The death knell for trans fats in the US.
Trans-fats added to foods will be phased out over the next few years, thanks to this week's decision by the FDA to finalize it's decision to recognize trans-fats as "*Not Generally Recognized As Safe*".
Some manufacturers have already begun to phase it out.
Decades ago, food manufacturers found that artificially adding hydrogen to vegetable oil can turn it into a solid-like substance less likely to spoil. Add it to baked goods like cookies, cakes, frosting, snacks, etc, and they can sit on the shelf for much longer periods of time! This oil is also sturdier in industrial friers so when you eat French fries or fried chicken, they are soaked in hydrogenated vegetable oil, aka trans fat. Slowly it became the staple fat used in the US in most processed foods.
Research has shown that trans fat can raise cholesterol, both LDL (bad) and HDL (good), to unhealthy levels in people if eaten too often. And considering it is used in so many processed food products, and at so any restaurants, it's hard for the typical American to avoid.
Almost one in three adults in the US has high cholesterol. http://www.wired.com/2015/06/food-can-replace-trans-fats-creamy-goodness