LP203042-9
Trans fat intake
Active
Description
Trans fatty acids (also called trans fats, or trans-unsaturated fatty acids) are manufactured fats created during a process called hydrogenation, that is aimed at stabilizing polyunsaturated oils to prevent them from becoming rancid, and to keep them solid at room temperature. Most trans fat is a monounsaturated (one double bond) fatty acid. The shape of trans-fat molecules is more like cholesterol-raising saturated fat than a typical monounsaturated fatty acid. They may be particularly dangerous for the heart and may pose a risk for certain cancers. Hydrogenated fats are used in stick margarine, fast foods, commercial baked goods (donuts, cookies, crackers), processed foods, and fried foods. Source: Regenstrief LOINC, MedlinePlus: Trans fatty acids
Basic Part Properties
- Part Display Name
- Trans fat intake
- Part Type
- Component (Describes the core component or analyte measured)
- Created On
- 2015-11-12
- Construct for LOINC Short Name
- Trans fat intake
LOINC Terminology Service (API) using HL7® FHIR® Get Info
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- CodeSystem lookup
- https:
//fhir.loinc.org/CodeSystem/$lookup?system=http: //loinc.org&code=LP203042-9
Language Variants Get Info
| Tag | Language | Translation |
|---|---|---|
| zh-CN | Chinese (China) | 反式脂肪摄入 Synonyms: 反式脂肪（反式油脂）摄入（摄取、 |
| it-IT | Italian (Italy) | Assunzione di grassi trans |
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