Tag: Partially hydrogenated

According to the World Health Organization, high intake of industrially produced trans fat, a type of hydrogenated fat, increases the risk of death from coronary heart disease. This article explains the different types of hydrogenated fat, how they are made, and their implications for health.

According to the World Health Organization, industrially produced trans fat is responsible for over 278,000 deaths each year globally, highlighting the significant health impact of these modified fats. This statistic underscores the importance of understanding which foods are hydrogenated and how to avoid them for better health.

The FDA declared partially hydrogenated oils (PHOs) were no longer 'generally recognized as safe' in 2015, effectively phasing them out of the U.S. food supply. This decision was due to the significant health risks associated with the trans fats created during the hydrogenation process.

According to the World Health Organization, consuming industrially produced trans fats can be attributed to over 278,000 deaths globally each year. This critical fact immediately raises the question: is hydrogenated oil unhealthy, and to what extent does it pose a risk to your health?

Following a 2015 ruling by the FDA deeming partially hydrogenated oils (PHOs) unsafe, food manufacturers began reformulating products. This shift prompts a critical look at the distinction, and whether fully hydrogenated is better than partially, to ensure informed dietary choices. It is a nuanced discussion that goes beyond simple comparisons.