title: Trans fats: foods, facts, and biology.
abstract: Trans fatty acids (TFAs) have made headlines because of the federal government's recent regulatory steps to reduce dietary intake of these potentially dangerous compounds. This review will focus on the chemistry of TFAs, their dietary sources, their association with various chronic diseases, and the possible mechanisms explaining their biological effects.
authors.affiliation: Department of Food Science and Nutrition, University of Minnesota, USA.
authors.forename: So Young
authors.initials: SY
authors.lastname: Bu
authors.forename: Douglas G
authors.initials: DG
authors.lastname: Mashek
mesh_terms: D000818:Animals; D002784:Cholesterol / Q000097:blood; D003327:Coronary Disease / Q000209:etiology / Q000517:prevention & control; D003924:Diabetes Mellitus, Type 2 / Q000209:etiology / Q000517:prevention & control; D005247:Feeding Behavior; D005515:Food Labeling / Q000331:legislation & jurisprudence; D006266:Health Education; D006801:Humans; D007249:Inflammation / Q000209:etiology / Q000517:prevention & control; D008910:Minnesota; D009369:Neoplasms / Q000209:etiology / Q000517:prevention & control; D051381:Rats; D012307:Risk Factors; D044242:Trans Fatty Acids / Q000009:adverse effects* / Q000737:chemistry; D014481:United States; D014486:United States Food and Drug Administration / Q000331:legislation & jurisprudence
chemical_list: D044242:Trans Fatty Acids; D002784:Cholesterol