Abstract

There is no information about the intake of trans fatty acids among the Estonian population. Nor is there public health concern that trans fatty acids formed in partial hydrogenation of vegetable oils may increase the risk of cardiovascular disease. The present review of the structures of fatty acids,  of their role in the human organism, and of formation of trans fatty acids during the process of hydrogenation of vegetable oil is an attempt to draw the health professional’s attention to trans fatty acids in stick and soft margarines, cookies and biscuits, cakes, white bread, ice-cream, shortenings, French fries, chips, etc.