Effects of Catalytic Hydrogenation Applied in the Food Industry on the Formation of Trans Fats and Their Implications on the Lipid Profile: Interfaces with Chemical Awareness

Abstract: This article addresses the process of catalytic hydrogenation in the food industry, highlighting its role in the formation of trans fatty acids and its effects on the human lipid profile. Hydrogenation, by partially saturating double bonds of unsaturated fatty acids, results in the isomerization from cis to trans configurations, promoting the formation of compounds with desirable physicochemical properties, but with serious health implications. However, this process can lead to the formation of trans fatty acids and catalyst residues, raising public health concerns.

The consumption of trans and highly saturated fats is directly linked to unfavorable alterations in the lipid profile, such as increased LDL cholesterol, reduced HDL, elevated triglycerides, and the stimulation of systemic inflammatory processes, being considered one of the main risk factors for cardiovascular and metabolic diseases. Based on a systematic literature review, this thesis explores the chemical and biochemical fundamentals of catalytic hydrogenation, as well as the technological and regulatory strategies adopted to mitigate the associated risks. The interface with chemical awareness is emphasized as an essential element in promoting responsible food choices that prioritize not only production efficiency but also toxicological safety and socio-environmental impacts. From this perspective, the study aims at scientific literacy and chemical awareness regarding the processes involving catalytic hydrogenation in the formation of saturated oils and fats and their impacts.

Key words: catalytic hydrogenation, chemical awareness, cis-trans isomerization, cardiovascular health, inflammatory processes, lipid profile, socio-environmental impacts, food safety, technological mitigation, trans fatty acids.

List of Figures

1. Isomerization

Source: Mundo Educação – UOL

Introduction

Catalytic hydrogenation is a chemical process widely used in several industries, being fundamental in the modification of organic compounds, especially in the production of more complex and functional substances. Through the addition of hydrogen to unsaturated bonds, this process enables the obtaining of more stable compounds with desirable characteristics for different applications.

Among its various fields of application, food production is one of the main spheres, where hydrogenation and its catalysts play an essential role in the production of saturated vegetable fats and hydrogenated vegetable oils. The catalysts used in this process are key pieces, since they directly influence the efficiency, selectivity, and sustainability of the reactions. The adequate choice of the catalyst is essential to optimize results and reduce costs and impacts on the health of individuals associated with the synthesis of products for human consumption. However, despite the relevance of this technology, knowledge about the specific implications of catalytic hydrogenation applied to the food industry, regarding human health within the biochemical focus, lacks greater recognition.

Objectives

This work aims to comprehensively explore the main aspects of the catalytic hydrogenation process, highlighting its inferences regarding the manufacture of hydrogenated foods and their consequent formation of saturated fats, consumed in high percentages in everyday life. Furthermore, we intend to highlight the importance of extensive knowledge about the impacts of this industrial process on the human lipid profile and its consequent diseases. In this sense, the lack of a deep understanding of the mechanisms of hydrogenation with catalysts and their intricacies harms the chemical awareness of the population and, as a proposal, the technical dissemination of this combination of knowledge will not only fill gaps in common sense regarding the scientific aspect but will also contribute greatly to improving people's quality of life.

Justification

The thesis proposition involving manufactured catalytic hydrogenation and the formation of trans fats is based on the complexity and breadth of the impacts resulting from this process, which go beyond the strictly technical scope, reaching social, economic, and ethical dimensions. From the scientific interaction field, catalytic hydrogenation is a fundamental chemical transformation within organic chemistry, which consists of the addition of hydrogen to double bonds of unsaturated fatty acids, using metallic catalysts, generally nickel. This process aims to convert liquid vegetable oils into more solid and stable fats, suitable for various applications in the food industry.

Partial hydrogenation, which is responsible for the formation of trans fats, is used to maintain certain structures that are more palatable, with a more pleasant texture and extended shelf life. This process leads to the isomerization of cis bonds to trans, forming trans fatty acids.

Starting from the biochemical assumption, frequent ingestion of oils/butters that have undergone a catalytic hydrogenation process negatively interferes with the human lipid profile, promoting an increase in low-density lipoproteins (LDL-cholesterol) and a reduction of high-density lipoproteins (HDL-cholesterol), as well as raising the inflammatory rate of the human body, cardiovascular diseases, type 2 diabetes, and other types of comorbidities. Partially hydrogenated fats began to spread throughout the 20th century, consolidating and widely used in the 21st century, which exposed the world population to an increased consumption of trans fatty acids, which has a direct negative impact on public health. With advances in epidemiological and clinical research, the World Health Organization (WHO) began recommending the elimination of industrial trans fats from the food chain. In Brazil, Anvisa established the prohibition of production, importation, use, and offer of foods containing industrial trans fats as of January 1, 2023, aligning with the global trend of regulation and prevention of health damages. This context demonstrates the urgency and social relevance of the theme. The inquiry into catalytic hydrogenation and trans fats goes beyond the technical domain, constituting a unique opportunity to reflect on the social responsibility of science and technology. A critical analysis of this process highlights the need for ethical decisions in the food industry that take into account not only efficiency and profitability but also impacts on health and the environment. This topic is exemplary in promoting chemical awareness.

