Food in the News; Hydrogenated Oils

Outlawed in California Eating Establishments, 2010 

Hydrogenated oil is oil that is chemically altered by forcing hydrogen gas into oil at high pressure, done to lengthen shelf life, fry at higher temperatures, and remove the obvious “fat” from foods. Originally developed to be “healthier” than natural fat, it has turned out to be deleterious to health, far worse even than saturated fat, already defined by medical professionals as dangerous.

Also called “trans fat,” these acids work to increase  LDL, or "bad" cholesterol, and they also decrease HDL cholesterol, which is "good" cholesterol. There is also evidence to suggest that trans fat may bioaccumulate in the body, because the digestive system has difficulty knowing what to do with them. As a result, a diet high in trans fats will result in weight gain, lead to heart disease, and increase risk of cancer.

California is the first US state to ban trans fats in restaurants and bakeries, phasing them out completely by 2010, in all retail baked goods by 2011. It may be a hard transition for restaurants and bakeries, as the hydrogenated oils are cheaper and last longer, but the health of California residents will benefit from the new law.