Nutrient

Trans fat

Established research area

A type of fat formed mainly when liquid oils are partially hydrogenated; small amounts also occur naturally in some meat and dairy.

Commonly noted

Commonly noted: Trans fat is a type of dietary fat; small amounts occur naturally in some meat and dairy, while larger amounts historically came from partially hydrogenated oils used in fried and packaged foods.
Higher intake: Artificial trans fat is commonly discussed in relation to blood cholesterol levels; many food authorities have moved to remove partially hydrogenated oils from the food supply.

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