Reports on recent studies that show potential cholesterol-raising effects of trans fatty acids have raised public concern about the use of margarine and whether other options, including butter, might be better choices.

Advocacy site urging the banning of trans fatty acids. Contains consumer and product news and information on trans fats.

Article describing the prevalence of trans fats in packaged foods, the controversy over labeling trans fat content, and buying recommendations.

Report to the FDA featuring background information and scientific evidence on trans fatty acids.

Position paper explaining the sources of trans fatty acids, their links to coronary heart disease, and recommendations.

Article provide consumers with recommendations for avoiding trans fats when eating out.

1999 FDA report explaining the composition of trans fats and proposed label standards.

FDA consumer article provides awareness of the risk posed by consuming too much saturated fat, trans fat, and cholesterol.

Havard University School of Publich Health provides a scientific overview of trans fats produced through partial hydrogenation, the process of heating vegetable oils in the presence of metal catalysts and hydrogen.

Article examining adverse health claims made against the trans fats used to replace saturated fats in prepared foods.