Japanese researchers have discovered that common vegetables like garlic and onions can promote the formation of harmful trans fats during high-temperature cooking, challenging our understanding of how these concerning compounds develop in home-prepared meals. Published in Food Research International | Estimated reading time: 4 minutes The study, conducted by researchers at Meijo University and Nissui Corporation, reveals that sulfur-containing compounds found naturally in many kitchen staples can transform healthy unsaturated fats into their potentially harmful trans fat counterparts when heated above 140°C (284°F).