What are Trans fats commonly associated with?

Trans fats are commonly associated with partially hydrogenated oils. These oils are created through a process that adds hydrogen to liquid vegetable oils, which helps to solidify them and extend their shelf life. This process not only changes the texture and consistency of the oils, making them useful in certain food products, but it also alters the chemical structure of the fats, resulting in trans fats which have been linked to various health issues.

Trans fats can raise levels of LDL cholesterol (often referred to as "bad" cholesterol) while lowering HDL cholesterol (the "good" cholesterol). This imbalance increases the risk of heart disease and other cardiovascular problems, which is why their consumption is heavily regulated or banned in many places.

Healthy cooking oils, whole grains, and fresh vegetables are not associated with trans fats as they typically contain natural fats or no fats at all and are recognized for their health benefits. In contrast, partially hydrogenated oils are specifically the source of trans fats, making this the correct association regarding their presence and health implications.