Trans Fatty Acids

Trans fatty acids are formed during hydrogenation, a process that solidifies liquid vegetable oils by adding hydrogen atoms to the double bonds of the unsaturated fatty acids in the trans instead of the cis position on the fatty acid molecule. The physical properties of trans fatty acids are like those of saturated fatty acids. Trans fatty acids have different effects on different enzyme systems in lipid metabolism of rats. In animal experiments and clinical investigations, trans fatty acids interfere with the metabolism of essential fatty acids. Trans fatty acids cross the placenta and are secreted in human milk. Trans fatty acids have the physical properties of saturated fats. The amount of trans fatty acids in the diet directly relates to the amount of trans fatty acids in plasma phospholipids. Trans fatty acids also increase platelet aggregation contributing to thrombosis.