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Partially hydrogenated vegetable oils are much less expensive than the fats traditionally favored by bakers, such as butter or lard. In the US, snack foods, fried foods, baked goods, and other processed foods are likely to contain trans fats, as are vegetable shortenings and margarines. Laboratory monounsaturatedfat analysis can determine the amount of fat contained monounsaturatedfat in a product. Outside the US, trans fats have been largely phased out of monounsaturatedfat retail margarines and shortenings. US food manufacturers are now also phasing out trans fats, but at present, most US margarines still have more trans fat than butter. In the 1950s, advocates said that the trans fats of margarine were healthier than the saturated fats of butter, but this has been proven incorrect. See the saturated fats page for details. One example of the effects of trans fats vs saturated fats came from the "Walter Willett Nurses Study" (Professor of Medicine, Harvard Medical School).
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