Talk:Trans fat regulation

message: Second paragraph says : "...by raising levels of LDL cholesterol and lowering levels of "good" HDL cholesterol."
We don't know if the shifts of LDL and HDL are causative or a result of autoimmune reaction.    — Preceding unsigned comment added by 108.243.106.82 (talk) 23:35, 11 November 2012 (UTC)
thread_title:  Causation confused with correlation 

message: There is smoke point and flash point. So how about a new term that could be called trans fat point; the temperature at which a specific polyunsaturated fat starts to become transfatty? Does anyone have any data? Until then, I suspect that such a temperature could be deceptively below the smoke points of many culinary seed oils--Zymatik (talk) 22:05, 22 March 2010 (UTC)
replies: text: It is usually done with a catalyst, and at raised temperature.  I suppose there is some reaction without the catalyst, but also the whole thing will start to degrade in some way. Gah4 (talk) 20:42, 19 September 2018 (UTC)
thread_title:   Trans fat point?  

message: Is rapeseed oil!! Canola is a abreviation for Canadian Oil. 
And there is no such thing as a Canola Bean..   —Preceding unsigned comment added by 70.57.249.9 (talk) 18:29, 29 September 2009 (UTC)
replies: text: I have found many references. I'll edit the first occurrence using a WP reference. David Spector (talk) 15:45, 24 July 2010 (UTC)
thread_title:  Canola 

message: Omega-7 fatty acids like vaccenic acid and the conjugated linoleic acids (CLAs), although technically trans fats, are naturally occurring and have specific metabolic behaviors in humans. Recent studies have shown omega-7 fatty acids to have definite health benefitsAFNS. Alberta natural trans fat research earns global recognition. Apr 2, 2008.http://www.nationaldairycouncil.org/NationalDairyCouncil/Health/Digest/dcd71-4Page1.htm Emerging Health Benefits Of CLA (Conjugated Linoleic Acid).   It is therefore incorrect to include them in an article which categorizes all trans fats as harmful.  Gahuntly (talk) 19:14, 16 December 2008 (UTC)
replies: text: (moved into date sequence)LeadSongDog (talk) 19:29, 16 December 2008 (UTC)

text: There may be value in the research paper, but if so, the response to that should be to include the material in the article. I'm pretty sure that the National Dairy Council would be a less-than-objective source, though so we should attempt to find another source.LeadSongDog (talk) 19:38, 16 December 2008 (UTC)
thread_title:  Omega-7 fatty acids need to be discussed separately 

message: The only significant source of trans fats in the biological world is in the form of sphingolipid.  These fats (often found in the form of gangliosides) are very important for myelin function, intercellular signalling, and mediating the inflammatory response.  Since trans fats in the diet mimic sphingolipids, AND the ingestion of trans fats is associated with inflammation, AND several neurological pathologies are associated with anti-ganglioside antibodies (Wilson HJ; J Neurochem. 2007 Nov;103 Suppl 1:143-9), THEN it is reasonable to assume that ingesting large quantities of trans fats could lead to autoimmune targeting of sphingolipids resulting in anflammatory and neurological diseases... right?  Well, ask the scientific community... There are no published, peer-reviewed papers investigating the link between dietary consumption of trans fats and the development of an anti-sphingolipid immune response!  If you happen to know someone with research funding, feel free to toss this idea around.  —Preceding unsigned comment added by Cransona (talk • contribs) 17:24, 5 March 2009 (UTC)
thread_title:  Autoimmune Targeting of Sphingolipids 

