Partially Hydrogenated and Hydrogenated fats are a source of trans fatty acids or “transfats”, which are harmful to health. Transfats increase the likelihood of heart disease, stroke, cancer and many other ailments.
Transfats are toxic and some cities like New York have banned them from use in restaurants.
Transfats have been shown to consistently be associated, in an intake-dependent way, with risk of coronary heart disease, the leading cause of death. They may also be responsible for alzheimer’s disease, cancer, liver disease and many more ailments.
Hydrogenated fat is widely used. We see it listed in the ingredients of margarine, biscuits, cakes, frozen meals, fried foods, sweets, crisps, fish fingers and many dairy products. It’s popular with food manufacturers because it gives food structure and does not feel or taste oily.


Disclaimer: The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information. Foodnet India encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.
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