Transzzsírok

Transzzsírok, also known as trans fatty acids or trans fats, are a type of unsaturated fat. They occur naturally in small amounts in the meat and milk of ruminant animals like cows and sheep. However, the majority of trans fats in the diet come from an industrial process called partial hydrogenation. This process solidifies liquid vegetable oils, increasing their shelf life and improving the texture of many processed foods.

Naturally occurring trans fats are generally considered to be less concerning for health than industrially produced ones. The primary health concern associated with industrially produced trans fats is their negative impact on cardiovascular health. Research has shown that consuming trans fats can raise levels of LDL (low-density lipoprotein) cholesterol, often referred to as "bad" cholesterol, and lower levels of HDL (high-density lipoprotein) cholesterol, the "good" cholesterol. This unfavorable cholesterol profile increases the risk of heart disease, stroke, and type 2 diabetes.

Due to these health concerns, many countries and regions have implemented regulations to limit or ban the use of industrially produced trans fats in food products. This includes labeling requirements that mandate the declaration of trans fat content on nutrition labels and restrictions on the amount of artificial trans fats allowed in manufactured foods. As a result, many food manufacturers have reformulated their products to eliminate or significantly reduce their trans fat content. Consumers can often identify the presence of trans fats by checking ingredient lists for "partially hydrogenated oils."