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.
Review Date:
4/13/2006
Reviewed By: A.D.A.M. Medical Illustration Team: Meredith Nienkamp, M.S.M.I., Dan Johnson, M.S.M.I., Lisa Higginbotham, M.S.M.I. Review also provided by VeriMed Healthcare Network.
Reviewed By: A.D.A.M. Medical Illustration Team: Meredith Nienkamp, M.S.M.I., Dan Johnson, M.S.M.I., Lisa Higginbotham, M.S.M.I. Review also provided by VeriMed Healthcare Network.
