Basically, trans fats are unsaturated fats which have chemical configuration that resemble the rigid structure of saturated fatty acids. They can raise total and LDL (bad) cholesterol and lower HDL (good) cholesterol. Trans fats result from adding hydrogen to vegetable oils used in commercial baked goods and for cooking in most restaurants and fast-food chains.
Trans fats raise blood cholesterol more than other unsaturated fats, but not as much as saturated fats. These can be found in baked goods, French fries, doughnuts, non-dairy creamers, ice cream, croissants, and most anything deep fried. Trans fat intake should not exceed 1 percent of total calories each day.
Related posts:
Discussions