The appearance of trans fatty acids in today’s nutrition generates much debate. These compounds, formed during the hydrogenation of vegetable oils, often come under scrutiny due to their health risks. The prevailing view in society is that the consumption of trans fatty acids is closely linked to various diseases, including cardiovascular problems. The question of how justified this fear is and whether it is possible to curb this issue is becoming increasingly urgent. Trans fatty acids are fats that are created during the hydrogenation process that affects vegetable oils. The human body cannot produce these compounds, and excessive intake is not only undesirable but outright harmful. These compounds show significant…