See Trans Fatty Acids
These manmade fats form when vegetable oil hardens through a process called hydrogenation. This type of fat often shows up in processed foods like french fries, potato chips, cookies, and crackers, to add a crunchy texture or ensure a longer shelf life. Trans fats boost bad LDL cholesterol and blast heart-protective HDL cholesterol, making your body more at risk for heart disease.
Trans fats are created by processing oils into a saturated form. Trans fats should be avoided as much as possible.
Trans fats occur naturally in beef, butter, milk and lamb fats and in commercially prepared, partially hydrogenated margarines and solid cooking fats. The main sources of trans fats in the American diet today are margarine, shortening, commercial frying fats and high-fat baked goods. Partially hydrogenated vegetable oils were developed in part to help displace highly saturated animal and vegetable fats used in frying, baking and spreads. However, trans fats, like saturated fats, may raise blood LDL cholesterol levels (the so-called "bad" cholesterol) - but not as much as the saturates do. At high consumption, levels may also reduce the HDL or "good" cholesterol levels. Uu
Trans fatty acids are created in a synthetic process called hydrogenation, which turns the liquid oils into more solid fat. One example is margarine. Trans fats have been linked to cardiovascular disease.
Fatty acids (such as those found in solid margarine) that have been reshaped by hydrogenation; also called trans fatty acids (see High Cholesterol).
Processed fats that are solid at room temperature and include partially hydrogenated or hydrogenated vegetable oils and shortening. Often used in commercial baked goods.