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Hydrogenated oil is a type of fat that food manufacturers use to keep food fresher for longer. It is produced from a process in which manufacturers add hydrogen to liquid fat, such as vegetable oil, to convert it to solid fat at room temperature.
Hydrogenated oil comes in two forms: partially or fully hydrogenated, but partially hydrogenated oil contains trans fats which can raise cholesterol and lead to health complications.
According to the Food and Drug Administration, foods with high amounts of artificial trans fats include most baked goods, coffee whiteners, snacks and more, according to a report from Medical News Today.
And in 2015, the United States Food and Drug Administration said partially hydrogenated oil was not safe and that you should avoid its use in foods, which can prevent the thousands of heart attacks that occur every day. year.
Fully hydrogenated
Fully hydrogenated oil also uses a process to take liquid oil and turn it into a solid at room temperature, and the oil is fully hydrogenated, which reduces the amount of trans fat in the final product.
And unlike partially hydrogenated oil, the Food and Drug Administration still allows products to use fully hydrogenated oil as of 2018.
And in 2020, the U.S. Food and Drug Administration issued a certification that fully hydrogenated rapeseed oil can be used safely in food products.
While hydrogenated oils can be safe, that doesn’t necessarily mean they’re good for consumption, as products that contain them are often processed with a high degree of added sugar and salt.
And a person should always avoid foods that use hydrogenated oils and instead choose fresh fruits, vegetables, whole grains, and lean protein.
Risks and side effects
Hydrogenated oil, especially partially hydrogenated oil, has a number of potential side effects that could adversely affect a person’s health.
According to the Food and Drug Administration, trans fats can raise low density lipoprotein (LDL) cholesterol, also known as “bad cholesterol,” which increases the risk of developing heart disease and is the main cause of deaths in the United States.
The American Heart Association claims that trans fats can also lower levels of high-density lipoprotein cholesterol, known as “good cholesterol.”
Raised LDL cholesterol and low HDL cholesterol can increase the risk of heart attack, stroke, and type 2 diabetes.
An old study of more than 400 women found that consuming trans fat increased the risk of developing insulin resistance.
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