Trans fat: A review of the research on the scientific and regulatory position for Australia

Trans fat has been linked to negative health effects such as higher LDL cholesterol (“bad cholesterol”) associated with heart disease. This article considers the scientific evidence of the health effects of trans fat, and considers whether the current regulatory approach to trans fat is sufficient. The article explores the science of how trans fat is generated both in the context of home cooking and industrial processing, and whether it is adequately addressed by the current food regulatory approaches.

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