Eating man-made trans fats found in fried and processed foods is linked to a higher chance of dying from heart disease or having a heart attack, but the natural trans fats in dairy and meat don’t seem to have the same effect.

People who eat more artificial trans fats—like those in fried and baked goods—have a higher chance of having a heart attack or dying from heart disease.

Trans fats from cows and other animals (like butter) don’t seem to raise heart disease risk, but trans fats made in factories (like in margarine) do—so where the fat comes from matters.

People who eat more trans fats—especially from processed foods—are more likely to die from any cause, including heart disease and cancer.

People who eat a lot of trans fats (like in fried or processed foods) are more likely to have heart problems than those who eat very little.

Some studies suggest that the natural trans fats found in milk and meat might not raise heart disease risk the same way that artificial trans fats in fried and baked foods do.