trans fatty acid
Noun: A type of unsaturated fatty acid where the hydrogen atoms around the carbon double bond are on opposite sides (in the trans configuration). This molecular shape is often artificially created through the industrial process of hydrogenation, which solidifies liquid oils. Trans fatty acids are commonly found in many processed food products.
Trans fatty acids are discussed in nutritional, chemical, and public health contexts. They are identified as a harmful component in the human diet. * The new food labeling law requires manufacturers to list trans fatty acid content. * Studies have shown that consuming trans fatty acid can raise bad cholesterol levels. * The chemical structure of a trans fatty acid is more linear than that of its cis counterpart.
- "Partially hydrogenated oil" is the primary dietary source of artificial trans fatty acids, as the hydrogenation process creates them.
- In biochemistry, the term specifies the stereochemistry of the fatty acid, contrasting with the more common natural fatty acids.
- Trans fat (n.): A more common term in public discourse, often used synonymously with trans fatty acids. It refers to fats containing a significant amount of trans fatty acids.
- Elaidic acid (n.): A specific and common example of a trans fatty acid, often used in scientific studies.
- Hydrogenation (n.): The industrial process that creates most artificial trans fatty acids.
- Trans fat
- Partially hydrogenated fat/oil (this is the source, not the acid itself, but is often used synonymously in non-technical contexts)
This term has a single, specific meaning in nutritional science and chemistry. It does not have other common definitions. The focus is exclusively on the fatty acid's chemical configuration and its health implications.
- a fatty acid that has been produced by hydrogenating an unsaturated fatty acid (and so changing its shape); found in processed foods such as margarine and fried foods and puddings and commercially baked goods and partially hydrogenated vegetable oils