The advantages and disadvantages of hydrogenation?

Answer 1

The advantage to hydrogenation is that food does not go rancid as quickly and maintains its physical properties at room temperature. Hydrogenated food such as shortening and peanut butter can last for years without going bad.

The disadvantage is that through the process of hydrogenation saturated fats increase and trans-fat increases. This contributes to an elevation of LDL Cholesterol (bad cholesterol) and a decrease in HDL cholesterol (good cholesterol) resulting in increased health risks for such things as heart diease.