What Exactly is it, and Why is it so Dangerous?

Trans fatty acids, also known as trans fat, is an artery-clogging fat that is formed when vegetable oils are hardened into margarine or shortening by partially hydrogenating oils. It is found in many other foods besides margarine and shortening, however, including fried foods like French Fries, Fried Chicken, Doughnuts, Cookies, Pastries and Crackers. In the United States, typical French Fries have about 40 percent trans fatty acids and many popular cookies and crackers range from 30 percent to 50 percent trans fatty acids. Doughnuts have about 35 percent to 40 percent trans fatty acids.

Trans fat is known to increase blood levels of low density lipoprotein (LDL), or "bad" cholesterol, while lowering levels of high density lipoprotein (HDL), known as "good" cholesterol. It can also cause major clogging of arteries, type 2 diabetes, other serious health problems and was found to increase the risk of heart disease. Many food companies use partially hydrogenated oils because of cost savings, but the main reason is for extended shelf life of the products. It also can improve flavor and texture.

While some foods like bakery items and fried foods are obvious sources of trans fat, other processed foods, such as cereals and waffles, can also contain trans fat. One tip to determine the amount of trans fat in a food is to read the ingredient label and look for shortening, hydrogenated or partially hydrogenated oil. The higher up on the list these ingredients appear, the more trans fat.

You can also add up the amount of fat in a product (saturated, monounsaturated and polyunsaturated), provided the amounts are listed, and compare the total with the total fat on the label. If they don't match up, the difference is likely trans fat, especially if partially hydrogenated oil is listed as one of the first ingredients.

Trans Fat Much Worse for You Than Saturated Fat

Several studies measured the effect of trans fat, found in fried foods and processed foods such as cookies, crackers and pastries, and of saturated fat, found in meat, butter and some dairy products, on blood vessel function and cholesterol levels.

According to the results, the trans-fat diet reduced blood vessel function by 30% and lowered HDL ("good")-cholesterol levels by about one fifth, compared with the saturated-fat diet. Previous research has shown that trans fats, like saturated fats, also raise LDL ("bad") cholesterol levels.

This suggests that trans fatty acids increase the risk of heart disease more than the intake of saturated fats.

The major sources of trans fats in our diet are the ready-made baked goods and fried fast foods. Trans fat accounts for 4% to 7% of dietary fat intake in the US.

This is not really new information, but some people tend to believe that saturated fat is a great evil. It certainly is not healthy in the large quantities that many people consume it. This is largely related to the foods that the animals that we eat are fed. It must be noted however, that when reducing Trans Fat by using oils that are not partially hydrogenated, it will tend to increase the Saturated Fat levels. Again, Sat Fats in large quantities is not good, but the the increase in Sat Fats is still well below the daily recommended intake.

The bottom line is that Trans Fat in bakery goods are FAR worse than saturated fats.

*The above  Information is from several sources and web sites including, but not limited to the FDA site and should not be credited to one individual or study.