Definition

Partially hydrogenated oils are oils which are combined with hydrogen gas at high temperatures and pressure. The process is hydrogenation. The more hydrogenated an oil is, the more solid it becomes at room temperature. Partially hydrogenated oils have the consistency of butter.

Purpose

Hydrogenating an oil prevents it from spoiling as fast. Processed food manufacturers use partially hydrogenated oils in the place of butter because it lasts longer and is much less expensive. The oils mimic the taste of butter in baked goods, fried goods and almost any processed food found in grocery stores.

History

Manufacturers began adding partially hydrogenated oils to foods in the 1970s. Since then, the trans fats in partially hydrogenated oils have been linked to several health conditions. Many European countries banned trans fats or have set dates for the bans to begin. New York City banned restaurants from using partially hydrogenated oils, and several American cities followed that lead.

Health Risks

Partially hydrogenated oils contain trans fatty acids, which mimic essential fatty acids within cells. They do not perform the functions of essential fatty acids, however, and thus act as a poison. Trans fats raise LDL cholesterol, also known as bad cholesterol. They can cause obesity, heart disease, blood clots and artery plaque buildup.

Identification

The federal government requires food manufacturers to include partially hydrogenated oils on ingredients lists. Restaurants in most states are not required to provide nutritional information. If a food is processed, it most likely contains partially hydrogenated oils. To avoid them, eat a diet of mostly whole foods.

Source:

Mayo Clinic: High Blood Cholesterol

Purica: Trans Fatty Acids