Vegetable Shortening Histamine Information

Vegetable shortening primarily consists of fats, which have not been specifically linked with alterations in histamine levels in common scientific dietary studies. Most types of vegetable shortening are made from hydrogenated vegetable oils such as palm, soybean, or cottonseed. Hydrogenation serves to increase the stability and shelf life of the oils, and allows them to solidify at room temperature, giving food a firm texture. While the specific impact of vegetable shortening on histamine levels is not well-documented, the fats (unsaturated and saturated) and oils it is generated from, have been subjected to some study. A study published in the World Allergy Organization Journal indicated that a diet high in polyunsaturated fats aids in reducing inflammation related to histamine release (Galli, C., & Calder, P. C. (2009)). However, in regard to histamine liberators or triggers, there are no compelling, published studies that link vegetable shortening or its underlying components—palm, soybean, or cottonseed oils—with releasing histamine in the body. Each oil's potential as a histamine liberator would need to be evaluated independently, although general scholarly consensus leans towards these oils being histamine-neutral. This means while consumption of vegetable shortening doesn't contribute directly to histamine buildup, neither does it often contribute to its release or reduction. Hence, for those with histamine sensitivities or intolerance, vegetable shortening itself does not seem a credible threat; rather, it's the specific high-histamine or histamine-liberating products it may be incorporated in that may prove problematic. In conclusion, vegetable shortening and its primary ingredients (palm, soybean, or cottonseed oils) are not thoroughly researched regarding their impact on histamine levels, liberating function, or their ability to lower histamine levels. More comprehensive studies are needed in this area to draw definite conclusions. Our team is working hard to provide more information on this, and data will be available soon. References: 1. Galli, C., & Calder, P. C. (2009). Effects of fat and fatty acid intake on inflammatory and immune responses: a critical review. Annals of Nutrition and Metabolism, 55(1-3), 123-139.