Trans fat

Definition

Trans fat is a type of unsaturated fat with at least one double bond in the trans configuration. It is commonly found in partially hydrogenated oils and linked to adverse health effects.

5 Must Know Facts For Your Next Test

1. Trans fats are created through the industrial process of hydrogenation, which adds hydrogen to liquid vegetable oils to make them more solid.
2. They are associated with increased levels of LDL cholesterol and decreased levels of HDL cholesterol, contributing to heart disease.
3. Natural trans fats are found in small amounts in meat and dairy products, but most dietary trans fats are artificial.
4. The chemical structure of trans fats makes them more stable than cis fats, leading to a longer shelf life for processed foods.
5. Due to their health risks, many countries have implemented regulations to limit or ban trans fats in food products.

Review Questions

• What process is primarily used to create artificial trans fats?
• How do trans fats affect LDL and HDL cholesterol levels?
• Why are trans fats considered more stable than cis fats?

Related terms

Saturated Fat: A type of fat where all carbon atoms are single-bonded to hydrogen atoms, typically solid at room temperature.

Unsaturated Fat: A type of fat containing one or more double bonds between carbon atoms, usually liquid at room temperature.

Hydrogenation: An industrial chemical process that adds hydrogen atoms to unsaturated fats, converting them into saturated or partially saturated forms.