What is created when hydrogen is forced through an ordinary cooking oil?

When hydrogen is forced through ordinary cooking oil, the process known as hydrogenation occurs. This process alters the structure of fatty acids in the oil, leading to the formation of trans fats. Trans fats are created when the hydrogenation process adds hydrogen atoms to unsaturated fatty acids, causing the fat to become more solid at room temperature and changing the configuration of the fat molecules. Unlike naturally occurring fats, trans fats can have adverse health effects, contributing to increased cholesterol levels and a higher risk of heart disease.

The other options listed do not align with the outcomes of hydrogenating cooking oil. Saturated fat results from the complete hydrogenation of unsaturated fats, but not all hydrogenation results in saturated fats; some remain as trans fats. Omega-3 fatty acids are specific types of polyunsaturated fats found in certain oils and fish but are not created through the hydrogenation process. Polyunsaturated fat refers to fats containing multiple double bonds, and while some may occur naturally in oils, hydrogenation converts them, primarily into trans fats rather than retaining their polyunsaturated structure.