Trans fat, or trans-fatty acids, are unsaturated fats with a unique molecular configuration that occurs during the hydrogenation process of liquid vegetable oils, to make them solid at room temperature. Trans fats have been widely used in the food industry to enhance the texture, shelf life, and flavor stability of processed foods like fried foods, baked goods (such as cakes and pastries), and some margarines. However, consumption of trans fats has been linked to health risks, including an increased risk of heart disease. This has caused many countries, including the United States, to implement regulations to limit or ban the use of trans fats in food products, and food manufacturers have reformulated their products to reduce or eliminate trans fat content. Trans fats can be found in foods as “partially hydrogenated oils”, however, the use of these oils was banned after January 2020. Thus, you should no longer see “trans fat” listed on a label. However, the refining process of various vegetable oils that use high heat and chemical solvents in addition to high-heat cooking may result in the formation of trans fats, making them a potentially hidden source of trans fats. Additionally, food manufacturers are allowed to list the trans fat content as 0 grams if the content per serving is <0.5 grams. As the American Heart Association has recommended staying below 2 grams of trans fat per day, it is likely that many individuals could consume more than this unknowingly from multiple servings of an apparently “trans-fat free” food.