What are trans fats as applied in food science?

Trans fats are a type of unsaturated fat that are created through the process of hydrogenation, which involves adding hydrogen to liquid vegetable oils to make them more solid. This process helps to increase the shelf life and stability of foods, but it also creates trans fats, which have been linked to various health problems such as heart disease, stroke, and diabetes. Trans fats are commonly found in processed foods, fried foods, and baked goods. In recent years, many food manufacturers have started to reduce or eliminate trans fats from their products due to health concerns.

Trans fats are a type of unsaturated fat that is created when liquid oils are turned into solid fats, a process called hydrogenation. Trans fats are found in many processed foods, such as crackers, cookies, and fried foods.

Trans fats are considered to be unhealthy because they can raise levels of LDL (bad) cholesterol and lower levels of HDL (good) cholesterol. High levels of LDL cholesterol can increase the risk of heart disease.

In recent years, many food manufacturers have reduced or eliminated the use of trans fats in their products. The US Food and Drug Administration (FDA) has also taken steps to limit the use of trans fats in food. In 2015, the FDA issued a final rule that requires food manufacturers to list the amount of trans fat in their products on the Nutrition Facts label.

Here are some tips for avoiding trans fats:

- Read food labels carefully and choose products that are low in or free of trans fats.
- Limit your intake of processed foods, such as crackers, cookies, and fried foods.
- Choose healthy fats, such as olive oil, nuts, and seeds.