According to WebMD, the agency studied harmful substances that form during food processing when vegetable oils are heated to temperatures of 392 F or higher. The highest levels of these substances, known as glycidyl fatty acid esters, or GEs, are in palm oils and palm fat, followed by other oils and fats. Margarines, pastries, and cakes are the main exposure sources for anyone over age 3.
The European Food Safety Authority (EFSA)’s panel concluded that average exposures are a concern for younger age groups, and high exposures are a concern for all age groups. The report does not include recommendations for “safe” levels. However, the panel concluded that an infant receiving only formula (which can contain palm oil) would be below the level of concern. The panel also said levels of the harmful substances in palm oils and fats fell by half between 2010 and 2015, due to voluntary measures by producers to improve processing techniques.
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