Fat: Difference between revisions
Created page with "{{Short description|Esters of fatty acid or triglycerides}} {{About|the type of nutrient in food|fat in animals|Adipose tissue|chemistry of fats|triglyceride|other uses|Fat (disambiguation)}} thumb|Idealized representation of a molecule of a typical [[triglyceride, the main type of fat. Note the three fatty acid chains attached to the central glycerol portion of the molecule.|alt=A space-filling model of an unsaturated triglyceride.]] F..." |
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[[File:Crisco Cookbook 1912.jpg | thumb | Cover of original [[Crisco]] cookbook, 1912. Crisco was made by hydrogenating cottonseed oil. The formula was revised in the 2000s and now has only a small amount of trans fat.]] | [[File:Crisco Cookbook 1912.jpg | thumb | Cover of original [[Crisco]] cookbook, 1912. Crisco was made by hydrogenating cottonseed oil. The formula was revised in the 2000s and now has only a small amount of trans fat.]] | ||
Concerns about ''trans'' fatty acids in human diet were raised when they were found to be an unintentional byproduct of the [[fat hydrogenation|partial hydrogenation]] of vegetable and fish oils. While these ''trans'' fatty acids (popularly called "trans fats") are edible, they have been implicated in many health problems. | Concerns about ''trans'' fatty acids in human diet were raised when they were found to be an unintentional byproduct of the [[fat hydrogenation|partial hydrogenation]] of vegetable and fish oils. While these ''trans'' fatty acids (popularly called "trans fats") are edible, they have been implicated in many health problems. | ||
