See Trans Fatty Acids

Fatty acids - fatty acids where hydrogen atoms are on both sides of the carbon chain.

fatty acids— Trans fatty acids, or trans fats, are unsaturated fatty acids that contain at least one non-conjugated double bond in the trans configuration. Sources of trans fatty acids include hydrogenated/partially hydrogenated vegetable oils that are used to make shortening and commercially prepared baked goods, snack foods, fried foods, and margarine. Trans fatty acids also are present in foods that come from ruminant animals (e.g., cattle and sheep). Such foods include dairy products, beef, and lamb.

fatty acids: Alternate forms of naturally occurring unsaturated fatty acids produced in fats as a result of hydrogenation, such as when vegetable oil becomes margarine or shortening. Trans-fatty acids also occur in milk fat, beef fat, and lamb fat. These fatty acids have been associated with increased blood cholesterol levels.

A geometric isomer of an unsaturated fatty acid where hydrogens attached to the carbons comprising the double bond are on opposite sides of the carbon chain.