Hydrogenated
Vegetable Oil (or trans fats)
Hydrogenated
vegetable oils are created through a process in which hydrogen is added to
vegetable oil to make a longer-lasting, solid fat form. Companies use
hydrogenated oil in foods because they give food a desirable texture and taste
and help them last a long time. As a rich source of trans fats, or trans fatty
acids, hydrogenated vegetable oil can increase your LDL, or "bad,"
cholesterol; lower your HDL, or "good," cholesterol; and increase
your risk for heart attack and stroke. The American Heart Association recommends
limiting trans fats to less than 1 percent of your total daily calories or
roughly 20 calories within a 2,000 calorie-per-day diet. Common sources include
stick margarine, shortening and commercially prepared pastries, french fries,
cakes, crackers, cookies, frosting and other foods that list hydrogenated
vegetable oil as an ingredient.
1.
What is a hydrogenated vegetable oil?
2.
What is it used for?
3.
Why is it a bad ingredient?
4.
Name some foods where is easy to find hydrogenated vegetable oil.
