Palm oil: a review on nutritional composition, processing, contaminants, and sustainability frameworks in the food system

Oil palm (Elaeis guineensis Jacq.) plays a vital role in the global food system, yet questions about its nutrition, safety, and sustainability continue to spark debate. This review takes a fresh, integrative approach, connecting what we know about nutrition, processing innovations, and sustainability governance within a single, systems-level framework. Palm oil is a rich source of energy and beneficial compounds like tocotrienols, carotenoids, and phytosterols, with research increasingly showing that its health impact depends on how it is consumed and processed. Advances in refining such as enzymatic degumming, low-temperature deodorization, and structured lipid design have significantly reduced harmful contaminants like 3-MCPD and glycidyl esters, sometimes by as much as 80%. On the sustainability side, challenges like deforestation, peatland conversion, and greenhouse gas emissions persist, even as certification programs (RSPO, MSPO, ISPO) and NDPE commitments make some progress. By weaving together these nutritional, technological, and environmental perspectives, this review offers a holistic roadmap for aligning palm oil production with global food security, climate action, and public health goals, providing actionable insights for researchers, policymakers, and industry leaders.