Man-made trans fats and natural trans fats in dairy and meat are made of different chemical parts, and these differences might affect your health in different ways.

Scientific Claim

Trans fatty acids from industrial hydrogenation and natural ruminant sources have different isomeric profiles, with industrial sources rich in elaidic and trans-10 18:1 acids and natural sources dominated by vaccenic acid (trans-11 18:1), which may lead to distinct biological effects.

Original Statement

“The origin of TFA in food is mainly related to the industrial hydrogenation processes of unsaturated vegetable oils, but they can also occur naturally in the digestive tract of ruminants by enzymatic biohydrogenation reactions. Both mechanisms generate similar TFA compounds. However, TFA consumption may exert different biological effects depending on the isomeric distribution, which is strongly influenced by the dietary source (i.e., industrial or natural). Industrial hydrogenated vegetable fats are rich in elaidic (trans-9 18:1) and trans-10 18:1 fatty acids, among others. In contrast, vaccenic acid (trans-11 18:1) is the major TFA isomer detected in milk and other ruminant derived products.”

From study:[Trans fatty acids and conjugated linoleic acid in food: origin and biological properties].

Evidence Quality Assessment

Claim Status

appropriately stated

Study Design Support

Design cannot support claim

Appropriate Language Strength

association

Can only show association/correlation

Assessment Explanation

The abstract describes chemical differences and suggests possible biological consequences without presenting new experimental data. The language 'may exert different biological effects' is appropriately cautious. However, since this is a narrative review, no causal or direct evidence is provided. Verb strength must be conservative.

More Accurate Statement

“Trans fatty acids from industrial hydrogenation and natural ruminant sources have different isomeric profiles, with industrial sources rich in elaidic and trans-10 18:1 acids and natural sources dominated by vaccenic acid (trans-11 18:1), which may be associated with different biological effects.”

Evidence from Studies

Supporting (1)

[Trans fatty acids and conjugated linoleic acid in food: origin and biological properties].

Narrative Review

2019 Apr 10

The study says that man-made trans fats and natural trans fats from cows are made of different types of molecules, and those differences might make them affect your body in different ways.

Contradicting (0)

No contradicting evidence found

Source Study

[Trans fatty acids and conjugated linoleic acid in food: origin and biological properties].

Score: 1

DOI: 10.20960/nh.2466

Similar Assertions

Trans fats in food come from two places: factories that process oils, and the stomachs of cows and other grazing animals.

83%

A type of fat found in milk and meat turns into another fat called conjugated linoleic acid in the body, and that second fat might be good for your health.

81%

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.

80%

Not all trans fats are the same — some might be more harmful, and others might be less harmful, depending on where they come from.

75%

Trans fats from dairy and meat don’t seem to harm cholesterol or cause inflammation like the ones made in factories — some might even be a little good for you.

75%