We already know that saturated fat is dangerous to our hearts and people are encouraged to reduce their intake of saturated fat in their diets. Recently, however, research has indicated that trans fatty acids, or "trans fat," is another enemy of our arteries for the same reason - it can raise blood cholesterol levels, contributing to plaque formation and increasing the risk of heart attack and stroke.

Trans fat is different than other fats in that it is not naturally occurring, but rather is formed during a manufacturing process known as hydrogenation. By undergoing this process, liquid or soft fats become more solid. The benefit of this is that food manufacturers now have a fat that is more stable, which helps preserve foods for longer. This changes the texture of the product they are producing. A great example is margarine. The fat naturally found in liquid margarine is unsaturated. But when hydrogenated, it becomes harder and can be used for tub or stick margarines. For this reason, choose a margarine that is labeled "trans fat free" or use liquid margarine.

Check out the ingredient list and look for the words "partially hydrogenated vegetable oil" - this means that the product contains some amount of trans fat. The major culprits of trans fat include fried food, cakes, crackers, cookies and other baked goods.

While it would be difficult to avoid trans fat all together, you can limit your intake by choosing a diet low in total fat and choosing a diet high in fruits, vegetables and whole grains.

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