Trans fat is:
1. Fat in animal products (dairy products, beef, pork, etc.)
2. Vegetable oils (olive, sunflower, soybean, corn, etc.) undergoing heat treatment (frying, cooking, stewing)
3. Plant and animal oils of industrial production that have undergone hydrogenation (addition of hydrogen, refined). The hydrogenation (hardening) procedure significantly increases the shelf life of fats, which is very beneficial for manufacturers of various food products. And if most vegetable oils are very useful for the human body, then after the hydrogenation process, the chemical composition of the oil changes greatly and becomes dangerous for the human body.