Are monoglycerides and diglycerides healthy?

December 16, 2025 •

4 min read

According to the U.S. Food and Drug Administration (FDA), monoglycerides and diglycerides are 'generally recognized as safe' (GRAS) for consumption. Despite this classification, public interest and recent studies have raised questions about the health implications of regularly consuming these common food emulsifiers.

Quick Summary

These food additives are approved for use but are often linked to processed foods high in sugar and fat. They can contain small amounts of trans fat not listed on labels, which may accumulate with frequent consumption. Emerging research also suggests potential links to cardiovascular issues.

Key Points

Generally Recognized as Safe (GRAS): The FDA and other global food safety authorities classify monoglycerides and diglycerides as safe for use as food additives.
Commonly Found in Processed Foods: These emulsifiers are heavily used in packaged goods, like baked products, margarine, and ice cream, which are often high in sugar, salt, and unhealthy fats.
Potential Source of Unlabeled Trans Fat: As processing agents, they can be made using hydrogenated oils and may contain small, legally unlabeled amounts of trans fat that can accumulate with frequent consumption.
Observational Health Links: Studies have shown a correlation between high consumption of these emulsifiers and an increased risk of cardiovascular disease, though causation is not proven.
Sourced from Animal or Plant Fats: The origin of these additives is not always clear from the label and can be either animal- or plant-based, which is a key consideration for vegans and people with religious dietary restrictions.
Best to Limit Processed Foods: The most effective way to reduce intake of monoglycerides and diglycerides is to minimize consumption of ultra-processed foods and focus on a diet of whole foods.
Function as Emulsifiers: Their main job is to prevent ingredients from separating, which improves texture, stability, and shelf life in many food products.

What are Monoglycerides and Diglycerides?

Monoglycerides and diglycerides are types of fats, also known as glycerides, that occur naturally in small amounts in some foods. The vast majority, however, are synthetically produced for use as food emulsifiers. As emulsifiers, their primary function is to help mix ingredients that don't naturally blend, such as oil and water. They are widely used in a variety of processed and packaged foods to improve texture, enhance creaminess, and extend shelf life.

Monoglycerides: These molecules consist of a glycerol backbone with one fatty acid attached.
Diglycerides: These molecules have a glycerol backbone with two fatty acids attached.
Triglycerides: The most common fat found in our diet, these have three fatty acid chains.

During digestion, our bodies naturally break down triglycerides into monoglycerides and fatty acids, which are then absorbed. The manufactured version, however, raises different questions due to its presence in ultra-processed foods.

The Link to Processed Foods and Unlabeled Trans Fat

One of the main health concerns surrounding monoglycerides and diglycerides is their strong association with highly processed foods. Baked goods, margarines, frozen dinners, and ice cream are some of the many products where these additives are found. These foods are often high in saturated fat, sugar, and sodium, which are known to contribute to various health issues when consumed excessively.

Furthermore, the production process for monoglycerides and diglycerides can sometimes utilize hydrogenated oils, which may introduce trace amounts of trans fat into the final product. A significant loophole in U.S. labeling laws means that if a food contains less than 0.5 grams of trans fat per serving, manufacturers can legally label it as having "0g trans fat". Because monoglycerides are classified as emulsifiers, not lipids, the FDA ban on most partially hydrogenated oils doesn't apply to them. This means that by consuming multiple processed foods throughout the day, a person could unknowingly accumulate a concerning level of trans fats from these additives.

Potential Health Risks and Considerations

While regulatory bodies like the FDA and the European Food Safety Authority (EFSA) generally consider mono- and diglycerides safe at current consumption levels, some research and expert opinions suggest potential risks, especially with high, long-term intake.

