transvetten

Transvetten, also known as trans fatty acids, are a type of unsaturated fat. They occur naturally in small amounts in some animal products, such as meat and dairy. However, the majority of trans fat in the human diet comes from an industrial process called partial hydrogenation. This process is used to make liquid vegetable oils more solid and stable, which improves the texture and shelf life of many processed foods.

Foods commonly containing industrially produced trans fats include fried foods, baked goods like cookies and cakes, margarines, and snack foods. Consumption of trans fats has been linked to adverse health effects, most notably an increase in LDL cholesterol (often referred to as "bad" cholesterol) and a decrease in HDL cholesterol ("good" cholesterol). This lipid profile imbalance is associated with a higher 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. These measures include labeling requirements, restrictions on the amount of trans fat allowed in food products, and outright bans in some jurisdictions. As a result, the presence of trans fats in the food supply has significantly decreased in many parts of the world. Consumers can often identify trans fat content by checking food labels, though naturally occurring trans fats in animal products are not always listed.