Meet CLA, the ‘healthy’ trans fat in burgers, ice cream and more

atom: The basic unit of a chemical element. Atoms are made up of a dense nucleus that contains positively charged protons and uncharged neutrons. The nucleus is orbited by a cloud of negatively charged electrons.

blood pressure: The force exerted against vessel walls by blood moving through the body. Usually this pressure refers to blood moving specifically through the body’s arteries. That pressure allows blood to circulate to our heads and keeps the fluid moving so that it can deliver oxygen to all tissues. Blood pressure can vary based on physical activity and the body’s position. High blood pressure can put someone at risk for heart attacks or stroke. Low blood pressure may leave people dizzy, or faint, as the pressure becomes too low to supply enough blood to the brain.

bond: (in chemistry) A semi-permanent attachment between atoms — or groups of atoms — in a molecule. It’s formed by an attractive force between the participating atoms. Once bonded, the atoms will work as a unit. To separate the component atoms, energy must be supplied to the molecule as heat or some other type of radiation.

cancer: Any of more than 100 different diseases, each characterized by the rapid, uncontrolled growth of abnormal cells. The development and growth of cancers, also known as malignancies, can lead to tumors, pain and death.

carbon: A chemical element that is the physical basis of all life on Earth.

chemical bonds: Attractive forces between atoms that are strong enough to make the linked elements function as a single unit. Some of the attractive forces are weak, some are very strong. All bonds appear to link atoms through a sharing of — or an attempt to share — electrons.

chemical reaction: A process that involves the rearrangement of the molecules or structure of a substance, as opposed to a change in physical form (as from a solid to a gas).

conjugated: An adjective that describes a system with two, paired units.

dairy: Containing milk or having to do with milk. Or a building or company in which milk is prepared for distribution and sale.

double bond: Also known as a covalent bond, it’s a type of bond between two atoms within a molecule. In a single bond, atoms share two electrons. Here, they share four. This bond is slightly less stable than a single bond.

fat: A natural oily or greasy substance occurring in plants and in animal bodies, especially when deposited as a layer under the skin or around certain organs. Fat’s primary role is as an energy reserve. Fat also is a vital nutrient, though it can be harmful if consumed in excessive amounts.

host: (in biology and medicine) The organism (or environment) in which some other thing resides. Humans may be a temporary host for food-poisoning germs or other infective agents. (v.) The act of providing a home or environment for something. A website, for instance, could host photos, news or other types of information.

inflammation: (adj. inflammatory) The body’s response to cellular injury and obesity; it often involves swelling, redness, heat and pain. It also is an underlying feature responsible for the development and aggravation of many diseases, especially heart disease and diabetes. Anti-inflammatory players of the body’s immune system help to limit inflammation so that it doesn’t get out of control. Certain medicines can also play an anti-inflammatory role.

isomer: (in chemistry) Two or more molecules having the same chemical formula, but with their atoms arranged slightly differently. The result are related molecules that can have very different properties. For instance, one might be beneficial and the other toxic.

link: A connection between two people or things.

linoleic acid: A fatty acid that the body needs to get from fats in our diet.

marker: (in biomedicine) The presence of some substance — such as the attachment of some stain or molecular flag — that usually signals some disease, pollutant or event. As such, this substance will serve as a sign — or marker — of that related thing.

microbiologist: A scientist who studies microorganisms, the infections they might cause or ways that they can interact with their environment.

pressure: Force applied uniformly over a surface, measured as force per unit of area.

protein: A compound made from one or more long chains of amino acids. Proteins are an essential part of all living organisms. They form the basis of living cells, muscle and tissues; they also do the work inside of cells. Antibodies, hemoglobin and enzymes are all examples of proteins. Medicines frequently work by latching onto proteins.

saturated fat: A fat molecule made from chains of carbon atoms, where each carbon has at least two hydrogen atoms attached to it (those on the ends have three). These chains have no double bonds. Saturated fats are found in animal fats (such as butter and lard), as well as in vegetable fats (such as coconut oil). Their long, straight chains allow them to become solid at room temperature.

trait: A characteristic feature of something. (in genetics) A quality or characteristic that can be inherited.

trans: (in chemistry) This refers to the position of atoms on a molecule, around a double bond. When two molecules are on opposite sides of the bond, they are in the trans conformation. When they are on the same side, they are in the cis conformation.

trans fat: Short for trans-unsaturated fatty acids. Trans fats most often are made when scientists bubble hydrogen through an unsaturated vegetable fat. As the hydrogen atoms rearrange, some come down on opposite sides of a double bond, in the trans position. This creates a straight fatty acid, which is a solid at room temperature and can substitute for animal fats in processed food. Recently, such trans fats have been associated with increased risk of heart disease and are being removed from processed foods. Another type of trans fats occur naturally. They are chemically different. And in contrast to the industrially manufactured types, these trans fats have a number of health benefits.

unsaturated fat: A fat molecule made of chains of bonded carbon atoms, where at least one bond is a double or triple covalent bond. These bonds replace some hydrogen atoms, which results in the molecule not being entirely saturated with hydrogen. Unsaturated fats are a type prevalent in vegetable fats such as canola, olive and corn oil. Their double bonds create kinks in the molecules. Those kinks generally keep the fats  liquid at room temperature.

whey: The liquid left behind during cheese making after milk proteins have solidified into curdles. Whey is also a type of milk protein that can be consumed as a dietary supplement.