transfett

Transfett, or trans fats, are fatty acids with at least one double bond in the trans configuration. They occur in two main forms: naturally in small amounts in the fats of ruminant animals such as cows and sheep, and industrially through partial hydrogenation of unsaturated vegetable oils, which creates partially hydrogenated oils.

Trans fats are used to improve texture, increase melting point, and extend shelf life in foods. They are commonly found in processed and baked goods, margarines, fried snacks, and some fast-food items. The level of trans fats in foods varies by product and country, depending on manufacturing practices and regulation.

Health effects associated with trans fats are of public health concern. Industrial trans fats raise low-density lipoprotein (LDL) cholesterol, lower high-density lipoprotein (HDL) cholesterol, and are linked to an increased risk of coronary heart disease and stroke. Natural trans fats, from ruminant sources, may have different effects, and research on their health impact is ongoing. Health authorities generally advise minimizing trans fat intake and replacing them with healthier fats.

Regulation and policy differ by country. Many jurisdictions require labeling of trans fat content, and several have imposed or completed bans on industrial trans fats. In the United States, the use of partially hydrogenated oils was effectively banned with regulatory action taking full effect in 2018. The World Health Organization advocates eliminating industrial trans fats and recommends keeping population intake as low as possible, ideally below 1% of total energy.

For consumers, trans fats can be identified by checking ingredient lists for partially hydrogenated oils and reviewing nutrition panels for trans fat per serving. Substitutes include fully hydrogenated fats (which are high in saturated fat) or other fat blends, while healthier options emphasize unprocessed vegetable oils rich in polyunsaturated fats.