Trans-fatty-acid definition

An unsaturated fatty acid produced by the partial hydrogenation of vegetable oils and present in hardened vegetable oils, most margarines, commercial baked foods, and many fried foods. An excess of these fats in the diet is thought to raise the cholesterol level in the bloodstream.
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An unsaturated fatty acid produced by the partial hydrogenation of vegetable oils and present in hardened vegetable oils, most margarines, commercial baked foods, and many fried foods. An excess of these fats in the diet is associated with high LDL cholesterol levels, low HDL cholesterol levels, and an increased risk of coronary heart disease.
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A fatty acid that is commonly produced by the partial hydrogenation of the unsaturated fatty acid vegetable oils. Trans fatty acids are present in hardened vegetable oils, most margarines, commercial baked foods, and many fried foods. An excess of these fats in the diet raises lipid levels in the blood. The term trans refers to the opposed positioning of hydrogen atoms when unsaturated fats are partially hydrogenated.
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An unsaturated fatty acid in which one or more of the double bonds has the trans orientation instead of the usual cis orientation.
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Other Word Forms

Noun

Singular:
trans-fatty-acid
Plural:
trans fatty acids