Definitions for "Hydrogenated fats"
(partially) Partially hydrogenated fats are a the result of chemical addition of hydrogen units to polyunsaturated fatty acids. If hydrogenation is not complete, the process renders trans-fats (as compared to cis-fats found commonly by natural processes). The reason for hydrogenation is to gain optimal texture of fats and oils in processed foods. Trans-fats have been associated to increases in bad cholesterol (LDLs), but fully hydrogenated fats do not contain trans-fats and are not associated to clinical symptoms of heart disease.
See Hydrogenated Fat.
These are fats you want to avoid in your diet if you want to lower bad cholesterol levels. Hydrogenated fats are fats - either polyunsaturated or monounsaturated - that have been treated with hydrogen atoms to guarantee a longer shelf life. The process of hydrogenation causes fats to become saturated fats.