The current evidence suggests that, compared with Western nations, the intake of trans fats from partially hydrogenated oils may be much higher in developing countries, typically because partially hydrogenated oils represent the cheapest (and often subsidized) choice of fat for cooking.

Thus, little justification can be made for the use of partially hydrogenated oils, compared with other natural oils or fats.

Considerable evidence exists for harmful effects of trans fat intake. Furthermore, trans fats from partially hydrogenated oils have no intrinsic health value.

In summary, considerable evidence exists for harm, and little evidence for intrinsic health value, of consumption of trans fats from partially hydrogenated vegetable oils.

Several animal and vegetable oils are being displaced in the food market as a result of health factors biodiesel from these resources could offer a high value alternative market for oilseed and tallow producers.

While small amounts of trans fats are naturally present in meats and dairy products from cows, sheep, and other ruminants, the great majority of trans fats in our diet are industrially produced, contained in foods made with partially hydrogenated vegetable oils.

Given that coronary heart disease is the leading cause of death in nearly all countries, including developing nations, intensive efforts must be undertaken to greatly reduce or eliminate use of partially hydrogenated oils in both the developed and the developing world.

By the time the last Neanderthal disappeared in Europe, 27,000 years ago, our direct ancestors had already, and for 5,000 years, been crawling into the belly of the earth, where in the light of the flickers of tallow candles, they had brought into being the great art of the Upper Paleolithic.