Shortening; Fats(in 1,959 products)
Potential Risk Index®:
About:
Vegetable shortening was developed in the early 1900s as a more economical and nutritional alternative to animal fat. It also provided a vegetable-based fat that vegetarians and people with religious dietary restrictions could use in cooking and baking. Vegetable shortening is a semisolid fat that is mostly solid at room temperature. [1]
Potential Health Concerns For:
1. Hyperalgesia (PubMed ID:28974443)
Potential Health Benefits For:
1. Bradycardia (PubMed ID:18072104)
2. Substance Withdrawal Syndrome (PubMed ID:28974443)
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