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Nutrition & Dietetics vocabulary · Macronutrients and Water

Trans fat

Meaning in nutrition & dietetics, with examples

nounCommon term

In nutrition & dietetics, trans fat means: A type of unsaturated fat whose structure makes it behave like saturated fat in the body. Most of it came from partially hydrogenated oils, and it raises LDL and lowers HDL cholesterol.

In Turkish: trans yağ

How it is used

Also called trans fatty acids. Industrially produced trans fat has been banned or strictly limited in many countries, and the WHO has called for its elimination. Small amounts occur naturally in dairy and meat from ruminant animals. Ingredient lists may mention 'partially hydrogenated' oils.

Example sentences

  1. Older types of margarine were a major source of trans fat.

  2. The new regulation limits industrial trans fat to 2 g per 100 g of total fat.

Common collocations

  • industrial trans fat
  • trans fatty acids
  • partially hydrogenated oils
  • trans fat ban
  • saturated fatA type of fat whose fatty acids have no double bonds. It is found mainly in butter, fatty meat, cheese, coconut oil and palm oil, and is usually solid at room temperature.
  • unsaturated fatA type of fat with one or more double bonds in its fatty acids, usually liquid at room temperature. Monounsaturated and polyunsaturated fats are its two main groups.
  • cholesterolA waxy, fat-like substance that the body uses to build cell membranes and make hormones and vitamin D. The liver makes most of it, and it is also found in animal foods.
  • ingredient listThe part of a food label that names every ingredient in the product, listed in descending order of weight, so the main ingredient comes first.

More terms: Macronutrients and Water

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This page explains English vocabulary for learners. It is not medical advice.