The formation mechanisms of its putting into foodstuff were analyzed from the molecule structure and physical and chemistry properties of trans fatty acid(TFA) and main cases were put forward because of molecule rearrangement in grease's processing. And then all kinds of probable bad troubles to peoples health of too much TFA used for food were elaborated from the safety of food. In analysis of above, the standard of TFA in food at home and abroad and the measurements of how to reducing TFA were put forward. Finally, the methods that protecting a-gainst TFA's doing harm to health were put forth in China.%从反式脂肪酸的结构、理化特性入手,对其进入食品的形成机制进行了剖析,指出主要是由于在油脂加工过程中异构化产生的.从食品油脂安全性出发,阐述了食用过多反式脂肪酸会对人类健康产生危害的各种可能不良后果.结合上述分析指出了各国对反式脂肪酸在食品中的规范及如何有效减少反式脂肪酸产生的方法.最后,提出了我国在食用油脂时为防止反式脂肪酸的危害应采取的措施.
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