TFAs are unsaturated fatty acids that contain one or more isolated double bond in a trans configuration and occur naturally in the rumen of animals as a result of biohydrogenation. The industrial process of hydrogenation improves texture and increases stability for a long shelf life. In general, margarines,shortenings, cooking fats and a variety of processed foodstuffs contain TFAs. Milk and meat also contain minimal amounts of these fatty acids. The main isomer in ruminant fats is vaccenic acid(C18:1n11t), whereas elaidic acid isomers (C18:19nt and C18:1n10t) are predominant in industrially produced hydrogenated fats (Mahesar et al., 2010).