Is saturated fat the same as “trans fat”? What is the difference?

Aurelle asked:


Is saturated fat the same as “trans fat”? What ist he difference? Which of the unsaturated, saturated and trans fats are healthy or unhealthy?

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3 Responses to “Is saturated fat the same as “trans fat”? What is the difference?”

  1. Georgie on February 12th, 2009 at 4:27 pm

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    Saturated fatty acids – Coconut, palm and palm kernel oils, animal fats (e.g., pork and beef), butter, cheese and other dairy products contain a high proportion of saturated fatty acids.

    Trans fatty acids – These are found naturally in small amounts in certain foods (e.g., dairy products, beef and lamb). Also, small amounts of trans fats are formed during the refining of liquid vegetable oils (e.g., canola and soybean oil). Trans fats are also created when manufacturers use a process called “partial hydrogenation.” This process turns liquid oil into a semi-solid form, such as shortening or margarine.

    Food products made with fats or oils with a high proportion of saturated or trans fatty acids have a longer shelf life than products made with oils that contain a higher proportion of other fatty acids. Saturated and trans fatty acids also play a role in producing the textures and flavours that make many bakery products and snacks so tempting. For example, it is the saturated and trans fatty acids that give pastries that “melt in your mouth” feeling.

  2. wize woman on February 13th, 2009 at 5:42 pm

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    No, it is not the same.
    Trans fatty acids (commonly termed trans fats) are a type of unsaturated fat (and may be monounsaturated or polyunsaturated). Thank you for asking.

  3. izzie55 on February 14th, 2009 at 4:53 pm

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    The distinction lies in the number of hydrogen atoms each fat molecule contains. Saturated fatty acids have all the hydrogen the carbon atoms can hold. Saturated fats and trans fats are the main dietary factors in raising blood cholesterol. Trans fats are unsaturated, but they can raise total and LDL (”bad”) cholesterol and lower HDL (”good”) cholesterol. Trans fats result from adding hydrogen to vegetable oils used in commercial baked goods and for cooking in most restaurants and fast-food chains.

    The primary health risk identified for trans fat consumption is an elevated risk of coronary heart disease

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