message: IMHO this article has "worldwide perspective" problems (WP:WORLDVIEW}, as it focuses strongly on Europe and North America. 
In particular, the sentence "Prior to 1910, dietary fats primarily consisted of butterfat, beef tallow, and lard" strikes me as strongly suspect. 
I'm no authority on the history of dietary fats, but Vegetable fats and oils gives us a quick list - 
Palm, Soybean, Rapeseed	(including Canola), Sunflower seed, Peanut oil, Cottonseed, Palm Kernel, Coconut, Olive.
We know that olive oil has been one of the most important dietary fats/oils throughout history. I don't know much about the culinary history of China, but I doubt that butterfat was of much importance there, and I strongly suspect that fats/oils other than beef tallow and lard were widely used. 
As I say, I don't know much about this subject and am not competent to work on this article. But can the people who are working on it please correct this problem? Thanks. -- 201.37.230.43 (talk) 02:57, 14 May 2009 (UTC)
replies: text: The exact date may be in some question, but there's little doubt of the basic point. Oilseeds and nut oils were not much used until the industrial age made them easier and cheaper to mill. Have a look at the Butter, Tallow and Lard articles, or just think your way through international animal husbandry practices. In India, Tibet, and much of Africa butters (from cows, sheep, goats, camels, and horses' milk) predominated. In China, southeast Asia, and Polynesia pork lard was preferred to the fat from fowl due to its higher smoke point, though little was wasted (milking a buffalo or an ox is not for the timid...) Olive oil was (then as now) popular around the Mediterranean, but not so much elsewhere. Olive trees just aren't that easy to grow. In short, I don't see a big problem.LeadSongDog come howl 04:55, 14 May 2009 (UTC)
replies: text: I am sure that "milking an ox is not for the timid" -- oxen lack udders, and I should think they would object violently if you put your hands where the udder should be. --  Solo Owl   01:26, 12 August 2013 (UTC)
thread_title:  "Worldwide perspective" on dietary fats/oils 

message: How bad are trans fats when compared to saturated fats? I.e. should I choose the butter with 7g (saturated) fat per serving, or the margarine with 4g of trans fat per serving? (Assuming no other alternative.)
I seem to find little discussion of this. The article seems to assert that the effect of transfats on LDL cholesterol are about twice as bad, but other bad effects might be equal; the UK FSA seems to assert that their danger is about equal by saying "look for the lowest combined amount of saturated and trans fats". Is there any scientific consensus on this? -- Marcika (talk) 15:58, 27 September 2009 (UTC)
thread_title:  Trans fats vs saturated fats 

message: This page is currently limited in scope.
This page could use some more images such as:
#a map outlining transfat consumption in various countries
#how rates of transfat consumption has changed over time
#Tags need to be dealt with
Doc James (talk · contribs · email) 08:35, 25 October 2009 (UTC)
thread_title:  Limited in scope 

message: A fat that is hydrogenated is ______.
—Preceding unsigned comment added by 72.223.16.46 (talk) 09:11, 10 February 2010 (UTC)
replies: text: ...is treated with hydrogen gas (or a hydrogen compound) in the presence of a catalyst such as nickel metal. Chemically, some double carbon-to-carbon bonds have been broken and the resulting single loose bonds have been connected to a single hydrogen atom from the gas. Note: this answer has been simplified, so it is technically incorrect. David Spector (talk) 15:59, 24 July 2010 (UTC)

text: The usual goal is partially hydrogenation. The problem is that the catalyst works on two steps, and reversal after the first step tends to produce trans bonds. Newer processing methods reduce the production of trans fats. Exactly how good or bad that is, I don't know. Gah4 (talk) 06:59, 9 May 2018 (UTC)
thread_title:  A fat that is hydrogenated is ______. 

message: When I was a child my mother discovered the hard way that she was allergic to nickel, which often gets into partially hydrogenated oils due to its use in the manufacturing process. She wore nickel-plated glasses and still has scars from the rashes which formed around her eyes.
Nickel allergies are not uncommon. For people with nickel allergies, hydrogenated foods can cause a sore throat, or in my mother's case, persistent coughing and hacking up phlegm. Until the incident with the glasses, she thought she would always have the cough; but quitting hydrogenated oils solved the problem, unlike her years of vegetarianism (which caused her to use margarine, which is hydrogenated).
I'd like the article to include something about this but I don't have the citations.
207.241.137.116 (talk) 03:44, 24 March 2010 (UTC)
replies: text: I can't find reliable online references for oral or systemic allergy from partially-saturated fat. But remember that reactions to toxicity and allergy are very different medical conditions. I did find many references for contact dermatitis caused by unspecified amounts of nickel, problems with nickel in dental alloys, and possible links to arthritis. David Spector (talk) 15:42, 24 July 2010 (UTC)
replies: text: Thanks David, I'd been meaning to look into this for a while, though it's way off topic here. The whole hapten discussion was news to me.  explains that in sensitive individuals Ni exposure changes levels of IL-2, IL-4, IL-13 and Interferon gamma, linking this change to elevated Th1- and Th2-type cytokine levels.  found somewhat similar but distinct results. A review at  supports using ELISPOT testing methods to distinguish allergic contact dermatitis from irritant contact dermatitis based on the presence or absence of allergen-specific T-cells. LeadSongDog come howl! 18:28, 26 July 2010 (UTC)
thread_title:  Allergies to trans fats 

