The History of Vegetable Shortening and its Inflammatory Past
Vegetable shortening, first introduced commercially by Procter & Gamble as Crisco in 1911, was initially marketed as a healthier alternative to animal fats like lard and butter. The key to its solid state and long shelf life was a process called partial hydrogenation, which converted liquid vegetable oils into a semi-solid fat. While this created a versatile and affordable cooking fat, it also created a dangerous byproduct: artificial trans fats.
The Health Crisis with Trans Fats
For decades, partially hydrogenated vegetable oil, loaded with trans fats, was a dietary staple in processed baked goods and fried foods. However, scientific research eventually revealed the devastating health consequences. Trans fats were shown to significantly increase LDL (“bad”) cholesterol while lowering HDL (“good”) cholesterol, a double blow to cardiovascular health. Furthermore, multiple studies linked higher trans fat intake to increased markers of chronic inflammation, which is a major risk factor for heart disease, diabetes, and stroke.
This mounting evidence led health organizations and government bodies to take action. The FDA banned partially hydrogenated oils in 2018, forcing manufacturers to reformulate their products.
The Shift to Modern Shortening: A New Set of Questions
To comply with the ban, shortening manufacturers turned to new processing methods. Most modern vegetable shortening is now made from fully hydrogenated vegetable oils and then blended with liquid vegetable oils, a process called interesterification. This technique rearranges the fatty acid structure to create a solid, spreadable fat without creating trans fats.
This change has seemingly eliminated the most dangerous component, but it has not made vegetable shortening a health food. The new formulation raises its own set of health questions.
Concerns Over Interesterified Fats
While interesterified fats are a relatively new technology, early research, primarily in animal studies, has raised red flags.
- Animal Studies: Some studies on rats found that diets high in interesterified fats led to increased inflammation, enlargement of fat cells, and fatty liver disease. Another study noted impaired blood sugar control.
- Human Research: A limited review of human studies has not yet shown significant negative effects, but the consensus is that more research is needed to fully understand the long-term impact on human health.
Omega-6 and Inflammation
Beyond interesterification, the source oils for vegetable shortening are often a blend of soybean, cottonseed, or corn oils, which are all rich in omega-6 fatty acids. While omega-6s are essential, the standard American diet is typically heavy on omega-6s and low on anti-inflammatory omega-3s. This imbalance can shift the body towards a pro-inflammatory state. Since shortening is a concentrated source of these oils, it can contribute to this dietary imbalance.
Comparison of Common Cooking Fats
| Feature | Modern Vegetable Shortening | Butter | Virgin Coconut Oil |
|---|---|---|---|
| Fat Content | 100% fat | ~80% fat, ~20% water | 100% fat |
| Fat Profile | Saturated, mono- and polyunsaturated. Often high in Omega-6 | Primarily saturated fat | Primarily saturated fat (medium-chain triglycerides) |
| Processing | Highly processed (hydrogenation, interesterification) | Minimally processed (churned cream) | Can be minimally processed (virgin) or refined |
| Inflammatory Potential | Unclear long-term effects of interesterified fats, high omega-6 concerns | Considered a more natural fat; moderation advised due to saturated fat | Contains medium-chain triglycerides, lower inflammatory risk |
| Flavor | Neutral | Rich, buttery flavor | Distinctive coconut flavor (if virgin) |
Healthier Alternatives to Vegetable Shortening
Given the uncertainties surrounding modern shortening, many health-conscious consumers and chefs opt for alternatives. The best choice depends on the application:
- Baking: For rich flavor and tenderness, butter is an excellent choice. For flaky crusts, some bakers even prefer lard. Unrefined coconut oil is a solid, plant-based fat that works well in many recipes, though it imparts a distinct flavor.
- Frying: For high-heat applications, stable oils like avocado oil or refined coconut oil are better options.
- General Cooking: Extra-virgin olive oil is praised for its anti-inflammatory properties and overall health benefits for general-purpose sautéing and cooking.
Conclusion: Moderation is Key for Processed Fats
While modern vegetable shortening is now free of artificial trans fats due to FDA regulations, the health implications of its new formulation are not yet fully understood. Early animal studies on interesterified fats are concerning, and the high omega-6 content of its base oils can contribute to a pro-inflammatory dietary state. Shortening is also a nutritionally empty, calorie-dense product typically found in baked goods and fried foods that are already high in sugar and refined carbs—all of which promote inflammation. Ultimately, vegetable shortening is a highly processed fat best consumed in moderation as an occasional treat, not a dietary staple. For regular use, healthier, less-processed alternatives with more established health profiles are a better choice.
The Inflammatory Role of Processed Foods
It's important to remember that vegetable shortening rarely exists in a vacuum. It is a cornerstone ingredient in many processed and packaged foods, from cookies and crackers to fried fast food. These foods are often inherently inflammatory due to their high content of added sugars, refined carbohydrates, and unbalanced omega-6 fatty acids. Focusing on a whole-foods diet and limiting processed items is one of the most effective strategies for reducing inflammation, regardless of the type of shortening used.
Learn more about the risks of processed fats and oils from the National Institutes of Health.
