Trans Fatty Acids

Latest Edit: Iva Lloyd, ND 2020-03-30 (EDT)

Trans fats are a type of unsaturated fat that is seldom found in nature, but is commonly found in the food processing industry. Trans fat is made from a chemical process known as "partial hydrogenation." This is when liquid oil is made into a solid fat. It is recommended that your consumption of trans-fats be avoided.

Food Sources

• hydrogenated vegetable shortening or lard
• many margarines and shortening (especially the hard ones)
• fast food and snack foods can have large amounts of trans fats
• Vaccenyl and conjugated linoleyl (CLA) are natural trans fats that occur in trace amounts in meat and dairy products from ruminants, although the latter also constitutes a cis fat.

Concern with Trans-Fats

• Trans-fats increase the risk of Coronary Heart Disease by increasing LDL and decreasing HDL levels.
• Alzheimer's Disease
• Type II Diabetes
• Obesity
• Liver Dysfunction
• Infertility in Women
• Depression
• Immune weakness

Labeling Concerns

• In Canada, if a product has less than 0.2 grams of trans fat AND less than 0.5 g of saturated fat, the food manufacturer can say that the product is trans-fat-free.