Partially Hydrogenated Vegetable Soy Oil with Non-dairy Butter Flavor, Industrial, Multiuse

No, and the reason has nothing to do with calories. One tablespoon delivers 1.76 g of trans fat, which the label marks as 100 percent of the daily value on its own, plus 2.46 g of saturated fat and 120 calories. The World Health Organization has stated plainly that trans fat carries no known health benefit, and it forms specifically when hydrogen is added to liquid vegetable oil to make it more solid and shelf stable, exactly the process this product went through.

Not usually. Partial hydrogenation is what generates industrial trans fat, and this oil shows why that matters, with 1.76 g of trans fat and 2.46 g of saturated fat in a single tablespoon. Fully hydrogenated oil goes further in the same chemical process and typically ends up with far less residual trans fat, though it can still run high in saturated fat depending on the product. The FDA has identified partially hydrogenated oils specifically as the major historical source of artificial trans fat in the food supply, which is why the fully hydrogenated version is the comparatively safer of the two.

Regulators moved against partially hydrogenated oils because they were the dominant source of artificial trans fat in packaged food, and trans fat raises cardiovascular risk without offering any nutritional upside in return. A single tablespoon carries about 1.76 g of trans fat, listed at 100 percent of the daily value, alongside 2.46 g of saturated fat. The FDA formally determined in 2015 that partially hydrogenated oils could no longer be classified as generally recognized as safe, a ruling that phased out their use across the food industry in the years that followed.