Trans fats occur naturally in beef and other foods. They are also chemically produced by infusing hydrogen with liquid vegetable oil. Food manufacturers sometimes use trans fats to slow spoiling in processed and refined foods, according to the University of Maryland Medical Center. Trans fats are considered unhealthy and unsafe, as they can elevate your LDL, or bad, cholesterol levels. High levels of LDL contribute to the development of heart disease.
Fast Food
Fast food is notoriously loaded with trans fats. Fast food restaurants deep fry breaded fish, chicken, french fries and others foods in partially hydrogenated oils. Many of these foods are pre-fried by the manufacturer, and most fast food products are deep fried again after you place your order. Fast food chains frequently use margarine when grilling or seasoning vegetables, pancakes and sandwiches. When ordering food, ask your server to cut the margarine to avoid trans fats. Avoid all deep-fried foods at restaurants.
Processed Food
Processed foods contain substantial amounts of trans fats. Partially hydrogenated oils are used to make food preservatives and to provide firmness to baked goods. Because of public pressure over the negative health effects of trans fats, some food manufacturers are decreasing the amount of trans fats in their processed foods. Breaded chicken, fish sticks and other snacks are now being made with coconut or palm oils. While this reduces trans fat levels, these foods may still contain high levels of saturated fat, which also contributes to heart disease.
Spreads
Spreads made to replace or mimic butter often contain trans fats, reports the University of Pennsylvania. Stick margarine contains 2.8g of trans fats in a single teaspoon serving, while butter has only 0.3g, but has higher amounts of saturated fat. Purchase soft-tub margarine, rather than margarine sticks, as it normally contains little or no trans fats.
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