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Second paragraph says : "...by raising levels of LDL cholesterol and lowering levels of "good" HDL cholesterol." We don't know if the shifts of LDL and HDL are causative or a result of autoimmune reaction. — Preceding unsigned comment added by 108.243.106.82 (talk) 23:35, 11 November 2012 (UTC)
There is smoke point and flash point. So how about a new term that could be called trans fat point; the temperature at which a specific polyunsaturated fat starts to become transfatty? Does anyone have any data? Until then, I suspect that such a temperature could be deceptively below the smoke points of many culinary seed oils--Zymatik (talk) 22:05, 22 March 2010 (UTC)
Is rapeseed oil!! Canola is a abreviation for Canadian Oil.
And there is no such thing as a Canola Bean.. —Preceding unsigned comment added by 70.57.249.9 (talk) 18:29, 29 September 2009 (UTC)
I don't like this phrase from the second paragraph:
"...dairy products from ruminants."
Aren't all dairy products from ruminants? Isn't this like saying "pork from pigs"? Pork always comes from pigs! Unless the author can name a dairy product which doesn't come from a ruminant, I really think these two words should either go or be re-written as "dairy products and meat from ruminants. Chrisrus (talk) 22:50, 25 July 2008 (UTC)
Omega-7 fatty acids like vaccenic acid and the conjugated linoleic acids (CLAs), although technically trans fats, are naturally occurring and have specific metabolic behaviors in humans. Recent studies have shown omega-7 fatty acids to have definite health benefits[1][2]. It is therefore incorrect to include them in an article which categorizes all trans fats as harmful. Gahuntly (talk) 19:14, 16 December 2008 (UTC)
References
The only significant source of trans fats in the biological world is in the form of sphingolipid. These fats (often found in the form of gangliosides) are very important for myelin function, intercellular signalling, and mediating the inflammatory response. Since trans fats in the diet mimic sphingolipids, AND the ingestion of trans fats is associated with inflammation, AND several neurological pathologies are associated with anti-ganglioside antibodies (Wilson HJ; J Neurochem. 2007 Nov;103 Suppl 1:143-9), THEN it is reasonable to assume that ingesting large quantities of trans fats could lead to autoimmune targeting of sphingolipids resulting in anflammatory and neurological diseases... right? Well, ask the scientific community... There are no published, peer-reviewed papers investigating the link between dietary consumption of trans fats and the development of an anti-sphingolipid immune response! If you happen to know someone with research funding, feel free to toss this idea around. —Preceding unsigned comment added by Cransona (talk • contribs) 17:24, 5 March 2009 (UTC)
IMHO this article has "worldwide perspective" problems (WP:WORLDVIEW}, as it focuses strongly on Europe and North America.
In particular, the sentence "Prior to 1910, dietary fats primarily consisted of butterfat, beef tallow, and lard" strikes me as strongly suspect.
I'm no authority on the history of dietary fats, but Vegetable fats and oils gives us a quick list - Palm, Soybean, Rapeseed (including Canola), Sunflower seed, Peanut oil, Cottonseed, Palm Kernel, Coconut, Olive.
We know that olive oil has been one of the most important dietary fats/oils throughout history. I don't know much about the culinary history of China, but I doubt that butterfat was of much importance there, and I strongly suspect that fats/oils other than beef tallow and lard were widely used.
As I say, I don't know much about this subject and am not competent to work on this article. But can the people who are working on it please correct this problem? Thanks. -- 201.37.230.43 (talk) 02:57, 14 May 2009 (UTC)
Dont u guyz think we should put more of what a trans fat is than the history behind it?--Antonio cruzazul (talk) 22:59, 14 September 2009 (UTC)
How bad are trans fats when compared to saturated fats? I.e. should I choose the butter with 7g (saturated) fat per serving, or the margarine with 4g of trans fat per serving? (Assuming no other alternative.)
