Don't be fooled into thinking that partially hydrogenated oils and hydrogenated oils are similar in value and can be used interchangeably. Both oils are made in the lab, but each have very different effects on the body and health. Learn about the two different forms of fat and why choosing hydrogenated oil over partially hydrogenated oil is a better health decision.
Partially Hydrogenated Oils
In the 19th century, scientists discovered a way to turn liquid fat into solid. They added hydrogen atoms to unsaturated fats and created a new and inexpensive form of fat with extended shelf life and a resistance to heat. Partially hydrogenated oils contains trans fat, the most unhealthy form of fat. Trans fat contributes to declines in heart health and to the weakening of blood vessels and arteries.
Hydrogenated Oils
Expose an unsaturated fat to hydrogen gas for an extended period and you will create hydrogenated oil. The result is a hard, solid form of the previous fat. For cooking purposes, hydrogenated oil is often mixed with vegetable oils; its original state is too hard for baking. While hydrogenated oil does contain saturated fat, the levels do not affect cholesterol levels when eaten in moderation. Hydrogenated oils contain no trans fat.
Benefits
There are no health benefits of partially hydrogenated oils. Shelf life does increase when trans fat is in a product, but keeping cookies for a long period of time does not seem like a benefit compared to the health risks that partially hydrogenated oils present to consumers. Hydrogenated oils allow food companies to utilize cheaper fats without injecting foods with trans fats.
Considerations
According to the American Heart Association, a 2,000-calorie diet should include no more than 20 calories of trans fat--partially hydrogenated oils--a day. Choose vegetables oils that are not partially hydrogenated if you want to avoid trans fat and don't want to eat more than your daily allotment. Vegetable oils' shelf life will be shorter than partially hydrogenated oils, but they contain heart friendly fats and can help cholesterol levels rather than harm them.
Tips
Starting January 1, 2006, food companies were required to post trans fat content on their nutrition labels. Read different labels to learn about and adjust your intake of partially hydrogenated oils. Ask bakeries, restaurants and fast food restaurants if they use partially hydrogenated or hydrogenated oils in their food. Avoid eating fried food in restaurants--unless you have asked about their trans fat policy--and limit your eating of prepared cookies and crackers. Due to new regulations and health awareness, many food companies are cutting down on the amount of trans fat in their products. According to the Harvard Nutrition Source, the FDA found that 100 percent of manufactured crackers contained trans fat before laws required companies to post fat content.
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