Cardiovascular Disease: Observational studies have found a link between higher intake of emulsifiers, including mono- and diglycerides, and an increased risk of cardiovascular disease. While correlation is not causation, these findings align with the concern over their trace trans fat content.
Chronic Inflammation: The trans fat potentially present in these additives is known to promote inflammation, a contributing factor in many chronic diseases, including heart disease and diabetes.
Gut Microbiome Effects: Preliminary research is exploring how synthetic emulsifiers may affect the composition of the gut microbiome and intestinal barrier function, potentially contributing to inflammatory bowel conditions. More investigation is needed in this area.
Toxin Contamination: During the manufacturing process, it's possible for mono- and diglyceride mixtures to become contaminated with trace quantities of heavy metals like lead and cadmium. While these levels are likely minimal, long-term accumulation is a theoretical concern.

Monoglycerides and Diglycerides vs. Triglycerides


Feature	Monoglycerides & Diglycerides	Triglycerides
Structure	Glycerol backbone with 1 or 2 fatty acid chains.	Glycerol backbone with 3 fatty acid chains.
Primary Role	Emulsifiers in processed foods, helping oil and water mix.	Primary form of fat storage and energy in the body.
Source (Dietary)	Primarily found as manufactured food additives. Small amounts occur naturally.	Constitutes the majority of fat in most diets (e.g., oils, butter).
Health Context	Health concerns stem from being in processed foods, trace trans fat content, and potential for high intake.	Health risks are typically related to overall quantity and type of fat (e.g., saturated vs. unsaturated).
Labeling	Found in ingredient lists, not nutrition facts panel. May contribute trans fat not accounted for on label.	Included as part of the 'Total Fat' on nutrition facts panel.

How to Limit Your Intake

For those concerned about the potential health implications, reducing your intake of monoglycerides and diglycerides primarily means reducing your consumption of processed foods.

Prioritize Whole Foods: Focus your diet on fresh fruits, vegetables, unprocessed meats, and legumes. Whole, unprocessed foods do not contain these additives.
Read Ingredient Labels Carefully: Look for "monoglycerides" or "diglycerides" (or variations like "monoacylglycerols") on the ingredients list. Some products may also list "E471" on international labels.
Check for Vegan Certification: For those who wish to avoid animal-derived sources, seeking a product with a vegan certification is the only reliable way to ensure the emulsifiers are plant-based. Without certification, manufacturers are not required to specify the source.
Explore Natural Alternatives: For home cooking and baking, natural emulsifiers like soy or sunflower lecithin, flaxseed gel, or agar-agar can be used as alternatives.

Conclusion

While regulatory bodies classify monoglycerides and diglycerides as safe food additives, the question of whether they are "healthy" is more nuanced. Their primary health risk comes not from the molecules themselves, but from their role as components of ultra-processed foods, which are frequently high in unhealthy fats, sugar, and sodium. The presence of trace, unlabeled trans fats also poses a legitimate concern for individuals aiming to minimize their consumption of this harmful fat. For most individuals, the most effective strategy for managing intake and promoting better health is to reduce reliance on processed foods and shift towards a diet rich in whole, unprocessed ingredients.

Frequently Asked Questions

Triglycerides are the main form of fat found in your diet and in your body, consisting of a glycerol backbone with three fatty acid chains. Mono- and diglycerides have one or two fatty acid chains and function primarily as emulsifiers in processed foods to stabilize oil and water mixtures.

No, a standard ingredient label will not specify the source. If you are vegan or have religious dietary restrictions, you must contact the manufacturer directly or look for products with specific vegan certification to confirm the source.

They can. During manufacturing, if hydrogenated oils are used, the resulting emulsifiers may contain trace amounts of trans fat. Due to labeling loopholes, this small amount may not appear on the nutrition facts panel.

No, they are widely approved for use as food additives by regulatory bodies like the FDA, EFSA, and WHO. However, concerns regarding their health effects continue to prompt discussion and research.

While completely avoiding these additives would mean eliminating most processed foods, the more prudent approach is to reduce your overall intake of processed items. A diet rich in whole foods naturally limits exposure to these emulsifiers and their potential associated health risks.

You will find them in many packaged and processed foods, including baked goods, margarine, peanut butter, ice cream, whipped cream, coffee creamers, frozen dinners, and some processed meats.

They are used as effective and inexpensive emulsifiers to improve the quality of many food products. Their functions include preventing oil separation, extending shelf life, and improving texture and creaminess.