Click to view larger image. The grain-based foods industry has made strides in removing partially hydrogenated oils (PHOs) from its products. The “icing on the cake,” or complete elimination from the ...

Picture it: a kitchen cupboard filled with whole wheat crackers, sugar-free cereal, peanut butter and pretzel rods. Sound healthy? Read the labels. According to Dr. Robert Lawrence, associate dean and ...

Health Canada has unveiled proposals to prohibit the use of partially hydrogenated oils - a key source of harmful trans fats in foods - by summer 2018 (aligning with the US deadline) by adding them to ...

WASHINGTON, June 18, 2014 - A wide-ranging group of food-related organizations is urging the Obama administration to have the FDA take another look at the preliminary determination it made last fall ...

Many restaurants and fast-food joints fry their french fries, fish, chicken and doughnuts in partially hydrogenated oils and shortenings, making these foods filled with trans fats. The FDA is ...

We've come a long way from the 70s and 80s, when all fat was considered bad for us. Today, we know that many fats, including those in nuts, avocado and fatty fish, are incredibly healthy. Then there ...

The U.S. Food and Drug Administration (FDA) issued a direct final rule on August 9 to solidify the agency’s June 2015 determination that partially hydrogenated oils (PHOs) are no longer “generally ...

Dear Dr Blonz: I am aware of the dangers of trans fats, but I am also concerned that some foods, like shortening, still use hydrogenated fats. Are these any better than the trans fats in partially ...

The partial hydrogenation of oils mostly may be in the past, but exhibitors at the Institute of Food Technologists’ annual meeting and food exposition still brought up the term July 13-16 in Chicago.

Medically reviewed by Elizabeth Barnes, RDN Key Takeaways The healthiest peanut butter has a short ingredient list, ...

If completely hydrogenated, they become stearic acid. The commercial use of partially hydrogenation of oils began in the early 1900s. The exact fatty acid composition of the partially hydrogenated oil ...