message: I've noticed that I never get acne if I avoid trans fats, and get it the very next day if I eat more than about a gram.  
I have a theory as to why this happens.  I believe that fats are digested, pass through the intestinal walls into the blood stream as lipids, then are pulled out of the capillaries by the sebaceous glands, which produce oil that then flows up the pores to the skin.  Normally this process works well, but when trans-fats are present, they solidify in the pores and block them, causing acne.  
I'd like to know if anyone else has noticed this or if any research has been done in this area. StuRat (talk) 03:58, 24 March 2010 (UTC)
replies: text: Please read WP:NOT#FORUM. User:LeadSongDog come howl 04:13, 24 March 2010 (UTC)
thread_title:  Trans fats and acne 

message: The 2nd paragraph in the Health Risks section talks about the inability of lipase to break down trans fats.  There's a number of problems with this:
* This really belongs in its own section, probably a biochemistry section, and not an anonymous paragraph under health risks.
* The paragraph starts out describing this as "the prevalent theory", indicating that there is at least some credible debate on this, but then makes a flat statement of fact "The human lipase enzyme is ineffective with the trans configuration".
* Neither "the prevalent theory" nor the flat statement of fact are backed up with a citation.
*If human lipase was ineffective with the trans configuration, is it reasonable to suggest that humans would be less able to digest trans fats in the first place and would not absorb as much (or any) trans fatty acids from the digestive system?
A potential citation is , but the full text is behind a pay wall and I don't have access.
Pstemari (talk) 18:14, 15 August 2010 (UTC)
thread_title:  Citation need for lipase activity on trans fats 

message: The article makes a single reference to lipids containing a triple bond, saying that they "cannot be trans fats," but no lipids containing triple bonds are identified in this article or in any of the articles dealing with lipids.  What is the reason behind such a glaring omission?
Whoop whoop pull up (talk) 00:55, 29 September 2010 (UTC)
replies: text: Other types of fats are of little nutritional significance. Epoxidized fatty acids are found in 2.5% proportion in peanuts, and cyclohexyl-terminated fatty acids are found in small quantities in butter, but this is hardly relevant. By the way, epoxides can be cis or trans, but this is overshadowed by their overt toxicity. --vuo (talk) 17:53, 29 September 2010 (UTC)

text: There has been recent literature involving the use of epoxidized soy bean oil (ESBO) in jar seals. Seems that when the jars contained oily foods, the ESBO was migrating into the oil at unsafe levels. See .
epoxidized linseed oil (ELSO) is also used in some sustainable plastics applications, and others are being developed for use in paints and polyurethanes. But why is that a "glaring omission"? Is there some triple bond lipid that you think belongs? LeadSongDog come howl! 16:08, 30 May 2011 (UTC)
replies: text: Yes, there is one, and it is now in the article, but it needs an article of its own as well. --Whoop whoop pull up Bitching Betty | Averted crashes 23:26, 23 June 2011 (UTC)
thread_title:  Triple-bond lipids? 

message: As far as I can tell, the cited study makes no mention of this figure. Am I missing something?
Budser (talk) 09:26, 21 January 2011 (UTC)
replies: text: Hmm, the 30,000 seems to go back to {{cite journal |author=Ascherio A, Willett WC |title=Health effects of trans fatty acids |journal=Amer. J. Clin. Nutr. |volume=66 |pages=1006S–10S |year=1997 |pmid=9322581 |url=http://www.ajcn.org/cgi/reprint/66/4/1006S.pdf )). Since these two authors crop up repeatedly in the sources cited, I'd suggest looking through their more recent ones to find where the 100,000 came from. The more recent reviews would obviously be preferred sources. I'd suggest . That analysis puts the total mortality due to high TFAs in the US at (82,000; 63,000-97,000) of the annual 2.5 million. LeadSongDog come howl! 21:18, 21 January 2011 (UTC)
thread_title:  30,000-100,000 deaths? 

