Partially Hydrogenated Oil

What is Partially Hydrogenated Oil?

Partially Hydrogenated Oil or hydrogenated oil is a type of artificial trans fat.

Food Use

Partially hydrogenated oils have been used in food for many reasons. Partial hydrogenation increases product shelf life and decreases refrigeration requirements. Because baking often requires semi-solid fats to suspend solids at room temperature, partially hydrogenated oils can replace the animal fats traditionally used by bakers, such as butter and lard. [2]

Declared Unsafe by CSPI

"This is one artificial food ingredient that CSPI has asked the FDA to get out of the food supply, since its trans fat component is a potent cause of heart disease and possibly other health problems. Yet Burger King and many other restaurants still deep fry with it; many manufacturers of frozen foods par fry with it; and some manufacturers, restaurant chains, and bakeries still use it in pie crusts, pastries, and other foods." [1]


Denmark became the first country to introduce laws strictly regulating the sale of many foods containing trans fats in March 2003, a move which effectively bans partially hydrogenated oils. The limit is 2% of fats and oils destined for human consumption. It should be noted that this restriction is on the ingredients rather than the final products. This regulatory approach has made Denmark the only country in which it is possible to eat "far less" than 1 g of industrially produced trans fats on a daily basis, even with a diet including prepared foods.[62] It is hypothesized that the Danish government's efforts to decrease trans fat intake from 6g to 1g per day over 20 years is related to a 50% decrease in deaths from ischemic heart disease. [2]