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transfat

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The answer TRANSFAT has 6 possible clue(s) in existing crosswords.

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The word TRANSFAT is NOT valid in any word game. (Sorry, you cannot play TRANSFAT in Scrabble, Words With Friends etc)

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Definitions of transfat in various dictionaries:

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Possible Crossword Clues
Dietary danger
Item required to be included on Nutrition Facts labels since 2006
Nutritional no-no
Dietary no-no
Unhealthy ingredient in desserts
'Bad cholesterol'-raising substance

Last Seen in these Crosswords & Puzzles
Jun 27 2019 USA Today
Mar 1 2019 USA Today
May 31 2015 New York Times
May 10 2015 Newsday.com
May 2 2015 L.A. Times Daily
Oct 13 2007 New York Times

Transfat might refer to
Trans fat, also called trans-unsaturated fatty acids or trans fatty acids, are a type of unsaturated fat that occur in small amounts in nature but became widely produced industrially from vegetable fats starting in the 1950s for use in margarine, snack food, and packaged baked goods and for frying fast food. Trans fat has been shown to consistently be associated, in an intake-dependent way, with increased risk of coronary artery disease, a leading cause of death in Western nations.Fats contain long hydrocarbon chains, which can either be unsaturated, i.e., have double bonds, or saturated, i.e., have no double bonds. In nature, unsaturated fatty acids generally have cis as opposed to trans configurations. In food production, liquid cis-unsaturated fats such as vegetable oils are hydrogenated to produce saturated fats, which have more desirable physical properties, e.g., they melt at a desirable temperature (30–40 °C). Partial hydrogenation of the unsaturated fat converts some of the cis double bonds into trans double bonds by an isomerization reaction with the catalyst used for the hydrogenation, which yields a trans fat.Although trans fats are edible, consumption of trans fats has been shown to increase the risk of coronary artery disease in part by raising levels of the lipoprotein LDL (often referred to as "bad cholesterol"), lowering levels of the lipoprotein HDL (often referred to as "good cholesterol"), increasing triglycerides in the bloodstream and promoting systemic inflammation.Trans fats also occur naturally, e.g., vaccenic acid and some isomers of conjugated linoleic acid (CLA). These trans fats occur naturally in meat and dairy products from ruminants. Butter, for example, contains about 3% trans fat. Two Canadian studies have shown that vaccenic acid could actually be beneficial compared to hydrogenated vegetable shortening, or a mixture of pork lard and soy fat, by lowering total LDL and triglyceride levels. A study by the US Department of Agriculture showed that vaccenic acid raises both HDL and LDL cholesterol, whereas industrial trans fats only raise LDL without any beneficial effect on HDL.In light of recognized evidence and scientific agreement, nutritional authorities consider all trans fats equally harmful for health and recommend that consumption of trans fats be reduced to trace amounts. The World Health Organisation recommended that trans fats make up no more than 1% of a person's diet in 2003 and, in 2018, introduced a 6-step guide to eliminate industrially-produced trans-fatty acids from the global food supply.In many countries, there are legal limits to trans fat content. Trans fats levels can be reduced or eliminated using saturated fats such as lard, palm oil or fully hydrogenated fats, or by using interesterified fat. Other alternative formulations can also allow unsaturated fats to be used to replace saturated or partially hydrogenated fats. Hydrogenated oil is not a synonym for trans fat: complete ...

Transfat might refer to

Trans fat, also called trans-unsaturated fatty acids or trans fatty acids, are a type of unsaturated fat that occur in small amounts in nature but became widely produced industrially from vegetable fats starting in the 1950s for use in margarine, snack food, and packaged baked goods and for frying fast food. Trans fat has been shown to consistently be associated, in an intake-dependent way, with increased risk of coronary artery disease, a leading cause of death in Western nations.Fats contain long hydrocarbon chains, which can either be unsaturated, i.e., have double bonds, or saturated, i.e., have no double bonds. In nature, unsaturated fatty acids generally have cis as opposed to trans configurations. In food production, liquid cis-unsaturated fats such as vegetable oils are hydrogenated to produce saturated fats, which have more desirable physical properties, e.g., they melt at a desirable temperature (30–40 °C). Partial hydrogenation of the unsaturated fat converts some of the cis double bonds into trans double bonds by an isomerization reaction with the catalyst used for the hydrogenation, which yields a trans fat.Although trans fats are edible, consumption of trans fats has been shown to increase the risk of coronary artery disease in part by raising levels of the lipoprotein LDL (often referred to as "bad cholesterol"), lowering levels of the lipoprotein HDL (often referred to as "good cholesterol"), increasing triglycerides in the bloodstream and promoting systemic inflammation.Trans fats also occur naturally, e.g., vaccenic acid and some isomers of conjugated linoleic acid (CLA). These trans fats occur naturally in meat and dairy products from ruminants. Butter, for example, contains about 3% trans fat. Two Canadian studies have shown that vaccenic acid could actually be beneficial compared to hydrogenated vegetable shortening, or a mixture of pork lard and soy fat, by lowering total LDL and triglyceride levels. A study by the US Department of Agriculture showed that vaccenic acid raises both HDL and LDL cholesterol, whereas industrial trans fats only raise LDL without any beneficial effect on HDL.In light of recognized evidence and scientific agreement, nutritional authorities consider all trans fats equally harmful for health and recommend that consumption of trans fats be reduced to trace amounts. The World Health Organisation recommended that trans fats make up no more than 1% of a person's diet in 2003 and, in 2018, introduced a 6-step guide to eliminate industrially-produced trans-fatty acids from the global food supply.In many countries, there are legal limits to trans fat content. Trans fats levels can be reduced or eliminated using saturated fats such as lard, palm oil or fully hydrogenated fats, or by using interesterified fat. Other alternative formulations can also allow unsaturated fats to be used to replace saturated or partially hydrogenated fats. Hydrogenated oil is not a synonym for trans fat: complete ...

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