1. Saturated fatty acid and trans fatty acid in fried food were higher than non-fried food; polyunsaturated fatty acid and cis fatty acid of fried food was lower than non-fried food.

2. Keep trans fatty acid consumption as low as possible by limiting foods that contain synthetic sources of trans fats, such as partially hydrogenated oils, and by limiting other solid fats.

3. Methods The contents of trans fatty acid in several kinds of fat products were determinated and analysed by using gas chromatography.

4. Therefore, not all trans fatty acid isomers have the same physiological effects which may vary in different isomers.

5. Control of their saturated fat and trans fatty acid intake, because trans fatty acids increase cholesterol.

6. Furthermore, low or zero trans fatty acid fat can be obtained by interesterfication reaction or with the raw material of low polyunsaturated acid oilseed by genetically modified technology.

7. Objective To investigate the content of trans fatty acid in food by using gas chromatography.

8. The trans fatty acid content of the food must be state clearly. This indicates its harm for healthy.

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9. The effect of deodorizing temperature and time on the content of trans fatty acid in rice bran oil was studied.

10. The effects of deodorizing temperature and time on the content of trans fatty acid in lard were studied.

11. While beef slices were treated with microwave heating and UV irradiation, their trans fatty acid content were found to be decreased due to the oxidation of unsaturated fatty acid.

12. For fat and oil industry, it also means a chang start-to reduce the trans fatty acid content of the food.

13. The effects of different thermal processing methods (including roasting, microwave heating and UV irradiation) on trans fatty acid formation in beef slices were also investigated.

14. The structure of fatty acids, can be changed by hydrogenation, high temperature for long time, etc. , and cis fatty acid is fatty acid is turned to trans fatty acid (TFA).