message: This article completely ignores the controversy about how ingredients containing trans fats were promoted to replace saturated fats only for it to later come out that trans fats are worse than the saturated fats they replaced.  Lambanog (talk) 18:34, 11 March 2011 (UTC)
replies: text: Controversy? I thought that was simple history. Is there some source showing it to be controversial? LeadSongDog come howl! 04:21, 12 March 2011 (UTC)
thread_title:  Controversy completely ignored 

message: The Major Users' Response section includes several future tense statements based on announcements of actions that will take place in 2006 and 2007. This section should be updated to include the current progress on those actions. TV4Fun (talk) 16:34, 27 March 2012 (UTC)
thread_title:  Update Major Users' Response 

message: An update on the UK situation was removed under the excuse it was a diversion, in what sense is the voluntary code and the companies which have agreed to it a diversion from the topic?  We also require academic views for balance.--Andromedean (talk) 16:56, 31 December 2012 (UTC)
replies: text: Re- source of conflict of interest - According to the Independent it was Private Eye, but I can't find the edition. --Andromedean (talk) 17:49, 2 January 2013 (UTC)
thread_title:  Update UK Situation 

message: "Lansley and his special Adviser Bill Morgan, have been criticised by the political opposition for previously working for firms with interests in the food industry. (reference)" There is no allegation that Lansley's previous links have anything to do with his stance towards trans-fats. Moreover, as the reference demonstrates, the BIJ is NOT "the political opposition". Finally, and more globally, a reference to politicians having past links to the industry that they are dealing with should not be made in isolation. The "revolving door" has well-researched both advantages and disadvantages. Suggest deletion.  — Preceding unsigned comment added by Theeurocrat (talk • contribs) 19:13, 12 January 2013 (UTC)
replies: text: I assume you wish the following sentence taken out "Lansley and his special Adviser Bill Morgan, have been criticised by the political opposition for previously working for firms with interests in the food industry.[111]"  of course that the criticism took place, and their recent connections with the food industry are facts of the matter. I suggest you add on a sentence which states 'a Department of Health spokesman responding to these allegations claimed there were no conflicts of interest in either case. It seems he is officially restricted from lobbying or providing 'advice' between 1 and 2 years. so it seems enough of an issue for the PR company itself to mention it on their website  --Andromedean (talk) 21:52, 12 January 2013 (UTC)
replies: text:  No, Andromedean, you have side-stepped the point. It is not that there was not a potential conflict of interest; it was rather the way that the potential conflict was presented, as if this was something exceptional. The article should be as neutral as possible - I hope that we all agree. There is a distinction between potential and actual conflicts of interest, which if you read the press, most journalists and politicians (except when they are subject to accusations themselves) totally ignore. If you want to recruit an expert to police a given area, there will be potential conflicts of interest, and accusations of real conflicts. Doesn't matter which "side" he is on: BP or Greenpeace. This as such is unremarkable - if you find someone who claims to be a banking expert, but who never worked in a bank, you have probably met the village idiot. If you want a food expert, no matter who you recruit, there will be potential conflicts. If not, you can conclude that you have recruited a pig.Theeurocrat (talk) 20:03, 28 March 2013 (UTC)
thread_title:  Journalistic "smear" 

message: Did they really total ban the Trans fats in Austria?
They don't say that on the german version of this article.  — Preceding unsigned comment added by 80.108.59.61 (talk) 21:43, 20 March 2013 (UTC)
thread_title:  Austria 

message: No matter from our intuition, from footnotes 6, or from my roughly searched results from Google, it is none sense to create a object featuring the mixture of lard and soy fat and indentify it as one sort of artificial trans fat. The only trace I found is in footnote 6, where the study choose "regular (pork/soy) fat (RG)" as one of 8 experiment diets. But the comparison method and outcome of study sharply hinted that this diet is NOT trans fat as the name "regular" suggested.  — Preceding unsigned comment added by 175.154.45.127 (talk) 11:54, 23 December 2013 (UTC)
thread_title:  Paragragh mentioned "a mixture of pork lard and soy fat" in parallel to artifitial trans fat is incorrect 

message: naturally in the milk and body fat of ruminants (such as cattle and 
sheep) at a level of 2–5% of total fat. 
Natural trans fats, which include conjugated linoleic acid (CLA) 
and vaccenic acid, originate in the rumen of these animals.
http://www.fs.ntou.edu.tw/handout/1022OrgChemII/102_Org_CHem_II_2.pdf , page 213, after you guys add it please delete the thread  — Preceding unsigned comment added by  198.200.181.204 (talk) 
:It's been added.  Too prominently, IMO.  We don't delete comments just because concerns they raise have been addressed.--Elvey(t•c) 20:40, 26 March 2015 (UTC)
thread_title:  Found source- dont know how to add so here you guys go 

