What type of fats are formed by the partial hydrogenation of vegetable oils and are believed to raise cholesterol levels?

Trans fats are formed by the partial hydrogenation of vegetable oils, a process that adds hydrogen atoms to liquid oils to make them more solid. This transformation alters the chemical structure of the fatty acids, resulting in a type of fat that is not only more shelf-stable but also has the potential to raise low-density lipoprotein (LDL) cholesterol, commonly known as “bad” cholesterol.

The health implications of trans fats are significant. They not only raise LDL cholesterol levels but also lower high-density lipoprotein (HDL) cholesterol, which is often referred to as “good” cholesterol. This dual effect increases the risk of heart disease and other cardiovascular conditions. Due to these health risks, many countries have implemented regulations to limit or ban trans fats in food products.

In contrast, saturated fats, while also linked to increased cholesterol levels, have a different structural configuration and do not undergo partial hydrogenation. Unsaturated fats, which include both monounsaturated and polyunsaturated fats, are generally considered healthy and can actually help to lower bad cholesterol levels when used in place of saturated and trans fats. Omega fats, a type of unsaturated fat, are beneficial for heart health and are not implicated in raising cholesterol levels like trans fats are.