How unhealthy is crisco shortening? The definitive guide to its modern formula

November 22, 2025 •

4 min read

Over a decade ago, Crisco reformulated its iconic shortening to remove harmful trans fats, which were directly linked to increased cardiovascular disease risk. However, modern nutrition experts still question how unhealthy is Crisco shortening, even in its updated form, due to its highly processed nature and high saturated fat content.

Quick Summary

An examination of modern Crisco shortening, analyzing its past and present formulations, manufacturing process, and nutritional profile. It compares Crisco with healthier fat options while assessing its role in a balanced diet.

Key Points

Modern Crisco is Trans Fat-Free (Mostly): Current formulas use fully hydrogenated oils, meaning they no longer contain significant levels of the artificial trans fats found in older recipes.
Highly Processed and Nutrient-Poor: As a highly refined product, Crisco is 100% fat and offers no essential vitamins, minerals, or other nutritional benefits.
Contains Interesterified Fats: The long-term health effects of interesterified fats, used to create Crisco's texture, are still largely unknown and warrant further research.
Not a 'Health Food': Despite having less saturated fat than butter, Crisco is still a calorically dense fat best used in moderation, especially as part of a treat-based diet.
Consider Healthier Alternatives: For routine cooking and baking, less processed options like butter, olive oil, and avocado oil are generally considered healthier choices.

The Controversial History of Crisco and Trans Fats

Crisco was first introduced in 1911 and became a popular alternative to traditional animal fats like lard and butter. Its rise was fueled by aggressive marketing that promoted its plant-based origin and shelf stability as a healthier choice. What consumers were not told, however, was that Crisco's original formula contained large amounts of artificial trans fats created during the partial hydrogenation process.

For decades, this ingredient was a hidden health hazard. Research later revealed that artificial trans fats significantly raise LDL ("bad") cholesterol while lowering HDL ("good") cholesterol, dramatically increasing the risk of heart disease and stroke. Facing mounting scientific evidence and regulatory pressure, manufacturers were forced to act. By 2007, J.M. Smucker Co. (the owner of Crisco) launched a reformulated version of its shortening, marketing it as having "zero grams trans fat per serving". The FDA banned artificial trans fats in 2020, solidifying this shift across the food industry.

The Health Concerns of Modern Crisco

Despite the removal of trans fats, the question of "how unhealthy is Crisco shortening?" remains relevant. The current formula replaces partially hydrogenated oils with fully hydrogenated oils, which are still highly processed.

High in Saturated Fat: Although Crisco claims to have 50% less saturated fat than butter, it remains a concentrated source of this fat type. A single tablespoon contains 3.5g of saturated fat, which, while not as harmful as trans fats, can still contribute to higher cholesterol levels if consumed in excess.
Interesterified Fats: To achieve a spreadable, user-friendly texture from fully hydrogenated oils, modern Crisco uses a process called interesterification. The long-term health effects of these fats are still largely unknown, and early animal studies have shown potential links to increased inflammation, fatty liver disease, and impaired blood sugar control. More research is needed to understand the full impact on human health.
Nutrient-Poor: As a highly processed product, Crisco is 100% fat and contains no beneficial nutrients like vitamins, minerals, fiber, or protein. Unlike natural fats, which can contain beneficial compounds, Crisco offers little beyond its caloric content.
Negligible Trans Fat Labeling: A product can be labeled as having "0g trans fat" if it contains less than 0.5 grams per serving. Consuming multiple servings of foods made with this shortening can lead to a gradual accumulation of trace amounts of artificial trans fat.

