Trans-fats are formed when edible oil is hydrogenated to make it solid and to increase the shelf life of the fat.

We should not take too much of trans-fat because it is a risk factor for heart diseases. It increases the bad LDL-cholesterol and decreases the HDL-cholesterol. We must be always careful with fat intake.

Trans-fat is used to stabilize processed foods in packaging and is present all packed foods. Excess intake doubles the risk of heart attack.

Trans-fat cheapens the cost of processed and packed foods. If possible avoid such foods. Cheap margarines may also contain trans-fat and these must also be avoided.