No. Transfat is hydrogenated.
Its one molecule away from being plastic.
Animal fat never hurt anyone.
Margarine killed millions.
My Great Grandparents cooked everything in pork lard or butter and made it to their late 90’s. (feisty too)
Then people started eating oleo and falling over at 50.
I recall reading that repeated heat cycles to ordinary oil converts some of it to the trans-fat kind.
I wish bakeries stopped using palm oil and non-lard shortening. Most stores now have bakery products that have a fishy odour to them, which becomes more prominent when heated. I’ve noticed that some of my friends haven’t been able to detect this odour, but I can detect it in practically all baked foods, especially soft ones like cupcakes, containing the two ingredients.