Palm Oil
Also known as: palmoil, sustainable palm fruit oil, palm vegetable oil, vegetable palm oil, sustainable palm oil
Permitted globally without warning labels. WHO recommends limiting saturated fat intake to <10% of energy and explicitly identifies palm oil as a source.
What it is
Edible oil extracted from the mesocarp of the fruit of Elaeis guineensis (oil palm). Semi-solid at room temperature; ~50% saturated fat (mostly palmitic acid).
Solid/semi-solid fat for baking, frying, margarines, confectionery, and shelf-stable processed foods. Replaces partially hydrogenated oils.
Why it's flagged
- High saturated fat (~50%) — cardiovascular risk if dietary saturated fat exceeds 10% of energy
- Process contaminants 3-MCPD and glycidyl fatty acid esters formed during refining
- Infants on palm-oil-rich formula can exceed safe 3-MCPD levels in worst-case scenarios
What regulators actually say
"The chemical contaminant 3-MCPD and related esters are found in some processed foods and vegetable oils, mainly palm oil ... infants receiving formula only may slightly exceed the safe level under worst-case scenarios."
"Saturated fatty acids can be found in fatty meat, dairy foods, and hard fats and oils such as butter, ghee, lard, palm oil and coconut oil ... no more than 10% of total energy intake coming from saturated fatty acids."
Regulatory status
United States — FDA
Permitted edible oil; no warning label
European Union — EFSA
Permitted; subject to EU max-level Regulation (EU) 2020/1322
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