What is trans fat primarily associated with?

Trans fats are primarily associated with processed margarines and cooking oils because they are often created during the hydrogenation process, where hydrogen is added to liquid oils to make them more solid and shelf-stable. This process is used to enhance the texture and extend the shelf life of many processed foods, such as baked goods, fried foods, and snack products. Trans fats are particularly harmful as they can increase levels of LDL (bad) cholesterol while lowering HDL (good) cholesterol, leading to a higher risk of heart disease.

Natural oils and whole food products typically do not contain significant amounts of trans fats, as these are usually found in highly processed items. While athletic performance might be influenced by various diet aspects, trans fats are not specifically linked to this area of nutrition. Therefore, the connection between trans fats and processed margarines and cooking oils makes that the correct association.