About
What it is and where it shows up.
Hydrogenated soybean oil is produced by adding hydrogen to liquid soybean oil under pressure, converting it into a semi-solid or solid fat at room temperature. It has been widely used in baked goods, margarines, shortenings, and fried foods to extend shelf life and improve texture.
Safety summary
The regulatory and scientific consensus.
Partially hydrogenated soybean oil is the primary dietary source of artificial trans fatty acids, which raise LDL ('bad') cholesterol and lower HDL ('good') cholesterol, significantly increasing cardiovascular disease risk. High intake of trans fat increases the risk of death from any cause by 34% and coronary heart disease deaths by 28% (WHO). The FDA revoked GRAS status for partially hydrogenated oils in 2015, with compliance mandatory by June 2018, and WHO recommends limiting trans fat intake to less than 1% of total energy intake per day.
Regulatory landscape
What food-safety regulators have decided.
| Jurisdiction | Status | Note |
|---|---|---|
| Health Canada (Canada) | Banned | Canada banned partially hydrogenated oils as a food additive effective September 2018, aligning with FDA action in the US.source |
| Danish Veterinary and Food Administration (Denmark) | Banned | Denmark was the first country to take significant action, passing a law in 2003 limiting industrially-produced trans fat content in all foods to 2 g per 100 g of total fat. This regulation became a template for other countries globally.source |
| FDA (Food and Drug Administration) (United States) | Banned | FDA issued a final determination in June 2015 that partially hydrogenated oils (PHOs), including partially hydrogenated soybean oil, are not Generally Recognized as Safe (GRAS). Manufacturers were prohibited from adding PHOs to foods after June 18, 2018. Fully hydrogenated soybean oil (which contains no trans fat) is treated separately and is not subject to the same ban.source |
| EFSA (European Food Safety Authority) (European Union) | Restricted | EU Regulation 2019/649 (adopted 24 April 2019, applicable from 2 April 2021) sets a maximum limit of 2 g of industrially produced trans fat per 100 g of total fat in foods sold to the final consumer and in food intended for retail sale. EFSA has emphasized the need to minimise TFA consumption due to adverse cardiovascular effects. Partially hydrogenated oils must be labelled as such under EU food labelling rules. |
Who should approach with care
Whose guidance would steer them away.
Heart Disease — Trans fatty acids from partially hydrogenated soybean oil raise LDL cholesterol and lower HDL cholesterol, directly worsening cardiovascular disease risk factors per FDA, WHO, and multiple clinical trials.
Hypertension — Trans fat intake is positively related to plasma biomarkers of inflammation and endothelial dysfunction, which exacerbate hypertension and associated cardiovascular risk.
Diabetes — Industrial trans fatty acids have been linked to adverse cardiometabolic risk factors, including increased risk of type 2 diabetes, as documented in multiple epidemiological studies.
Pregnancy — Trans fat has no nutritional benefit and has been associated with decreased fertility; minimising intake during pregnancy aligns with WHO and national dietary guidance to keep trans fat intake as low as possible.
Children — WHO and public health bodies note children may be among the highest consumers of trans fats from processed foods, and given trans fat has no safe or beneficial intake level, avoidance is recommended for all age groups including children.
Research citations
The sources behind this verdict.
- 1WHO. Trans fat – WHO Fact Sheet, 2024. who.int
- 2PubMed. The Demise of Artificial Trans Fat: A History of a Public Health Achievement, 2021. pmc.ncbi.nlm.nih.gov
- 3PubMed. Consumption of High-Oleic Soybean Oil Improves Lipid and Lipoprotein Profile in Humans Compared to a Palm Oil Blend: A Randomized Controlled Trial, 2021. pubmed.ncbi.nlm.nih.gov
- 4FDA. Final Determination Regarding Partially Hydrogenated Oils (Removing Trans Fat), 2015. fda.gov
- 5PubMed. Predicted Changes in Fatty Acid Intakes, Plasma Lipids, and Cardiovascular Disease Risk Following Replacement of trans Fatty Acid-Containing Soybean Oil with Application-Appropriate Alternatives, 2012. pmc.ncbi.nlm.nih.gov
- 6PubMed. The negative effects of hydrogenated trans fats and what to do about them, 2009.
Independently researched6 citations