fatty acids are unsaturated fatty acids with at least one double bond in the configuration. Unsaturated fatty acids are derived metabolically from saturated fatty acids by the abstraction of pairs of hydrogen atoms from adjacent methylene groups. The removal of a pair of hydrogen atoms gives rise to a double bond. The remaining hydrogen atoms can either be on the same side of the fatty acid molecule, in which case the double bond has the geometrical configuration, or on opposite sides giving the configuration. fatty acids occur naturally in a small amounts in a few foods, however, the majority are formed during the partial hydrogenation of vegetable oils. This process converts vegetable oils into semi-solid for use in margarines, commercial cooking, and manufacturing processes. There is strong evidence that the consumption of fatty acids from industrial sources increases the risk of (CHD).