message: Re.  many years ago.  I can't find any sources saying that they indeed finished getting rid of it - or even got it down to < 0.5 g/serving.  Should we delete the sentence? Can't prove a negative...--Elvey(t•c) 20:40, 26 March 2015 (UTC)
replies: text: Following up 18 months later...  Implementing proposals.--Elvey(t•c) 20:02, 12 September 2016 (UTC)

text: I would caution accepting any single study as authoritative. Butter, like human milk, varies widely in its trans fat content according to the diet of the donor. And as more and more commercial products are being reformulated, the amount in the average tub of margarine or baking shortening is steadily falling. Whatever Wikipedia says, it will be a snapshot of one corner in a complex and rapidly-changing situation. If two reliable studies give conflicting stats, that gives us a chance to say so. — Cheers, Steelpillow (Talk) 08:09, 13 September 2016 (UTC)

text: Then again, there has been some suggestion recently that even fully organic butter naturally contains some trans fats and that these may be shorter-chain than typical industrial trans fats. Whether such natural trans fats are harmful like the industrial ones or beneficial like other natural fats, appears unknown. All good reasons for caution. — Cheers, Steelpillow (Talk) 09:34, 13 September 2016 (UTC)
replies: text: (I edited what I quoted above to remove the non-MEDRS health claim.)--Elvey(t•c) 20:41, 13 September 2016 (UTC)
thread_title:  Major users' response 

message: I noticed this on the web: “Butter is mostly made of the fat that raises your bad cholesterol levels – saturated fat at around 50% and trans fat at more than 4%. Compare those figures to margarine spreads at an average of 14% and 0.2 % respectively“ 
Yet, our article says margarine is 3-26% trans fat (3 to 26 g/100g).
Updates are needed.  We have severely dated content, like this: "Baking shortenings, in general, contain 30% trans fats compared to their total fats, whereas animal fats from ruminants such as butter contain up to 4%."  It seems many or most shortenings have been reformulated, and "up to" is terrible language for an encylopedia.  I'm being bold, since my last comments, above, went unaddressed.  --Elvey(t•c) 20:02, 12 September 2016 (UTC)
replies: text: I would caution accepting any single study as authoritative. Butter, like human milk, varies widely in its trans fat content according to the diet of the donor. And as more and more commercial products are being reformulated, the amount in the average tub of margarine or baking shortening is steadily falling. Whatever Wikipedia says, it will be a snapshot of one corner in a complex and rapidly-changing situation. If two reliable studies give conflicting stats, that gives us a chance to say so. — Cheers, Steelpillow (Talk) 08:09, 13 September 2016 (UTC)

text: Then again, there has been some suggestion recently that even fully organic butter naturally contains some trans fats and that these may be shorter-chain than typical industrial trans fats. Whether such natural trans fats are harmful like the industrial ones or beneficial like other natural fats, appears unknown. All good reasons for caution. — Cheers, Steelpillow (Talk) 09:34, 13 September 2016 (UTC)
replies: text: (I edited what I quoted above to remove the non-MEDRS health claim.)--Elvey(t•c) 20:41, 13 September 2016 (UTC)
thread_title:  Butter v. Margarine 

message: A new, manufacturing process is described which produces a fat which, when "Blended with unhydrogenated liquid soybean oil, the high-pressure-processed oil produced margarine containing 5 to 6% trans fat. Based on current U.S. labeling requirements (see below), the manufacturer could claim the product was free of trans fat.[45]" - The reference links to an article which states that for a product to be labeled as free of TFAs, it must contain less than 0.5g of fat per 14g serving; 0.5 / 14 = 3.57%, not 5 to 6%. Am I missing something, or is this an error? 
Reference 45: http://pubs.acs.org/doi/abs/10.1021/jf047849%2B — Preceding unsigned comment added by Ardkorjunglist (talk • contribs) 23:59, 12 April 2015
: trans fatty acids (TFA) are an unwanted by-product of incompletely hydrogenating unsaturated vegetable oils to give them a higher melting point and longer shelf life. If you look at Table 1 on the second page of that paper (J. Agric. Food Chem., Vol. 53, No. 15, 2005 at page 5983) there's a comparison of the result of hydrogenating soya bean oil at a variety of temperatures and pressures, e.g. method A (20psi at 221°C for 50 minutes) generates an oil with 39.7% TFA. Table 2 says that if method A's output is blended with unprocessed liquid soya bean oil, in the proportion 30% method A to 70% unprocessed oil, the blended result will be 11.9% TFA. A food product that contains 60% of the method A blend therefore incorporates 7.14% TFA, so a 14g portion would have 1 gram of TFA, which would have to be disclosed as trans fat on the product packaging. By comparison, method B (200psi at 140°C for 152 minutes) generates an oil with 16.6% TFA. Blending method B 30% with 70% unprocessed oil would be 5.0% TFA. A food product that contains 60% of the method B blend incorporates 3.0% TFA, so a 14g (half-ounce) portion would have 0.42g TFA. Because this is under 0.5 grams, under US law the manufacturer would not be required to disclose the presence of trans fats on the packaging, even if the product is typically consumed in portions much larger than 14g. - Pointillist (talk) 17:16, 17 June 2015 (UTC)
thread_title:  Chemistry section - USDA labeling of margarine produced by new process 

