Trans fats

Trans fats are unsaturated fats. Trans fats are produced when hydrogen is added to oils to turn
them from a liquid form into a semi-solid form. This process is called hydrogenation, and is used
by food manufacturers to increase the shelf life and improve the texture of some food products.

We can usually find them in foods that may be produced with hydrogenated vegetable oil:
margarines, shortening, crackers, chips, cookies, french fries, cakes, salad dressing, pastries,
dried/powdered non-dairy creamers. Fried food and bakery products in which hydrogenated
vegetable oils are used as ingredients or in the cooking process are the main sources of trans
fats in our
diet. A low level of trans fats is found naturally in the milk and the fat of sheep and cattle (such as
whole milk and butter).

Effects on our body:

Trans fats can raise the level of low-density lipoprotein (LDL) cholesterol (also called the "bad"
cholesterol) of our body, while at the same time lower the level of high-density lipoprotein (HDL)
cholesterol (also called the "good" cholesterol).

The report concluded that there was evidence to show that trans-fats increase the risk of
coronary heart disease (CHD), but that evidence linking trans-fats to obesity and cancers was
lacking.

Based on evidence of the adverse effects of these fatty acids on risk of CHD, it is recommended
that trans-fats should contribute no more than 2% food energy.

Source: Centre for Food Safety