Partially hydrogenated oils (PHO) are produced when hydrogen is added into liquid vegetable oils to create a more solid fat at room temperature. This is commonly known as trans fat. PHOs are commonly found in commercially baked foods such as cakes, pies, and cookies. Other foods include frozen pizza and fried foods such as French fries, doughnuts, and fried chicken. In 2015, the Food and Drug Administration (FDA) declared trans fats unsafe, mandating their elimination by 2018. However, the American Heart Association has still reported the presence of trans fat in many foods today.
Trans fat has been linked to negative impacts on human cholesterol levels, as it increases low-density lipoprotein (LDL), also known as “bad cholesterol”, and reduces HDL (high-density lipoprotein), which is the “good cholesterol.” High LDL levels and low HDL levels increase the risk of cardiovascular disease, which is among the leading causes of death in the United States. Low HDL and high LDL also increase the risk of stroke, heart attack, and type 2 diabetes. Trans fat is also believed to cause damage to the inner lining of blood vessels (endothelium). A human study revealed how a beverage containing high levels of trans fat interfered with the normal functioning of the lining of blood vessels, and increased insulin resistance compared to a high saturated fat beverage. The study demonstrated how trans fats are associated with a higher risk of cardiovascular disease.
