The first thing we need to make clear is that there are “good” and “bad” fats. The trans fatty acids mentioned by who are actually one of the unsaturated fatty acids in fats and belong to “bad fats”. It can be divided into two categories
Natural trans fatty acids
One is natural trans fatty acid, which mainly exists in ruminant adipose tissue and dairy products, such as cattle, sheep and so on. Many microbes in the stomach of these animals participate in the digestion process, which ferments to produce trans fatty acids.
But this kind of natural trans fatty acid content is very small, generally will not cause direct harm to the human body, therefore can rest assured to eat.
Artificial trans fatty acids
The other is artificial trans fatty acids, mainly from partially hydrogenated vegetable oils, such as margarine, frying oil, shortening, etc. This kind of trans fat has the characteristics of high temperature resistance, easy preservation and good taste, which is also popular in the food industry.