GLOSSARY

Trans Fat means dietary fat containing trans fatty acids, distinguished from cis forms by double-bond geometry.

A double bond restricts the free rotation possible around a single bond. Cis geometry places chain segments on the same side and usually introduces a bend; trans places them on opposite sides. A trans fatty acid remains chemically unsaturated, but its nutritional implications should not be equated with those of ordinary cis-unsaturated fats.

Saturation concerns carbon–carbon double bonds in a fatty-acid chain, not fullness after eating or a food's energy content. One double bond defines monounsaturation; multiple bonds define polyunsaturation. Their positions and cis or trans geometry also matter, so counting bonds alone cannot explain every physical property or biological effect.

Historically, partially hydrogenated oils supplied much industrial trans fat; smaller amounts also occur in ruminant fat. Natural origin does not make trans fat essential or a useful supplement. Product rules differ by country and time. Read local ingredients and labels rather than confidently inferring trans content solely from a food's name.