Palm Oil
This is what the ingredient is.
Palm oil is vegetable oil extracted from the fruit of oil palm trees. Semisolid at room temperature due to high saturated fat content.
Here is why it shows up on the label.
Cooking oil and ingredient in processed foods, baked goods, and margarine. Provides texture, stability, and shelf life. Alternative to partially hydrogenated oils.
Here is what food agencies say.
The FDA lists it as Generally Recognized as Safe. Not specifically regulated. Approved globally. Sustainability concerns exist regarding rainforest deforestation (not a health/safety issue).
Here is what research has found.
Contains approximately 50% saturated fat. Research on cardiovascular effects compared to other oils ongoing. Studies in American Journal of Clinical Nutrition examine lipid effects.
Here are a few things worth knowing.
High in saturated fat, which may raise LDL cholesterol levels according to some studies. Neutral fat compared to partially hydrogenated oils (no trans fats). Environmental concerns regarding sustainable sourcing (deforestation).
Sources
- FDA Database
- Am J Clin Nutr 2015
- Nutrition Reviews 2016
How to read this page
We publish plain facts about this ingredient so a label is easier to read. This is not medical advice, and it is not a recommendation to buy, avoid, or use anything. For a personal health question, talk with a clinician who knows your history.