The Era of Trans Fats and a Critical Reformulation
For decades, Crisco was synonymous with partial hydrogenation, a process that created solid vegetable shortening but also generated high levels of artificial trans fats. These trans fats became notorious for raising LDL ('bad') cholesterol while lowering HDL ('good') cholesterol, significantly increasing the risk of heart disease. By the early 2000s, growing public health concerns and mounting research led to increased regulation and a push for healthier alternatives. In response, Crisco was reformulated, and by 2007, all shortening products contained less than one gram of trans fat per serving, allowing them to be labeled with '0g Trans Fat' under FDA rules.
To achieve a solid shortening texture without partially hydrogenated oils, manufacturers turned to a process called interesterification. This involves using fully hydrogenated oils—which contain saturated, not trans, fats—and blending them with liquid vegetable oils. The result is a stable, solid fat that behaves similarly to the original product in baking and frying.
The New Process: Interesterification and Health Concerns
While the elimination of trans fats was a positive step, the new process of interesterification introduced a new set of questions. The long-term health effects of interesterified fats are still largely unknown and require further research. Some animal studies have raised concerns, with one noting that interesterified fats in a diet promoted fat gain and impaired blood sugar control in rats. Other studies on rats have suggested potential links to inflammation and fatty liver disease. While human trials have so far shown no negative effects, the scientific community is still working to fully understand how these novel fat structures impact human health.
Beyond the specific manufacturing process, modern Crisco remains a highly processed, calorically dense food. It contains 100% fat and very few vitamins or minerals, offering little nutritional value beyond calories. This is in contrast to a fat like butter, which, despite being high in saturated fat, is a whole food that contains some vitamins. The core issue isn't the presence of trans fat anymore, but the highly processed nature of vegetable shortening itself.
Shortening vs. Other Common Fats: A Comparison
To properly evaluate Crisco's place in a healthy diet, it's useful to compare it with other common cooking fats based on nutritional composition, processing, and culinary uses.
| Feature | Crisco (Vegetable Shortening) | Butter | Olive Oil |
|---|---|---|---|
| Ingredients | Soybean, palm, and fully hydrogenated palm oils | Churned milk or cream, milk solids, water | Crushed and pressed olives |
| Trans Fat | 0g per serving (under FDA rules) | Small, naturally occurring amount | 0g |
| Saturated Fat | Lower saturated fat than butter | Higher saturated fat content | Very low saturated fat content |
| Unsaturated Fat | High in mono- and polyunsaturated fats | Lower unsaturated fat content | High in monounsaturated fats |
| Processing | Highly processed, interesterified | Minimally processed (churned) | Cold-pressed (Extra Virgin) or refined |
| Nutrients | Few vitamins, 100% fat | Contains Vitamin A, D, E, K | Contains antioxidants and vitamins |
| Flavor | Neutral, flavorless | Rich, creamy, distinctive | Distinctive, fruity flavor |
The Takeaway from the Comparison
As the table illustrates, Crisco's neutral flavor and 100% fat content make it ideal for certain baking applications where a pure texture is desired, such as flaky pie crusts. However, butter offers more flavor and nutrients, while extra virgin olive oil provides healthy monounsaturated fats and antioxidants with minimal processing. A balanced approach, using these alternatives when flavor and nutrition are a priority, is generally recommended.
How to Approach Crisco Today
Given its history and modern composition, here's a balanced approach to using Crisco:
- Moderation is key: Crisco is a highly processed, calorically dense fat that offers little in the way of nutrients. Like any such product, it's best reserved for occasional use, such as special baking projects or recipes that specifically call for its unique properties.
- Consider its use-case: Its neutral flavor and high smoke point make it excellent for deep frying and specific types of baking, like creating flaky pastries. If texture is the main goal and a neutral flavor is required, it can be the right tool for the job.
- Explore healthier alternatives: For everyday cooking and baking, numerous healthier and less-processed alternatives exist.
- Butter: Offers a rich flavor and some nutrients, though higher in saturated fat.
- Lard: A traditional, less-processed solid fat.
- Olive Oil and Avocado Oil: Excellent sources of healthy monounsaturated fats for sautéing and dressings.
- Coconut Oil: A plant-based fat that is solid at room temperature and is a suitable replacement in many recipes.
Conclusion: The Bottom Line on Crisco's Health
While Crisco is no longer the trans fat villain it once was, a definitive 'healthy' label remains elusive. The removal of partially hydrogenated oils addressed the most serious health risk associated with the product. However, the modern formula using interesterified fats is still under research, and the product itself is a highly processed fat source with minimal nutritional benefits. For the majority of consumers, using Crisco in moderation as a special-occasion ingredient is a sensible approach. For daily cooking and baking, opting for less-processed fats like butter or olive oil is a superior choice from a nutritional standpoint. Ultimately, making smart dietary choices means understanding what's in your food and prioritizing whole, nutrient-dense ingredients. Shortening: Good or Bad?
What are Crisco's current ingredients?
As of late 2022, Crisco contains a blend of soybean oil, fully hydrogenated palm oil, and palm oil, along with mono- and diglycerides, TBHQ, and citric acid as preservatives.
What is the difference between Crisco and shortening?
Crisco is a specific brand of vegetable shortening, but the word 'shortening' is a broader term for any fat that is solid at room temperature, including lard, margarine, and butter.
What are the health risks of interesterified fats?
Long-term research on interesterified fats is ongoing, but some animal studies have linked them to potential issues like increased inflammation, fat storage in the liver, and impaired blood sugar control. More human studies are needed to draw definitive conclusions.
Is Crisco healthier than butter?
From a nutritional perspective, it's a trade-off. Modern Crisco is lower in saturated fat than butter and contains no cholesterol, but butter offers some vitamins and is a less processed, whole-food product. Butter also contains small amounts of naturally occurring trans fats, which are different from the artificial trans fats Crisco used to contain.
Why is Crisco used in baking?
Crisco is favored in baking for creating a flaky texture in pie crusts and a tender, moist crumb in cakes and cookies. Because it's 100% fat and has a higher melting point than butter, it helps baked goods maintain their structure.
Is Crisco vegan?
Yes, Crisco All-Vegetable Shortening is made from plant-based oils (soybean and palm oil) and contains no animal products, making it suitable for vegan and vegetarian diets.
What are some healthier alternatives to Crisco?
For healthier alternatives, consider less-processed options like olive oil or avocado oil for cooking, or butter and coconut oil for baking, depending on the desired flavor and texture. For baking where a solid, neutral fat is required, some turn to homemade shortening made with coconut oil.
