American diners-out have a new enemy, according to a new survey recently presented at North American Association for the Study of Obesity (NAASO) meeting. According to Aramark Corp, American restaurant goers now view trans fatty acids, also known as hydrogenated or partially hydrogenated vegetable oil, as more worrying than carbohydrates. The study found that 21% of respondents indicated that they were strongly attempting to limit trans fats, which have been linked to a number of ill-health conditions including atherosclerosis. Only 18% were strongly limiting their carbohydrate intake. Atkins diet adherents had decreased, from 13% to 8%, the NAASO survey discovered. Results were based on 5,279 online interviews. Chris Malone, vice president for food services management at Aramark, told his audience: "We think there is a lot of evidence to suggest that this is going to be a greater concern for consumers. A lot of it has to do with the amount of information they receive." Trans fat is created during the process of hardening vegetable oil into such products as margarine and shortening. It is believed to inhibit the body’s production of high-density (good) cholesterol and encourage production of low-density cholesterol instead, which is linked to conditions like blocked arteries, high blood pressure and even diabetes. In 2002, America’s National Academy of Sciences recommended minimum intake of trans fatty acids. A typical fast food French fry can contain up to 40% trans fat.