TFA consumption is well established in developed countries, all of which have begun to adopt policies and regulations to drastically reduce the TFA content of processed foods. Not so in Latin America. We lack up-to-date studies on TFA, and in most cases, have only estimates of TFA consumption based on information from incomplete tables, sometimes from other countries or regions with different consumption habits. Fat intake varies widely within each country or group of countries. Some countries have no regulations governing the fat composition of foods, especially their TFA content. The methodology developed for the industry to reduce the TFA content of hydrogenated products involves the use of oils with high degree of saturation in their natural state, or previously hydrogenated vegetable oils until reaching a high degree of saturation. In light of the nutritional recommendations to reduce TFA intake, it is expected that consumption of these isomers, primarily those of industrial origin, will decrease in the coming years. This paper discusses the sources of the TFA in our diet, the current alternatives for reducing TFA content in foods, and includes information regarding the production and estimated intake of fats and TFA for some Latin American countries for which this information is available.