| The abstract in the post above is (or at least it was at one time) available online. If you read it, you will learn that that the "hydrogenated " soybean oil used was hard and solid, but in Table 2, they show the actual fatty acids in this concoction, and it contains about 40% MUFAs and 3% PUFAs. It is hard because it contains a lot of long-chain SFAs. This is very important, because when someone talks about a totally hydrogenated oil or fat, he/she apparently means that it was hydrogenated until it was solid, not that all the fatty acids were turned into saturated ones, though this makes a lot more sense. Thus, a totally hydrogenated oil is not necessarily all SFAs, and so this would have to be controlled in order to determine if the number of double bonds, which can participate in lipid peroxidation reactions (known to be potentially very dangerous), is the most important factor in determining how potentially dangerous a fat source is (at least if the source is refined, and contains few of its natural antioxidant protection). However, you will rarely, if ever, find a study of "hydrogenated" fat sources that controls for the number of double bonds. |
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