message: Guys (and gals),
We need a picture of this glorious cardiovascular ailment causing substance! In a tub, in its pure state, and highly concentrated in food form as well, perhaps. To draw the casual reader (like me!) in to a very science-y article, we need some pretty pictures!
Thanks for all your work.
-A casual reader!  — Preceding unsigned comment added by 69.204.51.213 (talk) 14:31, 17 June 2015 (UTC)
replies: text: - added :File:Margaryn 022.jpg to the lead section. Rcsprinter123   (gossip) @ 10:12, 18 June 2015 (UTC)
thread_title:  We need a picture! 

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message: Are there any articles about nickel left in the fat after hydrogenation? Can it have any health effects? How are the catalysts separated from the fat? --Nefronus (talk) 12:07, 17 January 2016 (UTC)
replies: text: Udo Erasmus, Fats that Heal, fats that Kill, notes "traces" of nickel and aluminum. He notes that nickel is one of the essential trace elements in our diet and that it is common enough that supplements are never necessary. He is aware of no harmful effects from overexposure. The article on nickel notes one adverse health effect of excess nickel, which is to promote certain pathogenic bacteria. The catalyst is a solid matrix over which the heated fat is passed. There may be some sort of filtration to catch any gross fragments which might break off, but the minute traces of the catalyst which come free and dissolve into the fat, right down to single atoms, will just be left there. I guess there are far worse things to be found in hydrogenated oils. HTH. — Cheers, Steelpillow (Talk) 14:32, 17 January 2016 (UTC)

text: In a Codex Alimentarius working group document, the levels were usually 0.2-0.5 ppm but occasionally up to 1 ppm. This would be typically 20-50 µg, or up to 100 µg per 100 g of fat consumed. EPA estimates that a typical daily exposure is 100-300 µg, and essential intake would be 50 µg. So, it would seem that consuming fats hydrogenated on nickel should increase nickel exposure. Indeed, this is observed: in hair, there is twice as much nickel in people that eat hydrogenated fats, which would required a doubled dose against the natural background (i.e. a person receiving 100 µg would get 200 µg). However, the reference dose for toxicity (the smallest dose that can potentially be observably hazardous) is 20 µg/kg/d, which for a 100 kg person would be 2000 µg, which is an order of magnitude higher. (Moreover, the reference dose is not a proper toxic dose, but the point where the toxic effects begin increasing with dose. For example, 1 atom of nickel isn't that much different from 2 atoms of nickel; this is below the reference dose. But 4000 µg vs. 8000 µg isn't; 8000 µg is observably more toxic.) According to this, the solid nickel catalyst is removed by filtration, then bleaching clay is added and filtered out, sequestering the nickel. Citric or phosphoric acid can be added to chelate or precipitate the nickel. --vuo (talk) 23:56, 17 January 2016 (UTC)
thread_title:  Nickel residues in hydrogenated oil? 

