How is trans fat formed?
Trans fat is formed when liquid oils are changed into more stable semisolid fats, such as shortening and hard margarine. This industrial process is known as hydrogenation.
Trans fat is also produced by the normal action of bacteria in the stomach of cows and sheep. Hence, low levels of trans fat occurs naturally in dairy products, beef, lamb and mutton. Vegetable oils contain very small amounts of trans fat, which is formed during the refining process.
What are the major sources of trans fat?
The main sources of trans fat in our diet are pastries, cakes, cookies, biscuits, commercially deep-fried foods as well as products containing vegetable shortening and hydrogenated or partially hydrogenated oils.
Is trans fat harmful?
Yes. Trans fat raises LDL-cholesterol ("bad" cholesterol) and reduces HDL-cholesterol ("good" cholesterol) in the body.
As a result, trans fat increases the risk of developing heart disease.
There is no conclusive evidence to date for the effect of trans fat on other health risks such as diabetes or cancer. There is also insufficient evidence currently to conclude if naturally occurring trans fat (e.g. in dairy products, beef and mutton) have different health effects over industrially produced trans fat.
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