Refined Palm Oil
Refined palm oil is high in saturated fat (≈50%) and is associated with elevated LDL cholesterol when replacing unsaturated fats. Refining at high temperatures generates 3-MCPD esters and glycidyl esters, both of which EFSA considers carcinogenic/genotoxic concerns; EU has set maximum levels.
What it is
Vegetable oil obtained from the mesocarp of oil palm fruit (Elaeis guineensis), refined, bleached, and deodorized.
Cooking and frying oil, fat in baked goods, confectionery, margarines.
Why it's flagged
- high saturated fat
- 3-MCPD and glycidyl esters from refining
- deforestation concerns
What regulators actually say
"Glycidyl fatty acid esters ... in palm oils and palm fats are considered to be a potential health concern. 3-MCPD ... was carcinogenic in animal studies."
"Less than 10% of total energy intake from saturated fats."
Regulatory status
United States — FDA
GRAS as a vegetable oil; included in food code as common cooking oil.
European Union — EFSA
Permitted; max levels for 3-MCPD and glycidyl esters set under Regulation 2020/1322.
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