Trans fatty acids (commonly termed trans fats) are a type of unsaturated fat.
Trans fats occur naturally in small quantities in meat and dairy products from ruminants (such as cows and sheep). Most trans fats consumed today, however, are industrially created through partial hydrogenation of plant oils and animal fats.
Unlike other fats, trans fats are neither required nor beneficial for health. Eating trans fat increases the risk of coronary heart disease. For these reasons, health authorities worldwide recommend that consumption of trans fat be reduced to trace amounts.
Trans fats are increasingly being linked to chronic health conditions, are tightly regulated in a few countries.
