The hydrogenated vegetable oil  intended for human consumption is thevegetable oil which undergoes a process of partial chemical saturation through which it acquires some advantages:

more stable at high temperatures

less subject to decay

cheaper

 

The most used hydrogenated vegetable oils in the food industry are:

 

With the hydrogenation process, so-called "trans" fats are obtained, even more harmful than saturated fats.

In the food sector it was widespread, but the tendency of the producers is now to use the non-hydrogenated vegetable oil, which is more expensive but does not create problems of a healthy order.

In this study, only partially hydrogenated oils and hydrogenated oils were compared and it is concluded that the former are definitely preferable to the latter, as regards the risk of vascular inflammation (1).

It is believed that hydrogenated vegetable oil causes problems with the cardiovascular system, increasing LDL cholesterol values ​​and decreasing those of HDL cholesterol (2).

 

There are also hydrogenated vegetable oils that are used by industry, medicine, and veterinary medicine, including hydrogenated castor oil, cottonseed oil.