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This reference happens mainly during hydrogenation: the industrial process that hardens liquid vegetable oils by making them more saturated. Unsaturated oils normally reference occur in nature in the cis configuration, but during hydrogenation the oils can 'flip' into the unnatural and damaging trans configuration - hence reference the name 'trans fat'. Small amounts of natural trans fat also occur in meat and butter, but (contrary to food industry claims) there is no evidence that these are harmful like the synthetic trans fats made from vegetable oil, in the quantities in which they occur. Indeed the naturally-occuring Conjugated Linoleic Acids (CLA), which occur in the trans configuration, are beneficial to health. See also our pages on what trans fats are and the chemistry of trans fats. Why trans fats? Hydrogenated and partially hydrogenated vegetable oils - the main dietary source of trans fats - are very useful to the food industry.
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