Transfetter

Transfetter is a nonstandard term sometimes encountered in German-language discussions to refer to trans fats, a class of unsaturated fats that contain at least one trans-configured double bond. In scientific and regulatory usage, the preferred terms are Transfettsäuren (trans fatty acids) or Transfett for the singular. The term is not common in technical literature and may cause confusion with the standard nomenclature.

Trans fats occur naturally in small amounts in the fat of ruminant animals, and are also produced industrially by partial hydrogenation of vegetable oils. The trans configuration alters the shape of fatty acid chains and can influence lipid metabolism in the body, typically increasing LDL cholesterol and lowering HDL cholesterol, which is associated with a higher risk of cardiovascular disease. The health effects of naturally occurring trans fats are a subject of ongoing study and debate.

Health guidance from public health authorities generally emphasizes minimizing artificial trans fats in the diet, while naturally occurring trans fats from meat and dairy are present in smaller amounts. Overall, many guidelines advocate keeping trans fat intake as low as reasonably possible and prioritizing healthier fat sources.

Regulatory actions have focused on reducing population exposure to artificial trans fats. Many jurisdictions require labeling and have established limits or complete bans on industrially produced trans fats in foods. These measures aim to reduce cardiovascular risk and encourage the use of healthier fats in food manufacturing.

Etymology and usage: The term Transfetter is not widely used in technical literature; readers are advised to refer to Transfettsäuren or Transfett. See also trans fatty acids, hydrogenation, and lipids.