Hydrogenated Coconut Oil

About

What it is and where it shows up.

Hydrogenated coconut oil is coconut oil processed with hydrogen gas under pressure to convert it into a solid fat, used in confectionery coatings, bakery shortenings, and food processing. Full hydrogenation produces a virtually trans-fat-free solid with very high saturated fatty acid content, while partial hydrogenation generates industrially produced trans fatty acids (iTFAs).

Safety summary

The regulatory and scientific consensus.

Partially hydrogenated coconut oil generates industrially produced trans fatty acids (iTFAs), which raise LDL cholesterol and increase coronary heart disease risk; the FDA revoked GRAS status for all partially hydrogenated oils in 2015. Fully hydrogenated coconut oil is essentially trans-fat free but is extremely high in saturated fatty acids (primarily lauric and myristic acids), which are among the most potent dietary raisers of total and LDL cholesterol. Persons with cardiovascular disease, hypertension, or elevated cholesterol should exercise caution with either form.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Restricted	EU Regulation 2019/649 (adopted 24 April 2019, effective April 2021) sets a maximum limit of 2 grams of industrial trans fat per 100 grams of fat in foods intended for final consumers or retail. Fully hydrogenated coconut oil (virtually trans-fat free) is identified as an acceptable functional replacement for PHOs, but its high saturated fat content is noted as a health concern.source
FSSAI (Food Safety and Standards Authority of India) (India)	Restricted	FSSAI permits hydrogenated coconut oil as a processing aid in confectionery at a maximum residual level of 15 mg/kg (FSS Food Products Standards and Food Additives Regulations, 2011). Under PFA Rules, foods made with hydrogenated vegetable fats must carry the label declaration 'contains trans fats'; a 'trans fat free' claim is permissible only where trans fat is less than 0.2 g per serving.source
FDA (Food and Drug Administration) (United States)	Restricted	FDA's 2015 final determination declared PHOs (including partially hydrogenated coconut oil) no longer GRAS; manufacturers were prohibited from adding PHOs to food after June 18, 2018 (non-petitioned uses phased out by January 1, 2020). Fully hydrogenated coconut oil is not subject to this ban and remains permissible as a direct food ingredient.source

Who should approach with care

Whose guidance would steer them away.

Heart Disease — Both trans fatty acids (from partial hydrogenation) and the dominant saturated fatty acids of fully hydrogenated coconut oil raise LDL cholesterol and increase coronary heart disease risk, as established by EFSA and the FDA PHO ban.

Hypertension — High saturated fat intake contributes to dyslipidemia and vascular inflammation that can worsen cardiovascular outcomes in individuals already managing elevated blood pressure.

Diabetes — Industrial trans fatty acids from partial hydrogenation are associated with increased risk of type 2 diabetes and metabolic syndrome per peer-reviewed review evidence (PMC5044790).

Children — Dietary guidelines recommend keeping saturated and trans fat intake as low as possible in children to minimize cumulative long-term cardiovascular disease risk.

Pregnancy — WHO recommends trans fat consumption be as low as possible; partially hydrogenated forms should be avoided during pregnancy given documented cardiovascular and metabolic risks.

Research citations

The sources behind this verdict.

1FSSAI. Regulation of Trans Fatty Acids (TFAs) in Partially Hydrogenated Vegetable Oils (PHVOs). fssai.gov.in
2PubMed. Coconut oil and palm oil's role in nutrition, health and national development: A review. pmc.ncbi.nlm.nih.gov
3other. European Commission Regulation (EU) 2019/649 — Trans fat in food (EC Food Safety page), 2019. food.ec.europa.eu
4FDA. Final Determination Regarding Partially Hydrogenated Oils (Removing Trans Fat), 2015. fda.gov
5EFSA. Trans fatty acids: EFSA Panel reviews dietary intakes and health effects, 2004. efsa.europa.eu

Independently researched5 citations