"Lost in Translation" is a 2003 film directed by Sofia Coppola about a burned out movie star (Bill Murray) who’s lost his twinkle — until he meets Charlotte (Scarlett Johansson) in a hotel in Tokyo.

Their friendship is powerful and disruptive, and it's hard to know exactly where it will lead them.

Fortunately, you know exactly where the result of "lost trans fats" will lead you: Away from a major cause of heart attack, stroke, and maybe brain dysfunction and cancer.

The Food and Drug Administration has banned these hydrogenated oils from foods — sort of.

They did say that what's already been manufactured with trans fats may be sold to consumers, and they extended the date for some food companies to find a substitute that preserves texture, taste and shelf life.

So it seems like a trans-fat-free grocery store would be complete by 2020. Right?

Not so fast. It turns out that trans fats are present naturally in some foods — notably, beef, pork, lamb, butter, and milk. And all animal proteins are loaded with highly inflammatory, heart-clogging saturated fat.

How do they get there? Bacteria in animals' stomachs hydrogenate the fatty oils that they consume through their feed.

One study found that eating lots of natural or artificial trans fats (that comes to just under 4 percent of your daily calorie intake) is equally likely to up your risk for heart disease.

So if you want trans fats to get lost for good, KO red meats and dairy from your diet. Then, bodywide inflammation and increased risk of chronic diseases (and wrinkles) is what you'll lose in the transition.