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[edit] Food presence The majority of trans fats are formed during the manufacture of processed foods (see below for details). In unprocessed foods, most unsaturated bonds in fatty acids are in the cis configuration. Though some trans fats are found naturally (in the milk and body fat of ruminants such as cows and fatties sheep), such as conjugated linoleic acid or CLA, these conjugated systems with fatties trans linkages are not counted as trans fat for the purposes of nutritional regulations and labeling. As a complication, note that some researchers claim that these naturally occurring fatties fats are "good" trans fatty acids. Often, these are nutritionally categorized as saturated fats, categorizing trans fats as just fats that have undergone the hydrogenation process. Trans fat from partially hydrogenated vegetable oils has displaced natural solid fats and liquid oils in many areas, especially in the fast food industry.
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