Are matière grasse végétales partiellement hydrogénées vegan?

"Matière grasse végétales partiellement hydrogénées" is a French term used to describe a type of vegetable fat that has undergone partial hydrogenation. This process involves adding hydrogen to the oil, which increases its shelf life and makes it more stable at higher temperatures. However, partial hydrogenation can also lead to the formation of trans fats, which have been linked to increased risk of heart disease. While these types of fats were once commonly used in processed foods, many manufacturers have now shifted towards healthier alternatives due to the potential health risks associated with consumption.