The trans fatty acids (TFAs) in food are mainly generated from the ruminant animals (meat and milk) and processed oil or oil products. Excessive intake of TFAs (>1% of total energy intake) caused more than 500,000 deaths from coronary heart disease and increased heart disease risk by 21% and mortality by 28% around the world annually, which will be eliminated in industrially-produced trans fat from the global food supply by 2023. Herein, we aim to provide a comprehensive overview of the biological effects, analytical methods, formation and mitigation measures of TFAs in food. Especially, the research progress on the rapid, easy-to-use, and newly validated analytical methods, new formation mechanism, kinetics, possible mitigation mechanism, and new or improved mitigation measures are highlighted. We also offer perspectives on the challenges, opportunities, and new directions for future development, which will contribute to the advances in TFAs research.

食物中的反式脂肪酸（TFA）主要来自反刍动物（肉和奶）和加工油或油制品。过量摄入 TFA（> 总能量摄入的 1%）导致超过 500,000 人死于冠心病，全球每年心脏病风险增加 21%，死亡率增加 28%，工业生产的反式脂肪酸将被淘汰到 2023 年全球食品供应中的脂肪含量。在此，我们旨在全面概述食品中反式脂肪酸的生物学效应、分析方法、形成和缓解措施。特别强调了快速、易用、新验证的分析方法、新的形成机制、动力学、可能的缓解机制以及新的或改进的缓解措施的研究进展。我们还就挑战、机遇和未来发展的新方向提供了观点，这将有助于 TFAs 研究的进展。