Partial hydrogenation originally was developed to improve oil stability and change liquid oils into semi-solids so that fats and oils could be used over a broader range of applications. As the understanding of the medical implications of trans fats evolves, what does it mean to those who develop food products?
In 1999, as a result of studies reporting the tendency of trans fatty acids to raise total blood cholesterol levels, the FDA proposed to amend its regulations on nutrition labeling to require that the trans fatty acids levels in a food be included in the amount and percent Daily Value declared for saturated fatty acids. Some reports also indicated that trans fatty acids tended both to raise LDL-cholesterol levels and lower HDL-cholesterol levels. A more recent study conducted by the Institute of Medicine, Washington, D.C., concluded there is no safe level for trans fatty acids so it would not specify an upper limit.