The main threat of human thrombosis is the intake of foods containing trans fats, which are commonly found in cocoa butter substitutes, margarine, vegetable shortening, non-dairy creamers, and refined vegetable oils. The main sources include two aspects: one is highly processed foods, such as biscuits, cakes, potato chips, chocolate-coated snacks, and milk tea creamer powders, which may still contain less than the labeled threshold of 0.x grams even if the ingredient list states "0 trans fats"; the other is cooking oils that have been heated at high temperatures or reused, regardless of type, which can generate trans fats at high temperatures, such as fried foods and frying oils used repeatedly in food service. Common foods containing trans fats also include milk tea, cream-containing beverages, and processed meat products (such as HT, luncheon meat, meatballs, etc.). It is advisable to check the ingredient lists for terms such as hydrogenated vegetable oil, partially hydrogenated vegetable oil, shortening, and non-dairy creamers, reduce frying and high-temperature cooking, and avoid reusing oil to lower the risk of trans fat intake.