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Measure content performance. Develop and improve products. List of Partners vendors. You've probably heard that hydrogenated fats are "bad.
What does it mean if a fat is fully hydrogenated or partially hydrogenated? Are they both bad? Where do trans fats fit in? Here's what you need to know about fat , both the good and the bad, in order to make wise dietary choices for yourself and your family. Hydrogenation is the process by which hydrogen is forced into heated vegetable oil using a catalyst such as nickel. Forcing hydrogen into the oil changes the chemical structure from a liquid into a more solid shape.
Oil can be partially hydrogenated or fully hydrogenated. Both partially and fully hydrogenated fats are considered saturated fats.
Unsaturated fats can actually be good for you within limits. You may ask why would a food manufacturer want to alter fat in this way. One of the primary reasons is to alter the consistency of the product. Another reason is to increase shelf life. Partially hydrogenated oils contain trans fats that give them a soft, buttery consistency.
Food manufacturers may use partially hydrogenated oil in processed foods, baked goods, and stick margarine because it lasts longer than regular oil and gives pastries a more appealing texture. Partially hydrogenated vegetable oils were originally thought to be a healthier alternative to saturated fats, some of which are associated with cardiovascular disease risk.
But the hydrogenation process creates trans fats, and it turns out that trans fats are even worse than saturated fats.
The trans fats found in partially hydrogenated fats raise LDL cholesterol levels the bad kind and lower HDL cholesterol levels the good kind at the same time. Eating trans fats increases the risk of developing heart disease and stroke and is linked to type 2 diabetes. Heating and reheating partially hydrogenated fats may also be a problem, with a study suggesting that the amount of trans fats increases when partially hydrogenated fats are heated to to degrees F.
Partially hydrogenated oils contain trans fatty acids. These trans fats upset the balance between the good and bad cholesterol levels in your body, by both raising the bad and lowering the good.
This ratio has been linked to a myriad of lifestyle diseases, including heart disease, stroke, and type 2 diabetes. Fully hydrogenated fats, processed in the same way, contain virtually no trans fats. The resulting product is firmer than its partially hydrogenated counterpart and has a hard, waxy consistency, even at room temperature. Fully hydrogenated products do contain saturated fat though, in the form of stearic acid, which contributes to the risk of heart disease.
Since , the FDA has required manufacturers to list the trans fat content of their products on their nutrition labels. Some foods containing partially hydrogenated oils may be labeled "trans-fat-free" or list 0 grams of trans fats in the nutrition chart. That's because products that contain less than 0. Some brands of commercial peanut butter, for example, contain a small amount of partially hydrogenated oil to prevent separation on the shelf, but can still be marketed as free of trans fats.
If you eat more than the suggested serving size, those fractions of a gram add up, and suddenly the amount of consumed trans fats becomes measurable.
Beware of any package that simply lists "hydrogenated oil" in the ingredients without specifically stating whether it is partially or fully hydrogenated. Sometimes the terms "hydrogenated" and "partially hydrogenated" get incorrectly interchanged.
Products with fully hydrogenated oils are actually trans-fat-free, but when manufacturers market that as a benefit, it adds to the misconception of a healthy alternative. It's important to read the ingredients list on all packaged foods and for the healthiest choice, steer clear of any product containing any form of hydrogenated oil. But, in , the Food and Drug Administration determined that partially hydrogenated oils are no longer generally recognized as safe and manufacturers are removing them from their products.
Fortunately, most peanut butter manufacturers use oils without trans fats to help prevent this separation and preserve freshness. One common choice is to use fully hydrogenated fats. Fully hydrogenating oils does not create trans fats, yet yields some of the very same functional benefits of partially hydrogenated oils. Fully hydrogenated fats help reduce rancidity, resulting in longer lasting shelf stability. Without the trans fats associated with partially hydrogenated oils, fully hydrogenated oils provide an additional option for addressing the challenge of oils separating in peanut butter when stored in the jar, which many consumers prefer, without trans fats.
Likewise, peanut butter makers may choose to use palm oil, a natural stable tropical oil. Palm oil sometimes referred to as palm fruit oil and palm kernel oil both come from a palm tree.
In either case, only a very small amount of added fat is used in peanut butter — adding only about one additional gram of saturated fat to each serving.
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