Palm Oil

Palm oil and its fractions have different fat profiles: palm olein is more liquid, while palm stearin is firmer. Red palm oil retains more carotenoids than highly refined versions, but those nutrients do not remove its saturated fat. The main established concern is nutritional. Controlled studies generally find higher LDL cholesterol when palm oil replaces oils lower in saturated fat, although some palm-olein trials and one narrower review found similar lipid results.

The comparison matters: replacing partially hydrogenated fats can improve some markers, and a cholesterol change is not a direct measurement of heart attacks. Small recent trials did not show consistent differences in inflammation or liver fat. Refining can also create 3-MCPD esters and glycidyl esters, contaminants with kidney, reproductive or cancer relevance in animal studies; actual risk depends on their measured concentrations and intake. Levels can be reduced during production, and recent FDA surveys document reductions in infant formula.

Some palm-olein formulas produce firmer stools and lower calcium absorption, but lasting bone harm has not been established. The EU limits refining contaminants and has enacted tighter limits for specified baby foods from January 2027. Its separate deforestation rules concern sourcing and do not establish a food-safety ban.

Research reviewed on September 5, 2026 · 12 sources