The entire food sector incorporates these fats, yet our bodies do not recognize them. Due to this lack of recognition, upon consumption, our bodies mount a defense. And this leads to inflammation. Chronic inflammation is linked to cardiovascular disease.

Trans fats are formed through the industrial transformation of oil.

The European Commission has imposed that all packaged food products contain a maximum of 2% trans fatty acids. Cardiologists see these dangerous fats daily, in the form of fat plaques in blood vessels.

Dr. Iulian Călin, interventional cardiologist: "What do trans fats mean? They do not occur naturally; they are fats created by humans. Our bodies do not identify them. These are present in fatty foods. We find them in many pre-packaged pastries. These have a lot of trans fats. They cause a notable surge in "bad" cholesterol levels. Consistent consumption of such foods containing trans fats, which the body does not recognize, leads to detrimental effects on health as result of such a diet. It significantly elevates inflammation levels. Focusing specifically on trans fats, they contribute to inflammation, a fundamental factor triggering the cholesterol to build up in arteries, progressing to blockages".

This means that a heart attack or a stroke occurs.

We can unintentionally produce trans fats at home in huge quantities. French fries, schnitzel, donuts. In frying, they all produce trans fatty acids. The amount of these dangerous fats increases the larger the frying container. So, the exposure to air is significant.

Andreea Groza: But it's impossible not to like these foods. Chemistry still offers us a solution to significantly reduce the amount of trans fats when frying at home.

Here's what the expert in food chemistry, Cristina Todașcă, tells us.

EngD Cristina Todașcă, Faculty of Chemical Engineering and Biotechnology: "In lard, the risk of forming trans fatty acids is lower. From the standpoint of trans fatty acid formation, frying in lard is considered healthier as these trans fatty acids do not form".

It also depends on what we fry. Dangerous fats are produced in frying, in foods that attract fat: potatoes, rice, flour, and less in meat. Fried meat does not have a high content of trans fatty acids. Here's why:

EngD Cristina Todașcă, Faculty of Chemical Engineering and Biotechnology: "It has a high water content, around 60-65%, along with proteins. Proteins are the primary reason for consuming meat. The absorption of oil is reduced for meat when frying, as it contains a significant amount of water in its composition. Rejection phenomena occur, and when frying, the amount of absorbed oil is minimal".

Trans fats emerge in substantial quantities when the food fried in oil starts to cool.