1. Why trans fats are problematic
Trans fats are artificially modified fats that are found in many industrially processed foods.
They extend shelf life and improve consistency – but have only disadvantages for our health.
Even small amounts significantly increase the risk of cardiovascular diseases.
2. Basics & Explanation
- Trans fats are created when vegetable oils are industrially hydrogenated (“partially hydrogenated fats”).
- They are often found in:
- Margarine (not all, but certain types)
- Fried products
- Cookies, chips, fast food
- Packaged baked goods and snacks
- Effect in the body:
- Increase of “bad” LDL cholesterol
- Decrease of “good” HDL cholesterol
- Promotion of inflammatory processes
3. Challenges & Risks
- Hidden in foods: Not always clearly recognizable, often under terms like “hydrogenated fats”.
- Health risks:
- Risk of heart attack and stroke increases
- Promotion of overweight
- Influence on insulin sensitivity (→ diabetes risk)
- Difficult to control: Especially when eating out (fast food, bakeries).
4. Tips & First Steps
- Check labels: Avoid products with “partially hydrogenated fats”.
- Cook for yourself: This way you have control over the ingredients.
- Prefer natural fats:
- Olive oil, flaxseed oil, canola oil
- Nuts, seeds, avocado
- Rethink snacks: Replace industrially processed products with fresh alternatives.
- Eat out consciously: Less fast food, more fresh cuisine.
5. Your next step
Get the bestforming app and discover:
- How to identify trans fats in your diet
- Which alternatives help you cook and snack more healthily
- How to develop routines for a fat-conscious diet
This way you protect your heart, strengthen your health, and quietly reduce one of the biggest nutritional risk factors.