Cottonseed oil is criticized by many nutritionists, who deem it too high in saturated fat and too low in monounsaturated fat. Cottonseed oil has traditionally been used in foods such as potato chips and is a primary ingredient in Crisco, the shortening product. Since it is significantly less expensive than olive oil or canola oil, cottonseed has been incorporated into a wide range of processed foods.
Cottonseed oil frequently has high levels of pesticide residue. Cotton isn’t technically classified as a food crop, which means there is no limit to how much pesticide can be drenched on the plant. In fact, more pesticides are used on cotton than on any other crop worldwide.
Cottonseed oil has low rancidity, so it preferred by food manufacturers for its ability to contribute to longer shelf-life.