Trans fats are widely considered the worst kind for your heart, even worse than saturated fats, which can also contribute to heart disease. Trans fats are used both in processed food and in restaurants, often to improve the texture, shelf life or flavor of foods. They are created when hydrogen is added to vegetable oil to make it more solid, which is why they are often called partially hydrogenated oils.
Scientists say there are no health benefits to trans fats and say they can raise levels of so-called “bad” cholesterol, increasing the risk of heart disease — the leading cause of death in the United States.
Many companies have already phased out trans fats, prompted by new nutrition labels introduced by FDA in 2006 that list trans fats and an by an increasing number of local laws that have banned them.
Though they have been removed from many items, the fats are still found in processed foods, including in some microwave popcorns and frozen pizzas, refrigerated doughs, cookies and ready-to-use frostings. They are also sometimes used by restaurants that use the fats for frying. Many larger chains have phased them out, but smaller restaurants may still get food containing trans fats from suppliers.
As a result of the local and federal efforts, consumers have slowly eaten fewer of the fats. According to the FDA, trans fat intake among American consumers declined from 4.6 grams per day in 2003 to around one gram per day in 2017.
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