trans fat

(redirected from Transfatty acid)
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trans fat

(trăns)
n.
1. A trans fatty acid.
2. Trans fatty acids considered as a group.

trans fat

An unsaturated fat containing a trans—i.e., the carbon moieties on the two sides of the double bond point in opposite directions—(E)- isomer. Trans fats (TFs) are not found in nature; minimal TFs are present in animal fats. TFs are abundant in margarines, frying fats and shortenings, and are formed when polyunsaturated fat-rich vegetable and marine oils and vegetable shortenings are “hardened” by partial hydrogenation, producing fats with a firmness and consistency desired by both food manufacturers and consumers. The most abundant TF is elaidic acid and its isomers, which are 18-carbon molecules with one double bond.

TFs comprise 6 to 8% of the daily per capita consumption of fat in developed nations; health experts recommend reduction of TFs to trace amounts, as increased dietary TFs result in increased total and LDL-cholesterol, reduced HDL-cholesterol and an increased risk of coronary artery disease.

trans fat

A fat derived from the partial hydrogenation of vegetable oils. Examples include vegetable shortening and margarine. Studies have associated trans-fat consumption with an increased risk for coronary artery disease.
See also: fat
References in periodicals archive ?
Previous research has linked high consumption of transfatty acids to cardiovascular disease.
This strong chemical breaks the transfatty acid into glycerin and also ester chains (biodiesel), along with some soap if you're not careful (more on that later).
Transfatty acids induce pro-inflammatory responses and endothelial cell dysfunction.
1 product lied about the nutritional value of transfatty acids
To avoid heart disease, medical experts recommend that you get plenty of aerobic exercise, maintain your ideal body weight, quit smoking, eliminate transfatty acids and increase the amount of fruits, vegetables and whole grains in your diet.
High in protein and fiber, the bars have less sugar than most other nutrition bars, and they do not contain transfatty acids, she says.
The latest development continues Food Design's commitment to producing high quality ingredients which are low in transfatty acids (TFA), assisting food manufacturers to keep the TFA content of finished goods low.
Dietician Connie Diekman, director of university nutrition at Washington University, says transfatty acids and saturated fats cause the same kinds of heart-health problems.
The FDA based that decision on a series of studies showing that the consumption of transfatty acids leads to an increased risk of coronary heart disease.
TRANSFATTY ACIDS Starts as a polyun- Stick margarine, saturated (liquid) vegetable shorten- fat and is hardened ing, commerically through a chemical fried foods, and process into a solid packaged baked that behaves like goods a saturated fat 5.
Then, we learned about transfatty acids in margarine, which may be worse than saturated fat.
Ingredients such as transfatty acids will also be added.