Mozaffarian D, Katan MB, Ascherio A, Stampfer MJ, Willett WC.

Trans fatty acids and cardiovascular disease.

Since this article has no abstract, we have provided an extract of the first 100 words of the full text and any section headings:

Trans fats, unsaturated fatty acids with at least one double bond in the trans configuration (Figure 1), are formed during the partial hydrogenation of vegetable oils, a process that converts vegetable oils into semisolid fats for use in margarines, commercial cooking, and manufacturing processes. From the perspective of the food industry, partially hydrogenated vegetable oils are attractive because of their long shelf life, their stability during deep-frying, and their semisolidity, which can be customized to enhance the palatability of baked goods and sweets. The average consumption of industrially produced trans fatty acids in the United States is 2 to 3 percent of total calories consumed. [...]