Trans fats make cell membranes rigid by allowing fatty acid tails to pack tightly, similar to saturated fats, which is critical for LDL receptor recognition and aggregation.

“And and part of that is likely because and again as we'll talk about in a little bit um it makes the membrane very rigid because those fatty acid tails can get packed in tighter with saturated fat and trans fat. Whereas when you have those kinks with mono and polyunsaturated fats, it essentially creates space in the membrane. And that is actually very critical in terms of particle recognition by the LDL receptor and also aggregation, but we'll get into that a little bit later.”