Is Vegetable Lard Healthier Than Animal Lard?

January 5, 2026 •

5 min read

For decades, vegetable lard, also known as shortening, was promoted as a healthier alternative to animal lard, but recent nutritional science has challenged this long-held belief. A critical look at the fat composition, processing methods, and health implications reveals that the answer to whether is vegetable lard healthier than animal lard is far more complex than once thought.

Quick Summary

This article provides a comprehensive comparison of vegetable shortening and animal lard, detailing their nutritional makeup, processing differences, and health impacts. It examines the controversies surrounding each fat, including historical trans fats in shortening and saturated fats in lard, to clarify the best choice for cooking and baking.

Key Points

Sourcing is Key: The healthiness of lard depends heavily on the animal's diet and living conditions; pasture-raised lard is more nutritious.
Modern Shortening is Trans Fat-Free: Contemporary vegetable shortening has been reformulated to remove trans fats, though the new process of interesterification is still being studied.
Lard Contains Key Nutrients: Pasture-raised lard is a natural source of Vitamin D, choline, and beneficial fatty acids, whereas shortening is nutrient-poor.
Shortening is Highly Processed: Vegetable shortening undergoes extensive industrial processing, including hydrogenation, which differentiates it from the simpler rendering of natural lard.
Both Are High in Calories: As with any fat, both lard and shortening are high in calories and should be used in moderation within a balanced diet.
Consider the Application: Use high-quality lard for flaky pastries and deep frying, but choose based on flavor and dietary needs. Shortening offers a neutral taste suitable for certain baked goods and vegan recipes.

The debate over whether vegetable lard is healthier than animal lard has a long history, influenced by changing dietary recommendations and food processing technologies. While the idea of plant-based fats being superior took hold for much of the 20th century, modern science offers a more nuanced perspective on both options. Understanding the composition and sourcing of each can guide healthier cooking choices.

Understanding the Basics: What Are They?

Animal lard is a semi-solid fat rendered from pig fat. High-quality varieties, particularly leaf lard from around the kidneys, are prized for their neutral flavor and superior baking properties. Historically, it was the predominant cooking fat for centuries.

Vegetable shortening is a solid fat made from vegetable oils, such as soybean, cottonseed, or palm oil, that have been solidified through a chemical process. First introduced in 1911 as Crisco, it was marketed as a healthier and more shelf-stable alternative to animal fat.

The Evolution of Vegetable Shortening

For most of its history, vegetable shortening was made using partial hydrogenation, a process that created trans fats. Trans fats are now known to be harmful to cardiovascular health, raising 'bad' LDL cholesterol and lowering 'good' HDL cholesterol. This led to shortening gaining a poor health reputation.

However, in the mid-2000s, manufacturers began reformulating their products to eliminate trans fats. Today's vegetable shortening uses full hydrogenation combined with a process called interesterification to achieve a semi-solid texture without trans fats. The long-term health effects of interesterified fats, however, are still not fully understood, with some animal studies raising concerns about potential negative impacts.

Nutritional Comparison: Animal Lard vs. Vegetable Shortening

To make an informed decision, it is crucial to compare the nutritional profiles of the two fats. It is important to note that the exact nutritional content can vary based on the animal's diet for lard and the specific oils used for shortening.


Feature	Animal Lard (Pasture-Raised)	Vegetable Shortening (Trans-Fat Free)
Fat Composition	Rich in monounsaturated fats (around 45%), significant saturated fat (around 40%), and some polyunsaturated fat.	High in saturated fat (from hydrogenation) and polyunsaturated fat. Exact ratios vary by brand.
Key Nutrients	Excellent source of Vitamin D (especially from pasture-raised pigs), choline, and essential fatty acids.	Does not naturally contain significant vitamins or minerals; they are highly processed and nutrient-poor.
Trans Fats	Contains zero trans fats in its natural, unprocessed form. Shelf-stable varieties may contain hydrogenated fats.	Contains zero grams of trans fat due to reformulation, but relies on full hydrogenation and interesterification.
Processing	Minimally processed when traditionally rendered from fat.	Highly processed to solidify liquid vegetable oils.
Omega Fatty Acids	Contains a balanced ratio of omega-3 to omega-6 fatty acids, especially when sourced from pasture-raised pigs.	Often contains high levels of omega-6 fatty acids, which can contribute to inflammation if the omega-6 to omega-3 ratio is imbalanced.
Cooking Stability	High smoke point, making it suitable for high-heat cooking like frying and sautéing without oxidizing.	High smoke point, but the interesterified fats' stability during high-heat cooking is less understood than traditional fats.

