The prevalence and distribution of palm, soy and coconut oils in Australian food: implications for planetary and human health.

Abstract

Palm, soy and coconut oil production is associated with significant environmental harms. This study aimed to investigate the prevalence, distribution and characteristics of Australian packaged food products containing these oils. In a sample of 26,831 products, approximately one in 10 products contained one or more of the oils, with the highest prevalence observed in bread and bakery products (25% of products), followed by snack foods (16%). Products that were ultra-processed, nutritionally poor and made using imported ingredients had significantly greater prevalence of the oils (all p < 0.001). Few products with the oils were certified as sustainable (<5%). While not ubiquitous across the food supply, these oils were concentrated in specific food categories and ultra-processed, lower nutritional quality products. Most lacked sustainability certification, suggesting the underutilisation of sustainable practices. Reducing unsustainable production of the oils and limiting diets high in products containing the oils could support both planetary and human health.