Trans-fatty acids (TFA) are a major cause of cardiovascular diseases. These harmful fats can accumulate along artery walls, restricting blood flow and increasing the risk of heart attacks. Studies indicate that unsaturated fatty acids (UFAs) can undergo trans-isomerization, a molecular reconfiguration that transforms them into TFAs when heated at 150°C or higher. This raises the question of whether these sulfur compounds also promote the trans-isomerization of UFAs in everyday cooking. Understanding the impact of natural sulfur compounds on the cooking process can help regulate TFA intake, particularly for those who avoid processed foods. The researchers first evaluated the effects of...