Translations:Lipid/47/en: Difference between revisions

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Message definition (Lipid)
In contrast, it is now well-established that consumption of [[trans fat]]s, such as those present in [[Partially hydrogenated vegetable oil#In the food industry|partially hydrogenated vegetable oil]]s, are a risk factor for [[cardiovascular disease]]. Fats that are good for one may be turned into trans fats by improper cooking methods that result in overcooking the lipids.

In contrast, it is now well-established that consumption of trans fats, such as those present in partially hydrogenated vegetable oils, are a risk factor for cardiovascular disease. Fats that are good for one may be turned into trans fats by improper cooking methods that result in overcooking the lipids.

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