I seem to find little discussion of this. The article seems to assert that the effect of transfats on LDL cholesterol are about twice as bad, but other bad effects might be equal; the UK FSA seems to assert that their danger is about equal by saying "look for the lowest combined amount of saturated and trans fats". Is there any scientific consensus on this? -- Marcika (talk) 15:58, 27 September 2009 (UTC)
I think this page might help you.
http://www.americanheart.org/presenter.jhtml?identifier=532 Pyrolord777 (talk) 16:53, 5 July 2010 (UTC)
This page is currently limited in scope. This page could use some more images such as:
Doc James (talk · contribs · email) 08:35, 25 October 2009 (UTC)
Transfats are not the same as saturated fats. Some saturated fats such as coconut oil and palm oil are staurated fats but do not contain transfats let alone they are transfats. Coconut oil and palm oil are indeed very essentila to health! —Preceding unsigned comment added by 81.206.70.207 (talk) 18:12, 8 December 2009 (UTC)
A fat that is hydrogenated is ______.
—Preceding unsigned comment added by 72.223.16.46 (talk) 09:11, 10 February 2010 (UTC)
Possible inconsistency: Gonna add something: https://en.wikipedia.org/wiki/Hydrogenation "the process is commonly employed to reduce or saturate organic compounds." This article often refers hydrogenation in the history, well, by hydrogenating you're removing a double bond between carbons saturating the fat. "Trans ... are a type of unsaturated fat ..." 1st line of this article, "Production of hydrogenated fats increased steadily until the 1960s, as processed vegetable fats replaced animal fats in the United States and other Western countries. At first, the argument was a financial one due to lower costs; advocates also said that the unsaturated trans fats of margarine were healthier than the saturated fats of butter." margarine being "worked in the late 1890s to develop the chemistry of hydrogenation, which enabled the margarine" - THIS DOESN'T SEEM TO MAKE SENSE, it appears to confuse saturated with trans. I think this whole article needs clean up.188.82.186.212 (talk) 22:41, 8 May 2018 (UTC)
"These saturated fats have.."
By definition, trans-fatty acids are unsaturated (at least as far as aliphatic-chained higher carboxylic acids are concerned, since in unsubstitued aliphatic chains, only sp2-hybridised carbon atoms display E/Z-isomerism). See cis-trans isomers for details.
Cheers,--93.192.179.236 (talk) 03:48, 19 February 2010 (UTC)
This article is produced by scientists for scientists. Like many wikipedia articles it needs a simple explanation early in the article. This statemnent can then be qualified by increasing degrees of sophistication.
So start ; "Trans fats are mainly vegetable fats cooked at very high tempretures". — Preceding unsigned comment added by 82.14.80.128 (talk) 16:47, 5 January 2012 (UTC)
When I was a child my mother discovered the hard way that she was allergic to nickel, which often gets into partially hydrogenated oils due to its use in the manufacturing process. She wore nickel-plated glasses and still has scars from the rashes which formed around her eyes.
Nickel allergies are not uncommon. For people with nickel allergies, hydrogenated foods can cause a sore throat, or in my mother's case, persistent coughing and hacking up phlegm. Until the incident with the glasses, she thought she would always have the cough; but quitting hydrogenated oils solved the problem, unlike her years of vegetarianism (which caused her to use margarine, which is hydrogenated).
I'd like the article to include something about this but I don't have the citations.
207.241.137.116 (talk) 03:44, 24 March 2010 (UTC)
I've noticed that I never get acne if I avoid trans fats, and get it the very next day if I eat more than about a gram.
I have a theory as to why this happens. I believe that fats are digested, pass through the intestinal walls into the blood stream as lipids, then are pulled out of the capillaries by the sebaceous glands, which produce oil that then flows up the pores to the skin. Normally this process works well, but when trans-fats are present, they solidify in the pores and block them, causing acne.
I'd like to know if anyone else has noticed this or if any research has been done in this area. StuRat (talk) 03:58, 24 March 2010 (UTC)
Should the theory be included in the main article? Just asking, because it looks reasonable. Whoop whoop pull up (talk) 00:31, 30 September 2010 (UTC)
This acne is quite possibly caused by inflammation caused by the trans fats.
