Hydrogenated vegetable oil is a kind of oil obtained by hydrogenation of vegetable oils such as soybean oil and canola oil, which is semi-solid or solid at room temperature, and can be used to process food with better shaping and crisping effects, and can be preserved for a longer period of time, and is also cheaper.

But foods containing hydrogenated vegetable oils may contain trans-fatty acids, and excessive intake of trans-fatty acids can increase the risk of cardiovascular disease.

The World Health Organization recommends that the daily intake of TFAs be less than 1 percent of total energy, and that the daily intake of TFAs be limited to 2 grams per day for women who have become young manual laborers, for example.

Lasagna, croissants, pastries, and cakes basically use hydrogenated vegetable oils and should be eaten sparingly.

And the purchase of pre-packaged food must pay attention to the nutritional composition table, because as long as the ingredient list used hydrogenated vegetable oil, the national standard requires that the content of trans fatty acids labeled in the nutritional composition table.