Vegetable Shortening
Also known as: vegetable oil shortening, shortening
'Vegetable shortening' is a generic umbrella term whose health profile depends entirely on the underlying fat. Historically dominated by partially hydrogenated oils (now banned for trans-fat content), modern shortenings often use interesterified oils whose long-term human cardiometabolic effects are still under-studied.
What it is
Solid or semi-solid fat made from vegetable oils, historically partially hydrogenated to provide solidity at room temperature; modern formulations may use fully hydrogenated, interesterified, or palm-based fats.
Provides flakiness, mouthfeel, and shelf life in baked goods and frostings; replaces lard in many baked products.
Why it's flagged
- High in saturated fat
- Modern formulations may use interesterified fats with limited long-term human cardiometabolic data
What regulators actually say
"Interesterified lipids... have increasingly replaced partially hydrogenated oils in the food supply, but data on their long-term health effects remain limited."
"FDA finalized its determination that partially hydrogenated oils (PHOs)... are no longer Generally Recognized as Safe (GRAS)."
Regulatory status
United States — FDA
Constituent oils must comply with FDA rules; PHO use is no longer permitted (FDA 2018 final determination).
European Union — EFSA
Constituent oils evaluated individually under EU food law.
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