Trans-fatty acids
HEALTH GUIDE REFERENCE FROM A.D.A.M
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.
Review Date:
5/7/2007
Reviewed By:
Harvey Simon, M.D., Editor-in-Chief, Associate Professor of Medicine, Harvard Medical School; Physician, Massachusetts General Hospital.
5/7/2007
Reviewed By:
Harvey Simon, M.D., Editor-in-Chief, Associate Professor of Medicine, Harvard Medical School; Physician, Massachusetts General Hospital.
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