Hardened Fats, Hardened Arteries?

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Abstract
The value of hardened (trans) unsaturated fats in our food supply is probably best exemplified by the glazed doughnut. At room temperature, a glazed doughnut can be easily eaten with one hand, but warmed up it requires two hands and a napkin. That's what trans fats can do for us: they keep our pastries firm and our margarine stiff at room temperature. Trans fats are produced when polyunsaturated vegetable fats are artificially hydrogenated, a process that increases both their firmness and their resistance to oxidative spoilage. About 5 to 10 percent of the fat in our American diet and about . . .