Fatty acids: Trans Fat
Hydrogenation is an industrial process that changes the configuration of molecules of unsaturated fatty acids. This gives the trans fat that can make, from unsaturated vegetable oils (mostly soy, corn or canola), margarines more or less solid at room temperature and shortenings that can tolerate high cooking temperatures. Moreover, these products have a long shelf life.
The adverse effect of trans fatty acids on cholesterol and triglyceride levels is well known.
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