Cottonseed oil is high on the hit list for many nutritionists, who deem it too high in saturated fat and too low in monounsaturated fat.[7] Detractors say that cottonseed oil may contain natural toxins and unacceptably high levels of pesticide residues; cotton is not classified as a food crop, and farmers use many agrichemicals when growing it.[8]. Cottonseed oil has traditionally been used in recognizably fatty foods such as potato chips and is a primary ingredient in Crisco, the shortening product.[9]But since it is significantly less expensive than olive oil or canola oil, cottonseed has started to creep into a much wider range of processed foods, including cereals, breads and snack foods. Products that say "may contain one or more of these oils" and list cottonseed, virtually always contain it.[10] Cottonseed oil resists rancidity and therefore offers a longer shelf life for food products in which it is an ingredient.