Special case of trans fats.

Trans fats are unsaturated fatty acids that have been chemically processed. A technique was developed in the 1950s to modify unsaturated fatty acids that were too unstable for preservation.

The hydrogenation of unsaturated fatty acids, by modifying their structure, allowed their texture to be modified. Margarine (among others) was born. In addition, the bad reputation of saturated fatty acids (animal fats) pushed the industry to promote these new practical and supposedly "good" for health products. Finally, a study dating from 1997 showed that regular consumption of trans fats would increase the risk of developing cardiovascular pathologies by 132% (*Hu FB, Stampfer MJ, Manson JE, Rimm E, Colditz GA, Rosner BA, Hennekens CH, Willett WC. Dietary fat intake and the risk of coronary heart disease in women. N Engl J Med . 1997 Nov 20;337(21):1491-9.).

We recommend limiting foods high in trans fats as much as possible. They are, in any case, poor sources of lipids.