Palm Oil | whatsinit

About

What it is and where it shows up.

Palm oil is an edible vegetable fat extracted from the fruit pulp of the oil palm tree (Elaeis guineensis); it is approximately 50% saturated fatty acids (predominantly palmitic acid) and is widely used in food manufacturing for frying, baking, margarines, shortenings, confectionery coatings, and processed foods due to its high oxidative stability and semi-solid texture at room temperature.

Safety summary

The regulatory and scientific consensus.

Palm oil's high saturated fat content has been linked to elevated LDL cholesterol and cardiovascular risk when consumed in excess, with WHO recommending limiting saturated fat intake. Refining at high temperatures (≥200 °C) generates process contaminants—glycidyl fatty acid esters (GE), 3-MCPD, and 2-MCPD—for which EFSA (2016) concluded GE is genotoxic and carcinogenic, identifying exposure via infant formula as a particular public health concern. Regulatory bodies in the EU have established maximum contaminant limits, and voluntary industry action has reduced GE levels in palm oil by approximately 50% between 2010 and 2015.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Restricted	Palm oil is permitted as a food ingredient and cooking fat under EU food law (Regulation (EC) No 178/2002). Commission Regulation (EU) 2018/290 sets maximum GE levels: 1,000 μg/kg in refined vegetable oils and fats intended for direct human consumption; 500 μg/kg in infant formula and follow-on formula (as marketed); 750 μg/kg in processed cereal-based food for infants. EFSA (2018) set a TDI of 0.8 μg/kg bw/day for 3-MCPD. The European Commission finalised legislation to reduce GE levels in vegetable oils and foods following EFSA's 2016 opinion.source
Food Standards Agency (FSA) / Food Standards Scotland (FSS) (United Kingdom)	Restricted	The UK FSA follows the scientific framework of EFSA's 2016 CONTAM Panel opinion on GE, 3-MCPD, and 2-MCPD. Maximum levels for 3-MCPD esters and GE in vegetable oils (including palm oil) and infant formula align with EU Regulation 2018/290 retained in UK law post-Brexit. Palm oil use in food is permitted; contaminant limits apply.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Palm oil is regulated under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. Palm oil with Free Fatty Acid (FFA) value >3.0% and up to 10.0%, or obtained by solvent extraction, must be refined before supply for human consumption and must comply with standards under regulation 2.2.1(16). Refined oil must not contain more than 5.00 ppm hexane. Flash point (Pensky-Marten closed method) must be ≥250 °C. Test for argemone oil adulteration must be negative.source

Who should approach with care

Whose guidance would steer them away.

Infants — EFSA concluded that GE exposure from palm-oil-based infant formula can be up to ten times what would be considered of low concern for public health, representing a particular safety concern for formula-fed infants; the EU has set a strict maximum of 500 μg GE/kg in infant formula.

Children — Younger age groups with lower body weight face proportionally higher relative exposure to GE and 3-MCPD from palm-oil-containing foods; EFSA's 2016 opinion identified average exposures as a potential health concern for all younger age groups.

Heart Disease — Palm oil is approximately 50% saturated fatty acids (predominantly palmitic acid), and habitual high intake can elevate LDL cholesterol, exacerbating cardiovascular risk; WHO dietary guidelines recommend limiting total saturated fat to <10% of energy intake.

Pregnancy — High saturated fat intake and potential exposure to genotoxic process contaminants (GE, 3-MCPD) during a nutritionally critical period of fetal development warrant discussion with a healthcare provider about amounts of palm-oil-rich processed foods consumed.

Research citations

The sources behind this verdict.

1PubMed. A summary of 2-, 3-MCPD esters and glycidyl ester occurrence during frying and baking processes, 2021. pmc.ncbi.nlm.nih.gov
2FDA. Agency Response Letter GRAS Notice No. GRN 000654 – Cocoa Butter Substitute from Palm Oil Stearin and Stearic Acid, 2018. fda.gov
3EFSA. Update of the risk assessment on 3-monochloropropane diol and its fatty acid esters, 2018. efsa.europa.eu
4FSSAI. Gazette Notification – Standards relating to Oils and Fats (Amendment Regulations), 2017, 2017. fssai.gov.in
5EFSA. 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

Independently researched5 citations