hydrogenated oils
Artificially hardened fats
Hydrogenated oils are liquid vegetable oils that have been chemically processed with hydrogen to make them solid or semi-solid at room temperature.
The process extends shelf life and creates a firmer texture for products like margarine and shortening.
Partially hydrogenated oils produce trans fats, which have been largely banned due to cardiovascular health risks.
Fully hydrogenated oils contain no trans fats but are high in saturated fat.
- soybean oilPressed legume lipid
- cardiovascular diseaseAilment of circulatory organs
- heart diseaseMalfunction of blood-pumping organ
- isomerizationMolecular rearrangement keeping same atoms
- corn oilVegetable fat from maize
catalysis · emulsifiers · shortening · cottonseed oil · palm oil · saturation · inflammation · sunflower oil · metabolic syndrome · trans fats · dietary guidelines · rapeseed oil · nutritional labeling · peanut oil · sesame oil · safflower oil · coconut oil · public health campaigns
- cooking fatsvegetable fat, lard, shortening, butter fat, tallow
hydrogenated oilsomega-3 fatty acids
Essential polyunsaturated dietary lipids
healthy fats · polyunsaturated fats · fish oil · essential fatty acids · avocado oil
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