trans–fatty acids

stereoisomers of the naturally occurring cis–fatty acids, created by the partial hydrogenation of unsaturated fatty acids during the manufacture of margarine and shortening. Like saturated fatty acids, they raise the levels low-density lipoproteins and cholesterol. Called also trans fats.

*Symbol subscripts denote carbon chain length:number of double bonds; in unsaturated fatty acids position of the initial double relative to the ω-carbon is also indicated.