The collective name for a group of synthetic fats produced by hydrogenating vegetable oils. So-called fast food and junk food may have high concentrations of trans fats. Modern technologies have succeeded in greatly lowering the concentration of trans fatty acids used in the manufacture of margarine. Trans fats are particularly prone to aggravate arterial degenerative changes. Useful information including trans fat content of common foods is available at http://www.fda.gov/fdac/features/2003/503_fats.html.
Subjects: Public Health and Epidemiology.