Gabe Mirkin, M.D.
No; "hydrolyzed" means that a chemical compound is
split into smaller units in the presence of water; for example,
sucrose is split into glucose and fructose. It's a benign process,
even though it sounds similar to the "hydrogenation" we warn
against. You'll see it primarily referring to additives such as
hydrolyzed soy protein, which are harmless and used in such
small quantities that they are not a significant factor in your diet.
Hydrogenation is the addition of hydrogen atoms in place
of the double bonds between carbon atoms in fat molecules.
"Hydrogenated" or "fully hydrogenated" means all the double
bonds have been replaced; "partially hydrogenated" means
some, but not all have been replaced with added hydrogen
atoms. Fully hydrogenated oils are solid at room temperature
(like Crisco) while partially hydrogenated ones are softer. Many
processed foods and margarines use partially hydrogenated oils.
Which is worse? Fully hydrogenated vegetable oils resemble
ordinary saturated fats, while partially hydrogenated oils have a
chemical structure that is found nowhere in nature, so your body
doesn't know what to do with them. I avoid both types.
New US labeling laws requiring listing of trans fats have
encouraged manufacturers to remove them from many products.
Check the list of ingredients. Zero trans fats on the label does not always mean no trans fats.
January 8, 2006