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thread_title:  External links modified 

message: With this edit, multiple author names were removed from 4 citations by User:Materialscientist. Why, MS?  Intentional?  Also, your edit summary is messed up.  Buggy bot?  --Elvey(t•c) 23:43, 28 September 2016 (UTC)
replies: text: I believe it is because some papers, especially in particle physics, can have ridiculous numbers of authors credited, some running notoriously into three figures, so in the interests of fairness and balance Wikipedia is trying to cut down. — Cheers, Steelpillow (Talk) 12:19, 29 September 2016 (UTC)
thread_title:  Author names removed from 4 citations 

message: Hello fellow Wikipedians,
I have just modified  on Trans fat. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
*Corrected formatting/usage for http://wds2010.com/delegates/presentations/10wed/06-Session0_2-David
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thread_title:  External links modified 

message: Why is there so much information on the history of Canada's regulatory process regarding trans-fats? This could be done for any country, but it generally hasn't. Seems like the article is being trolled by Canadians.  — Preceding unsigned comment added by 143.215.113.195 (talk) 09:25, 4 July 2017 (UTC)
thread_title: Article's Canadian Spam

message: This is misleading.  Hydrogenation of oil or fats can lead to trans or saturated fats.  It should really point to "Hydrogenation" and "Partially Hydrogenated Vegetable Oil" could point here.  — Preceding unsigned comment added by 71.251.206.225 (talk) 14:35, 4 July 2017 (UTC)
replies: text: OK, I did the first one.  It seems that partially hydrogenated fat redirects here, I suppose partially hydrogenated oil could, too.  Gah4 (talk) 21:01, 19 September 2018 (UTC)
thread_title: Redirection from "Hydrogenated Oil or Fats

message: In the comparison table under the chemistry section, the first two entries (Elaidic and Oleic Acid) use a space filling model image but the last (Stearic Acid) uses a ball and stick model. It would be much clearer for all the images to use the same model, if anyone can get a suitable space filling image for Stearic Acid. Benjabby (talk) 13:57, 19 August 2017 (UTC)
thread_title:  Table Images 

message: Hello fellow Wikipedians,
I have just modified 10 external links on Trans fat. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
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thread_title:  External links modified 

message: Hello fellow Wikipedians,
I have just modified one external link on Trans fat. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
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thread_title:  External links modified 

message: Hello fellow Wikipedians,
I have just modified 8 external links on Trans fat. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
*Added archive https://web.archive.org/web/20060918061042/http://darwin.nap.edu/books/0309085373/html/R1.html to http://darwin.nap.edu/books/0309085373/html/R1.html
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thread_title:  External links modified (January 2018) 

message: Hi Wikipedians! I just made some minor changes in the first paragraph of this article. My Ph.D. student Ronald Mensink and me originally discovered the adverse affects of trans fats on blood lipids.Mensink, R.P., and Katan, M.B. (1990). Effect of dietary trans fatty acids on high-density and low- density lipoprotein cholesterol in healthy subjects. N Engl J Med 323, 439–445.www.nejm.org/doi/10.1056/NEJM199008163230703 Now that I am retired I want to contribute some of my experience to Wikipedia, and I thought I'd start with a topic I am very familiar with, i.e. trans fatty acids. Your comments are appreciated.  — Preceding unsigned comment added by Mkatan (talk • contribs) 17:59, 16 June 2019 (UTC)
thread_title:  History of trans fat 

message: "Activists, such as Phil Sokolof, who took out full page ads in major newspapers, attacked the use of beef tallow in McDonald's french fries and urged fast-food companies to switch to vegetable oils. The result was an almost overnight switch by most fast-food outlets to trans fats."
Either I misunderstand the last sentence, or there is a mistake. Pawelz (talk) 23:10, 14 February 2021 (UTC)
replies: text: Fast food changed from animal fats to trans fats in the 80s/90s because of Sokolof. He believed animal fats were unhealthy and transfats were good. This turned out to be false, but restaurants never switched back. Then a guy named Fred Kummerow campaigned against transfats, saying they were bad. So again there was a switch. Now there's a growing campaign against PUFAs, which replaced transfat oils. If you ask anybody who at fast food in the 80s or earlier, they'll tell you how absolutely delicious that stuff was. Fast food today doesn't even compare. It's truly sad. KRLA18 (talk) 02:13, 15 October 2022 (UTC)
thread_title:  Did fast foods switched *to* or *away from* trans fats? 

message: The redirect Partially hydrogenated vegetable oil has been listed at redirects for discussion to determine whether its use and function meets the redirect guidelines. Readers of this page are welcome to comment on this redirect at  until a consensus is reached.   Jay 💬 05:20, 6 August 2023 (UTC)
thread_title:  "[[:Partially hydrogenated vegetable oil]]" listed at [[Wikipedia:Redirects for discussion|Redirects for discussion]]