First, look at Wikipedia:No original research please. What you are discussing regarding acne WOULD be original research unless you can cite sources to back up this theory, such as peer-reviewed studies, news articles, etc. HOWEVER, I did find one source at https://www.ncbi.nlm.nih.gov/pubmed/26203267 published July 15, 2015; this source says “Three major food classes that promote acne are: 1) hyperglycemic carbohydrates, 2) milk and dairy products, 3) saturated fats including trans-fats and deficient ω-3 polyunsaturated fatty acids (PUFAs).” So according to it, trans fats and saturated fats both promote acne, and it is not just fats which promote acne but also certain carbohydrates as well as almost any dairy products. I have not found any other good sources. Anyway using that source would NOT be original research and you CAN use that source to say trans fats increase acne; however, please do not quote it out of context or act as if trans fats are the ONLY foods which cause acne because the list there also includes hyperglycemic carbohydrates (i.e. refined sugars and starches), milk and dairy products, and saturated fats, along with trans fats... and the mention of “deficient ω-3 polyunsaturated fatty acids (PUFAs)” means, if you have a deficiency of omega-3 fatty acids, the so-called “good fats”, this also promotes acne according to this study.
Anyway, my point is, I DID find a source to validate this theory, a NEWER source than any of your old comments, but, your theory acts as if trans fats are worse than saturated fats with regard to promoting acne, and actually, the one scientific paper on this says that BOTH trans fats and saturated fats are bad with regard to acne. Are trans fats worse than saturated fats? Certainly on some other health aspects such as cardiovascular health and diabetes, trans fats are definitely worse than saturated fats, but on acne, all we know is that both types of fats are bad and make acne worse. The idea that trans fats are worse than saturated fats specifically when it comes to acne is still theoretical although I would tend to think that it is likely, but still, it is just speculation to say trans fats are WORSE specifically on acne compared to saturated fats (both of them are bad). Anyway, anything you put into the article has to follow the science and not go beyond what is said in studies like the one I linked to, if you are making scientific claims, since original research is not allowed on Wikipedia. If you put it into the article please keep it in context and do not exaggerate the claims beyond what the scientific study says. That being said, please feel free to add what the aforementioned peer-reviewed scientific study I linked to says regarding trans fats making acne worse as long as you keep it in context and do not exaggerate!
Also I did find other sources saying trans fats make acne worse such this one: https://supernaturalacnetreatment.com/do-trans-fats-cause-acne/. However I do not think that it or any of the other articles like it I have found really constitutes a reliable source by Wikipedia standards (see Wikipedia:Identifying reliable sources), unlike the scientific study I linked to earlier, which is obviously reliable. One measure of its reliability is, 91 other scientific studies have all cited it as a source already in just 3 years according to Google Scholar. And it was published in Clinical, Cosmetic and Investigational Dermatology, a peer-reviewed scientific journal published by Dove Medical Press. Dove Medical Press did have a controversy in 2013 after publishing a fake paper by mistake as part of the Who's Afraid of Peer Review? sting operation, and got removed from the Open Access Scholarly Publishers Association, but they cleaned up their review process by 2015 and got reinstated by Open Access Scholarly Publishers Association in 2015, the same year this study was published, so, at the time this was published, they had cleaned up their act and were only publishing legitimate scientific studies, thus making the aforementioned study a reliable source if you combine this with how often this study has been cited by other studies, something which indicates that the mainstream scientific community certainly considers it reliable. Yetisyny (talk) 00:56, 25 November 2018 (UTC)
OK, I have added nuanced language regarding trans fats and acne that is properly sourced to the article as per my above comment. Thank you for giving me the idea to pursue this lead, StuRat, even if originally it was just original research and speculation, prior to the 2015 scientific study on this. It turns out the scientific evidence DOES support the conclusion that eating trans fats makes acne worse, although trans fats are just one of a bunch of foods that do this and I listed the others. It might be good to put references to this study along with its results into other relevant articles, such as the Western pattern diet article in particular. I will look into the Western pattern diet article and edit it as necessary. Yetisyny (talk) 01:31, 25 November 2018 (UTC)
In the section about Major Users, "0 grams" is used frequently, but it is not entirely clear whether this means "no hydrogenated oils" or "less than .5 grams". This should be cleared up, I think 75.189.148.197 (talk) 16:50, 2 August 2010 (UTC)
The 2nd paragraph in the Health Risks section talks about the inability of lipase to break down trans fats. There's a number of problems with this:
A potential citation is Hill, Marvin S.; Sandström, Brittmarie; Bysted, Anette; Hølmer, Gunhild (2001), "Effect of 6 dietary fatty acids on the postprandial lipid profile, plasma fatty acids, lipoprotein lipase, and cholesterol ester transfer activities in healthy young men", American Journal of Clinical Nutrition, 73 (2): 198–208 ((citation))
: More than one of |first1=
and |first=
specified (help); More than one of |last1=
and |last=
specified (help), but the full text is behind a pay wall and I don't have access.
