Tans+Fat

The consumption of trans fats increases the risk of [|coronary heart disease][|[1]][|[2]] by raising levels of [|LDL] cholesterol and lowering levels of "good" [|HDL] cholesterol.[|[3]] Health authorities worldwide recommend that consumption of trans fat be reduced to trace amounts. Trans fats from partially hydrogenated oils are more harmful than naturally occurring oils.[|[4]] Two Canadian studies, that received funding by the Alberta Livestock and Meat Agency [|[5]] and the Dairy Farmers of Canada,[|[6]] have shown that the natural trans fat vaccenic acid, found in beef and dairy products, can have the opposite health effect and can actually be beneficial compared to hydrogenated vegetable shortening, or a mixture of pork lard and soy fat,[|[6]] e.g. lowering total and LDL cholesterol and triglyceride levels.[|[7]][|[8]][|[9]] Unsaturated fat is a fat molecule containing one or more [|double bonds] between the carbon atoms. Since the carbons are double-bonded to each other, there are fewer bonds connected to hydrogen, so there are fewer hydrogen atoms, hence the name, 'unsaturated'. //Cis// and //trans// are terms that refer to the arrangement of the two hydrogen atoms bonded to the carbon atoms involved in a double bond. In the //cis// arrangement, the hydrogens are on the same side of the double bond. In the //trans// arrangement, the hydrogens are on opposite sides of the double bond. The process of [|hydrogenation] adds [|hydrogen] atoms to unsaturated fats, eliminating double bonds and making them into partially or completely [|saturated fats]. However, partial hydrogenation, if it is chemical rather than enzymatic, converts a part of //cis//-isomers into //trans//-unsaturated fats instead of hydrogenating them completely. Trans fats also occur naturally in a limited number of cases: [|Vaccenyl] and [|conjugated linoleyl] (CLA) containing trans fats occur naturally in trace amounts in meat and dairy products from [|ruminants], although the latter also constitutes a cis fat.
 * Trans fat** is the common name for [|unsaturated fat] with [|//trans//-isomer] (E-isomer) [|fatty acid](s). Because the term refers to the configuration of a double carbon-carbon bond, trans fats are sometimes [|monounsaturated] or [|polyunsaturated], but never [|saturated]. Trans fats are rare in living nature, but can occur in food production processes. [//[|citation needed]//]