Weightview Diet Blog

Trans fat is the common name for a type of unsaturated fat with trans-isomer fatty acid(s). Trans fats may be monounsaturated or polyunsaturated.

Most trans fats consumed today are created industrially in partial hydrogenation of plant oils — a process developed in the early 1900s and first commercialized as Crisco in 1911. The goal of partial hydrogenation is to add hydrogen atoms to cis-unsaturated fats, making them more saturated. These saturated fats have a higher melting point, which makes them attractive for baking and extends their shelf-life. However, the catalyst also catalyses a side reaction that isomerizes some of the cis-unsaturated fats into trans-unsaturated fats instead of hydrogenating them completely. Another particular class of trans fats, vaccenic acid, occurs naturally in trace amounts in meat and dairy products from ruminants.

Unlike other dietary fats, trans fats are neither essential nor beneficial to the body and, in fact, the consumption of trans fats increases one’s risk of coronary heart disease by raising levels of “bad” LDL cholesterol and lowering levels of “good” HDL cholesterol. Health authorities worldwide recommend that consumption of trans fat be reduced to trace amounts. Trans fats from partially hydrogenated oils are more deleterious than naturally occurring oils.