Trans-fats are a type of unsaturated fat with trans-isomer fatty acids. They are typically found in partially hydrogenated oils and can have harmful health effects.
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Trans-fats are created by the industrial process of hydrogenation, which adds hydrogen to liquid vegetable oils to make them more solid.
They can increase levels of LDL cholesterol while lowering HDL cholesterol, leading to an increased risk of heart disease.
Trans-fats are commonly found in processed foods, such as baked goods, snacks, and margarine.
The chemical structure of trans-fats includes at least one double bond in the trans configuration, which means that the hydrogen atoms are on opposite sides of the double bond.
Many countries have regulations limiting or banning the use of trans-fats due to their adverse health effects.
Review Questions
What is the main industrial process used to create trans-fats?
How do trans-fats affect LDL and HDL cholesterol levels?
In what types of foods are trans-fats most commonly found?
Related terms
Unsaturated Fat: A type of fat containing one or more double bonds between carbon atoms, typically found in plant oils.
Hydrogenation: A chemical process that adds hydrogen to unsaturated fats, converting them into a more solid form.
LDL Cholesterol: Low-density lipoprotein cholesterol, often referred to as 'bad' cholesterol because high levels can lead to plaque buildup in arteries.