Trans-fatty acids are manufactured fats created during a process called hydrogenation. Hydrogenation aims to stabilize polyunsaturated oils to prevent them from becoming rancid and to keep them solid at room temperature. Trans-fatty acids may be particularly dangerous for the heart and may pose a risk for certain cancers. Hydrogenated fats are used in stick margarine, fast foods, commercial baked goods (donuts, cookies, crackers), processed foods, and fried foods.
Reviewed By: Michael A. Chen, MD, PhD, Associate Professor of Medicine, Division of Cardiology, Harborview Medical Center, University of Washington Medical School, Seattle, WA. Also reviewed by David Zieve, MD, MHA, Medical Director, Brenda Conaway, Editorial Director, and the A.D.A.M. Editorial team.
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