Trans Fat 1 article

Trans fat refers to fatty acids with at least one double bond in the trans configuration. Industrial trans fats were historically produced through partial hydrogenation of oils, while smaller amounts occur naturally in meat and dairy from ruminant animals. Food labels may show very low amounts as zero because of rounding rules, so ingredient lists have also been used to identify partially hydrogenated oils. The concept is distinct from saturated fat: both are types of dietary fat, but their chemical structures and regulatory histories differ.