Trans fatty acids are produced during the hydrogenation of vegetable oils. Partially hydrogenated vegetable oils can replace naturally solid, saturate-rich fats such as butter, lard and beef tallow, and occur naturally in small amounts in meats and dairy products. Research suggests that trans fatty acids (trans fats) raise total and LDL cholesterol levels, and lower HDL cholesterol, causing the arteries to become more rigid and clogged. A diet high in trans fats could accelerate the development of cardiovascular disease. Partially hydrogenated vegetable oils containing trans fats came into popular use in the 1960s and 1970s as substitutes for animal fats which provide relatively higher dietary cholesterol and levels of saturated fat.
Trans Fatty Acids are the worst fatty acids for your health. Found in most processed foods in the form of partially hydrogenated vegetable oils, trans fats cannot be digested. They remain in your bloodstream, clogging arteries.
Trans fatty acids have the same unwanted effects as saturated fatty acids. Hard margarines and hydrogenated vegetable oils are likely to contain high levels of trans fatty acids.
are usually manmade by hydrogenation of vegetable oils, a process which turns trans fatty acids into saturated fat. Trans fatty acids may increase LDL, the "bad cholesterol."
Acids found in margarine that can raise total and LDL ("bad") cholesterol while decreasing HDL ("good") cholesterol.
(trans fat or trans) means unsaturated fatty acids that contain one or more isolated or non conjugated double bonds in a trans configuration. ( acides gras trans, graisses trans, gras trans, lipides trans ou trans) [B.01.001
Fatty-acid configuration in which the molecule is straightened out, leading to a more densely packed form. Solid at room temperatures.
found in many processed foods that contain partially hydrogenated fats, vegetable oil or shortening. Trans fatty acids occur naturally in smaller quantities in animal fats. They have been shown to raise blood cholesterol levels.
Have been shown to raise blood cholesterol levels. It is found primarily in foods that contain partially hydrogenated fats, and occurs naturally in smaller quantities in meat and dairy products, including butter.
Fatty acids (such as solid corn oil margarine) that have been reshaped by hydrogenation.
unsaturated fatty acids in which the hydrogen ions are on opposite sides of the double bond.
' These are another fat group you will want to avoid. They are hydrogenated and increase bad cholesterol while lowering good cholesterol.
A fat that is produced when liquid fat (oil) is turned into solid fat through a chemical process called hydrogenation (See definition). Eating a large amount of trans fatty acids also raises blood cholesterol and risk of heart disease.
Trans fatty acids are produced during the hydrogenation of vegetable oils, a process that adds hydrogen to unsaturated fatty acids in vegetable oil and changes the fat from a liquid to a soft or solid state. Partially hydrogenated vegetable oils can replace naturally solid, saturate-rich fats, such as lard and beef tallow, in margarines and baked foods, as well as commercial frying where vegetable oils cannot be used. Trans fatty acids occur naturally in small amounts in meats and dairy products. Trans fatty acids account for only 2 to 4 percent of the average American's total calories. Regular, non-hydrogenated soybean oil does not contain trans fatty acids.
