InfoSAWIT, JAKARTA — Amid the flood of information regarding food and health, misconceptions about palm oil continue to circulate. One common misunderstanding is the erroneous association of palm oil with trans fats. In fact, scientific evidence indicates the opposite: palm oil contains no trans fats and is now a primary solution for replacing trans fats in various food products.
As reported by InfoSAWIT from the latest Malaysian Palm Oil Council (MPOC) report on Tuesday (July 1, 2025), two key points the public should be aware of regarding this issue are: Trans fats are proven to be extremely harmful to human health, while palm oil contains no trans fats whatsoever.
These two facts have been confirmed by various health organizations and global scientists, including the World Health Organization (WHO), the United Nations (UN), the European Union, and renowned academic and research institutions worldwide.
Trans fats are formed during the partial hydrogenation process, a technique used to convert liquid vegetable oils like sunflower or rapeseed oil into solid forms for longer shelf life. Unfortunately, this process produces trans fat compounds that have been shown to increase bad cholesterol (LDL) levels and decrease good cholesterol (HDL) levels. These fats have also been linked to an increased risk of heart disease and even cancer.
Institutions such as the French National Institute of Health and Medical Research (INSERM) and the US FDA (Food and Drug Administration) have issued strong warnings regarding trans fats. The FDA has even stated that trans fats are no longer considered safe and have been removed from various food products in the United States. The European Union has also imposed strict limits on trans fat consumption due to the risk of coronary heart disease.
Meanwhile, palm oil presents itself as a healthy and natural solution. As a naturally solid vegetable fat, palm oil does not undergo partial hydrogenation, thus it does not produce trans fats. This is why the food industry in Europe and the United States is increasingly turning to palm oil to replace oils containing trans fats.
Palm oil is widely used in various food products such as biscuits, pastries, margarine, and snacks. It provides texture, stability, and a long shelf life without the health risks associated with trans fats.
In a literature review conducted by Dr. Elena Fattore and Dr. Roberto Fanelli from the Mario Negri Institute for Pharmacological Research in Milan, it was noted that the majority of studies found no evidence that palmitic acid—the main component of palm oil—negatively affects heart health. In fact, its impact on the HDL/LDL ratio is considered neutral.
Additionally, another study in the World Journal of Cardiology showed that palm oil and olive oil have comparable effects on blood cholesterol and lipoprotein profiles.
Despite the widespread availability of scientific facts, misleading narratives about palm oil persist. MPOC views this as ironic, given that scientific evidence and global health policies have positioned palm oil as a healthy and safe alternative.
“In the issue of trans fats, there are really only two important points to remember,” MPOC stated. “First, trans fats are harmful. Second, palm oil does not contain trans fats. It’s that simple.”
With its various advantages, including being free of trans fats, natural stability, and sustainable availability, palm oil is now a mainstay in the global food industry that is moving away from trans fats in favor of healthier products. Support for the use of palm oil is not just an economic and industrial matter, but also a commitment to public health based on accountable science.
It is time for the public to receive clear and accurate information—that palm oil is not the problem, but part of the solution. (T2)
