Trans fats

Definition

Trans fats are a type of unsaturated fat that have been hydrogenated to be solid at room temperature. They are commonly found in processed foods and have been linked to negative health effects, particularly cardiovascular disease.

5 Must Know Facts For Your Next Test

1. Trans fats increase LDL cholesterol levels while decreasing HDL cholesterol, contributing to heart disease.
2. Common sources of trans fats include margarine, baked goods, and fried foods.
3. The FDA has banned partially hydrogenated oils, the primary source of artificial trans fats, in processed foods.
4. Trans fats can promote inflammation and insulin resistance.
5. Reading nutrition labels is crucial for avoiding trans fats, as they may still be present in small amounts in some food products.

Review Questions

• How do trans fats affect LDL and HDL cholesterol levels?
• What types of food commonly contain trans fats?
• Why did the FDA decide to ban partially hydrogenated oils?

Related terms

Saturated Fats:

Fats that are typically solid at room temperature and found in animal products like butter and meat.

Unsaturated Fats: Fats that are usually liquid at room temperature and found in plants, nuts, seeds, and fish.

Hydrogenation: A chemical process used to convert liquid vegetable oils into solid or semi-solid forms by adding hydrogen atoms.