Cottonseed Oil

Cottonseed oil is an edible vegetable oil pressed from cotton plant seeds, used in some fast-food frying and processed snacks. It’s relatively cheap and was historically popular for deep-frying (e.g. potato chips, french fries) and in shortenings like original Crisco. Because raw cotton seeds contain gossypol (a natural toxin), the oil is refined to remove these compounds. Refined cottonseed oil is high in polyunsaturated fat (around 50% omega-6) but also contains a notable amount of saturated fat. Until 2018 it was sometimes partially hydrogenated to improve shelf stability, a process that created trans fats. Health authorities caution that frequent consumption of trans- and saturated-fat-rich oils such as cottonseed may raise the risk of cardiovascular disease.

Aliases / Common Names: Cottonseed oil; cotton oil; vegetable oil (when part of generic oil blends). Partially hydrogenated cottonseed oil was a former name on ingredient labels for the trans-fat version used in shortenings. Regulatory Status & Exposure: In the U.S., cottonseed oil is generally recognized as safe as a food oil, provided it is properly refined. The FDA mandates that cottonseed products for human use contain no more than 450 ppm of free gossypol (the cotton plant’s toxin). As such, commercial cottonseed oil undergoes extensive refining to strip away gossypol and other impurities. No specific Acceptable Daily Intake is set for cottonseed oil, but dietary guidelines recommend limiting saturated fat intake (cottonseed oil is ~26% saturated) to under 10% of daily calories. A major regulatory action was the FDA’s 2015 determination (implemented 2018) that partially hydrogenated oils – including hydrogenated cottonseed oil – are not safe, effectively banning industrial trans fats. Internationally, health agencies have followed suit; for example, the WHO launched a global initiative to eliminate industrial trans-fat by 2023. Today, pure cottonseed oil in fast food is typically fully refined and non-hydrogenated, meaning it contains no artificial trans fat (and zero cholesterol, as it’s plant-derived). Technical Evidence: The primary health concerns with cottonseed oil revolve around its fatty acid profile and heat degradation. Partially hydrogenated cottonseed oil was a potent source of trans fatty acids, which have been unequivocally linked to elevated LDL cholesterol and coronary heart disease risk. Even in its natural state, cottonseed oil’s saturated fat content can contribute to higher LDL levels and atherosclerosis over time. On the other hand, a majority of its fatty acids are polyunsaturated (mainly linoleic acid, an omega-6). Replacing saturated fats with polyunsaturated oils in the diet is known to reduce cardiovascular risk, and this is a benefit of cottonseed oil relative to animal fats or tropical oils, according to the American Heart Association. However, cottonseed oil’s heavy omega-6 bias (over 50% omega-6, virtually no omega-3) has raised questions: some researchers theorize that excessive omega-6 intake relative to omega-3 could promote inflammation, though clinical evidence remains mixed and controversial. Another aspect is oil stability: cottonseed oil is prone to oxidation when exposed to high frying temperatures repeatedly. Studies show that extended use of polyunsaturated-rich oils at high heat generates oxidized lipids and volatile aldehydes. These compounds (e.g. acrolein, HNE) can cause cellular stress and have been associated with inflammation or even carcinogenic effects in laboratory settings. It’s notable that fume emissions from high-temperature frying (especially in poorly ventilated kitchens) are classified as possibly carcinogenic by international health agencies, due to such byproducts. In human populations, diets high in fried foods (often cooked in cottonseed or similar oils) have been linked in observational studies to greater incidence of heart disease, type 2 diabetes, and mortality. This does not single out cottonseed oil per se, but underscores the general risk of frequent deep-fried fast food consumption. Meanwhile, cottonseed oil itself contains minor unique compounds (cyclopropenoid fatty acids and residual gossypol in trace amounts); animal studies indicate that gossypol at high doses can harm fertility and organ function, but the refining process keeps residual gossypol in refined oil extremely low (≤0.01%), mitigating this particular hazard for consumers. Overall, the weight of evidence implicates cottonseed oil primarily in cardiovascular risk via dietary fats, with additional concern for oxidative degradation products when used in frying. Fast-Food Context: Cottonseed oil has played a notable role in American fast food history. For decades it was a common frying medium for chips, french fries, and other snacks. Its relatively high smoke point and stability (owing to naturally occurring antioxidants and a portion of saturated fat) meant it tolerated deep-frying fairly well, and its neutral flavor didn’t overpower foods. It was also cheaper than many alternatives, leading restaurants and food manufacturers to favor cottonseed oil or cottonseed/soybean blends for frying and in packaged goods. A famous example was Crisco shortening, which originally was made largely from partially hydrogenated cottonseed oil. In recent years, fast-food chains have moved away from hydrogenated oils due to trans fat bans, often switching to canola, corn, or non-hydrogenated soybean oils. Nonetheless, fully refined cottonseed oil is still used in some fryers and packaged snack foods (sometimes simply labeled as “vegetable oil”). When used in deep fryers, the oil may be held at ~175°C for extended periods and reused across multiple batches. Over time, this heat exposure causes the oil to break down: polyunsaturated components oxidize and form “polar compounds” (rancid fats, peroxides, aldehydes, etc.). Fast-food operations mitigate this by filtering or replacing oil frequently, but in practice oil quality can degrade between changeovers. Food fried in heavily reused cottonseed oil may absorb some of these degradation byproducts, affecting taste and potentially health. Fast-food menu items that might involve cottonseed oil include fried chicken, french fries, tortillas or taco shells (fried in oil), and baked goods or sauces that use vegetable oil as an ingredient. Because cottonseed oil is high in linoleic acid, fried foods cooked in it tend to be crisp but can spoil faster if not stored well (linoleic acid is prone to going rancid). The trans fat era (pre-2000s) saw cottonseed oil hydrogenated into semi-solid frying fats for items like doughnuts and pie crusts; today those uses are largely gone. Current fast-food usage of cottonseed oil, if any, would be in fully refined liquid form or in blends, contributing saturated fat (and calories) but no artificial trans fat. Sensitive Populations / Notes: People with cardiovascular concerns (high LDL cholesterol, heart disease) should be mindful of cottonseed oil intake since it can contribute to saturated fat consumption and worsen lipid profiles. Individuals trying to reduce systemic inflammation may also moderate intake of cottonseed oil due to its high omega-6 content, though the direct impact on inflammation is still debated. There is little evidence of allergenicity with refined cottonseed oil, as most protein is removed. One historical concern is that cotton crops are heavily treated with pesticides (since cotton isn’t a food crop per se), and residues could carry into the oil. However, modern refining steps (bleaching, deodorizing) and regulations limit contaminants: e.g. an expert panel has suggested limits of ≤1 ppm for any specific pesticide in cottonseed oil, and typical edible-grade oils meet safety standards. Another note: gossypol, the natural toxin in cotton seeds, has been studied as a male contraceptive at high doses due to its effect on sperm production. But refined cottonseed oil contains only trace gossypol (on the order of 0.01%), which is considered too low to pose a risk. Overall, occasional consumption of foods fried in cottonseed oil is not acutely dangerous for the general population; it is the chronic, high-volume intake (e.g. a diet heavy in fried fast foods and shortenings) that raises concern. Public health advice for consumers is to enjoy fried foods in moderation and prioritize oils lower in saturated fat (like canola or high-oleic oils) for routine cooking.

We assign the high tier using published research, regulatory guidance, and PRūF’s additive taxonomy. Restaurant usage is derived from public ingredient disclosures and mapped to menu items where this additive appears.