Transzsírsavak

Transzsírsavak, commonly known as trans fats, are a type of unsaturated fat. They occur naturally in small amounts in the meat and dairy products of ruminant animals such as cattle, sheep, and goats. However, the majority of trans fats consumed by humans are industrially produced. These artificial trans fats are created through a process called hydrogenation, where liquid vegetable oils are turned into solid fats. This process is used to improve the texture, shelf life, and flavor stability of many processed foods.

Industrially produced trans fats are often found in baked goods, fried foods, margarines, and shortenings. While they were once widely used due to their desirable properties, extensive research has linked them to adverse health effects. Studies have shown that trans fats can raise levels of LDL cholesterol (often referred to as "bad" cholesterol) and lower levels of HDL cholesterol (the "good" cholesterol). This imbalance can increase the risk of developing cardiovascular diseases, including heart disease and stroke.

Due to these health concerns, many countries and regions have implemented regulations to limit or ban the use of artificial trans fats in food products. Public health organizations strongly recommend minimizing the intake of trans fats, both naturally occurring and industrially produced, as part of a healthy diet. Consumers can identify the presence of trans fats by checking the ingredient list on food labels for "partially hydrogenated oils."