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