Trans fat

A fat containing unsaturated fatty acids with at least one trans-configured double bond. Industrial trans fats commonly form during partial hydrogenation of vegetable oils; smaller amounts occur naturally in ruminant foods.

Fatty acid: A carboxylic acid with a hydrocarbon chain, commonly found in fats and oils. Trans fats are defined by the configuration of double bonds in their unsaturated fatty acids.
Low-density lipoprotein: A class of lipoprotein particles that transports cholesterol through the bloodstream. Dietary trans fat raises LDL cholesterol, a contributor to atherosclerotic risk.
Paul Sabatier: A French chemist who developed catalytic hydrogenation methods and received the 1912 Nobel Prize in Chemistry. His work helped establish the chemistry later used to harden vegetable oils.
Margarine: A spread made primarily from vegetable oils or other fats, often formulated as an alternative to butter. Some traditional margarines contained trans fat from partially hydrogenated oils.
Unsaturated fat: A fat containing fatty acids with one or more carbon–carbon double bonds. Trans fat is a specific kind of unsaturated fat, defined by double-bond geometry.
Cis–trans isomerism: A form of geometric isomerism in which groups around a double bond occupy different relative positions. The trans configuration distinguishes these fatty acids from their more common cis counterparts.
High-density lipoprotein: A class of lipoprotein particles involved in transporting cholesterol from tissues toward the liver. Trans fat can lower HDL cholesterol while raising LDL cholesterol.
Wilhelm Normann: A German chemist who patented the hydrogenation of liquid oils in 1902. His process enabled commercial production of hardened fats containing industrial trans fatty acids.
Shortening: A solid or semi-solid fat used in baking to produce tender, crumbly textures. Industrial trans fats once made shortenings firm and stable at room temperature.
Triglyceride: A lipid molecule made of glycerol bonded to three fatty acids. Most dietary fats, including trans fats, are carried in triglycerides.

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