Palm Oil (Refined)
Definition
An edible vegetable oil derived from the fruit of the oil palm tree (Elaeis guineensis). It is the most widely produced vegetable oil in the world and appears in roughly 50% of all packaged products sold in supermarkets.
Why It Matters
Refined palm oil processed at high temperatures generates glycidyl fatty acid esters (GE) and 3-MCPD — both classified as potentially carcinogenic by the European Food Safety Authority (EFSA). Environmental concerns include massive deforestation of tropical rainforests, particularly in Indonesia and Malaysia, threatening orangutan and tiger habitats. Unrefined (red) palm oil is nutritionally different and contains beneficial carotenoids.
Commonly Found In
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Related Terms
Seed Oils (Industrial Vegetable Oils)
AvoidA category of highly refined cooking oils extracted from the seeds of plants using industrial processes — typically involving chemical solvents (hexane), high heat, bleaching, and deodorizing. Includes soybean oil, canola oil, corn oil, sunflower oil, safflower oil, cottonseed oil, and grapeseed oil.
Trans Fats (Partially Hydrogenated Oils)
AvoidArtificial fats created by adding hydrogen to liquid vegetable oils to make them solid at room temperature (hydrogenation). While the FDA banned artificial trans fats in 2018, trace amounts (< 0.5g per serving) can still be legally labeled as '0g trans fat.'