Trans fatty acids are created when a liquid oil, such as vegetable oil or soybean oil, is put through a process called hydrogenation. That makes it more solid and gives it physical characteristics, such as the ability to be spread and a longer shelf life, that aid commercial food operations.
However, studies have pointed to the possible negative health effects of trans fatty acids produced during the hydrogenation process, indicating that trans fat may behave like saturated fat in the body. Trans fatty acids or hydrogenated fats tend to raise total blood cholesterol levels and LDL (bad) cholesterol and lower HDL (good) cholesterol when used instead of natural oils. This may increase the risk of heart disease.
