Trans-fatty acids (TFAs) are types of unsaturated fatty acids that have at least one carbon-carbon double bond in the trans configuration (on opposite sides).1 TFAs can be formed naturally in the gut of ruminant animals such as cows, sheep, and goats, through bacteria action on the ingested foods.1,2 They have also been found in other non-ruminant animal foods like chicken, pork, and fish.3 However, the most common source of TFAs are those produced in the factories through the partial hydrogenation of vegetable oils, whereby these oils are transformed into semi-solids/solids at room temperature. Meals that are made from the partially- hydrogenated oils would invariably contain industrialized trans-fatty acids (iTFAs) and a few examples include fried and deep-fried foods (plantain chips, fried meat, puff puff), bakery foods, pizza, biscuits, and margarine.1,4 The food industries like to use iTFA-containing vegetable oils because they are cheaper, have a longer shelf life, stable for deep-frying, and taste and smell good.1 The consumption of ruminant animals is also a source of TFA, however, these natural sources are not considered a major problem because they are usually in very small quantities and the configuration of the trans-fat is not the same as iTFAs.1,5
TFAs are fats that are considered unsafe for the body.1 The iTFAs often increase Low-Density Lipoprotein (LDL) which increases the risk of cardiovascular problems and reduces the proportion of High-Density Lipoproteins (HDL) which is the healthier alternative.1,6 Several studies have shown a causal relationship between the use of iTFAs and cardiovascular diseases.1,7 More than 500,000 deaths in 2010 were attributed to non-communicable diseases (NCDs) from increased intake of TFAs,8 and most of these deaths are from the low and middle-income countries (LMICs), including Nigeria.8