Hydrogenated Vegetable Oil
Also known as: hydrogenated oil, partially hydrogenated oil (PHO)
Fully hydrogenated vegetable oil contains little to no trans fat and is generally considered safe, but it is high in saturated fat. Partially hydrogenated oils (PHOs) contain artificial trans fats, which the FDA has determined are not generally recognized as safe and banned from the US food supply in 2018 (with limited extensions); EFSA and WHO recommend industrial trans fats be eliminated.
What it is
Vegetable oil chemically treated with hydrogen to convert liquid unsaturated fats into more solid, shelf-stable fats; partial hydrogenation produces artificial trans fats.
Provides solid texture, longer shelf life, and high-heat stability in shortenings, margarines, baked goods, and fried foods.
Why it's flagged
- Partially hydrogenated forms contain artificial trans fats linked to cardiovascular disease
- High in saturated fat
- Ambiguous labeling may obscure trans-fat content
Regulatory status
United States — FDA
Partially hydrogenated oils not GRAS (banned 2018); fully hydrogenated oils permitted
European Union — EFSA
Industrial trans fats restricted to 2g/100g of fat (EU Reg. 2019/649)
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