Unsaturated fatty acids with at least one double bond in the trans configuration are what trans fats or trans-fatty acids (TFA) are. The fatty acids in oil for cooking and industry have different physical characteristics as a result of this trans arrangement. Additionally, consuming oil that contains these trans fats changes the biologic and physiological effects. As these unsaturated fats are not naturally found in plants, trans fatty acids are primarily created chemically. However, a large amount of trans fatty acids may be found in foods that are of animal origin, such as meat and dairy.