Western societies that use palm oil to manufacture foodstuffs are becoming increasingly aware of the negative health aspects of the oil. Compared to other vegetable oils, palm provides both saturated and unsaturated fat with minimal other nutritional values once processed in foods. It is often used as a base or ‘bulking up’ product in many cheaply available packaged foods, such as biscuits, cakes, spreads, and ice creams. Because it is cheap to produce, it is present in over half of all American packaged goods [8]. This differs from Asia, where the oil is most used for frying and cooking.

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