Hydrogenated Oils

Hydrogenated oils are vegetable oils that have undergone a process called hydrogenation. This process adds hydrogen atoms to the oil molecules, changing their chemical structure from liquid to solid or semi-solid at room temperature. This modification helps to stabilize the oil and improve its functional properties.

Manufacturers use hydrogenated oils to improve the texture, stability, and shelf life of foods. They are often found in baked goods, snack foods, fried foods, and some margarines to provide structure and prevent spoilage.

The FDA determined in 2018 that partially hydrogenated oils (PHOs), a major source of artificial trans fat, are no longer generally recognized as safe (GRAS) for use in food. This action effectively removed most artificial trans fats from the US food supply due to concerns about their impact on heart health. Fully hydrogenated oils, which contain very little trans fat, are still permitted. JECFA and EFSA have both evaluated trans fatty acids, noting their association with increased risk of heart disease.