Trans fatty acids
Trans fatty acids
Trans fatty acids (pronunciation: /trænz ˈfæti ˈæsɪdz/), also known as trans fats, are a type of unsaturated fat that occur in small amounts in nature, but became widely produced industrially from vegetable fats starting in the 1950s for use in margarine, snack food, and packaged baked goods and for frying fast food.
Etymology
The term "trans" comes from the Latin word "trans", meaning "across" or "on the other side of". In the context of chemistry, "trans" refers to the arrangement of atoms or groups on opposite sides of a molecule.
Types of Trans Fats
There are two broad types of trans fats found in foods: naturally-occurring and artificial trans fats.
- Naturally-occurring trans fats are produced in the gut of some animals and foods made from these animals (e.g., milk and meat products) may contain small quantities of these fats.
- Artificial trans fats (or trans fatty acids) are created in an industrial process that adds hydrogen to liquid vegetable oils to make them more solid.
Health Effects
Trans fats raise your bad (LDL) cholesterol levels and lower your good (HDL) cholesterol levels. Eating trans fats increases your risk of developing heart disease and stroke. It’s also associated with a higher risk of developing type 2 diabetes.
Related Terms
External links
- Medical encyclopedia article on Trans fatty acids
- Wikipedia's article - Trans fatty acids
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