Pstemari (talk) 18:14, 15 August 2010 (UTC)
Other related citations include: Zottor, B.A.K; Walker, B.L. (1989), "Relative hydrolysis of trans- and cis-triglyceride by rat mammary lipoprotein lipase", Nutrition Research, 9 (6): 679–683, and Zabala, A; Churruca, I; Fernández-Quintela, A; Rodríguez, VM; Macarulla, MT; Martínez, JA (2006), "trans-10,cis-12 Conjugated linoleic acid inhibits lipoprotein lipase but increases the activity of lipogenic enzymes in adipose tissue from hamsters fed an atherogenic diet", J. Nutr, 95 (6) ((citation))
: |first7=
missing |last7=
(help); |first8=
missing |last8=
(help).
Both are paywalled, and seem to apply to rodents. However in none of these citations is the claim that "human lipase enzyme works only on the cis configuration and cannot metabolize a trans fat" supported. What they seem to indicate is that lipase is less effective on trans fats than it is on cis fats, though the enzyme does work on them. The first citation is from here, where the same claim is made (with sufficiently similar verbiage that I suspect that the claim was taken from wikipedia), but the citation doesn't support even that post's claim.
Lucaswiman (talk) 19:56, 24 June 2012 (UTC)
The article makes a single reference to lipids containing a triple bond, saying that they "cannot be trans fats," but no lipids containing triple bonds are identified in this article or in any of the articles dealing with lipids. What is the reason behind such a glaring omission? Whoop whoop pull up (talk) 00:55, 29 September 2010 (UTC)
What are examples of epoxidized fatty acids? Whoop whoop pull up (talk) 23:52, 29 September 2010 (UTC)
epoxidized linseed oil (ELSO) is also used in some sustainable plastics applications, and others are being developed for use in paints and polyurethanes. But why is that a "glaring omission"? Is there some triple bond lipid that you think belongs? LeadSongDog come howl! 16:08, 30 May 2011 (UTC)
As far as I can tell, the cited study makes no mention of this figure. Am I missing something? Budser (talk) 09:26, 21 January 2011 (UTC)
((cite journal))
: Check date values in: |date=
(help)CS1 maint: multiple names: authors list (link) CS1 maint: unflagged free DOI (link). That analysis puts the total mortality due to high TFAs in the US at (82,000; 63,000-97,000) of the annual 2.5 million. LeadSongDog come howl! 21:18, 21 January 2011 (UTC)This article completely ignores the controversy about how ingredients containing trans fats were promoted to replace saturated fats only for it to later come out that trans fats are worse than the saturated fats they replaced. Lambanog (talk) 18:34, 11 March 2011 (UTC)
The Major Users' Response section includes several future tense statements based on announcements of actions that will take place in 2006 and 2007. This section should be updated to include the current progress on those actions. TV4Fun (talk) 16:34, 27 March 2012 (UTC)
An update on the UK situation was removed under the excuse it was a diversion, in what sense is the voluntary code and the companies which have agreed to it a diversion from the topic? We also require academic views for balance.--Andromedean (talk) 16:56, 31 December 2012 (UTC)
If you feel we should include the original research (and can find it) or it should be summarised further please do this, but these new developments most definitely warrant inclusion in some form. --Andromedean (talk) 17:05, 31 December 2012 (UTC)
"Lansley and his special Adviser Bill Morgan, have been criticised by the political opposition for previously working for firms with interests in the food industry. (reference)" There is no allegation that Lansley's previous links have anything to do with his stance towards trans-fats. Moreover, as the reference demonstrates, the BIJ is NOT "the political opposition". Finally, and more globally, a reference to politicians having past links to the industry that they are dealing with should not be made in isolation. The "revolving door" has well-researched both advantages and disadvantages. Suggest deletion. — Preceding unsigned comment added by Theeurocrat (talk • contribs) 19:13, 12 January 2013 (UTC)
Did they really total ban the Trans fats in Austria? They don't say that on the german version of this article. — Preceding unsigned comment added by 80.108.59.61 (talk) 21:43, 20 March 2013 (UTC)
I forgot all about this GAR until another user flagged it for me. Having seen no clear attempt to address the above concerns, I think it is appropriate at this stage to remove Good Article status. I will do so now. --Jprg1966 (talk) 14:35, 23 September 2013 (UTC)
The introduction to this article should start something like this:
"Trans-fats are a chemical compound <gibberish here> that are typically found in common foods such as x, y and z. Many Authorities say that trans-fats are bad because of a, b and c. There have been movements to attempt to control the exposure of trans-fats to the public in places g, h and i with the results of l, m and o. etc...."
