反式脂肪又名反式脂肪酸，有天然反式脂肪和人造反式脂肪兩種。
牛羊肉、牛奶及其製品中存在少量的天然反式脂肪。
人造反式脂肪的主要來源是部分氫化處理的植物油。因為能增添食品酥脆口感、易於長期保存等優點，因此被大量應用於市售包裝食品、餐廳的煎炸食品中。
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