J. Edward Hunter

Widespread use of partially hydrogenated vegetable oils in the United States during the past six or seven decades has raised questions about the health effects resulting from the consumption of trans fatty acids (TFAs) present in these products.

TFAs are formed during partial hydrogenation of fats and oils, a process used to impart desirable stability and physical properties to such food products as margarines, shortenings, frying fats, and specialty fats (e.g., for fillings, toppings, and candy)…

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