I hate it when wikipedia starts-off an article as far away from the typical reader as they could possibly get, and then it forces that reader to wade through sentence after sentence, paragraph after paragraph of unmitigated dreck that is only comprehensible and interesting to less than 1% of the population, when 100% of the population eats, and almost all of them consume trans-fats to some degree or another. the 1, 1 tri-chloro-, di-fluoro tetrahedral reactions and their post-ionic permutations are of absolutely no interest, use or value to anyone, and it's well-past the time to stop being cowed into submission by a class of people that do not understand them either.Jonny Quick (talk) 23:43, 7 November 2013 (UTC)
No matter from our intuition, from footnotes 6, or from my roughly searched results from Google, it is none sense to create a object featuring the mixture of lard and soy fat and indentify it as one sort of artificial trans fat. The only trace I found is in footnote 6, where the study choose "regular (pork/soy) fat (RG)" as one of 8 experiment diets. But the comparison method and outcome of study sharply hinted that this diet is NOT trans fat as the name "regular" suggested. — Preceding unsigned comment added by 175.154.45.127 (talk) 11:54, 23 December 2013 (UTC)
naturally in the milk and body fat of ruminants (such as cattle and sheep) at a level of 2–5% of total fat. Natural trans fats, which include conjugated linoleic acid (CLA) and vaccenic acid, originate in the rumen of these animals.
http://www.fs.ntou.edu.tw/handout/1022OrgChemII/102_Org_CHem_II_2.pdf , page 213, after you guys add it please delete the thread — Preceding unsigned comment added by 198.200.181.204 (talk)
Re. The Walt Disney Company announced that they will begin getting rid of trans fats in meals
many years ago. I can't find any sources saying that they indeed finished getting rid of it - or even got it down to < 0.5 g/serving. Should we delete the sentence? Can't prove a negative...--Elvey(t•c) 20:40, 26 March 2015 (UTC)
Girl Scout cookies, OTOH, are down to < 0.5 g/serving, so I tweaked accordingly. --Elvey(t•c) 20:40, 26 March 2015 (UTC)
The claim re. Raising Canes seems verifiable, but they have ~45 locations, so inclusion here seems undue. Removing, accordingly. --Elvey(t•c) 20:40, 26 March 2015 (UTC)
It looks like Wendy's has eliminated artificial trans fat, per https://www.wendys.com/redesign/wendys/pdf/en_US_nutrition.pdf; the Buttery Best Spread's first ingredient is Liquid and Partially Hydrogenated Soybean Oil, but presumably portion size is small enough (11 g) that less than 0.5 g is trans fat; the rest seems to be natural.
Proposal: Much of section can probably refactored/shrunk to: " The following major fast food chain menus and product lines are artificial trans fat free (that is, < 0.5 g/serving) : Taco Bell, Chick-fil-A, Girl Scout Cookies, KFC (eliminated from all but Mac and cheese, biscuits and chicken potpie in '07, the rest in '09[1] ), ... McDonald's, Burger King and Wendy's have greatly reduced PHOs in their food; most of the remaining trans fat is naturally occurring, in the form of about a gram per 1/4 lb. burger patty, and smaller amounts in fatty dairy products such as cheese and cream. Naturally occurring trans fat causes, e.g. the Baconator to have 2.5 grams; each 1/4 lb.* Hamburger Patty has a gram. A large chain's large fries typically had about 6 grams until around 2007[2]." Thoughts?--Elvey(t•c) 20:40, 26 March 2015 (UTC)
References
I noticed this on the web: “Butter is mostly made of the fat that raises your bad cholesterol levels – saturated fat at around 50% and trans fat at more than 4%. Compare those figures to margarine spreads at an average of 14% and 0.2 % respectively“ [butter 1]
Yet, our article says margarine is 3-26% trans fat (3 to 26 g/100g).
