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 Materials
- Guidance and Regulations
- Additional Industry Information
- Science and Research
- Resources from Other Sites
FDA to Extend Comment Period on Measure to Further Reduce Trans Fat in Processed Foods - UPDATE Questions and Answers Regarding Trans Fat FDA Targets Trans Fat in Processed Foods Talking About Trans Fat: What You Need to Know
- Trans Fat Listed With Saturated Fat and Cholesterol (Including Examples of Nutrition Labels)
Eat for a Healthy Heart Nutrition Facts Label: 20 and Evolving
Guidance and Regulations
Federal Register Notice: Comment Period Extended for Tentative Determination Regarding Partially Hydrogenated Oils - Request for Comments and for Scientific Data and Information
- Federal Register Notice: Tentative Determination Regarding Partially Hydrogenated Oils - Request for Comments and for Scientific Data and Information
Guidance for Industry: Trans Fatty Acids in Nutrition Labeling, Nutrient Content Claims, Health Claims; Small Entity Compliance Guide
- Federal Register Notice: Food Labeling - Trans (68 FR 41434)