Partially hydrogenated oils
This page explains what Partially hydrogenated oils is, where it shows up in restaurant food, and which ingredient reports connect to it.
- Concern
- High
- Function
- Oil
What this is
Partially hydrogenated oils (PHOs) are vegetable oils chemically processed to be more solid, creating artificial trans fats. For decades, PHOs were widely used in fast-food fry oils, shortenings, and baked goods to extend shelf life and improve texture – but these trans fats also raise “bad” LDL and lower “good” HDL cholesterol, a combination that increases the risk of heart disease. Due to these health risks, the U.S. FDA determined in 2015 that PHOs were not safe for use in food and mandated their removal from the food supply (with a final phase-out by 2018).
Safety Review
The critical endpoints experts review in safety assessments. This is not a prediction of harm.
Restaurant Usage
0 linked ingredient reports
Restaurant links will appear here when a supported ingredient report references this ingredient directly.
State Policies
0 linked policies
No current state policy is listed for this ingredient in the policy tracker.
Federal Policies
0 linked policies
No direct federal policy is linked to this ingredient right now.
Sources
8 visible sources