Edible Vegetable Oil

About

What it is and where it shows up.

Edible vegetable oil is a broad category of plant-derived fats, primarily composed of triglycerides, extracted from seeds, nuts, or fruits (e.g., soybean, sunflower, canola, palm, groundnut). These oils are widely used for cooking, frying, baking, and as base food ingredients, providing essential fatty acids and fat-soluble vitamins.

Safety summary

The regulatory and scientific consensus.

Edible vegetable oils in their natural or refined (non-hydrogenated) form are generally recognized as safe (GRAS) by the FDA and approved in all major regulatory jurisdictions. However, high-temperature refining generates process contaminants—glycidyl fatty acid esters (GE) and 3-monochloropropanediol (3-MCPD)—that EFSA has identified as a potential health concern, particularly for infants consuming formula derived from palm oil and for high consumers in younger age groups. Partially hydrogenated vegetable oils (PHOs), which generate trans fats, had their GRAS status formally revoked by the FDA in 2015 and are restricted or banned across many jurisdictions.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Approved	Permitted as a food and food ingredient under EU General Food Law (Regulation (EC) No 178/2002). EFSA assessed process contaminants—glycidyl fatty acid esters (GE), 3-MCPD, and 2-MCPD—formed during high-temperature refining of vegetable oils and flagged GE as a potential health concern for all younger age groups at average exposures. EU Commission Regulation (EU) 2018/290 sets maximum limits for glycidyl fatty acid esters in vegetable oils for direct human consumption and in infant and follow-on formula. Voluntary industry measures halved GE levels in palm oils between 2010 and 2015.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Regulated under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 and FSS (Prohibition and Restriction on Sales) Regulations. Industrial trans fatty acids are capped at 2% by mass of total oils/fats (amendment in force from 2 Feb 2021; FBOs required to comply by 1 Jan 2022). Total Polar Compounds in fresh, unused vegetable oil must not exceed 15%. All crude edible oils (except coconut oil and olive oil) must be refined before sale for human consumption. Blended Edible Vegetable Oils and Multi-Source Edible Vegetable Oils must be sold under AGMARK certification in sealed, tamper-proof packages not exceeding 15 kg. No colour, antioxidant, synergist, or emulsifier may be added without FSSAI sanction.source
FDA (Food and Drug Administration) (United States)	Approved	Common edible vegetable oils (e.g., canola, soybean, sunflower, corn, olive oil) are GRAS under 21 CFR Parts 182 and 184 and do not require premarket FDA review. Partially Hydrogenated Oils (PHOs) had GRAS status revoked effective June 18, 2018 (compliance date 2019). Brominated Vegetable Oil (BVO) authorization was separately revoked in July 2024 via final rule.

Who should approach with care

Whose guidance would steer them away.

Infants — EFSA concluded that glycidyl fatty acid esters (GE) in palm-oil-based refined vegetable oils used in infant formula are a particular concern, with exposure levels potentially up to ten times what is considered of low concern for public health.

Children — EFSA identified a potential health concern for all younger age groups at average exposures to GE and 3-MCPD process contaminants present in refined vegetable oils.

Heart Disease — Partially hydrogenated vegetable oils generate trans fats strongly associated with cardiovascular disease, leading to their GRAS revocation by the FDA in 2015; even non-hydrogenated refined oils high in omega-6 fatty acids warrant moderation for individuals with existing heart disease.

Pregnancy — Process contaminants such as GE and 3-MCPD formed during high-temperature refining of vegetable oils may pose risks at high consumption levels during pregnancy; cold-pressed or minimally refined oils are preferable.

Liver Disease — High dietary fat intake from vegetable oils, particularly those rich in omega-6 fatty acids, may exacerbate hepatic fat accumulation in individuals with pre-existing liver conditions such as non-alcoholic fatty liver disease (NAFLD).

Research citations

The sources behind this verdict.

1FDA. Understanding How the FDA Regulates Food Additives and GRAS Ingredients. fda.gov
2FSSAI. Food Safety and Standards (Prohibition and Restriction on Sales) Regulations — Compendium Version IX (September 2022), 2022. fssai.gov.in
3EFSA. Revised safe intake for 3-MCPD in vegetable oils and food, 2018. efsa.europa.eu
4EFSA. Process contaminants in vegetable oils and foods — EFSA Panel assessment (Press Release), 2016. efsa.europa.eu
5FDA. Final Determination Regarding Partially Hydrogenated Oils (Removing Trans Fat), 2015. fda.gov

Independently researched5 citations