Trans Fats: The Science and the Risks
This man-made fat was developed to protect us against butter. Turns out, it acts like butter inside our bodies.
By Denise Mann
Reviewed By Louise Chang, MD
What exactly are trans fats? How are they made? How bad are they, really? And just how solid is the science that the FDA consulted when they voted to list trans fats on nutrition labels? To get to the bottom of these and other questions about trans fats, WebMD spoke to leading nutritionists.
Why hydrogenate? Hydrogenation increases the shelf life and flavor stability of foods. Indeed, trans fats can be found in a laundry list of foods including vegetable shortening, margarine, crackers (even healthy sounding ones like Nabisco Wheat Thins), cereals, candies, baked goods, cookies, granola bars, chips, snack foods, salad dressings, fats, fried foods, and many other processed foods.
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