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Total Sources: 43
Verified Claims: 41
Scientific Sources: 25
Partially hydrogenated soybean oil (PHSO) is a processed form of soybean oil where hydrogen atoms are added to the oil molecules to saturate some of the carbon-carbon double bonds. This process increases the oil's stability and gives it a semi-solid consistency at room temperature, making it useful in various food applications [42], [30]. However, PHSO has been associated with negative health outcomes due to the formation of trans fats during hydrogenation [1], [8].
Partially hydrogenated soybean oil is a type of vegetable oil derived from soybeans that has undergone a hydrogenation process. This process involves adding hydrogen atoms to the oil to change its physical properties, typically to create a semi-solid or solid fat [42].
High. The ingredient is linked to increased risk of coronary heart disease, and has been effectively banned by the FDA [1], [17].
The overall sentiment surrounding partially hydrogenated soybean oil has shifted from acceptance and promotion to concern and avoidance. Initially, it was seen as a cheap and versatile alternative to animal fats [28], [30]. However, due to health concerns, there's a strong push to eliminate it from the food supply [1], [8].
Hydrogenation use increased due to the shortage of animal fats during World War II [30].
Soy oil captured more than 50% of the U.S. cooking and salad oil market [30].
Health activists promoted oils containing trans fats as a healthier alternative to saturated fats [28].
The FDA determined that partially hydrogenated oils are no longer generally recognized as safe (GRAS) [17].
The World Health Organization (WHO) launched a plan to eliminate trans fat from the global food supply [32].
FDA completes final administrative actions to revoke use of partially hydrogenated oils in foods [17].
Crisco, made from partially hydrogenated cottonseed oil, was introduced as a vegetable alternative to animal fats like lard [28].
First appeared: 1911
PHSOs contain trans fatty acids, which have adverse effects on lipid profiles, raising LDL and triglyceride levels while reducing HDL levels [8].
Trans fats from PHSOs have been associated with increased risk of myocardial infarction and coronary heart disease (CHD) death [1], [8].
Replacing PHVO with alternative fats and oils can lead to changes in fatty acid intakes, plasma lipids, and cardiovascular disease risk [12], [13].
Substitution of vegetable oil for a partially-hydrogenated fat favorably alters cardiovascular disease risk factors in moderately hypercholesterolemic postmenopausal women
Substituting vegetable oil for partially hydrogenated fat favorably alters cardiovascular disease risk factors [6].
Quantitative effects on cardiovascular risk factors and coronary heart disease risk of replacing partially hydrogenated vegetable oils with other fats and oils
Replacing partially hydrogenated vegetable oils with saturated or unsaturated fats reduces the total cholesterol (TC)/high-density lipoprotein cholesterol (HDL-C) ratio and the apolipoprotein (Apo)-B/ApoAI ratio [13].
Palm and partially hydrogenated soybean oils adversely alter lipoprotein profiles compared with soybean and canola oils in moderately hyperlipidemic subjects
Palm and partially hydrogenated soybean oils adversely alter lipoprotein profiles compared with soybean and canola oils in moderately hyperlipidemic subjects [15].
A comprehensive toxicological analysis of trans-fatty acids (TFAs) reveals a pro-apoptotic action specific to industrial TFAs counteracted by polyunsaturated FAs
Industrial TFAs, but not ruminant TFAs, had a strong pro-apoptotic effect, which could be suppressed by polyunsaturated fatty acids (PUFAs) [14].
Considered unsafe due to the presence of trans fats, which increase the risk of coronary heart disease [1], [8]. The FDA has revoked the GRAS status of PHOs [1].
While trans fats are generally considered harmful, some occur naturally in meat and dairy products. The FDA's actions primarily target artificial trans fats from PHOs [17].
Canola Oil
Canola oil is a monounsaturated and polyunsaturated fat that is beneficial in reducing serum total cholesterol and LDL concentrations [5].
Virgin Olive Oil
Virgin olive oil is a monounsaturated and polyunsaturated fat that is beneficial in reducing serum total cholesterol and LDL concentrations [5].
Rice Bran Oil
Rice bran oil is a monounsaturated and polyunsaturated fat that is beneficial in reducing serum total cholesterol and LDL concentrations [5].
Palm Oil
Palm oil can serve as a healthy replacement and alternative to partially hydrogenated oils in food applications [33].