Nowadays, eating habits have been shown to be extremely harmful to human metabolism with the increasingly relevant intake of trans fats, especially by young people. These fats are present in large concentrations in numerous food products such as margarine, ice cream, cookies, and fried foods. The damage from high intake can be seen in the increase in cardiovascular disease. In this manner, the goal of this work is to conceptualize trans fat and to outline its negative effects on the body. The work becomes relevant because it can contribute to the construction of assertive guidelines to conduct the change in dietary habits, eliminating trans fat from the diet as recommended by the World Health Organization (WHO). The research is a descriptive study, made from surveys in specialized literature. At the beginning of the 20th century, through industrialization, a process to convert liquid oils into solid and semi-solid oils was discovered to extend their validity. Thus, through partial hydrogenation, trans fat was formed, which consists of an unsaturated fatty acid, with at least one double bond in the trans position. Thus, with the increase in consumption, the deleterious effects of this intake vary, such as cardiovascular diseases, increased percentage of adipose tissue in the body, obesity. Some studies also show its association with diabetes mellitus, depression, infertility, and tumor growth.