Palm oil & why the food industry loves it
Palm Oil: Why the Food Industry Loves It – and What It Means for Your Health
Palm oil is everywhere. From protein bars and peanut butter to biscuits, ready meals and even “health” snacks, this ingredient has quietly become one of the most widely used fats in the global food supply. The food industry’s reliance on palm oil has increased significantly over the last two decades — and there are clear reasons why.
Why Is Palm Oil Used So Widely?
Palm oil is derived from the fruit of the oil palm tree (Elaeis guineensis). It is inexpensive, highly versatile, and extremely efficient to produce. According to the World Wildlife Fund (WWF), oil palm produces more oil per hectare than any other vegetable oil crop (https://www.worldwildlife.org/industries/palm-oil). That efficiency keeps costs low — and food manufacturers appreciate that.
From a manufacturing perspective, palm oil offers several advantages:
It has a long shelf life.
It is semi-solid at room temperature, which improves texture.
It is stable at high temperatures, making it ideal for frying.
It does not require hydrogenation (which previously created harmful trans fats).
When trans fats were widely restricted following guidance from bodies such as the World Health Organisation (https://www.who.int/news-room/fact-sheets/detail/trans-fat), many manufacturers reformulated products using palm oil as a replacement. It provided similar functionality without producing industrial trans fats. From a business standpoint, it was an efficient solution.
The Nutritional Profile of Palm Oil
Palm oil is roughly 50% saturated fat, 40% monounsaturated fat, and 10% polyunsaturated fat. The concern lies primarily with its saturated fat content.
The British Heart Foundation notes that diets high in saturated fat can raise LDL (“bad”) cholesterol levels, which increases the risk of cardiovascular disease (https://www.bhf.org.uk/informationsupport/support/healthy-living/healthy-eating/fats-explained).
However, context matters. Palm oil is not automatically “toxic” or uniquely dangerous. It is comparable in saturated fat content to butter. The issue is cumulative intake — especially when palm oil is hidden in ultra-processed foods that people consume regularly without realising.
Long-Term Health Implications
If someone consumes a diet high in processed foods containing palm oil over many years, the potential risks are similar to those of any diet high in saturated fats:
Elevated LDL cholesterol
Increased cardiovascular disease risk
Greater likelihood of weight gain due to high-calorie density
The NHS recommends limiting saturated fat intake to no more than 20g per day for women and 30g per day for men (https://www.nhs.uk/live-well/eat-well/food-types/different-fats-nutrition/).
The bigger issue is not palm oil in isolation, but dietary patterns. Regular intake of processed snacks, pastries, fried foods and ready meals — many of which contain palm oil — often correlates with lower fibre intake, higher sugar intake, and excess calorie consumption.
In short, palm oil itself is not the sole villain. But frequent consumption as part of a highly processed diet can contribute to long-term metabolic and cardiovascular problems.
Environmental Considerations
Although your focus is on health, it is worth noting that palm oil production has been linked to deforestation and habitat loss in certain regions. Organisations such as the Roundtable on Sustainable Palm Oil (RSPO) aim to promote more responsible production practices (https://rspo.org).
Some products now list “sustainably sourced palm oil,” which may be a better environmental choice, though certification standards vary.
What Should We Do as Consumers?
As with most things in nutrition, moderation and awareness win.
particularly those over 40 aiming to reduce fat mass and improve cardiovascular health — the key advice is:
Reduce ultra-processed food intake.
Prioritise whole foods: lean proteins, vegetables, fruits, whole grains, nuts and seeds.
Check ingredient lists if packaged foods form a large part of the diet.
Palm oil isn’t something most people are adding by the spoonful. It’s quietly embedded in convenience foods. Convenience is often the silent saboteur of body composition goals.
Encouraging people to cook more whole-food meals at home not only reduces palm oil intake but also improves overall nutrient quality. That’s a win on multiple fronts — and far more powerful than obsessing over a single ingredient.