Partially hydrogenated oils are a type of fat created by adding hydrogen to liquid vegetable oils. This process makes the oils more solid at room temperature, which can improve the texture and shelf life of processed foods. Common sources of partially hydrogenated oils include margarine, shortening, and many baked goods. These oils contain trans fats, which have been linked to various health issues, including heart disease. Due to these health concerns, many countries have implemented regulations to limit or ban the use of partially hydrogenated oils in food products, encouraging manufacturers to seek healthier alternatives.