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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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