In the 'Symptoms - Food - Intake' section of our in-depth questionnaire we ask the following question about hydrogenated fat consumption:
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Hydrogenated oils / fats. How often, on average, do you consume them, not distinguishing good oil from bad? They are often found in margarines, cakes, biscuits, french fries, chips, and sweets for example.
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Your answer |
...indicates |
...and suggests |
| 1. |
"Never" |
Hydrogenated fat avoidance |
A risk factor |
| 2. |
"On rare occasions / I try very hard to avoid them" |
Hydrogenated fat consumption |
A risk factor |
| 3. |
"A few times per week" |
Hydrogenated fat consumption |
A risk factor |
| 4. |
"About once a day" |
Hydrogenated fat consumption |
A risk factor |
| 5. |
"More than once daily (average diet) / don't know" |
High hydrogenated fat consumption |
A risk factor |
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Your answer will affect the likelihoods of the conditions below.
Any answers in green reduce the likelihood of the condition.
GLOSSARY
Hydrogenated Fat (Hydrogenated Fats, Hydrogenated Oil, Hydrogenated Oils)
Usually containing trans-fatty acids (or simply "trans" fats), hydrogenated fats show up mostly in margarine, shortening and many prepared and processed foods such as cookies, crackers, cakes, potato chips and other deep-fried foods. The best way to spot hydrogenated fats is to read the ingredient lists on foods and identify those listing hydrogenated or "partially" hydrogenated fats.
Last updated: May 10, 2007
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