About this Resource
Trans fatty acids (TFAs) are a type of unsaturated fatty acid associated with several negative health effects. There are two primary sources of trans fat: natural TFAs which are present in the meat and dairy products of ruminant animals (e.g., sheep and cows) and industrial TFAs, which are created through a chemical process called partial hydrogenation.
Grounded in the Research
“The discovery of adverse effects on the blood cholesterol profile and the increased risk of coronary heart disease of industrial trans fat have led to public health recommendations to lower total trans fat intake to below 1% of total energy intake (En%), primarily by the removal of industrial trans fat. Subsequent voluntary initiatives, trans fat labelling measures and regulatory limits have led to reductions in industrial trans fat, although not in all foods and countries.”
Excerpt from: Wanders, A. J., Zock, P. L., & Brouwer, I. A. (2017). Trans fat intake and its dietary sources in general populations worldwide: a systematic review. Nutrients, 9(8), 840.
References
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