What exactly is hydrogenated fat? Canadians are eating high levels of trans fat on a daily basis, and here are some common terms to help you understand the food labels.

Trans fat (also known as Trans Fatty Acids): Hydrogenated TFA's form when liquid oil is changed into a solid fat, for example when a vegetable oil is made into margarine or shortening. Trans fat also occurs naturally in beef and milk, but at miniscule levels.

Hydrogenation: This is a chemical process used to change oil from a liquid to a more solid form. It involves adding hydrogen atoms to the unsaturated fatty acids. After hydrogenation, fats have been changed into trans fatty acids and are more heavily saturated. The greater the degree of hydrogenation, the more saturated the fat becomes.

The terms "hydrogenated" and "saturated" are related; an oil becomes somewhat like a saturated fat when hydrogen is added, but has an even more harmful health effect than a diet high in saturated fats.

Partially hydrogenated: Refers to an oil that has been made solid but not hard, such as tub margarine and shortening. Partially hydrogenated oils are also frying oils.

Cholesterol: Cholesterol is soft, waxy substance that is produced by the liver and obtained from animal foods. Dietary cholesterol is present only in foods of animal origin. Excessive cholesterol can clog arteries and lead to heart disease.

HDL and LDL cholesterol: Lipoproteins are combinations of lipids (fats) and proteins and are measured in ratios of HDL to LDL. The high-density lipoproteins transport cholesterol from the tissues of the body to the liver so it can be gotten rid of in bile. HDL cholesterol is therefore considered the "good" cholesterol. The low-density lipoproteins transport cholesterol from the liver to the tissues of the body. LDL cholesterol is therefore considered the "bad" cholesterol.

Omega-3 and Omega-6 fatty acids: Omega-3 and Omega-6 fatty acids are a class of polyunsaturated essential fatty acids found in fish oils, especially in salmon and other cold-water fish, which lower the levels of cholesterol and LDL (low-density lipoproteins) in the blood. Other important Omega-3 fatty acids are found in dark green leafy vegetables, flaxseed oils, and certain vegetable oils.

Saturated fats: Saturated fats are found in animal products such as butter, cheese, whole milk, ice cream, cream, and fatty meats. They are also found in some "tropical" vegetable oils -- coconut, palm, and palm kernel oils. A diet high in saturated fat raises the body's bad cholesterol, LDL.

Unsaturated fats: Unsaturated fats help to lower blood cholesterol. There are two types: mono-unsaturated and polyunsaturated. Most liquid vegetable oils are unsaturated.

• Mono-unsaturated fats: Examples include olive and canola oils.
• Polyunsaturated fats: Examples include safflower, sunflower, corn, and soybean oils.

Type-2 diabetes: Also called "adult onset diabetes" or noninsulin-dependent diabetes mellitus. It is a life-long incurable disease caused by a problem in the way the body makes or uses insulin. Insulin is necessary for glucose to move from the blood to the inside of the cells.

Unlike Type 1 diabetes, which is also called juvenile diabetes, Type 2 is related to obesity, high cholesterol, and high blood pressure. Type 2 makes up 90 per cent or more of all cases of diabetes.