Hydrogenated fats are created by chemically altering unsaturated fats to make them more solid and stable — often for the sake of shelf life and texture in processed foods. This process results in trans fats, which are widely recognized as harmful to heart health. Like trans fats, hydrogenated fats can raise LDL cholesterol, lower HDL cholesterol, and contribute to inflammation, arterial plaque buildup, and cardiovascular disease. They are often found in margarine, shortening, baked goods, and fried fast foods. Even when partially hydrogenated fats are labeled as having “0 grams” of trans fat, trace amounts may still be present. These fats are not essential and offer no health benefit, making them a poor choice compared to natural, unsaturated fats. If you’re looking for healthy fat sources, turn to monounsaturated or polyunsaturated fats, which support heart health, reduce inflammation, and help your body function properly.