Trans fats are trans fatty acids. Mono- and diglyceride fatty acids are not trans fatty acids, but they may form trans fatty acids. Hydrophilic hydroxyl groups are present in mono- and diglyceride fatty acids, which can act as emulsifiers and form creamy hydrated dispersions with water. This substance is often used as a food additive in margarine, ice cream, bread, pastries and other foods. Trans fatty acid is an unsaturated fatty acid produced during the process of vegetable oil being hydrogenated, which is harmful to human body. Cooking oils such as reused and high-temperature frying, baking cookies, etc., all contain trans fatty acids. Mono- and diglyceride fatty acids are not trans fatty acids, but they may be formed during their preparation. Be careful not to consume too much food containing mono- and diglyceride fatty acids on a daily basis to avoid burdening the stomach and intestines and causing elevation of blood lipids and blood sugar. Consult a nutritionist for specific dietary regimen.