a linear configuration.