Comparison Table: Crisco vs. Common Cooking Fats


Feature	Crisco All-Vegetable Shortening	Butter	Lard	Extra Virgin Olive Oil
Composition	Processed blend of soybean and palm oils	Dairy product with about 80% fat	Rendered animal fat, 100% fat	Minimally processed plant-based oil
Saturated Fat	3.5g per tbsp	~7g per tbsp	Variable, comparable to Crisco	~1.9g per tbsp
Trans Fat	0g per serving (traces may exist)	Trace amounts (<0.5g) occur naturally	0g (unless hydrogenated)	0g
Nutritional Value	Nutrient-poor	Contains Vitamin A and D	May contain vitamins depending on source	Rich in heart-healthy antioxidants and MUFAs
Processing Level	Highly Processed	Low to moderately processed	Variable (minimally to highly)	Minimally Processed
Best For	Pie crusts, flaky pastries	Flavor, pastries, cooking	Frying, savory baked goods	Sautéing, dressings, finishing

Healthier Alternatives to Consider

For those concerned about the health risks associated with highly processed fats, several healthier alternatives are available. Choosing less-processed, nutrient-dense fats can be a better option for everyday cooking and baking.

Butter: For many baking applications, using high-quality, grass-fed butter is a nutritious and flavorful alternative. While higher in saturated fat, it lacks the questionable processing of Crisco.
Lard: Naturally rendered, non-hydrogenated lard is trans fat-free and can produce excellent flaky results in baking.
Coconut Oil: A solid fat at room temperature, coconut oil is a versatile plant-based alternative. Though high in saturated fat, it is less processed than shortening.
Avocado Oil: For frying and sautéing, avocado oil has a high smoke point and is rich in heart-healthy monounsaturated fats.
Olive Oil: Extra virgin olive oil is loaded with beneficial antioxidants and is ideal for dressings and low-heat cooking.

Conclusion

Is Crisco shortening unhealthy? The answer is nuanced. The modern formulation has successfully eliminated the most dangerous component, artificial trans fats, which plagued its historical reputation. However, it is still a highly processed, calorically dense, and nutrient-poor food product. Its high saturated fat content and the unknown long-term effects of interesterified fats mean that it should not be considered a health food. While occasional use for specific baking purposes may be acceptable, limiting overall intake is a sensible approach. For daily cooking and baking, opting for less-processed and nutrient-rich fats like butter, olive oil, and avocado oil is a healthier choice.

Making Informed Choices for a Healthier Diet

The most important takeaway is to make informed decisions about the fats you consume. By understanding the processing and nutritional content of different cooking fats, you can steer your diet toward whole, natural ingredients and away from highly refined ones. The legacy of Crisco serves as a powerful reminder of how our understanding of nutrition and healthy eating continues to evolve. Choosing real foods over processed options remains a cornerstone of a healthy lifestyle. For further reading on the history and controversy surrounding Crisco, check out this article from the Weston A. Price Foundation, "The Rise and Fall of Crisco".

Frequently Asked Questions

Modern Crisco is labeled as having "0g trans fat per serving" because it uses fully hydrogenated oils instead of partially hydrogenated oils. However, trace amounts (less than 0.5 grams per serving) may still exist, and these can add up with multiple servings.

It depends on the nutritional aspect you prioritize. Crisco has less saturated fat than butter. However, Crisco is a highly processed, nutrient-poor fat, while butter contains some beneficial nutrients and is less processed. Most health experts now favor less-processed fats over highly refined ones.

Crisco is a vegetable shortening made from processed vegetable oils, while lard is rendered animal fat. Traditionally, Crisco was marketed as a healthier plant-based alternative, but modern science shows both are comparable, and less processed lard can be a better choice.

Interesterified fats are created by mixing fully hydrogenated and liquid oils to achieve a specific texture. The long-term health effects are still not fully understood, but some animal studies have raised concerns about inflammation and blood sugar control.

Good substitutes for Crisco include butter, coconut oil, avocado oil, and olive oil, depending on the application. For flaky baked goods, butter or non-hydrogenated lard are popular choices.

Historically, Crisco was produced using a process that created artificial trans fats, which were later linked to severe health problems, including a higher risk of heart disease. The modern version has removed these, but other health concerns remain.

The extensive processing of Crisco, including hydrogenation and interesterification, strips it of any natural nutrients and alters the fat molecules. This results in a product that is high in calories and potentially inflammatory compounds, making it less healthy than naturally occurring fats.