- A type of fat that is formed when liquid oils are turned into solid fats (Hydrogenation).
- Hydrogen is added to vegetable oil to increase the shelf life and flavor stability of foods. The result of the process is trans fat.
- Naturally present in milk (cow’s milk, goat’s milk, breast milk), milk products and meat.
- Can also be found in margarines, vegetable shortenings, crackers, candies, cookies, snack foods, fried foods, fast food, baked goods, and other processed foods made with partially hydrogenated vegetable oils.
- It raises LDL (bad) cholesterol and lowers the HDL (good) cholesterol in the blood.
- National Academy of Sciences (NAS) have not recommended the elimination of trans fat from the diet as trans fat is naturally present in many animal foods in trace quantities. NAS therefore recommended that trans fatty acid consumption be as low as possible while consuming a nutritionally adequate diet.
- World Health Organization (WHO) recommends in 2003 that trans fats be limited to less than 1% of overall energy intake.
- According to Ministry of Health (MOH) Malaysia, food to be claimed:
- Low in trans fat = 1.5g/100g or
10% of total energy of the food
- Free of trans fat = 0.1g/100g or 100ml
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