Fried In Partially Hydrogenated Vegetable Oil With BHT

This phrase means that a food product was cooked in partially hydrogenated vegetable oil (PHO) and contains butylated hydroxytoluene (BHT). Partially hydrogenated vegetable oil is a fat made by adding hydrogen to liquid vegetable oils, making them more solid and stable. BHT is a man-made chemical used to prevent spoilage.

Frying with PHO was common to give foods a desired texture and make them last longer, especially in fried items. BHT is added to fats, oils, and foods containing them to stop them from going bad (rancid). This helps keep food fresh and tasting good for longer.

The FDA determined that partially hydrogenated oils are no longer Generally Recognized As Safe (GRAS) for human food, with a compliance date of 2018. This action removed most artificial trans fats from the food supply, which are known to increase the risk of heart disease. JECFA has evaluated trans fatty acids. BHT is an FDA-permitted food additive. JECFA has evaluated BHT and set an acceptable daily intake, and EFSA has also evaluated it. While some studies have raised questions about BHT's potential health effects, major regulatory bodies generally consider it safe at permitted levels; the evidence regarding some health claims is mixed.