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Food

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Trans Fat

Trans Fat On this page:

This page contains links to all of the content on the Food section of FDA.gov about trans fat. There are links for consumer information, guidance documents, other industry information, science and research reports, and resources from other sites.

Trans fat is a specific type of fat that is formed when liquid oils are turned into solid fats, such as shortening or stick margarine. During this process — called hydrogenation — hydrogen is added to vegetable oil to increase the shelf life and flavor stability of foods. The result of the process is trans fat.

Consumer Updates
Consumer Materials
Guidance Document for Industry
Additional Industry Information
Science and Research
Resources from Other Sites

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Consumer Materials

01/09/2013 Nutrition Facts Label: 20 and Evolving
02/08/2011 Eat for a Healthy Heart
03/02/2010 Survey Shows Gains in Food-Label Use, Health/Diet Awareness
03/27/2008 Food Label Helps Consumers Make Healthier Choices

More Consumer Materials

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Guidance Documents for Industry

More Guidance Documents for Industry

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Additional Industry Information

Health Claim Notification for Saturated Fat, Cholesterol, and Trans Fat, and Reduced Risk of Heart Disease

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Science and Research

FDA Health and Diet Survey - 2004 Supplement - Fats and Carbs - A Snapshot of Consumer Knowledge from a Recent FDA Survey

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Resources from Other Sites

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