8 Ways Partially Hydrogenated Oil Hurts Your Body


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Partially hydrogenated oil is an example of something that is potentially good being turned into something that is definitely bad. The hydrogenation process eventually converts factors that have some healthful qualities (e.g., polyunsaturated fatty acids and monounsaturated fatty acids) into harmful trans fats that can take a negative toll on your body.

The food industry has had a long love affair with partially hydrogenated oils because they are inexpensive and they increase shelf life and flavor stability. Evidence of the health hazards associated with consumption of trans fat became increasingly apparent, however, and that awareness resulted in the Food and Drug Administration requiring food manufacturers to state the amount of trans fat on their products, a regulation that became effective in 2006. A trans fat ban is currently being considered.

Although some food industry members have significantly reduced the amount of trans fat in their products, the dangerous ingredient has definitely not left the building. Consumers are urged to read labels carefully for the presence of partially hydrogenated oils, especially in snack foods, margarines, frozen foods, baked goods, coffee creamers, microwave popcorn, crackers, refrigerated dough products, and ready-to-eat frostings.

What kind of harm can partially hydrogenated oils/trans fats cause? NEXT >>

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By Deborah Mitchell| March 24, 2015
Categories:  Eat

About the Author

Deborah Mitchell

Deborah Mitchell

Deborah is a freelance health writer who is passionate about animals and the environment. She has authored, co-authored, and written more than 50 books and thousands of articles on a wide range of topics. Currently she lives in Tucson, Arizona. Visit her at deborahmitchellbooks.com.



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