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in zh

No kidding.

My reason of starting the blog is still around. An old man, a young woman, an extraordinary relationship...

Trans fats occur, in small quantities, in meat and dairy products from ruminants. Most trans fats consumed today, however, are industrially created as a side effect of partial hydrogenation of plant oils.

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 from partially hydrogenated oils are generally considered to be more of a health risk than those occurring naturally.

Trans fats are tightly regulated in a few countries, must be disclosed on product labels in many others, and are the central issue in several ongoing lawsuits (particularly against fast food outlets). Many companies are voluntarily removing trans fats from their products, or establishing trans-free product lines.

Chemically, trans fats are made of the same building blocks as non-trans fats, but have a different shape. In trans fat molecules, the double bonds between carbon atoms (characteristic of all unsaturated fats) are in the trans rather than the cis configuration, resulting in a straighter, rather than kinked, shape. As a result, trans fats are less fluid and have a higher melting point than the corresponding cis fats.

From Wikipedia, the free encyclopedia