What is the term for fat that is artificially saturated by the addition of hydrogen during processing?

The term for fat that is artificially saturated by the addition of hydrogen during processing is hydrogenated fats. This process involves adding hydrogen atoms to unsaturated fats, which transforms them from a liquid state at room temperature to a more solid state. This is commonly done to improve the shelf life and stability of fats used in various food products, reducing the likelihood of rancidity.

Hydrogenation alters the structure of the fatty acids, which can affect their health impacts in the human body. For instance, partially hydrogenated fats have been associated with negative health outcomes due to their trans fat content, which can increase bad cholesterol levels while decreasing good cholesterol levels, contributing to heart disease.

Understanding hydrogenated fats is crucial for nutrition coaching, as it helps in educating clients about reading food labels and making healthier food choices. This awareness is essential in promoting overall wellness and making informed dietary decisions.