Fact-checked by Lucent 3 months ago
Total Sources: 44
Verified Claims: 42
Scientific Sources: 26
Partially hydrogenated cottonseed and soybean oils are processed fats created through the partial hydrogenation of cottonseed and/or soybean oil. This process increases the oil's stability and solidifies it, making it suitable for various food applications [31]. However, they have been largely phased out due to health concerns [1], [16].
Margarine is invented in France to alleviate butter shortages [32].
The first margarine factories begin production in Denmark and The Netherlands [32].
Development of hydrogenation frees shortening from dependence on animal stearin [32].
The world’s first large-scale hydrogenation plant begins operations in England [32].
Procter & Gamble acquired the rights to the Normann/Crosfield process on hydrogenation [32].
Crisco, the world’s first shortening made using hydrogenation, is introduced by Procter & Gamble Co [32].
WHO launches REPLACE campaign to eliminate industrially-produced trans fat globally by 2023 [34], [35].
FDA completes final administrative actions on PHOs in foods, with a final effective date of December 22, 2023 [16].
The original purpose of hydrogenation was to improve the flavor stability and keeping qualities of oils, and to convert liquid oils into semi-solid fats resembling butter or lard [31].
First appeared: 1911
Partially hydrogenated oils are associated with an increased risk of coronary heart disease [1], [18].
Replacing partially hydrogenated vegetable oils with other fats and oils can reduce cardiovascular risk factors [7].
Consumption of oxidized and partially hydrogenated oils can induce trans-fatty acid incorporation in the heart and dyslipidemia in rats [14].
Palm and partially hydrogenated soybean oils adversely alter lipoprotein profiles compared with soybean and canola oils in moderately hyperlipidemic subjects [11].
Quantitative effects on cardiovascular risk factors and coronary heart disease risk of replacing partially hydrogenated vegetable oils with other fats and oils [Source 7]
Replacing trans-fatty acids with saturated fatty acids, monounsaturated fatty acids, or polyunsaturated fatty acids decreases the total cholesterol/high-density lipoprotein cholesterol ratio [7].
Palm and partially hydrogenated soybean oils adversely alter lipoprotein profiles compared with soybean and canola oils in moderately hyperlipidemic subjects [Source 11]
Partially hydrogenated soybean oils have an unfavorable effect on cardiovascular disease risk [11].
Consumption of Oxidized and Partially Hydrogenated Oils Differentially Induces Trans-Fatty Acids Incorporation in Rats' Heart and Dyslipidemia [Source 14]
High-fat diets containing oxidized soybean oil and margarine (containing TFAs) significantly increased triglycerides, total cholesterol, and low-density lipoprotein cholesterol compared to control rats [14].
Considered unsafe due to the presence of trans fats, which increase the risk of coronary heart disease [1], [18], [26].
While the FDA has revoked the GRAS status of PHOs and implemented measures to remove them from the food supply, trans fats occur naturally in meat and dairy products and are present at very low levels in other edible oils [16].
Olive Oil
Olive oil is high in monounsaturated fats and has antioxidant and anti-inflammatory properties, which can help reduce LDL cholesterol levels [21], [22], [36].
Soybean Oil (non-hydrogenated)
Non-hydrogenated soybean oil is a source of polyunsaturated fats, which are considered healthier than trans fats [11], [22].
Canola Oil
Canola oil is low in saturated fat and high in monounsaturated fats, making it a better alternative to partially hydrogenated oils [11], [22].
Avocado Oil
Avocado oil is a source of monounsaturated fats [27].
Read food labels carefully to identify and avoid products containing "partially hydrogenated oil" [26].
Choose fresh, whole foods over processed and packaged items whenever possible [30].
Opt for products that use alternative oils known to be healthier, such as olive oil, canola oil, or non-hydrogenated soybean oil [21], [22].