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-as of [11 APRIL 2024]–
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*aka ‘trans-unsaturated fatty acids’*
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–trans fats are a type of ‘unsaturated fats’ that are uncommon in ‘nature’ but became commonly produced industrially from ‘vegetable fats’ for use in [‘margarine’ / ‘snack food’ / ‘packaged baked goods’ / ‘frying fast food’] starting in the 1950s-
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trans fat has been shown to consistently be associated, in an intake-dependent way, with risk of coronary heart disease, the worldwide leading cause of death
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“Cis fat” vs. “trans fat”
In nature, unsaturated fatty acids generally have double bonds in cis configuration (with the adjacent C–C bonds on the same side) as opposed to trans
Nevertheless, trans fatty acids (TFAs) occur in small amounts in meat and milk of ruminants (such as cattle and sheep),[113] typically 2–5% of total fat.[114]
Natural TFAs, which include conjugated linoleic acid (CLA) and vaccenic acid, originate in the rumen of these animals.
CLA has two double bonds, one in the cis configuration and one in trans, which makes it simultaneously a cis- and a trans-fatty acid
Trans fat contents in various natural and traditionally processed foods, in g per 100 g[116]
Food type Trans fat content
butter 2g to 7 g
whole milk 0.07g to 0.1 g
animal fat 0g to 5 g[114]
ground beef 1 g
Margarine, a common product that can contain trans fatty acids
Cover of original Crisco cookbook, 1912.
Crisco was made by hydrogenating cottonseed oil.
Wilhelm Normann patented the hydrogenation of liquid oils in 1902
Concerns about trans fatty acids in human diet were raised when they were found to be an unintentional byproduct of the partial hydrogenation of vegetable and fish oils.
While these trans fatty acids (popularly called “trans fats”) are edible, they have been implicated in many health problems
Converson of cis to trans fatty acids in partial hydrogenation
The hydrogenation process, invented and patented by Wilhelm Normann in 1902, made it possible to turn relatively cheap liquid fats such as whale or fish oil into more solid fats and to extend their shelf-life by preventing rancidification.
(The source fat and the process were initially kept secret to avoid consumer distaste.[118])
This process was widely adopted by the food industry already in the early 1900s;
first for the production of margarine, a replacement for butter and shortening,[119]
and eventually for various other fats used in snack food, packaged baked goods, and deep fried products
Full hydrogenation of a fat or oil produces a fully saturated fat.
However, hydrogenation generally was interrupted before completion, to yield a fat product with specific melting point, hardness, and other properties.
Unfortunately, partial hydrogenation turns some of the cis double bonds into trans bonds by an isomerization reaction
The trans configuration is favored[citation needed] because it is the lower energy form.
This side reaction accounts for most of the trans fatty acids consumed today, by far.[123][124]
An analysis of some industrialized foods in 2006 found up to
30% “trans fats” in artificial shortening,
10% in breads and cake products,
8% in cookies and crackers,
4% in salty snacks,
7% in cake frostings and sweets,
and 26% in margarine and other processed spreads. [116]
Another 2010 analysis however found only 0.2% of trans fats in margarine and other processed spreads. [125]
Up to 45% of the total fat in those foods containing man-made trans fats formed by partially hydrogenating plant fats may be trans fat.[114]
Baking shortenings, unless reformulated, contain around 30% trans fats compared to their total fats.
High-fat dairy products such as butter contain about 4%.
Margarines not reformulated to reduce trans fats may contain up to 15% trans fat by weight,[126] but some reformulated ones are less than 1% trans fat.
High levels of TFAs have been recorded in popular “fast food” meals.[124]
An analysis of samples of McDonald’s French fries collected in 2004 and 2005 found that fries served in New York City contained twice as much trans fat as in Hungary, and 28 times as much as in Denmark, where trans fats are restricted.
For Kentucky Fried Chicken products, the pattern was reversed: the Hungarian product containing twice the trans fat of the New York product
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Even within the United States, there was variation, with fries in New York containing 30% more trans fat than those from Atlanta
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