transfetten

Transfetten, or trans fats, are a type of unsaturated fatty acids that contain at least one double bond in the trans configuration. They occur naturally in small amounts in the fats of ruminant animals such as cows and sheep, but the majority of dietary trans fats come from industrial processes that partially hydrogenate vegetable oils to create semi-solid fats used in many processed foods.

Industrially produced trans fats have historically been used in margarine, shortenings, fried foods, baked goods, and various snack products because they improve stability, texture, and shelf life. Natural trans fats, originating from ruminant sources, are usually present in much smaller amounts and are thought to have different health implications, though research continues.

Health effects linked to higher intake of industrial trans fats include increased levels of low-density lipoprotein (LDL) cholesterol, decreased high-density lipoprotein (HDL) cholesterol, and a greater risk of cardiovascular disease and stroke. Inflammation and insulin resistance have also been discussed in scientific literature. Public health guidance typically emphasizes minimizing or eliminating artificial trans fats, with international organizations calling for their removal from most food supplies.

Regulatory and labeling measures vary by country, but many jurisdictions have imposed limits, bans, or mandatory labeling for trans fats. The WHO has promoted the REPLACE action package to eliminate industrially produced trans fats globally by 2023, and many nations have since implemented bans or substantial reductions.

To reduce intake, consumers can check ingredient lists for partially hydrogenated oils, compare product labels, and favor foods prepared with non-hydrogenated fats or with healthier fats rich in monounsaturated and polyunsaturated fatty acids.