What fat results from the partial hydrogenation of oils?

Trans fat is formed through the process of partial hydrogenation of oils, which alters the chemical structure of unsaturated fats. This process involves the addition of hydrogen atoms to liquid vegetable oils, converting them into a more solid form at room temperature. As a result, the configuration of some of the double bonds in the fatty acid chains changes from a cis configuration (natural configuration) to a trans configuration. These trans fats are particularly significant because they have been associated with adverse health effects, including increased risks of heart disease.

The presence of trans fats in processed foods is a concern for nutrition professionals, as they not only raise low-density lipoprotein (LDL) cholesterol, which is associated with cardiovascular disease, but they can also lower high-density lipoprotein (HDL) cholesterol, which is protective against heart disease. Understanding the implications of trans fats in diet and their sources, which commonly include partially hydrogenated oils, is crucial for promoting healthier eating habits and nutrition practices.