Methodology

This study is characterized by a theoretical and exploratory approach, based on the review and critical analysis of scientific, normative, and technical sources, aiming to deepen the understanding of the catalytic hydrogenation process in the food industry, the formation of trans fatty acids, their effects on the human lipid profile, and their interface with chemical awareness. The methodology was organized into three main stages, described as follows:

Bibliographic Survey

A systematic survey was conducted of scientific publications, legislation, and official documents related to the theme of catalytic hydrogenation and trans fats. The consulted sources included articles, specialized books, reports from international organizations such as the World Health Organization (WHO), as well as relevant legislation, with special attention to the resolution of the Brazilian Health Regulatory Agency (Anvisa), which regulates the elimination of trans fats in Brazil.

Inclusion Criteria:

 Publications from the years 2000 to 2025, prioritizing the most recent studies.

 Works addressing chemical, biochemical, technological, regulatory, or toxicological

aspects of catalytic hydrogenation and trans fats.

Chemical and Biochemical Analysis of the Process

A detailed theoretical analysis was conducted on the chemical fundamentals of catalytic

hydrogenation, covering:

 The composition and types of the most commonly used catalysts, such as nickel,

palladium, and platinum;

 The reaction mechanisms that promote the saturation of double bonds in unsaturated

fatty acids;

 The isomerization process from cis to trans configurations;

 The physicochemical properties resulting from partial hydrogenation.

Additionally, the biochemical effects resulting from the ingestion of trans fats on lipid

metabolism were investigated, focusing on alterations of plasma lipoproteins, such as the

increase of LDL (low-density lipoprotein) and the reduction of HDL (high-density

lipoprotein), and the health consequences, including increased risk of cardiovascular,

metabolic, and inflammatory diseases.

Catalyst Analysis

A critical analysis was performed of the properties of the main catalysts used in

hydrogenation, considering aspects such as:

 Efficiency in increasing the reaction rate;

 Selectivity to minimize the formation of trans fats;

 Environmental and economic impacts associated with catalyst production and

disposal;

 Operational costs and economic feasibility for the food industry;

 Potential environmental impacts, including waste disposal and energy consumption.

Critical Reflection and Chemical Awareness

Based on the analysis of collected information and literature review, a critical reflection was

elaborated on the social responsibility of science and the food industry regarding the impacts

of using trans fats. In this context, chemical awareness is highlighted as an essential tool for

promoting scientific literacy capable of encouraging healthier and more sustainable food

choices, incorporating not only technical aspects but also ethical and socio-environmental

factors into the analysis.

Conclusion

Catalytic hydrogenation, although playing a strategic role in the food industry by enabling the production of compounds with greater stability, texture, and shelf life, reveals itself as a process with profound biochemical and social implications. The formation of trans fatty acids, resulting from the cis-trans isomerization promoted by partial hydrogenation, is strongly associated with harmful alterations in the human lipid profile, significantly contributing to the increase of cardiovascular, inflammatory, and metabolic diseases. This study, by integrating a detailed chemical and biochemical analysis with a critical perspective on toxicological and socio-environmental impacts, highlights the urgency of more conscious and regulatory measures in food production. The interface with chemical awareness is therefore not only relevant but indispensable, as it promotes scientific literacy among the population, strengthens critical thinking, and encourages safer and more sustainable food choices. Furthermore, the reflection on the catalysts used, their residues, and their environmental effects broadens the discussion beyond human health, encompassing the ecological responsibility of the industry. Thus, this research reinforces the importance of a transdisciplinary view on chemical processes applied to everyday life, pointing to the need for public policies, scientific education, and technological innovation committed to collective well-being and sustainability.

Reference

NONATA, Julia. Effects of Catalytic Hydrogenation Applied in the Food Industry on the Formation of Trans Fats and Its Implications on the Lipid

Profile: Interfaces with Chemical Awareness. 1st ed. Barueri, 2025.

SANTOS, Jullya. Effects of Catalytic Hydrogenation Applied in the Food

Industry on the Formation of Trans Fats and Its Implications on the Lipid

Profile: Interfaces with Chemical Awareness. 1st ed. Barueri, 2025.

Glossary

HDL cholesterol: "good cholesterol"

LDL cholesterol: "bad cholesterol"

Lipoproteins: spherical structures that transport fats in the blood, composed of lipids,

proteins, and cholesterol

Lipid profile: indicator of fat levels in the blood