Palm Oil Soy Bean Oil

Palm oil comes from the fruit of oil palm trees. Soybean oil is extracted from soybeans, a type of legume. Both are vegetable oils commonly used in cooking and food manufacturing.

These oils are used as cooking oils and as ingredients in many processed foods. They provide fat and texture, help blend ingredients, and can improve shelf life. They are found in baked goods, snacks, dressings, and many other packaged foods.

Palm oil and soybean oil are generally recognized as safe (GRAS) by the FDA for use in food. They are sources of fatty acids, including saturated and unsaturated fats. While high intake of saturated fat is linked to increased risk of heart disease, the Dietary Guidelines for Americans recommend limiting saturated fat to less than 10% of daily calories. JECFA and EFSA have evaluated various fats and oils. Evidence on specific health effects of palm and soybean oil at typical dietary levels is extensive and sometimes mixed, but they are considered safe when consumed as part of a balanced diet.