What is a common source of trans fats?

Trans fats are commonly found in hydrogenated oils. This process involves adding hydrogen to liquid vegetable oils, which transforms them into a more solid form. The primary purpose of hydrogenating oils is to improve the shelf life and stability of food products, making them more palatable for various applications in cooking and food manufacturing.

These hydrogenated oils can be found in many processed foods, such as baked goods, fried foods, and margarine, which are designed for longer shelf life but can have adverse health effects, including raising bad cholesterol levels while lowering good cholesterol levels.

In contrast, olive oil is a natural fat that contains monounsaturated fats and is considered heart-healthy. Butter is a saturated fat and while it contains some trans fats, the amount is far less significant than that found in hydrogenated oils. Whole grains consist mainly of carbohydrates and do not typically contain trans fats unless they have been processed with hydrogenated oils. Therefore, hydrogenated oils are clearly recognized as a primary source of trans fats.