Trans Fat
Definition
An artificial type of fat created through hydrogenation that raises LDL cholesterol and lowers HDL cholesterol, significantly increasing heart disease risk.
Trans fats are unsaturated fats that have been artificially modified through a process called hydrogenation, which adds hydrogen atoms to liquid vegetable oils to make them solid at room temperature. This process extends shelf life and improves texture but creates a particularly harmful type of fat.
Trans fats are the worst type of dietary fat for heart health. They simultaneously raise LDL (bad) cholesterol and lower HDL (good) cholesterol, a combination that significantly increases the risk of heart disease, stroke, and type 2 diabetes. Even small amounts of trans fat increase health risks.
The FDA banned artificial trans fats from the U.S. food supply in 2018. However, foods containing less than 0.5 grams per serving can still be labeled as having 0 grams of trans fat. Check ingredient lists for partially hydrogenated oils, which indicate the presence of trans fats. Small amounts of naturally occurring trans fats exist in dairy and meat products.
Related Calculators
Related Terms
Saturated Fat
healthA type of dietary fat with no double bonds in its carbon chain, found primarily in animal products and some tropical oils, linked to increased LDL cholesterol.
Fat (Dietary)
healthOne of the three macronutrients providing 9 calories per gram, essential for hormone production, nutrient absorption, and cell structure.
LDL (Low-Density Lipoprotein)
healthThe 'bad' cholesterol that can build up in artery walls, forming plaque that narrows and hardens arteries, increasing heart disease risk.
HDL (High-Density Lipoprotein)
healthThe 'good' cholesterol that helps remove other forms of cholesterol from the bloodstream, reducing the risk of heart disease.
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