Trans Fat (Lipids)
Trans fats are a type of fat that is produced industrially through a process called hydrogenation, where liquid vegetable oils are converted into solid or semi-solid fats. These fats are commonly used in processed foods, such as baked goods, fast food, and margarine.
Properties:
Chemical structure changes: Hydrogen is added to oils to make them more stable, which increases their shelf life.
Negative health effects: Raises levels of bad cholesterol (LDL) and reduces levels of good cholesterol (HDL), which increases the risk of heart disease.
Sources:
Fried foods
Commercial baked goods (such as cakes and cookies)
Margarine and solid vegetable fats
Fast food
Health risks:
Heart disease: Trans fats increase the risk of heart disease.
Stroke: May increase the risk of stroke.
Inflammation: May contribute to increased inflammation in the body.
