A trans fatty acid is a type of unsaturated fat that undergoes a process called hydrogenation, which converts liquid fats into solid fats. This process involves adding hydrogen atoms to the carbon atoms in the fatty acid chain. The addition of hydrogen atoms leads to the formation of double bonds between carbon atoms that are in a trans configuration. These trans double bonds give the fat its name, trans fatty acid.
Trans fatty acids can be found naturally in small amounts in certain animal-based foods, such as meat and dairy products. However, the majority of trans fats in the modern diet are formed during the industrial hydrogenation process, where unsaturated vegetable oils are transformed into solid fats to improve the texture, taste, and shelf life of processed foods.
Consumption of trans fatty acids has been linked to various negative health effects. They have been found to increase levels of bad cholesterol (low-density lipoprotein, or LDL) while decreasing levels of good cholesterol (high-density lipoprotein, or HDL), thereby increasing the risk of developing heart disease. In addition, trans fats have been associated with an increased risk of other health conditions, including obesity, type 2 diabetes, and certain types of cancer.
Due to these health concerns, many health organizations and governments have implemented regulations or recommended guidelines to limit the use of trans fatty acids in food production. In recent years, there has been a shift towards using healthier alternatives to trans fats in order to create a more health-conscious food industry.
