Food companies began using hydrogenated oil to help increase shelf life and save costs. Hydrogenation is a process in which a liquid unsaturated fat is turned into a solid fat by adding hydrogen. During this manufactured partially hydrogenated processing, a type of fat called trans fat is made.

While small amounts of trans fats are found naturally in some foods, most trans fats in the diet come from these processed hydrogenated fats.

Partially hydrogenated oils can affect heart health because they increase “bad” (low-density lipoprotein, or LDL) cholesterol and lower “good” (high-density lipoprotein, or HDL) cholesterol. On the other hand, a fully hydrogenated oil contains very little trans fat, mostly saturated fat, and doesn’t carry the same health risks as trans fat.

Still, food manufacturers continue to use partially hydrogenated oils to:

  • save money
  • extend shelf life
  • add texture
  • increase stability

Partially hydrogenated oil isn’t always easy to spot, but there are ways to spot it and avoid it.

Partially hydrogenated oils are most commonly found in foods that also have saturated fat, such as:

  • margarine
  • vegetable shortening
  • packaged snacks
  • baked foods, especially premade versions
  • ready-to-use dough
  • fried foods
  • coffee creamers, both dairy and nondairy

Since partially hydrogenated oil contains trans fats, it’s best to avoid any food product that contains partially hydrogenated oil.

Still, a product labeled as free from trans fats doesn’t mean it is. According to the U.S. Food and Drug Administration (FDA), a company can label a food free of trans fats if the actual content is 0.5 grams per serving or less. This isn’t the same as 0 grams.

Some food labels claim no trans fats have been added, but partially hydrogenated oil may still be listed as one of the ingredients. So it’s important to read both the food label and the ingredients list. Here’s how to read food labels without being tricked.

Margarine and shortening are easy to cook with, but they contain partially hydrogenated oils. Opt for heart-healthy vegetable or plant oils, such as safflower, olive, or avocado oil instead.

One study from 2011 showed safflower oil may improve blood glucose levels and lipids and decrease inflammation. Olive oil and avocado oil have also been shown to be heart-healthy oils.

Consider baking and broiling your foods instead of frying them to save on fat and calories.

Partially hydrogenated oils go hand in hand with food preservation, so hydrogenated fat often ends up in packaged foods. Decrease your dependence on packaged foods. Start by eliminating one food group at a time.

For example, cook your own rice or potatoes from scratch instead of relying on seasoned, boxed versions.

Snacks can be an important part of a balanced diet. They can sustain you until the next meal, keep you from being overly hungry, and prevent drops in blood sugar. The problem is that many convenient snacks are made with partially hydrogenated oil.

Opt for more satiating snacks that are naturally free of trans fats, including:

Remember to check the labels of any packaged goods you might eat with these snacks, such as hummus, peanut butter, and yogurt.

For great snacking, check out these high-protein snacks, snacks your kids will love, snacks to help you lose weight, and diabetes-friendly snacks.