Dietetic Technician Practice Test 2026 – Complete Exam Preparation

Trans fatty acids, or trans fats, are associated with negative health effects, particularly concerning cholesterol levels and cardiovascular health. They are produced primarily through the process of hydrogenation, which converts liquid oils into solid fats, helping extend shelf life and stability in various food products.

The correct statement reflects that trans fats lower High-Density Lipoprotein (HDL) cholesterol, which is considered the "good" cholesterol, and increase Low-Density Lipoprotein (LDL) cholesterol, commonly referred to as the "bad" cholesterol. However, the assertion that trans fats have no effect on LDL cholesterol is inaccurate. Numerous studies have shown that trans fats not only increase LDL cholesterol levels but also contribute to overall cholesterol imbalance, leading to an increased risk of heart disease.

The other statements accurately describe trans fats: they are indeed found in many processed foods, including baked goods and fried items, and the food industry has made significant efforts to reduce or eliminate trans fats from many products due to increasing public health awareness and regulations. These realistic contexts highlight the issue with the statement regarding the effects of trans fats on cholesterol levels, making it the exception among the other accurate assertions about trans fatty acids.