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Up to 45% of the total fat in those foods containing human-made trans fats formed by partially hydrogenating plant fats may be trans fat. [ 44 ] [ 46 ] 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 ...
Trans fat regulation, that aims to limit the amount of "trans fat" — fat containing trans fatty acids — in industrial food products, has been enacted in many countries. These regulations were motivated by numerous studies that pointed to significant negative health effects of trans fat.
Ultra-processed foods often contain trans fats and high levels of saturated fats, which can raise LDL cholesterol (bad cholesterol) levels and lower HDL cholesterol (good cholesterol) levels. Elevated LDL cholesterol is a major risk factor for atherosclerosis, a condition that can lead to heart attacks, strokes, and cardiovascular disease.
Trans fats occur when hydrogen is added to vegetable oil. The cholesterol-raising fat appears in many processed foods because it creates a lasting shelf life, but the FDA has.
A fat substitute is a food product with the same functions, stability, physical, and chemical characteristics as regular fat, with fewer calories per gram than fat. They are utilized in the production of low fat and low calorie foods.
This is an accepted version of this page This is the latest accepted revision, reviewed on 15 February 2025. Esters of fatty acid or triglycerides This article is about the type of nutrient in food. For fat in animals, see Adipose tissue. For chemistry of fats, see triglyceride. For other uses, see Fat (disambiguation). Idealized representation of a molecule of a typical triglyceride, the main ...
Seafood chain Long John Silver's recently announced that its entire menu now has zero grams of trans fat due to a transition from partially hydrogenated cooking oils to 100 percent soybean oil in ...
Fred August Kummerow (October 4, 1914 – May 31, 2017) was a German-born American biochemist.A longtime professor of comparative biosciences at the University of Illinois at Urbana–Champaign, Kummerow was best known as an opponent of the use of artificial trans fats in processed foods, carrying out a 50-year campaign for a federal ban on the use of the substance in processed foods. [2]