Partially Hydrogenated Oil
Common names: Partially Hydrogenated Vegetable Oil, PHO, Hydrogenated Oil, Trans Fats (used in food labeling), E482 (European food additive code).
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KIDSADVISORY SAFETY RATING
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Risky
Partially hydrogenated oils (PHOs) are produced by adding hydrogen to liquid vegetable oils, transforming them into semi-solid fats at room temperature. This process enhances the shelf life and stability of food products, making PHOs a common ingredient in margarine, shortening, and various baked goods. They provide the desired consistency and texture in these products, often at a lower cost compared to animal fats.[1]
However, the consumption of PHOs has raised health concerns due to their trans fat content, which has been linked to an increased risk of heart disease. In response, regulatory bodies like the U.S. Food and Drug Administration (FDA) have determined that PHOs are no longer Generally Recognized as Safe (GRAS) for use in food. This decision has led to the removal of PHOs from many food products to protect public health.[1]
However, the consumption of PHOs has raised health concerns due to their trans fat content, which has been linked to an increased risk of heart disease. In response, regulatory bodies like the U.S. Food and Drug Administration (FDA) have determined that PHOs are no longer Generally Recognized as Safe (GRAS) for use in food. This decision has led to the removal of PHOs from many food products to protect public health.[1]
Safety Overview
Regulatory Bodies
FDA (US)
In 2015, the FDA determined that partially hydrogenated oils (PHOs) are no longer considered Generally Recognized as Safe (GRAS) for use in food products. This decision effectively bans their use in the U.S. food supply.[1]
Health Canada
Health Canada has proposed prohibiting the use of PHOs in foods, aiming to reduce trans fat intake among Canadians. This initiative is part of the broader strategy to improve the nutritional quality of the Canadian food supply.[2]
EFSA (Europe)
EFSA has not issued a specific safety assessment for PHOs. However, the European Commission has set maximum levels for trans fats in foods, indirectly limiting the use of PHOs.[3]
WHO (World Health Organization)
The WHO has called for the elimination of industrially produced trans fats from the global food supply by 2023, recognizing the health risks associated with their consumption.[4]
FDA GRAS
U.S. Food and Drug Administration – Generally Recognized as Safe (GRAS)
Current Status
EWG Rating
Environmental Working Group
- EWG Rating: The Environmental Working Group (EWG) has not identified any concerns for partially hydrogenated vegetable oil in food products.[5]
- Level of Caution: EWG has not identified any concerns for partially hydrogenated vegetable oil in food products.[5]
- Possible Health Risks: EWG has not identified any concerns for partially hydrogenated vegetable oil in food products.[5]
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More about Partially Hydrogenated Oil
FAQ
What is partially hydrogenated oil?
Partially hydrogenated oil is a type of fat created by adding hydrogen to liquid vegetable oil to make it more solid and shelf-stable.
What is partially hydrogenated soybean oil?
Partially hydrogenated soybean oil is a processed fat made by hydrogenating soybean oil, often used in processed foods but largely phased out due to trans fat health risks.
References
- U.S. Food and Drug Administration (FDA). (2015). Final Determination Regarding Partially Hydrogenated Oils. Federal Register. Available at: https://www.federalregister.gov/documents/2015/06/17/2015-14883/final-determination-regarding-partially-hydrogenated-oils ↩︎
- International Union of Food Science and Technology (IUFoST). (2020). Partially Hydrogenated Oils. IUFoST Scientific Information Bulletin. Available at: https://iufost.org/sites/default/files/documents/sibs/IUF.SIB-Partially-Hydrogenated-Oils.pdf ↩︎
- European Food Safety Authority (EFSA). (2010). Scientific Opinion on Dietary Reference Values for Fats. EFSA Journal, 8(3), 1461. Available at: https://www.efsa.europa.eu/en/efsajournal/pub/1461 ↩︎
- World Health Organization (WHO). (2018). WHO plan to eliminate industrially-produced trans-fatty acids from global food supply. Available at: https://www.who.int/news/item/14-05-2018-who-plan-to-eliminate-industrially-produced-trans-fatty-acids-from-global-food-supply ↩︎
- Environmental Working Group (EWG). (n.d.). EWG's Food Scores | Ingredient: PARTIALLY HYDROGENATED VEGETABLE OIL. Available at: https://www.ewg.org/foodscores/ingredients/17010/ ↩︎
- The Demise of Artificial Trans Fat: A History of a Public Health Victory. JSTOR. Available at: https://www.jstor.org/stable/48636202 ↩︎
- Gormley, J. J., & Juturu, V. (2010). Partially Hydrogenated Fats in the US Diet and Their Role in Disease. In Trans Fatty Acids: Sources, Health Risks and Alternative Approaches (pp. 1-20). Humana Press. Available at: https://link.springer.com/chapter/10.1007/978-1-60327-571-2_5 ↩︎
- American Heart Association. (n.d.). Trans Fats. Available at: https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/fats/trans-fat ↩︎
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