Humans consume several types of fat or fatty substances in the diet, and it is important that people understand the content of what they eat every day. For example, trans fat, saturated fat, and cholesterol are less beneficial for health than are polyunsaturated and monounsaturated fats. Restaurants sometimes will cook with trans fat, and this raises the blood level of low density lipoprotein and lowers the high density lipoprotein.

Transfat

The changes in lipoproteins which trans fat induces increase the risk for coronary heart disease. Trans fats form during food processing and involve the hydrogenation of fat. This entails the conversion of liquid oils into semi-solid fats. The advantage of this process is that it enables food to remain fresh while on shelves in grocery stores.

To address the risk for coronary heart disease, some manufacturers have developed new ways to process food. These other ways lower the amount of trans fat in the product. Consumers should read the Nutrition Facts label on food products and purchase items with small amounts of trans fats or those with zero grams of it. A good alternative to margarine that contains trans fat is unsaturated vegetable oil.

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