Trans fats.. Knowing your enemy Trans fatty acids or Trans fats are an unsaturated fat that occurs as a result of processing which takes place at high temperature, especially when oil undergoes the Partial Hydrogenation process to produce margarine and shortening.
High consumption of Trans fats will cause blood clotting in arteries, especially the coronary artery, which increases the risk of high blood pressure disease, coronary heart disease and strokes. The fatty acids will raise the bad LDL cholesterol and lower the "good" HDL cholesterol, which will also increase the risk of heart diseases.
In developed countries such as the United States of America, all foods sold in the country are bound by law to declare the amount of Trans fat on the product nutrition fact label. In cases where the total fat is less that 0.5 gram per serving, it is not compulsory to declare the Trans fat on the nutrition fact label. If the amount of Trans Fat is less than 0.5 gram, the manufacturer is allowed to indicate the Trans fat as 0 gram. Thailand has also followed the same regulations, and therefore it is recommended to study the Trans fat amount on nutrition fact labels on foods, bakery goods and vegetable oil before purchasing the products.