Trans fat

Trans fat is a type of unsaturated fat that occurs in foods. Small amounts of trans fats occur naturally in animal and dairy products, but large amounts are found in some processed foods made with partially hydrogenated oils. Because consumption of trans fats is associated with increased risk for cardiovascular diseases, artificial trans fats are highly regulated or banned in many countries. However, they are still widely consumed in developing nations where they are associated with increased risk of diabetes, cardiovascular diseases, and death.

In 2015, the US Food and Drug Administration (FDA) determined that artificial trans fats made from partially hydrogenated oils (PHOs) were not generally recognized as safe. As a result, these oils were banned from foods sold in the US beginning June 18, 2018, with limited extensions for specific, approved uses until 2020 or 2021.

Following the US action, other governing bodies, including the European Union, Canada, Australia, and New Zealand introduced restrictions or bans on the use of partially hydrogenated oils and industrial trans fats in food manufacturing.

The World Health Organization (WHO) set a global goal to eliminate industrially produced trans fat by the end of 2023. The goal was not fully achieved. In 2024, the WHO announced an updated plan for accelerated action through 2025 to complete global elimination efforts.

Trans fatty acids (also called trans-unsaturated fatty acids) are derived from trans fats, which are triglycerides (esters of glycerin). Trans fats are converted to trans fatty acids in the digestive tract prior to absorption.

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