Why one of the world’s most widely used oils deserves better understanding
In recent years, oils and fats have become a hot topic of debate in food and health circles. A growing number of consumers are questioning the oils in their food – and rightly so. But not all oils are made equal. Among the most misunderstood is palm oil, often lumped into debates about “seed oils” despite being fundamentally different in origin, structure, and health profile.
What is palm oil?
Palm oil is a vegetable oil extracted from the flesh of the fruit of the oil palm tree (Elaeis guineensis), native to West Africa but now cultivated extensively in Malaysia, Indonesia, Colombia, Nigeria, and several other tropical countries. Unlike oils that come from seeds, palm oil is pressed from the soft, pulpy fruit of the oil palm, giving it a reddish hue and naturally high levels of antioxidants like beta-carotene and vitamin E.
Palm oil is incredibly versatile. It is semi-solid at room temperature, resistant to oxidation (so it stays fresh longer), and has a neutral taste – making it ideal for baked goods, spreads, snacks, and even cosmetics and cleaning products. It’s also one of the most land-efficient oil crops on the planet, producing more oil per hectare than any other vegetable oil.
What are seed oils?
“Seed oil” is an umbrella term for fats extracted from the kernels of annual crops. The most common ones, also known as the ‘hateful eight’ are:
- Rapeseed (canola)
- Sunflower
- Soybean
- Cottonseed
- Corn
- Grapeseed
- Rice Bran
- Safflower
These seeds contain high levels of polyunsaturated fats, particularly the omega-6 fatty acid linoleic acid, which oxidise faster than the more saturated fats found in palm oil.
Foods that contain seed oils
Seed oils are commonly found in:
- Cooking oils: rapeseed, sunflower, soybean, corn and safflower
- Processed or packaged foods: crisps, crackers, frozen meals, biscuits, bread
- Fast food: seed oils are often used in deep-frying
- Margarine and spreads
- Salad dressings and mayonnaise
- Plant-based/vegan products: they use seed oils as a fat source
- Snacks: popcorn, granola bars and other convenience foods
What did the recent study notice?
Seed oils have come under scrutiny recently, particularly in the wake of emerging research suggesting potential health concerns linked to their high omega-6 content. One widely discussed study referenced in numerous wellness and medical forums, identified a possible correlation between long-term consumption of certain seed oils and an increased risk of colon cancer in men. While direct causation has not been proven, the findings have reignited questions about the long-term health impact of diets that rely heavily on seed oils. This renewed debate makes it even more important to recognise that not all dietary fats behave the same once they’re on our plates.
‘Seed Oil Free’ Certification: why accurate labelling matters
A new “Seed Oil Free” certification has just appeared on the UK supermarket shelves, and it does more than hand out another badge for brands to chase. By drawing a clear line between true seed-derived fats and alternatives such as fruit-sourced palm oil, the label re-injects scientific precision into a debate that has been distorted by social media shorthand. Shoppers can now see, at a glance, whether a product contains the high-Omega-6 oils currently under renewed scrutiny – empowering them to make decisions based on facts rather than memes.
For palm-based products, the certification is a chance to stand on their own merits: proven heat stability, a balanced fatty-acid profile, and, when grown under robust sustainability standards, a land footprint far smaller than most oil-seed crops. In short, accurate classification benefits everyone except those who profit from confusion.
Why palm oil is used so widely
- Balanced fatty-acid profile – Roughly 50% saturated (mostly palmitic acid) and 50% unsaturated, palm oil stays solid at room temperature yet melts near body temperature, giving baked goods the “butter effect” without partial hydrogenation.
- Natural stability – Its lower linoleic acid content means it resists oxidation and off-flavours, extending shelf life without artificial preservatives.
- Efficient land use – High yield per hectare allows the same quantity of edible oil to be produced on far less farmland, helping spare forests and biodiversity when cultivated under rigorous sustainability standards.
- Micronutrients – Unrefined palm oil is one of the richest natural sources of provitamin A carotenoids and tocotrienols (a form of vitamin E).
Conclusion: same shelf, different story
Palm oil and seed oils may sit side by side in the grocery aisle, but they originate from entirely different plant parts and deliver distinct chemical profiles. The emerging questions around high-omega-6 seed oils do not automatically apply to palm oil, whose semi-saturated structure offers heat stability and long shelf life without the need for heavy processing. Understanding that palm oil is not a seed oil helps consumers, formulators and policymakers make clearer, science-based choices in a food landscape where every fat often gets painted with the same brush.
