Trans fats
Most people didn’t even know what these were until the FDA banned them in 2015. (You can still get trace amounts from the naturally occurring trans fats in meat and dairy products.)
The ban could help prevent thousands of cardiac-related deaths a year. Manufacturers used the man-made version of these fats—they’re also called partially hydrogenated oils (PHOs)—to make foods more shelf stable and to replace saturated fats: They were even used to make margarine that was marketed as a “healthier” version of butter.
Researchers finally realized that trans fats raise the risk of a number of chronic conditions, including cardiovascular disease. On their own, trans fats haven’t been conclusively linked to cancer risk, but one study found that breast cancer patients whose diets included trans fats have a 78 percent higher chance of dying within seven years of their diagnosis than those who avoided PHOs.
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