Final answer:
Partial hydrogenation of soybean oil creates trans fats that raise LDL ('bad') cholesterol and lower HDL ('good') cholesterol, leading to potential heart health problems. This process is often used in food production for stability and shelf-life.
Step-by-step explanation:
Effects of Partial Hydrogenation on Soybean Oil
The process of partial hydrogenation of soybean oil involves the conversion of some of the unsaturated fat's cis-C=C bonds into trans-C=C bonds. This process is implemented to transform the oil from liquid to a more semi-solid form, making it useful as an ingredient in processed foods that require a longer shelf life, like cupcakes.
However, the formation of trans fats through partial hydrogenation is associated with negative health impacts. Specifically, trans fats are known to increase levels of low-density lipoprotein (LDL), often referred to as 'bad cholesterol', and decrease high-density lipoprotein (HDL), referred to as 'good cholesterol'. This shift in cholesterol levels is linked to a higher risk of heart disease and other cardiovascular issues.
Therefore, while partial hydrogenation may offer certain benefits for food production, such as cost-effectiveness and product stability, it introduces unwanted trans fatty acids that are not a healthy dietary choice due to their impact on cholesterol and heart health.