About
Hydrogenated palm oil is palm oil that has been subjected to a catalytic hydrogenation process, converting unsaturated fatty acids into saturated ones to produce a semi-solid or fully solid fat used in baked goods, shortenings, margarines, confectionery, and frying applications. Partial hydrogenation generates industrial trans fatty acids (TFAs), while full hydrogenation produces a trans-fat-free hard stock used as a base for interesterified fats.
Safety summary
Partially hydrogenated palm oil is the primary dietary source of artificial trans fatty acids (TFAs); eating trans fat raises LDL ('bad') cholesterol and increases the risk of heart disease, the leading cause of death in men and women. The WHO recommends total TFA intake not exceed 1% of total dietary energy (approximately 2.2 g/day for a 2,000 kcal diet). Hydrogenated palm oil and other refined palm-based fats may also contain process contaminants — glycidyl fatty acid esters (GE), 3-MCPD, and 2-MCPD — generated during high-temperature refining, raising potential carcinogenic and kidney-related concerns particularly for high consumers and young age groups.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| FDA (Food and Drug Administration) (United States) | Banned | FDA's 2015 final determination declared partially hydrogenated oils (PHOs), the primary source of artificial trans fat, no longer Generally Recognized as Safe (GRAS) for use in human food. Compliance deadline for most uses was June 18, 2018; final administrative compliance date was January 1, 2021. Fully hydrogenated palm oil (negligible trans fat) requires separate food additive approval if used in novel applications.source |
| Health Canada (Canada) | Restricted | Health Canada banned the use of partially hydrogenated oils (PHOs) as food ingredients effective September 17, 2018, mirroring the FDA determination, citing cardiovascular risk from artificial trans fats. Naturally occurring trans fats in dairy and meat are not affected.source |
| EFSA (European Food Safety Authority) (European Union) | Restricted | Industrial trans fats in foods are restricted to a maximum of 2 g per 100 g fat under EU Regulation 2019/649 (applicable from April 2, 2021). EFSA recommends TFA intake be 'as low as possible.' Additionally, EU Regulation (EC) 1881/2006 (as amended) sets maximum levels for glycidyl fatty acid esters (GE) in vegetable oils/fats including palm oil — 1 ppm for oils used in infant formula and 1 ppm for other retail fats — due to EFSA findings that GE is genotoxic and carcinogenic.source |
| FSSAI (Food Safety and Standards Authority of India) (India) |
Who should approach with care
Research citations
- 1FSSAI. Regulation of Trans Fatty Acids (TFAs) in Partially Hydrogenated Vegetable Oils. fssai.gov.in
- 2PubMed. The Demise of Artificial Trans Fat: A History of a Public Health Achievement, 2021. pmc.ncbi.nlm.nih.gov
- 3FDA. Trans Fat, 2021. fda.gov
- 4PubMed. Palm Oil on the Edge, 2019. pmc.ncbi.nlm.nih.gov
- 5EFSA. Update of the risk assessment on 3-monochloropropane diol and its fatty acid esters, 2018. efsa.europa.eu
- 6EFSA. Risks for human health related to the presence of 3- and 2-monochloropropanediol (MCPD), and their fatty acid esters, and glycidyl fatty acid esters in food, 2016. efsa.europa.eu
