Concept explainers
To compare:
The chemical structure of a trans-fat and a non-trans fat.
Introduction:
Trans-fats are basically unsaturated fats found in minute amounts in nature. These are widely produced by the hydrogenation of unsaturated fatty acids. Industrial production of trans-fats takes place from vegetable fats and are used in snack food, margarine, and frying fast food.
Pictorial representation: Fig.1: Chemical structure of trans fat and non-trans fat.
Fig.1: Chemical structure of trans fat and non-trans fat.
Explanation of Solution
The saturated fats are also called non-trans fats. The major differences between trans and non-trans fats are as follows:
Trans fat | Non-trans fat |
---|---|
Trans fat is made up of unsaturated fatty acids through partial hydrogenation process. | Non-trans fats consist of saturated fatty acids that do not contain double bonds. |
These are produced in industries through partial hydrogenation of vegetable oils. | These occur naturally in animal food sources. |
These fats increase LDL (low density lipoproteins) levels and decrease HDL (high density lipoproteins) levels in the blood. | These fats increase both HDL and LDL levels in the blood. |
Trans fat increases the risk of cardiovascular diseases. | Non-trans fat reduces the risk of cardiovascular diseases. |
Trans fat increase the risk of cardiovascular diseases and should not be consumed more than 1% in the diet.
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