I have been reading about partially hydrogenated oils and its adverse effects on health and especially for children’s development. Is this right?

Kevin Batcho, Belgium

Hydrogenation is the process of hardening oil. Fully hydrogenated oils are solids (fats). Partially hydrogenated oils are semi-solid with a consistency that can resemble butter. Therefore, partially hydrogenated oil can be used in place of butter for example to make bakery products. Hydrogenation also greatly increases the stability of the oil which can be used for frying. Partial hydrogenation can change the configuration of some of the unsaturated fatty acids to 'trans' forms; these are called trans fatty acids or TFA. Hydrogenation is not the only source of TFA, which are also formed in the rumen of ruminant animals such as cows and sheep. Thus TFA are present in beef, lamb and mutton fat and products derived from their meat and milk, in some fat spreads and bakery products, such as crackers, pies, cakes and biscuits, and fried foods.
In order to clarify the role of trans fatty acids (TFA or "trans fats") in human health, the European Commission asked the European Food Safety Authority (EFSA) for a scientific opinion. Regarding TFA effects on infant health, only a few of studies have investigated the relationship of TFA levels in tissues with early development. No negative effects on fetal and early infant growth have been established and further research is ongoing.
What is clear from human studies is that TFA, like saturated fatty acids, raise LDL (or bad) cholesterol levels in the blood. But unlike saturates, TFA also lead to a fall in HDL (or good) cholesterol and raise blood triglyceride levels, both of which are associated with an increased risk of coronary heart disease (CHD). So, at equivalent amounts eaten, TFA may increase the risk of CHD more than saturates.
There is no convincing evidence for a relationship of TFA intake with cancer, type 2 diabetes, or allergy.

For more information:

Trans fatty acids: EFSA Panel reviews dietary intakes and health effects
http://www.efsa.eu.int/press_room/press_release/593_en.html