News: The European Food Safety Authority (EFSA) has deemed palm oil a possible carcinogen. According to the EFSA, palm oil becomes potentially cancer-causing when it is processed at high temperatures (approx. 200°C). When refining oils, the EFSA found that the glycidyl fatty acid esters (GE), 3-monochloropropanediol (3-MCPD), and 2-monochloropropanediol (2-MCPD) – all potential carcinogens were formed. The highest levels of these substances were discovered in palm oils and palm fats. The EFSA also cites margarine and “pastries and cakes” as the main sources of exposure for consumers aged three and above.
TAKEAWAY: Avoid food that may have been cooked in palm oil. This is especially dangerous for babies. Make sure that your baby food does not contain Palm oil.
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