Is Partially Hydrogenated Oil Still Used in Your Food?

January 7, 2026 •

2 min read

As of January 2021, the U.S. Food and Drug Administration (FDA) effectively banned the addition of partially hydrogenated oils (PHOs), the main source of artificial trans fat, to most processed foods. However, this does not mean that all trans fat has been eliminated from the food supply.

Quick Summary

The vast majority of industrially produced partially hydrogenated oils have been phased out of the U.S. food supply following FDA regulations due to their high artificial trans fat content. While PHOs are largely gone, small amounts of naturally occurring trans fat can still be found in some foods, and regulatory loopholes allow for minimal quantities in packaged products.

Key Points

PHOs are Banned: The FDA has effectively prohibited the addition of partially hydrogenated oils, the main source of artificial trans fat, to most processed foods.
Small Amounts Remain: Because of labeling rules, a food product can be labeled with "0 g trans fat" if it contains less than 0.5 grams per serving, so residual amounts may still exist.
Read Ingredient Labels: The only surefire way to avoid artificial trans fat is to check the ingredient list for "partially hydrogenated oil".
Replacements Vary: The food industry has replaced PHOs with a mix of fully hydrogenated oils, interesterified fats, palm oil, and healthier liquid vegetable oils.
Watch for Saturated Fat: While safer than PHOs, many replacement fats are high in saturated fat, which should also be consumed in moderation for optimal heart health.
Natural vs. Artificial: Small amounts of trans fat occur naturally in meat and dairy products, but these are distinct from the industrial, artificial trans fats found in PHOs.
Global Effort: The phase-out of artificial trans fat is a global trend, with organizations like the WHO pushing for worldwide elimination.

The End of an Era: Why PHOs Were Phased Out

Partially hydrogenated oils were historically used in processed foods to improve texture and shelf life. The hydrogenation process converts liquid vegetable oils into semi-solid fats but also creates artificial trans fat. Research linked artificial trans fat to increased risk of heart disease by raising LDL ('bad') cholesterol and lowering HDL ('good') cholesterol. This led the FDA to take action.

The FDA's Timeline for Eliminating PHOs

2006: Nutrition labels were required to list trans fat content.
2015: FDA determined PHOs were not "Generally Recognized as Safe" (GRAS).
2018: The main date for manufacturers to stop adding PHOs to food.
2020-2021: Further compliance dates phased out remaining uses.
2023: FDA completed final steps to revoke remaining PHO regulations.

What Replaced Partially Hydrogenated Oils?

Manufacturers use alternatives like fully hydrogenated oils, interesterified fats, healthier liquid oils, and palm oil to achieve similar properties without artificial trans fat.

How to Avoid the Hidden Trans Fat

While PHOs are largely gone, foods can still be labeled "0 g trans fat" if they contain less than 0.5 grams per serving. Naturally occurring trans fats are also present in meat and dairy. To be sure, check the ingredients list for "partially hydrogenated oil" or "shortening".

Comparing Fat Replacements

Here's how PHOs compare to common replacements:


Feature	Partially Hydrogenated Oil (PHO)	Fully Hydrogenated Oil (FHO)	Interesterified Fats	Palm Oil
Trans Fat Content	High artificial trans fat	Virtually no artificial trans fat	No artificial trans fat	No artificial trans fat
Health Impact	Negative	High in saturated fat	High in saturated fat	High in saturated fat
Shelf Life	Excellent	Excellent	Excellent	Good
Texture	Desirable creamy/flaky	Similar to butter	Mimics PHO's texture	Solid, waxy
Regulatory Status	Banned in most uses	Permitted	Permitted	Permitted

Conclusion

The FDA's ban has effectively removed most partially hydrogenated oils from the U.S. food supply. This action addressed the significant health risks associated with artificial trans fat. The industry now uses alternative fats. Consumers should read ingredient labels carefully, as "0 g trans fat" doesn't guarantee zero artificial trans fat. Prioritizing whole, unprocessed foods is the best approach to avoid trans fats. For further information, consult resources like the American Heart Association.

A Global Trend

The move away from PHOs is a global effort, with the WHO advocating for worldwide elimination of industrially produced trans fat.

What to Look For

Common foods that historically contained PHOs include baked goods, fried foods, certain margarines, and pre-made doughs. Always check the ingredient list for "partially hydrogenated oil" and choose products with healthier liquid oils.

Note: Many replacement fats are high in saturated fat, which should be limited.

How to Minimize Trans Fat Exposure at Home

Choose Liquid Oils: Use liquid oils like olive or canola for cooking.
Opt for Whole Foods: Focus on fruits, vegetables, nuts, and lean proteins.
Read Labels Carefully: Check for "partially hydrogenated oil" in the ingredients list.

Frequently Asked Questions

The FDA banned PHOs because extensive research conclusively proved that the artificial trans fats they contain significantly increase the risk of heart disease, stroke, and type 2 diabetes by raising bad LDL cholesterol and lowering good HDL cholesterol.

No. The FDA allows a product to be labeled as '0 g trans fat' if it contains less than 0.5 grams per serving. It is crucial to read the ingredients list for phrases like "partially hydrogenated oil" to be certain.

Historically, PHOs were common in baked goods like cookies and crackers, vegetable shortening, stick margarine, fried restaurant foods, and certain coffee creamers and frostings.

No. Full hydrogenation turns oil into a fully saturated fat, which does not contain the harmful artificial trans fats created during partial hydrogenation. Fully hydrogenated oils are permitted, though they are high in saturated fat.

Yes, small amounts of trans fat naturally occur in meat and dairy products from ruminant animals like cows and sheep. The FDA ban specifically targets the artificial, industrially produced trans fat from PHOs.

Always check the ingredients list for the words "partially hydrogenated oil." This is the definitive indicator of artificial trans fat, regardless of what the nutrition panel states for trans fat grams.

Healthier options include liquid vegetable oils like olive, canola, and sunflower oil. The food industry also uses interesterified fats and palm oil as replacements, although palm oil is high in saturated fat.