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Photo credit: Sarah Gilbert

A hydrogenated oil or fat is one that's been reduced or saturated by the addition of hydrogen molecules. Hydrogenation turns liquid vegetable oils into solid or semi-solid fats, like those in margarine. Manufacturers prefer partially hydrogenated oils in processed foods because partially hydrogenated oils are cheaper than animal fats, come in a wide range of consistencies, produce a more desirable texture in baked goods and have a much longer shelf life.

Partial hydrogenation converts fat molecules to trans fats, which have been implicated in circulatory and heart disease. There is no determined safe intake level or allowance of trans fats. As of January 1, 2006, food manufacturers must list trans fats on the nutrition label. However, U.S. Food and Drug Administration (FDA) regulations permit that if the serving size chosen by the manufacturer contains less than 0.5 gram of trans fat, the amount may be expressed as zero. If the words "partially hydrogenated" appear in the ingredient list, the product contains trans fat. If the word "shortening" appears in the ingredient list, the product probably contains partially hydrogenated oil and therefore contains trans fat.

See also: Trans fatty acids.