PALMOILMAGAZINE, JAKARTA — Amid growing public awareness about food and health, misconceptions about palm oil continue to circulate. One of the most persistent myths is the belief that palm oil contains trans fats. In reality, palm oil is completely free of trans fats and has become a key replacement for these harmful substances in many food products worldwide.
According to a recent report by the Malaysian Palm Oil Council (MPOC), published on Tuesday (1 July 2025) and cited by Palmoilmagazine.com, there are two key facts the public must understand; Trans fats are extremely harmful to human health, and palm oil contains absolutely no trans fats.
These facts are well-established by leading global health institutions, including the World Health Organization (WHO), United Nations (UN), European Union, and major academic and research bodies worldwide.
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Trans fats are artificially produced during a process called partial hydrogenation, which turns liquid vegetable oils like sunflower or rapeseed oil into semi-solid form to extend shelf life. Unfortunately, this process generates trans fat compounds that raise bad cholesterol (LDL), lower good cholesterol (HDL), and have been linked to heart disease and cancer.
Institutions such as INSERM (France’s National Institute of Health and Medical Research) and the US Food and Drug Administration (FDA) have issued strong warnings against trans fats. In fact, the FDA has banned trans fats in most food products in the United States, and the European Union enforces strict limits on their use due to the risk of coronary heart disease.
Palm oil, in contrast, offers a naturally solid plant-based fat that does not require partial hydrogenation, and therefore does not produce trans fats. This makes it an ideal alternative for food manufacturers seeking to eliminate trans fats from their products.
Today, palm oil is widely used in a variety of food products—from cookies and pastries to margarine and snacks—thanks to its ability to provide the desired texture, stability, and long shelf life without the health risks associated with trans fats.
Scientific reviews, such as those by Dr. Elena Fattore and Dr. Roberto Fanelli from the Mario Negri Institute for Pharmacological Research in Milan, have found no solid evidence that palmitic acid—palm oil’s primary fatty acid—has a harmful impact on heart health. Its effect on the HDL/LDL cholesterol ratio is considered neutral.
Further studies published in the World Journal of Cardiology show that palm oil and olive oil have comparable effects on cholesterol levels and lipoprotein profiles.
Despite the growing body of scientific evidence, misleading narratives about palm oil persist. The MPOC considers this deeply ironic, given that global health policies now increasingly recognize palm oil as a safe, science-backed alternative to trans fats.
“In the trans fat debate, only two things matter,” the MPOC writes. “First, trans fats are harmful. Second, palm oil does not contain trans fats. It’s that simple.”
With its many advantages—free of trans fats, naturally stable, and sustainably produced—palm oil is now a key ingredient in the global food industry’s shift toward healthier products. Supporting its use isn’t just an economic decision; it’s a public health commitment rooted in sound science.
It’s time the public received clear and accurate information: palm oil is not the problem—it’s part of the solution. (P2)
