Trans fatty acids are unsaturated fatty acids that have no nutritional role in the body and are sometimes required for food processing or produced during food processing. Trans fatty acids include natural trans fatty acids as well as artificial trans fatty acids, which are mainly found in butter, cheese, and some candy, beverages, fried and other foods. The main hazards include hindering the metabolism of essential fatty acids, hindering the generation of cell membrane constituent materials, and no essential fatty acid function, which can induce a variety of diseases. 1. hindering the metabolism of essential fatty acids: hindering the normal metabolism of essential fatty acids, usually due to trans Fatty acids make it difficult to synthesize prostaglandins, which is not conducive to the absorption and utilization of fat-soluble vitamins and leads to abnormalities in the human immune system, making it more susceptible to invasion by viruses, bacteria and other foreign substances; 2. hinder the generation of cell membrane constituent materials: trans fatty acids do not have the function of forming cell membranes. Therefore, excessive intake can cause the cell membrane structure to become fragile and more vulnerable to the invasion of harmful substances. It also increases the content of low-density lipoprotein in the blood, thus increasing the risk of cardiovascular diseases such as atherosclerosis and heart disease; 3. Increase the burden on the gastrointestinal tract: because TFA cannot be transformed in the body and the metabolic process requires the consumption of vitamins and minerals in the body, it increases the burden on the body’s gastrointestinal tract, easily leading to gastrointestinal disorders, accompanied by symptoms such as abdominal pain, diarrhea and fever. In addition, excessive intake of TFA can also affect the development of adolescents, male fertility and increase the risk of obesity. It is recommended to avoid foods containing TFA when shopping for food to reduce the health risks of diet.