The prevalence of hydrogenated oils in packaged foods is a significant concern for health-conscious consumers. Often disguised within ingredient lists, these oils are primarily used by food manufacturers to extend shelf life and reduce costs, frequently at the expense of nutritional value. Therefore, it is important to be aware of hydrogenated oils and limit intake.
Hydrogenated oils are created when vegetable oils undergo a process involving exposure to hydrogen at high temperatures (up to 210°C). This process creates unnatural fatty acids known as trans fats. These trans fats are difficult for the body to process. The liver recognizes them as toxins and attempts to eliminate them. Furthermore, trans fats can interfere with the body’s ability to utilize essential fatty acids effectively. Hydrogenation strips away naturally occurring nutrients, forcing the body to deplete its own vitamin and mineral stores during digestion.
Bruce Fife, N.D., in his book “Eat Fat Look Thin,” highlights the broad health implications of trans fats. Research indicates a potential link between trans fat consumption and diabetes. Trans fatty acids have been associated with various adverse health effects including cancer, heart disease, multiple sclerosis, diverticulitis and other degenerative conditions.
Hydrogenated oils are pervasive across the food industry because of their affordability and ability to extend product shelf life. You can find them in a shocking number of everyday items, including:
* Approximately 40% of grocery store foods
* 95% of cookies
* 75% of chips and crackers
* 70% of cold cereals and cake mixes
* 80% of frozen breakfast foods
* Most microwave popcorn
* Many salted peanuts and other nuts
* Most candies
* Frequently used in restaurant frying, including donut shops and shortenings
Reducing consumption of processed foods is a step towards better health. By making informed choices, consumers can encourage food manufacturers to reduce their reliance on hydrogenated oils.