Trans fats or trans-fatty acids (TFA) are essentially unsaturated fatty acids which contain at least one double bond in the trans configuration. This trans configuration is responsible for altering the physical properties of fatty acids in oil for cooking and manufacturing. Oil containing these trans fats also alters the biologic and health effects when consumed.

Trans fatty acids mostly are formed artificially as these unsaturated fats are not found in plants naturally but a significant amount may be found in foods that are of animal origin, such as meat and dairy.

Trans fats found in foods can be classified broadly into two types:

Naturally occurring trans fats – these are produced in the gut of some animals and animal derived foods like milk and meat products. These products contain minor quantities of trans fats. Roseburia hominis A2-183T, Roseburia inulinivorans A2-192T and Ruminococcus obeum-like strain A2-162 can produce trans fatty acids from ruminant sources.

Artificial trans fats – these are produced in an industrial process called hydrogenation where hydrogen is added to liquid vegetable oils in order to bring them to solid state. Margarine, vanaspati, shortening, and butters are popularly used solid fat containing trans isomers.

Why are trans fats considered bad for health?

Trans fats are mainly found in processed foods made with partially hydrogenated oils, which account for around 80% of dietary trans fat intake, while naturally occurring sources from animal products contribute about 20%.

Excessive consumption of trans fats is associated with an increased risk of cardiovascular disease. They can raise low-density lipoprotein (LDL) cholesterol levels and lower high-density lipoprotein (HDL) cholesterol levels, negatively affecting heart health. Trans fats have also been linked to a higher risk of type 2 diabetes.

Emerging research suggests that high trans fat intake may also be associated with an increased risk of certain cancers, obesity, pregnancy complications, allergies and disruption of essential fatty acid metabolism.

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