Partially hydrogenated oils are listed on the nutrition labels of foods as trans fats. Trans fats are dangerous fats that can cause clogging of your arteries, high blood pressure and many different diseases, including cancer and heart disease. According to Robert A. Ronzio, author of "The Encyclopedia of Nutrition and Good Health," partially hydrogenated oils are in many different packaged foods, but knowing where they lurk can help you avoid them as much as possible.
Potato Chips
Many packaged and processed snack foods, such as potato chips, include partially hydrogenated oils to improve the taste and increase the time the food stays fresh, reports Ronzio. The partially hydrogenated oil is also what gives potato chips their crispy texture. A serving of potato chips is about 14 or 15 chips and contain up to 2 g of unhealthy trans fat. Similar snack foods, including crackers, rye crisps and corn chips, can also contain high amounts of partially hydrogenated oils. Read the ingredient labels on your favorite chips to determine whether they contain this unhealthy form of oil and find a brand that is free of partially hydrogenated oils.
Frozen Pizza
The crusts of many frozen pizzas contain up to 4 g of trans fat per serving. The partially hydrogenated oil in frozen pizza crust is what makes it flaky and crispy when cooked. Sherri Brooks Vinton and Ann Clark Espuelas, authors of "The Real Food Revival: Aisle by Aisle, Morsel by Morsel," note that partially hydrogenated oil is added to frozen-pizza crust to extend the shelf life as well. Read the ingredient label, because many brands of frozen pizza are no longer using partially hydrogenated oils to prepare their crusts and choosing these brands will help you reduce your consumption of this dangerous fat.
Margarine
The consistency of spreadable margarine is due to the addition of partially hydrogenated oil, notes Ronzio. The partially hydrogenated oil also prevents the margarine from liquefying and helps keep it fresh and safe to eat for a longer period of time. Spreading margarine on toast or adding it to recipes increases the amount of trans fat you consume each day. Many tubs of margarine are free of partially hydrogenated oils, and these make healthier options. Real butter is also a better option, even though it contains saturated fats, because trans fats are far less healthy than saturated fat.
References
- "The Encyclopedia of Nutrition and Good Health"; Robert A. Ronzio; 2003
- "The Real Food Revival: Aisle by Aisle, Morsel by Morsel"; Sherri Brooks Vinton and Ann Clark Espuelas; 2005
Member Comments