Trans fatty acids

Trans-fatty acids are manufactured fats created during a process called hydrogenation. Hydrogenation aims to stabilize polyunsaturated oils to prevent them from becoming rancid and to keep them solid at room temperature. Trans-fatty acids may be particularly dangerous for the heart and may pose a risk for certain cancers. Hydrogenated fats are used in stick margarine, fast foods, commercial baked goods (donuts, cookies, crackers), processed foods, and fried foods.

Trans-fatty acids

Revision

Last reviewed 12/26/2011 by Harvey Simon, MD, Editor-in-Chief, Associate Professor of Medicine, Harvard Medical School; Physician, Massachusetts General Hospital.

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