Trans Fat

While a small amount of trans fats occur naturally in some meat and dairy products, most trans fats consumed today are industrially created through hydrogenation of plant oils. This hydrogenation process adds hydrogen atoms to unsaturated oils to create more solid fats with a longer shelf life.

Health issues: Unlike other dietary fats, trans fats are neither required nor beneficial for health. Eating trans fats has been shown to increase the risk of coronary heart disease. There are suggestions, but much less scientific consensus, that trans fat consumption increases the risk of other chronic health problems, including cancer, diabetes, obesity, liver dysfunction, and infertility.

Food sources: Certain snack foods, fast foods, and baked goods. Due to new trans fat labeling requirements and awareness of health issues, some manufacturers have begun to phase out or eliminate their use of trans fats.

Dietary recommendations: Health authorities worldwide recommend that consumption of trans fat be reduced to trace amounts. Trans fats from industrially created partially hydrogenated oils are generally considered to be more of a health risk than those occurring naturally.

2000-Calorie Diet Recommendations

Shown below are the reference numbers used to compute the Daily Value percentages that appear on the Nutrition Facts labels on foods sold in the U.S. These numbers are meant to approximate the nutrients needed for the average person consuming 2000 calories per day.

Click any of the vitamin or nutrient names below to learn more about the importance of each element, and to see detailed dietary allowances for specific population groups.

***Daily Value recommendations are based on a 2000-calorie diet. Recommendations for individuals will vary depending on gender, age, weight, and other factors.