Is palm oil high in fructose?

Watch for

• It is semi-solid at room temperature without hydrogenation, which is exactly why it replaced partially hydrogenated oils after the trans fat rules.That put it into the biscuits, spreads, instant noodles, non-dairy creamers and pastry you may already be reacting to, usually alongside wheat, dairy or additives that are the more likely culprit
• Rarely labelled plainly.Look for palm olein, palm stearin, palm fat, palm fruit oil, palmitate, glyceryl stearate, sodium palmate and the catch-all "vegetable oil" or "vegetable fat". If you are logging fats in a diary, this is the one that goes unrecorded
• Graded D on the anti-inflammatory scale, driven by roughly half its fat being saturated and mostly palmitic acid.That is a dietary-pattern note, not a sensitivity trigger, but it is the honest reason it scores C for DASH and Mediterranean
• Refining strips out the protein, so palm allergy is essentially unheard of, and the oil is A for dairy proteins and gluten.Unrefined red palm oil keeps the carotenoids that give it its colour and a much stronger flavour
• The dominant public conversation is deforestation, not digestion.RSPO certification (segregated or identity-preserved on the pack, rather than the weaker mass-balance claim) is the practical hook if that is what you are shopping for