Jennifer Abou Chaaya

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1 INTRODUCTION Trans fats (TFs), also referred to as trans fatty acids (TFAs), are types of unsaturated fatty acids (UFAs) that occur naturally as well as synthetically. Natural TFs are derived from ruminants as a byproduct of anaerobic bacterial fermentation. Consequently, animal fats, such as those found in meat and dairy, contribute to the presence of TFAs in the diet (Brouwer et al., 2010; Lichtenstein, 2016).