There is no doubt that trans fatty acids contribute signi¬ficantly to the risk of CAD. On a per gram basis, the effect on coronary risk of trans fatty acids is stronger than that of the well-known effects of saturated fatty acids.
Trans fatty acids are so-called because the carbon atoms adjacent to their double bonds are on opposite sides resulting in a straight configuration and a solid substance at room temperature. On the other hand, unsaturated fatty acids contain double bonds as cis isomers, and here the adjacent carbon atoms are on the same side of the double-bond. This results in a bent shape and a liquid substance at room temperature. The process used to produce trans fatty acids and solid fats is called partial hydrogenation. In addition, partial hydrogenation is frequently used commercially because it removes the beneficial linolenic acid that may cause the fat to become rancid when exposed to high temperatures used for commercial deep fat frying and when stored. Trans fat usage increased over the past two decades because of the concern over the use of palm and coconut oils that were used extensively in processed foods. These two oils contain a high amount of saturated fat.

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