Trans Fats After over 20 years of controversy, trans fats in food are now being either labelled (USA), banned (Denmark) or evaluated as to their current level of concentration in food and subsequent risk. An in-depth explanation of their structure, their derivation and their effect on cardiovascular health is fairly complicated but in simple terms the following may suffice: Spreads, margarines, biscuits, cake and pastry shortenings rely on a certain significant proportion of solid fats in their composition.  The original solid fats were butter and…

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