Ingredient
Partially Hydrogenated Soybean Oil
What is Partially Hydrogenated Soybean Oil?
Partially hydrogenated soybean oil is a type of oil that has been chemically altered by adding hydrogen to liquid soybean oil to make it more solid at room temperature. This process creates trans fats, which are a type of unsaturated fat with trans-isomer fatty acids.
This ingredient is used in food products to improve texture and shelf life, making products like candy and baked goods stay fresh longer. However, consumption of trans fats has been linked to an increased risk of heart disease, as they can raise LDL (bad) cholesterol levels while lowering HDL (good) cholesterol.
Due to health concerns, many countries, including the United States, have restricted the use of partially hydrogenated oils in food manufacturing.
Commonly found in: Candy, Baked goods, Snack foods, Margarine, Fried foods
What to watch
- Linked to increased risk of heart disease by raising bad cholesterol levels.
- Associated with a greater risk of developing type 2 diabetes.
- May contribute to inflammation and insulin resistance.
The FDA has determined that partially hydrogenated oils are not generally recognized as safe (GRAS) for use in food.
Multiple studies link trans fats from partially hydrogenated oils to cardiovascular health risks.
As a plant-derived oil, it is considered vegan.
Sources: Final Determination Regarding Partially Hydrogenated Oils
Scout's take
Industrial trans fat. FDA revoked its Generally Recognized as Safe status in 2015; the compliance deadline was extended for certain products. Trans fats directly raise LDL cholesterol, lower HDL, and are causally linked to coronary heart disease.
More from Scout's analyses
Industrial trans fat. FDA revoked GRAS status in 2015; causally linked to heart disease.
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