Which common cooking method is likely to increase trans fat content in foods?

Frying is the cooking method that is most likely to increase trans fat content in foods, particularly when using certain types of oils that have been partially hydrogenated. Partially hydrogenated oils are commonly used for frying because they can enhance the flavor and increase the shelf life of fried products. During the frying process, especially at high temperatures, some of these oils can undergo changes that lead to the formation of trans fats. These are fats that can elevate bad cholesterol levels while lowering good cholesterol levels, increasing the risk of heart disease.

In contrast, baking, boiling, and sautéing generally involve different cooking techniques and temperatures that do not contribute to the formation of trans fats in the same way that frying does. Baking typically uses solid fats or oils without reaching the high temperatures associated with frying. Boiling involves cooking foods in water, which does not introduce any fats. Sautéing uses small amounts of fat and generally does not create trans fats unless hydrogenated oils are specifically used. Therefore, frying stands out as the method that poses the highest risk for increasing trans fat content.