transsýrur

Transsýrur, often referred to as trans fats, are a type of unsaturated fatty acid. Chemically, they differ from their cis counterparts by the configuration of hydrogen atoms around one or more double bonds in the fatty acid chain. In cis fatty acids, the hydrogen atoms are on the same side of the double bond, creating a "kink" in the chain. In trans fatty acids, the hydrogen atoms are on opposite sides of the double bond, resulting in a straighter chain that more closely resembles saturated fats in structure.

Naturally occurring trans fats are found in small amounts in the meat and dairy products of ruminant animals like cows, sheep, and goats. These are produced by bacteria in the animals' digestive systems. However, the majority of trans fats consumed by humans come from industrially produced sources. These are created through a process called partial hydrogenation, where hydrogen is added to liquid vegetable oils to make them more solid and shelf-stable.

Historically, partially hydrogenated oils were widely used in processed foods such as margarines, shortenings, baked goods, and fried foods to improve texture, flavor, and shelf life. Research has indicated that artificial trans fats can negatively impact cardiovascular health by increasing LDL ("bad") cholesterol levels and decreasing HDL ("good") cholesterol levels. Due to these health concerns, many countries have implemented regulations to limit or ban the use of artificial trans fats in food production.