Nutritional effects of hydrogenated soya oil

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Abstract
Soybean oil is the leading edible vegetable oil in the world in terms of volume, and considerable amounts are consumed in partially hydrogenated forms. Early recognition that commercial hydrogenation of vegetable fats produces isomeric forms of monoenes and polyunsaturates has prompted much research and speculation on the nutritional properties of hydrogenated fats, including soya oil. Past results of studies with animals and humans will be reviewed and key findings will be summarized and discussed. Particular attention will be devoted to questions recently raised concerning the relationships of health and hydrogenated fats and an attempt will be made to put these matters into factual perspective in light of current knowledge.