Partially Hydrogenated Oil
Level 5 — High concern
Partially Hydrogenated Oil is a other additive listed in the FDA food-additive database.
Also: trans fat, partially hydrogenated vegetable oil, PHO, Crisco
Where you'll see it
Crisco, margarine, packaged baked goods, frozen pizzas, microwave popcorn, frostings, restaurant fryer oils (legacy)
What the research says
Industrial hydrogenation isomerizes cis-double bonds to trans-double bonds, creating a fat that cannot be cleaved by bacterial or mitochondrial enzymes. Trans fats line arteries, generate oxygen radicals, drive metabolic syndrome, and are independently linked to heart disease, stroke, and NAFLD. Lustig identifies 'partially hydrogenated' as the single label term proven to predict disease.
[metabolical] Industrial hydrogenation isomerizes cis-double bonds to trans-double bonds, creating a fat that cannot be cleaved by bacterial or mitochondrial enzymes. Trans fats line arteries, generate oxygen radicals, drive metabolic syndrome, and are independently linked to heart disease, stroke, and NAFLD. Lustig identifies 'partially hydrogenated' as the single label term proven to predict disease.
Regulatory status
- Notes: From enrichment source only, not in Winter Dictionary
Sources
- Metabolical (Lustig) — Chapter 7; Chapter 20; Chapter 24: trans-fats were probably the single most important reason for the advent and success of processed food