Food manufacturers in recent years have been phasing out the use of trans fats, which increase the risk of coronary heart disease. Although they do occur naturally in small quantities in meat and dairy products, most trans fats on the market are vegetable oils that have been synthetically altered to increase shelf life and make them semi-solid at room temperature. Read related story


SOURCES: USDA Economic Research Service, National Academy of Sciences, CDC | Patterson Clark / The Washington Post November 7, 2013
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