Updates are needed. We have severely dated content, like this: "Baking shortenings, in general, contain 30% trans fats compared to their total fats, whereas animal fats from ruminants such as butter contain up to 4%." It seems many or most shortenings have been reformulated, and "up to" is terrible language for an encylopedia. I'm being bold, since my last comments, above, went unaddressed. --Elvey(t•c) 20:02, 12 September 2016 (UTC)
A new, manufacturing process is described which produces a fat which, when "Blended with unhydrogenated liquid soybean oil, the high-pressure-processed oil produced margarine containing 5 to 6% trans fat. Based on current U.S. labeling requirements (see below), the manufacturer could claim the product was free of trans fat.[45]" - The reference links to an article which states that for a product to be labeled as free of TFAs, it must contain less than 0.5g of fat per 14g serving; 0.5 / 14 = 3.57%, not 5 to 6%. Am I missing something, or is this an error? Reference 45: http://pubs.acs.org/doi/abs/10.1021/jf047849%2B — Preceding unsigned comment added by Ardkorjunglist (talk • contribs) 23:59, 12 April 2015
Guys (and gals),
We need a picture of this glorious cardiovascular ailment causing substance! In a tub, in its pure state, and highly concentrated in food form as well, perhaps. To draw the casual reader (like me!) in to a very science-y article, we need some pretty pictures! Thanks for all your work. -A casual reader! — Preceding unsigned comment added by 69.204.51.213 (talk) 14:31, 17 June 2015 (UTC)
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Are there any articles about nickel left in the fat after hydrogenation? Can it have any health effects? How are the catalysts separated from the fat? --Nefronus (talk) 12:07, 17 January 2016 (UTC)
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With this edit, multiple author names were removed from 4 citations by User:Materialscientist. Why, MS? Intentional? Also, your edit summary is messed up. Buggy bot? --Elvey(t•c) 23:43, 28 September 2016 (UTC)
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Why is there so much information on the history of Canada's regulatory process regarding trans-fats? This could be done for any country, but it generally hasn't. Seems like the article is being trolled by Canadians. — Preceding unsigned comment added by 143.215.113.195 (talk) 09:25, 4 July 2017 (UTC)
This is misleading. Hydrogenation of oil or fats can lead to trans or saturated fats. It should really point to "Hydrogenation" and "Partially Hydrogenated Vegetable Oil" could point here. — Preceding unsigned comment added by 71.251.206.225 (talk) 14:35, 4 July 2017 (UTC)
In the comparison table under the chemistry section, the first two entries (Elaidic and Oleic Acid) use a space filling model image but the last (Stearic Acid) uses a ball and stick model. It would be much clearer for all the images to use the same model, if anyone can get a suitable space filling image for Stearic Acid. Benjabby (talk) 13:57, 19 August 2017 (UTC)
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Hi Wikipedians! I just made some minor changes in the first paragraph of this article. My Ph.D. student Ronald Mensink and me originally discovered the adverse affects of trans fats on blood lipids.[1] Now that I am retired I want to contribute some of my experience to Wikipedia, and I thought I'd start with a topic I am very familiar with, i.e. trans fatty acids. Your comments are appreciated. — Preceding unsigned comment added by Mkatan (talk • contribs) 17:59, 16 June 2019 (UTC) Mkatan (talk) 11:53, 17 June 2019 (UTC)
References
"Activists, such as Phil Sokolof, who took out full page ads in major newspapers, attacked the use of beef tallow in McDonald's french fries and urged fast-food companies to switch to vegetable oils. The result was an almost overnight switch by most fast-food outlets to trans fats."
Either I misunderstand the last sentence, or there is a mistake. Pawelz (talk) 23:10, 14 February 2021 (UTC)
The redirect Partially hydrogenated vegetable oil has been listed at redirects for discussion to determine whether its use and function meets the redirect guidelines. Readers of this page are welcome to comment on this redirect at Wikipedia:Redirects for discussion/Log/2023 August 6 § Partially hydrogenated vegetable oil until a consensus is reached. Jay 💬 05:20, 6 August 2023 (UTC)