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Trans fat, also called trans-unsaturated fatty acids, or trans fatty acids, is a type of unsaturated fat that occurs in foods. Small amounts of trans fats occur naturally, but large amounts are found in some processed foods. Since consumption of trans fats is unhealthy, [a] artificial trans fats are highly regulated or banned in many nations.
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. It is generally accepted that trans fat in the diet is ...
In this enlightened age of dining, most people know that artificial trans fats are bad. In fact, the FDA has already recommended artificial trans fats from partially hydrogenated oils be removed ...
Olestra (also known by its brand name Olean) is a fat substitute food additive that adds no metabolizable calories to products. It has been used in the preparation of otherwise high-fat foods, thereby lowering or eliminating their fat content. The Food and Drug Administration (FDA) approved olestra for use in the US as a replacement for fats ...
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.
Shutterstock By Toni Clarke WASHINGTON -- The U.S. Food and Drug Administration on Tuesday made good on its proposal to effectively ban artificial trans fats from a wide range of processed foods ...
Additionally, the Center for Science in the Public Interest, a consumer interest group that previously campaigned for the elimination of sulfite preservatives in fresh foods, as well as campaigned to label -- and eventually eliminate -- artificial trans fat found in partially hydrogenated oils) ranks mono- and diglycerides as “safe” in ...
Unsaturated ones are typically bent, unless they have a trans configuration. In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with an aliphatic chain, which is either saturated or unsaturated. Most naturally occurring fatty acids have an unbranched chain of an even number of carbon atoms, from 4 to 28. [1]