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| trans fats | |
| What is it? | |
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Trans fats occur naturally in beef, butter, milk and lamb fats and in
commercially prepared, partially hydrogenated margarines and solid cooking
fats. The main sources of trans fats in the American diet today are
margarine, shortening, commercial frying fats and high-fat baked goods. Partially hydrogenated vegetable oils were developed in part to help displace highly saturated animal and vegetable fats used in frying, baking and spreads. However, trans fats, like saturated fats, may raise blood LDL cholesterol levels (the so-called bad cholesterol) but not as much as the saturates do. At high consumption, levels may also reduce the HDL or good cholesterol levels. For a detailed explanation of the trans fats, see the article, "The Danger of Hydrogenated Fats". |
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