Arguments for Animal Lard

Nutrient-dense: Pasture-raised lard is a significant source of fat-soluble vitamin D and choline, nutrients not present in vegetable shortening.
Balanced fat profile: Lard is surprisingly rich in monounsaturated fat (the same type found in olive oil) and has less saturated fat than butter.
Less processed: The healthiest animal lards are minimally processed, making them a whole-food choice compared to industrially produced shortenings.
Favorable omega ratio: Lard from pigs raised on natural diets can have a more balanced omega-3 to omega-6 ratio than vegetable oil-based shortenings.

Potential Downsides of Animal Lard

Saturated fat content: While not as high as once believed, lard still contains saturated fat. Excess consumption is linked with higher LDL cholesterol and heart disease risk.
Sourcing matters: The nutritional profile and purity of lard are heavily dependent on how the animal was raised and what it was fed. Conventionally produced lard may contain preservatives like BHA.
Not vegetarian or vegan: Lard is a direct animal product, making it unsuitable for plant-based diets.

Arguments for Vegetable Lard (Shortening)

Trans fat-free (now): Modern vegetable shortening has been reformulated to remove harmful trans fats, addressing a major historical health concern.
Neutral flavor: Its flavorless nature makes it ideal for certain delicate baked goods and icings where a neutral base is desired.
Widely available and shelf-stable: Shortening is a convenient, long-lasting, and affordable fat that is easy to find in any grocery store.
Vegetarian/vegan option: It serves as a solid fat alternative for those on a vegetarian or vegan diet.

Potential Downsides of Vegetable Lard (Shortening)

Highly processed: The manufacturing process involves industrial hydrogenation and interesterification, which raises questions about its overall health impact.
Unknown long-term effects: The health effects of interesterified fats, now used to replace trans fats, are not yet fully understood by the scientific community.
Poor nutrient profile: Shortening offers no significant vitamins or nutrients, unlike high-quality lard.
Omega imbalance: Many vegetable oil sources are high in omega-6 fatty acids. Overconsumption in relation to omega-3s is a concern for chronic inflammation.

Conclusion: Which is Healthier?

The question of whether vegetable lard is healthier than animal lard does not have a simple answer and largely depends on the specific product and sourcing. High-quality, pasture-raised animal lard can be a nutrient-dense whole food option, rich in monounsaturated fats, vitamin D, and choline. On the other hand, while modern vegetable shortening has eliminated trans fats, it remains a highly processed product with potential unknown health effects from interesterified fats.

For those seeking a minimally processed fat with potential nutrient benefits, especially from high-quality sources, lard may be the better choice. For those on a plant-based diet or prioritizing a neutral flavor, modern, trans fat-free vegetable shortening is a viable option, though its highly processed nature should be considered. Ultimately, moderation is key for any fat, and pairing a balanced intake with a diet rich in fruits, vegetables, and whole grains is what truly drives overall health.

For more detailed nutritional data on various food products, including lard and other fats, a valuable resource is the USDA FoodData Central database.

Frequently Asked Questions

Not necessarily. While historically marketed as healthier, modern science reveals that the highly processed nature of vegetable shortening can pose health concerns. High-quality, unprocessed animal lard from pasture-raised pigs can be a more nutrient-dense option.

No. The FDA banned partially hydrogenated oils that created trans fats. Today's vegetable shortening uses a different process called interesterification to achieve a solid state without trans fats.

In some ways, yes. Lard contains more monounsaturated fats and less saturated fat than butter. It also has a higher smoke point, making it a better choice for high-heat cooking.

The long-term health effects of interesterified fats, now used in place of trans fats, are still largely unknown. Some animal studies have raised concerns about potential impacts on inflammation and metabolism.

For the healthiest option, look for unhydrogenated, traditionally rendered lard from pasture-raised pigs. This type contains more beneficial nutrients like Vitamin D and a better omega-3 to omega-6 ratio.

Yes, they are often interchangeable due to similar cooking properties. However, their flavor and how they affect the final product can differ. For example, lard is favored for its richness in flaky pie crusts, while shortening is neutral and great for icings.

Beyond a favorable fat profile, high-quality lard contains fat-soluble vitamins such as Vitamin D, as well as choline, which is important for liver function.