Once consumed, palm oil does not remain intact in the digestive tract for long, for it’s soon attacked by the digestive enzyme pancreatic lipase, breaking down the fat molecules into smaller fragments called “fatty acids and mono-glycerides”. These digestive products are then absorbed.
Refined palm oil and its processed fractions, palm olein and palm stearin, are in fact 95-97% digestible, which falls within the digestibility range of 93-99% for most edible oils and fats.
Robin Miller is a health and nutrition editor with more than 30 years of industry experience. She researches and writes about the nutritional benefits of palm fruit oil, with the goal of giving readers factual, science-based information that will be useful in their daily lives.