What Fat Was Banned in the US?

December 22, 2025 •

3 min read

In 2015, the U.S. Food and Drug Administration (FDA) made a landmark ruling that led to the effective ban of the most common form of artificial trans fat. This decision targeted partially hydrogenated oils (PHOs), a cheap and versatile ingredient previously used to extend the shelf life and improve the texture of countless processed foods.

Quick Summary

The FDA banned the use of partially hydrogenated oils (PHOs), the main source of artificial trans fat, in processed foods due to significant health risks. This public health initiative, with a final compliance date of January 2021, phased out a widespread and harmful ingredient.

Key Points

The Banned Fat: Artificial trans fat, specifically from partially hydrogenated oils (PHOs), was banned in the US for posing significant health risks.
FDA's Role: The FDA declared PHOs were not "Generally Recognized as Safe" (GRAS) in 2015, mandating their removal from the food supply by 2018-2021.
Health Impacts: Artificial trans fats raise 'bad' LDL cholesterol and lower 'good' HDL cholesterol, increasing the risk of heart disease, stroke, and diabetes.
Labeling Loophole: The FDA allows products with less than 0.5 grams of trans fat per serving to be labeled as containing "0g," necessitating a check of the ingredients list for PHOs.
Ban's Impact: The ban is credited with preventing thousands of heart attacks and deaths annually by forcing the food industry to reformulate products with healthier alternatives.
Current Sources: Small amounts of trans fats can still be found naturally in meat and dairy products, which are not covered by the ban on artificial PHOs.
Replacement Fats: After the ban, many food manufacturers replaced PHOs with alternatives such as palm oil, which has its own health and environmental considerations.

The History of a Health Hazard: The Rise and Fall of Artificial Trans Fat

Artificial trans fat, also known as partially hydrogenated oils (PHOs), became popular in the early 20th century because they were inexpensive, extended shelf life, and improved the texture of fried and baked goods. The hydrogenation process turned liquid vegetable oils into semi-solid fats, making PHOs a staple in many processed foods for decades. As the consumption of processed and fast foods increased, so did the intake of artificial trans fat.

The Mounting Evidence Against Trans Fat

Research from the 1990s highlighted the serious health dangers of trans fat, particularly its negative impact on heart health. Unlike other fats, artificial trans fats increase 'bad' LDL cholesterol while lowering 'good' HDL cholesterol, significantly raising the risk of heart disease, stroke, and diabetes. The World Health Organization (WHO) states there are no health benefits and no safe level of consumption for trans fat.

The FDA's Decisive Action and Compliance Timeline

The ban was a gradual process. Local actions, such as New York City's restrictions in 2006, preceded federal action. In 2006, the federal government required labeling of trans fat content, though many people still consumed too much. The key action came in 2015 when the FDA determined PHOs were not "Generally Recognized as Safe" (GRAS). This gave the food industry until January 1, 2021, to remove PHOs from most products, with only minor exceptions.

The Impact of the Ban and Ongoing Considerations

The FDA's ban has significantly improved public health, with the CDC estimating it could prevent thousands of heart-related events and deaths annually. The food industry largely replaced PHOs with healthier alternatives like palm oil or non-hydrogenated vegetable oils. However, the ban doesn't eliminate all trans fats. Small amounts naturally occur in meat and dairy, and products can be labeled "0 grams trans fat" if they contain less than 0.5 grams per serving. Checking ingredient labels for PHOs remains important.

Comparing Fat Types and Their Health Effects


Fat Type	Common Sources	Primary Health Effects	FDA Status
Artificial Trans Fat (PHOs)	Shortening, baked goods, fried foods	Raises LDL, Lowers HDL. Increases risk of heart disease, stroke, diabetes, and inflammation.	Banned. Not Generally Recognized as Safe (GRAS) by the FDA.
Saturated Fat	Red meat, dairy, tropical oils (coconut, palm)	Raises LDL, potentially lowers HDL. Increases risk of heart disease when consumed in excess.	Not banned. Health agencies recommend limiting intake, not eliminating it.
Monounsaturated Fat	Olive oil, avocados, nuts	Lowers LDL. Can improve heart health and provide essential nutrients.	Encouraged. Considered a healthy fat.
Polyunsaturated Fat	Sunflower oil, walnuts, fish	Lowers LDL and HDL. Provides essential fatty acids like Omega-3s.	Encouraged. Considered a healthy fat.

How to Identify and Avoid Residual Trans Fat

To minimize trans fat intake, check the ingredients list for partially hydrogenated oils, as products with less than 0.5 grams per serving can be labeled "0g". This small amount can accumulate. Choose foods made with non-hydrogenated oils and whole ingredients whenever possible. Learn more about heart-healthy eating practices from the American Heart Association.

Conclusion: A Major Public Health Achievement with Caveats

The ban on artificial trans fat was a significant step to reduce heart disease in the US. Removing PHOs showed a commitment to public health. While successful in removing the main source of artificial trans fat, consumers should still be aware of trace amounts and check ingredient lists for partially hydrogenated oils for a heart-healthy diet.

Frequently Asked Questions

Artificial trans fat is a type of dietary fat created through an industrial process called hydrogenation, which adds hydrogen to liquid vegetable oils to make them solid and more stable for use in processed foods.

Partially hydrogenated oils are the primary dietary source of artificial trans fats and were a common ingredient in processed foods. The FDA determined that PHOs were not generally recognized as safe, leading to their ban.

The FDA issued its final determination to ban partially hydrogenated oils in 2015, with a compliance deadline for most products of June 2018. Final compliance dates for specific uses extended to January 1, 2021.

Artificial trans fat was banned due to overwhelming evidence that it significantly increases the risk of heart disease, strokes, and type 2 diabetes by raising 'bad' LDL cholesterol and lowering 'good' HDL cholesterol.

No, the ban applies to artificially produced trans fat from partially hydrogenated oils. Small amounts of naturally occurring trans fat can still be found in some meat and dairy products.

No. Due to a labeling loophole, a product can be labeled with '0 grams trans fat' per serving if it contains less than 0.5 grams. Consumers must check the ingredients list for partially hydrogenated oils to be sure.

Foods commonly containing artificial trans fat included many fried foods, commercially baked goods, pre-made dough, frozen pizzas, stick margarine, and vegetable shortening.