Q: Several ready-to-eat processed food items such as soups, noodles and potato-chips that are sold in the market are prepared with hydrogenated or partially-hydrogenated vegetable oils. What are these? Are they good for our health?
AS, Jamshedpur
Hydrogenation or partial-hydrogenation of vegetable oils is a process whereby edible oils like corn, cottonseed, coconut or soya-bean oils in their liquid form are heated to high temperatures in the presence of hydrogen gas under pressure for six to eight hours. This chemical process hardens the vegetable oils, improves their spreadability and baking quality. It also protects the fats from getting oxidised easily and becoming rancid and unsuitable for consumption. However, their drawback and danger lies in the fact that hydrogenation and partial-hydrogenation produces an abundance of what are known as ‘Trans Fatty Acids’, which have major health repercussions.
Natural fatty acids found in edible vegetable oils are present as cis-fatty acids and are used by our body to build healthy cell boundaries (cell membranes). When subjected to heating and hydrogenation, these cis-fatty acids change into unnatural forms called trans-fatty acids (TFAs). The TFAs also increase the production of the harmful variety of hormone-like chemicals called prostaglandin (PGE2), which can increase blood platelet stickiness, cause salt and water retention by the kidneys, promote inflammation, increase insulin resistance and adversely affect the B-cells and T-cells (white blood cells) that control the immune function. TFAs also increase both the total and the harmful LDL cholesterol while reducing the beneficial HDL cholesterol. They also increase blood Lipoprotein (A) and triglyceride levels and interfere with the liver’s detoxification system. The overall impact of these adverse changes in our body have widespread ill-effects on our health that include:
• Increased risk of atherosclerosis leading to heart attacks, cerebral strokes and poor blood circulation.
• Increased risk of high blood pressure and adult-onset diabetes.
• Increased inflammation and allergic reactions leading to conditions such as joint pain, bronchitis, asthma, coughs, cold, etc.
• Delayed healing, premature ageing and increased risk of developing cancer.
The hydrogenated and partially hydrogenated vegetable oils are available in the market as vanaspati and margarine. They are also used in some restaurants. You may find them in many processed food items ranging from bakery products such as bread, biscuits and cakes, chocolates and other confectionery, dosa and idli mixes, deep fried snacks to pre-cooked packaged food items. It is best to read the label on every packaged food items before buying it to avoid these artificial fats that are injurious to our health.
