Natural trans fats are formed by bacteria in the stomachs of cattle, sheep, and goats. Beef, lamb, and dairy products contain naturally occurring trans fats. Other types of meat, such as poultry, fish, and pork, also contain a small amount (2Trusted Source).
On the other hand, artificial trans fats are formed during the process of hydrogenation, where hydrogen is added to liquid vegetable oil. This process converts the oil into a solid fat at room temperature.
This partially hydrogenated oil is inexpensive and less likely to spoil, so foods made with it have a longer shelf life.
Trans fats are most often found in fried foods, savory snacks, frozen pizzas, baked goods, margarines, ready-made frosting, and coffee creamers.
Consuming trans fats, especially those from hydrogenated oils, increases LDL cholesterol. This is the "bad" type of cholesterol that clogs and hardens your arteries, leading to a higher risk of blood clotting, heart attack, or stroke.
Because of the health risks from these fats, the United States Food and Drug Administration (FDA) has banned food manufacturers from adding partially-hydrogenated oils (PHOs) to foods. The FDA has estimated that ban on trans fats may prevent as many as 20,000 heart attacks and 7,000 coronary heart disease deaths in the U.S. annually.
What are trans fats?
