Harmful Effects of Trans Fats. List of Products Containing Trans Fats

Elevates the melting point, thereby enabling stability at higher temperatures; confers a rigid, durable form to products; acts as a protective barrier against oxidative degradation; enhances textural properties, including uniform porosity and fine structural integrity; significantly extends storage life without compromising organoleptic quality.

While *trans* fatty acids offer notable technological benefits in food manufacturing—such as enhanced thermal stability and extended product shelf life—their consumption is associated with severe health detriments. Rigorous scientific evidence confirms that these compounds may: • **promote atherosclerotic lesion development** by compromising vascular endothelial integrity and facilitating lipid plaque accumulation within arterial walls, • **disrupt lipid homeostasis**—elevating atherogenic low-density lipoprotein (LDL) cholesterol while concurrently reducing protective high-density lipoprotein (HDL) cholesterol, thereby fostering dyslipidemia, • **trigger persistent low-grade inflammation** at the cellular level, which may precipitate insulin resistance and accelerate tissue senescence, • **impair peripheral tissue responsiveness to insulin**, thereby increasing susceptibility to type 2 diabetes mellitus and metabolic syndrome, • **inhibit the endogenous synthesis of essential long-chain polyunsaturated fatty acids** (e.g., eicosapentaenoic acid [EPA] and docosahexaenoic acid [DHA] from the omega-3 series, as well as arachidonic acid from the omega-6 series), disrupting cellular membrane fluidity and signaling, • **augment the generation of reactive oxygen species**, exacerbating oxidative stress and inducing damage to proteins, lipids, and nucleic acids.

Nutritional guidelines strongly advise minimizing the intake of *trans* fatty acids (TFA) to less than 1% of total daily energy requirements. Which food items contain notable levels of TFA? Among dairy products, the following stand out: butter (averaging ~2.0% TFA), fluid cow’s milk (up to 0.14%), cultured milk beverages such as yogurt or kefir (approximately 0.05%), aged cheeses (around 0.4%), processed cheese spreads (roughly 0.7%), and cottage cheese (near 0.11%). These products also serve as valuable sources of micronutrients—including B vitamins and calcium—thus complete elimination is not recommended; instead, consumption should be moderated. Within the category of plant-based and blended fats, the following are notable: fat blends (1–5% TFA), baking margarines (0.5–22%), soft tub margarines (0.5–1%), and *fast-food* items: French fries (up to 0.36% per 100 g; serving up to 0.47% TFA), hamburgers (up to 0.3%; serving up to 0.47%), kebabs (up to 0.22%; serving up to 1.0%), and pizza (up to 0.53%; serving up to 0.29%). Elevated TFA concentrations are also found in: packaged cookies (up to 2.0%), filled chocolate confections (up to 2.89%), fine bakery wares, industrially produced sweets, and ready-to-eat meals.

Current regulations do not mandate that manufacturers explicitly declare the presence of industrially produced *trans* fatty acids on food labels. How, then, can consumers make informed purchasing decisions? Primary sources of these compounds include products listing the following ingredients: partially hydrogenated or hardened vegetable oils/fats, full-fat dairy items (such as powdered milk, whey concentrates, butter, cream, cheese), and meat or derivatives from ruminant animals. While *trans* fats offer desirable technological properties—including thermal stability, extended shelf life, and improved texture—their routine consumption poses significant health risks. Highly processed foods rich in artificial *trans* isomers provide only "empty calories," devoid of nutritional value. Health authorities strongly advise minimizing intake of such products, while still incorporating natural *trans* fat sources (e.g., dairy) in moderation due to their content of vital vitamins (A, D, B12) and minerals (calcium, phosphorus).