Dietetic Technician Practice Test 2026 – All-in-One Guide to Exam Success!

Trans fat is characterized primarily by its production process, which involves hydrogenation. During hydrogenation, hydrogen is added to unsaturated fatty acids, which transforms them into a more saturated form. This process solidifies liquid oils, leading to the creation of partially hydrogenated oils that are commonly used in many processed foods to enhance texture, shelf life, and flavor stability.

The significance of hydrogenation in trans fat formation is crucial because it alters the chemical structure of the fatty acids, making them behave differently in the body compared to other types of fats. Trans fats have been shown to increase levels of LDL (bad) cholesterol and lower levels of HDL (good) cholesterol, which can negatively impact heart health.

Natural fats and saturated fats do not define trans fats, and the calorie content of trans fats is similar to that of other types of fats, rather than being lower. Understanding the process of hydrogenation helps clarify why trans fats are considered a less healthy option compared to other dietary fats.