Tropical oils are vegetable oils that are extracted from the fruits or seeds of tropical plants. These oils are typically solid at room temperature and have a high melting point, which makes them useful in a variety of food applications. Some common types of tropical oils are: Coconut oil which is extracted from the kernel or meat of mature coconuts, coconut oil is high in saturated fat and is commonly used in cooking, baking, and as a spread. Palm oil which is extracted from the fruit of oil palm trees, palm oil is used in a variety of food products, including baked goods, margarine, and snack foods. Palm kernel oil which is extracted from the seed of oil palm trees, palm kernel oil is similar to coconut oil and is often used in cooking and baking. Lastly, cocoa butter which is extracted from the cocoa bean, cocoa butter is used in chocolate production and also in cosmetics and personal care products. Aside from consuming or cooking with the oils on their own, tropical oils are commonly found in processed foods and other foods products. The most common sources of tropical oils are found in baked goods (cookies, cakes, and breads), snacks (chips, crackers, and popcorn, are usually fried in tropical oils like palm oil and coconut oil), margarine and spreads, some chocolates and candies and nut butters like peanut butter.

While tropical oils have been used for centuries in traditional cooking and medicine, recent controversy over their health benefits or potential negative effects on health has caused some individuals to avoid tropical oils at all costs. Negative effects attributed to consuming tropical oils include increased risk for cardiovascular disease, weight gain and inflammation. According to research, tropical oils themselves do not appear to be detrimental to health when consumed in moderation. In fact, many of the negative health effects attributed to tropical oils are more related to what’s in them than the oils themselves.