Trans fat is a type of unsaturated fat that occurs in foods. Trans fats are fats (triglycerides, i.e. triple esters of glycerin) that contain chains derived from trans fatty acids. Trans fatty acids are unsaturated fatty acids that contain a double bond in the trans conformation. Small amounts of trans fats occur naturally in animal and dairy products, but large amounts are found in some processed foods made with partially hydrogenated oils. Because consumption of trans fats is associated with increased risk for cardiovascular diseases, artificial trans fats are highly regulated or banned in many countries. However, they are still widely consumed in developing nations where they are associated with increased risk of diabetes, cardiovascular diseases, and death. In 2015, the US Food and Drug Administration (FDA) determined that artificial trans fats made from partially hydrogenated oils (PHOs) were not generally recognized as safe. As a result, these oils were banned from foods sold in the US beginning June 18, 2018, with limited extensions for specific, approved uses until 2020 or 2021. Following the US action, other governing bodies, including the European Union, Canada, Australia, and New Zealand introduced restrictions or bans on the use of partially hydrogenated oils and industrial trans fats in food manufacturing. The World Health Organization (WHO) set a global goal to eliminate industrially produced trans fat by the end of 2023. The goal was not fully achieved. In 2024, the WHO announced an updated plan for accelerated action through 2025 to complete global elimination efforts.
Occurrence Trans fats occur naturally in the fats of products made from ruminant animals, such as cheese or butter. Some trans fats are the result of food processing, especially when applied to cooking oils and margarine.
Naturally-occurring trans fats
Trans fats occur in meat and dairy products from ruminants. For example, butter contains about 3% trans fat by weight. These naturally occurring trans fats include conjugated linoleic acid (CLA) and vaccenic acid (trans-11 18:1). They arise from the action of bacteria in the rumen. Polyunsaturated fats are toxic to the rumen-based bacteria, which detoxify the fats by changing some cis-double bonds to trans-double bonds. In contrast to industrially produced trans fats, this bacterial process produces only a few specific isomers. Conjugated trans fatty acids such as CLA are exempt from counting as trans fat in the US. The Codex Alimentarius includes an analogous exclusion. As industrial sources of trans fats are eliminated, increased attention focuses on ruminant derived trans fats. Not all ruminant-derived trans fats are innocuous like vaccenic acid and its metabolite rumenic acid (cis-9-trans-11 CLA / 18:2). In particular, trans-10 18:1 is not turned into a conjugated linoleic acid by humans. It appears to have health consequences comparable to trans fats of industrial origin.
Hydrogenation
The hydrogenation process was widely adopted by the food industry in the early 1900s; first for the production of margarine, a replacement for butter and shortening, and eventually for various other fats used in snack food, packaged baked goods, and deep fried products. Hydrogenation makes the fat more saturated, which has desirable properties:
The shelf life of fats correlates with the degree of saturation: polyunsaturated fats are prone to autoxidation whereas saturated fats, being virtually inert in air, have very long shelf lives. Saturated fats tend to be more solid at room temperature. This property is important for margarine, one of the original uses for fat hydrogenation. However, an isomerization side reaction during fat hydrogenation can convert remaining unsaturated fats to the thermodynamically favored trans isomer.
Prior to trans fat regulation, hydrogenation is generally not performed fully, resulting in partially hydrogenated fat. The goal is to have some unsaturated bonds (C=C bonds) to remain to target a specific melting point and hardness. However, due to the isomerization side reaction, a significant fraction of this remaining unsaturated fat is turned into trans fat. This side reaction accounts for most of the trans fatty acids consumed in an industrialized society of the 1990s-2000s, by far. Regulation has led to some desire in tweaking for lower trans fat levels. The standard 140 kPa (20 psi) process of partial hydrogenation produces a product of about 40% trans fatty acid by weight, compared to about 17% using higher pressures of hydrogen. Blended with unhydrogenated liquid soybean oil, the high-pressure-processed oil produced margarine containing 5 to 6% trans fat. Based on 2005 U.S. labeling requirements (see below), the manufacturer could claim the product was free of trans fat. The level of trans fat may also be altered by modification of the temperature and the length of time during hydrogenation. Further regulation and consumer awareness has led to wider adoption of fully hydrogenated fats, which contain no trans fat due to an absence of double bonds. The "overshoot" in melting point and hardness could be combated by mixing in another fat, sometimes using interesterification to produce a more even blend. Plant oils rich in monounsaturated fats and saturated fats have also replaced some uses of hydrogenated fats. The technology has improved such that a 2021 review indicates that trans fat from hydrogenated fats is no longer a problem in modern countries.
Thermal isomerization When heated (cooked), some unsaturated fats change from their normal geometry to trans. The rate of isomerization is accelerated by free radicals.
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