About
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
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
| 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
Research citations
- 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
