What are trans fats, and why should they be limited?

Trans fats are a type of unsaturated fat that have been partially hydrogenated, which makes them more stable and extends shelf life in processed foods. However, this process also transforms the fat into a form that can elevate levels of low-density lipoprotein (LDL) cholesterol, often referred to as "bad" cholesterol, and lower levels of high-density lipoprotein (HDL) cholesterol, the "good" cholesterol. This imbalance increases the risk of developing heart disease and other cardiovascular issues.

Limiting trans fats is critical because their consumption is linked to a higher incidence of heart disease. Studies have shown that trans fats can lead to inflammation, endothelial dysfunction, and increased risk of diabetes, further contributing to cardiovascular problems.

Because of these detrimental health effects, regulatory agencies and health organizations recommend minimizing or completely avoiding trans fats in the diet, which is reflected in the correct response concerning their impact on cholesterol levels and heart disease risk.