Why hydrogenated oils are problematic beyond their presence in ultra-processed foods.
What the evidence says
- Trans fats formed during partial hydrogenation of vegetable oils[1]
- 2% increase in energy from trans fats associated with 23% higher coronary heart disease risk[1]
- Trans fats promote systemic inflammation — elevated TNF receptor concentrations with higher intake; IL-6 and CRP also elevated in higher-BMI women[2]
- FDA allows “0g trans fat” labeling if serving contains <0.5g — multiple servings can add up[3]
- Industrial trans fats (from hydrogenation) more harmful than naturally-occurring ruminant trans fats[1],[2]