Trans fatty acids or trans fats are formed when liquid vegetable oils go through a chemical process called hydrogenation. Hydrogenated vegetable fat is used by food processors because it is solid at room temperature and has a longer shelf life. Recent research indicates that consumption of trans fats from partially hydrogenated vegetable fats and oils can play a role in the development of heart disease, cancer, diabetes and other health-related issues.

Fried food and bakery products in which hydrogenated vegetable oils are used as ingredients or in the cooking process are the main sources of trans fats in our diet. A low level of trans fats is found naturally in the milk and the fat of sheep and cattle (such as whole milk and butter). Examples of foods that may be produced with hydrogenated vegetable oil: margarines, shortening, crackers, chips, cookies, french fries, cakes, salad dressing, pastries, dried/powdered non-dairy creamers.

Trans fats are unsaturated fats. Trans fats are produced when hydrogen is added to oils to turn them from a liquid form into a semi-solid form. This process is called hydrogenation, and is used by food manufacturers to increase the shelf life and improve the texture of some food products.

Arnott's identified trans fatty acids (TFAs) as an issue of importance more than 10 years ago and took action then to significantly reduce the level of TFAs in their biscuits by replacing partially hydrogenated animal fats with vegetable oils. According to a World Health Organisation report, '..to promote cardiovascular health, diets should provide a very low intake of TFAs (hydrogenated oils and fats). This means an intake that is as low as possible.

Trans fats can be found in our products and they come from two sources. Some are naturally occurring and can be found in milk, butter and natural oils and fats, others are added as part of the production process. Although scientific opinion differs, we recognise that there is a consensus emerging that high levels of consumption of trans fats could be a health concern.

Trans fats are used in some products because they can help optimize taste, appearance, texture and shelf-life. Trans fats are formed when liquid oils are made into solid fats like shortening and margarine during a process called hydrogenation. Small amounts of trans fats also occur naturally in beef, pork, butter and milk.

Saturated fats are in solid state at room temperature and therefore can be easily recognised. Saturated fats are abundant in animal fats such as butter and lard, as well as some vegetable oils such as coconut oil and palm oil. Both saturated fats and trans fats can increase the risk of heart disease by raising the level of LDL (??bad??) cholesterol, while trans fats will even lower the level of HDL (??good??) cholesterol. Thus, it is healthier to choose food low in both saturated and trans fats.

A small amount of trans fat occurs naturally in foods such as beef, veal, lamb, and foods containing milk fat, such as butter, whole milk, cream, cheese and ice cream. Foods with less than one-half percent of trans fats per serving will not have trans fats labeled, since that amount is considered negligible.

Trans fats can raise the level of low-density lipoprotein (LDL) cholesterol (also called the ??bad?? cholesterol) of our body, while at the same time lower the level of high-density lipoprotein (HDL) cholesterol (also called the ??good?? cholesterol). This increases the risk of coronary heart disease, which is the second killer in Hong Kong .

Currently, the World Health Organization and Food and Agriculture Organization of the United Nations suggest that diets should provide a very low intake of trans fats. In practice, this implies an intake of less than 1% of daily energy intake. For example, an individual with a daily energy intake of 2000 kcal should limit the intake of trans fats to less than 2.2g per day.

Read food labels and choose foods with lower trans fats content, avoid foods produced with hydrogenated vegetable oils or fats.

Trans fats are formed during hydrogenation or partial hydrogenation of oils. Hydrogenation is a process that changes the structure of a fat to increase shelf life and stability of foods containing those fats or oils. Trans fats, like saturated fats, raise LDL or "bad" cholesterol levels - which increases your risk for coronary heart disease. Experts recommend limiting trans fat intake as much as possible.

Trans-fatty acids are formed by converting (through hydrogenation) liquid vegetable oils into shortening or margarine which are solid or semi-solid at room temperature. The hydrogenation process employs 1) high heat, 2) a metal catalyst such as nickel, zinc, copper, or other reactive metal, and 3) hydrogen gas. The metals are used to react with the hydrogen gas, which is bubbled up through the mixture.

It does! You'll find a line for "Total trans fats" near the bottom of the "Fats and Fatty Acids" table in the "Nutrients per Serving" section of our analysis. However, we don't yet have trans fat data for most foods in our system. Our data is provided by the USDA, restaurants, and food manufacturers, and they are just starting to measure this nutrient.