Why trans fatty acids are harmful to health?

Trans fatty acids, also known as hydrogenated fatty acids, are normal hydrogenated vegetable oils with properties similar to saturated fatty acids. Experts point out that trans fatty acids are rarely found in our daily natural food. Trans fatty acids mainly improve the taste of food and extend the shelf life of food through chemical methods and special processes, and in this process, trans fatty acids are produced. Trans fatty acids, like saturated fatty acids, will increase the content of low-density lipoprotein cholesterol in blood, and also reduce the content of high-density lipoprotein cholesterol that can prevent heart disease, increasing the risk of coronary heart disease. Trans fatty acids are three to five times more likely to cause cardiovascular diseases than saturated fatty acids. Trans fatty acids can also increase the viscosity of human blood and easily lead to thrombosis. In addition, trans fatty acids can also induce tumors, asthma, type II diabetes, allergies and other diseases. Trans fatty acids also have adverse effects on infants and growing adolescents. Trans fatty acids mainly exist in butter, fried, baked and fast food, such as French fries, fried pork chops, toast, western-style cream cakes and biscuits. Trans fatty acids affect us in two ways: one is to disturb the food we eat, and the other is to change the normal metabolic pathway of our body.