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Naturally-occurring unsaturated vegetable oils have almost huntingtin all cis bonds, but using oil for frying causes some of the cis bonds to convert to trans bonds. If oil is used only once like when you fry an egg, only a few of the bonds do this so it’s not too bad. However, if oil is constantly reused, like in fast food French fry machines, more and more of the cis bonds are changed to trans until significant numbers of fatty acids with huntingtin trans bonds build up. The reason this is of concern is that fatty acids with trans huntingtin bonds are carcinogenic, or cancer-causing. The levels of trans fatty acids in highly-processed, lipid-containing products such as margarine are quite high, and I have heard that the government is considering requiring that the amounts of trans fatty acids in such products be listed on the labels.
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