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Partially Hydrogenated Oil (Trans Oil) - nick named "Killer Oil"
Many fast foods and baked products contain trans oil that clogs blood vessels.
  The food industry, including restaurants and packaged food manufacturers, have been using partially hydrogenated oil, also called trans fat (transformed fat), for cooking. This gives food a fresher taste for a longer period of time.
  However hydrogenated oil clogged the blood arteries and result in more harmful cholesterol in human bodies, leading to various heart and artery diseases. Therefore it is also nick named "Killer Oil".
  McDonald announced on Feb 8, 2006 that its french fries have one third more trans fat than previously known, due to a new testing method it began using in December, 2005. For a portion of large fires, the total amount of fat is up from 25 to 30 grams, and the amount of artery-clogging trans fat is up from 6 to 8 grams. (View full news report)
  In December 2006, New York City passed the regulation to become the first US city to ban hydrogenated oil in restaurants.
 
What is partially hydrogenated oil (trans fat)
Partially hydrogenated oil is produced by adding hydrogen into liquid vegetable oils in a process called “hydrogenation”, turning them into more solid forms. Therefore it can be more easily spread with a knife. It is also called transformed fat / trans fat.
 
What are the bad effects of partially hydrogenated oil to human beings
Partially hydrogenated oil contains a lot of saturated fat, which is a bad form of fat in human bodies. In addition, it also contains trans fatty acids, which increase the levels of bad cholesterol, and also reduce the levels of good cholesterol. (Those good cholesterol can protect our hearts from heart diseases.)
This makes the arteries more rigid. The combined effects are clogging of blood vessels and other heart diseases. In addition, it also causes insulin resistance, and causes or contributes to type II diabetes.
 
Why do food manufacturers and restaurants use partially hydrogenated oil
The process of hydrogenation has the following effects:
Turns liquid vegetable oil into a more solid form, so that it can be spread with a knife.
Increases the shelf-life of cooking oils, that is, they can be kept for a longer time.
Increases the shelf-life of baked products, making them taste fresh for a longer time.
Provides a certain kind of texture or "mouthfeel."
 
What types of food contain partially hydrogenated oil
An example of hydrogenated oil in its purest form is vegetable shortening. Other solid / semi-solid form of fats such as margarine contains a very high percentage of hydrogenated oil as well.
Hydrogenated oil is used in many baked products like donuts, cookies, cakes, crackers and even breads. It is also found in cereals, peanut butter, frozen meals, potato chips, and many fast foods. Many restaurants use partially hydrogenated oils as cooking oils (called "liquid shortening") for frying.