What are trans fats?

Trans fats are a type of unsaturated fat that has undergone a process called hydrogenation. This process adds hydrogen to liquid vegetable oils in order to make them more solid and stable at room temperature. By doing so, trans fats extend the shelf life of products and enhance their texture and flavor. The structural characteristic of trans fats arises from the configuration of the hydrogen atoms around the double bonds in the fatty acid chain, leading to a different arrangement compared to naturally occurring unsaturated fats.

The choice addresses the unique structural properties of trans fats, distinguishing them from other types of fats. They are not found naturally in significant amounts but are instead artificially produced. This processing is what sets them apart from unsaturated fats that remain liquid at room temperature and saturated fats that come directly from animal sources or are naturally occurring. Understanding this concept is crucial for recognizing the health implications associated with trans fats, as their consumption has been linked to various health issues, including increased risk of heart disease.