Are there health risks with mono- and diglycerides?

December 16, 2025 •

4 min read

According to the U.S. Food and Drug Administration (FDA), mono- and diglycerides are 'generally recognized as safe' (GRAS) for consumption. However, despite this regulatory status, consumer questions persist about potential health risks with mono- and diglycerides, particularly concerning their manufacturing process and presence in highly processed foods.

Quick Summary

This article examines the health concerns surrounding mono- and diglycerides, detailing their use in food, their potential connection to trans fats, and emerging research on their long-term health effects.

Key Points

Generally Recognized As Safe (GRAS): Regulatory bodies like the FDA classify mono- and diglycerides as GRAS, meaning they do not pose an immediate health risk in small quantities.
Hidden Trans Fats: Mono- and diglycerides may contain trace amounts of trans fats, which do not have to be declared on nutrition labels if the serving size contains less than 0.5g.
Found in Processed Foods: These emulsifiers are ubiquitous in processed foods such as baked goods, margarine, and ice cream to improve texture and shelf life.
Emerging Health Concerns: Recent observational studies, particularly a 2024 French study, have correlated high intake of E471 with increased risks of cardiovascular disease and certain cancers, though causation is not proven.
Dietary Source Matters: The raw materials can be either plant- or animal-based, a point of consideration for individuals with specific dietary restrictions.
Cumulative Exposure: The health effects are potentially related to the cumulative intake from a diet high in multiple processed foods.
Reduce Processed Foods: The most effective way to minimize exposure to mono- and diglycerides and other additives is by reducing the consumption of highly processed foods.

What Are Mono- and Diglycerides?

Mono- and diglycerides are food additives used as emulsifiers, which help combine ingredients like oil and water that do not naturally mix. They consist of a glycerol molecule with one (mono-) or two (di-) fatty acid chains, making them structurally similar to triglycerides, the main type of fat we consume. They are added to a vast range of packaged and processed foods to improve texture, stability, and shelf life. You can find them in baked goods, candy, ice cream, margarine, and many other items.

The Manufacturing Process and Trans Fat Connection

The primary concern regarding mono- and diglycerides stems from their manufacturing process. While they can be derived from plant or animal fats, they are often created by processing triglycerides with heat and an alkaline catalyst. Crucially, if hydrogenated fats and oils are used in this process, the resulting product can contain small amounts of trans fats.

This presents a labeling loophole, as the FDA ban on partially hydrogenated oils (the main source of artificial trans fats) does not apply to mono- and diglycerides because they are classified as emulsifiers, not lipids. This means a product can be labeled "0g trans fat" if it contains less than 0.5g per serving, but still include trans fats from mono- and diglycerides. For individuals consuming multiple processed foods daily, these small, unlabeled amounts can accumulate, potentially exceeding recommended daily limits.

Emerging Research and Potential Risks

Although regulatory bodies like the FDA and European Food Safety Authority (EFSA) classify these additives as safe, recent scientific studies have prompted new scrutiny. Emerging research suggests potential long-term health implications, particularly when consumed as part of a diet high in ultra-processed foods.

Cardiovascular Disease: A 2023 study published by the French National Institute of Health and Medical Research (INSERM) indicated that certain emulsifiers, including citric acid esters and lactic esters of mono- and diglycerides (E472c and E472b), were associated with a higher risk of cardiovascular and coronary heart disease.
Cancer Risk: A significant 2024 French observational study highlighted concerns about the emulsifier E471 (mono- and diglycerides of fatty acids). The research found correlations between higher intake and increased overall cancer risk, specifically breast and prostate cancer. While emphasizing that correlation does not prove causation, the study contributes to growing concerns about the cumulative effects of multiple additives in processed foods.
Gut Health and Inflammation: Some preliminary studies suggest that chronic consumption of emulsifiers like mono- and diglycerides could impact the gut microbiome and intestinal barrier function, potentially contributing to inflammatory bowel conditions.

How to Minimize Your Intake

For those concerned about these potential risks, the most effective strategy is to reduce consumption of highly processed and packaged foods, where these emulsifiers are most commonly found. Focusing on a diet rich in whole, unprocessed foods like fresh fruits, vegetables, and lean meats naturally reduces exposure to such additives. You can also:

Read ingredient lists: Check labels for "mono- and diglycerides" or the E-number "E471".
Contact manufacturers: If you have ethical or religious dietary restrictions (e.g., veganism) and are concerned about the source (animal vs. plant-based) of the fats used, contacting the manufacturer is the only way to be certain.
Consider product alternatives: Seek out brands that specifically use alternative, cleaner emulsifiers or have fewer additives.

Comparison: Mono- and Diglycerides vs. Triglycerides


Feature	Mono- and Diglycerides	Triglycerides
Structure	Glycerol backbone with one or two fatty acid chains.	Glycerol backbone with three fatty acid chains.
Source	Produced industrially from vegetable or animal fats, or found naturally in trace amounts.	Primary form of fat in our diet, found naturally in most oils and fats.
Function in Food	Used as emulsifiers to blend ingredients and improve texture.	Acts as a source of energy for the body.
Health Concern	Potential for trace trans fats; emerging links to inflammatory, cardiovascular, and carcinogenic risks in high consumption.	High levels in the blood are associated with increased risk of heart disease.
Labeling	Must be listed as an ingredient, but small trans fat amounts don't have to be reported separately.	Checked during routine cholesterol tests; not typically listed on ingredient labels.

Conclusion

While regulatory bodies have long classified mono- and diglycerides as safe, the ongoing scientific conversation and recent studies, particularly those linking high consumption via ultra-processed foods to potential health issues, suggest a more complex picture. The main points of contention include the potential presence of hidden trans fats and emerging correlations with cardiovascular disease and cancer risk. The overall impact appears related to the broader context of consuming highly processed foods. For consumers, reducing processed food intake and focusing on whole foods remains the most reliable strategy for minimizing potential risks associated with these common emulsifiers.

[Disclaimer: The information in this article is for informational purposes only and does not constitute medical advice. Consult a healthcare professional for personalized guidance.]

Frequently Asked Questions

No, they are different. While similar in structure to triglycerides (the main dietary fat), mono- and diglycerides are classified as emulsifiers when used as food additives and are not listed as a nutrient on the nutrition label.

They can contain small amounts of trans fats, depending on the manufacturing process. If hydrogenated oils are used, trace amounts of trans fats can be present, even if the label reads "0g trans fat".

You can find them listed on a product's ingredient list, sometimes under the name "mono- and diglycerides" or the E-number "E471" in some regions.

It is difficult but not impossible. The best approach is to limit processed and packaged foods in your diet, as they are ubiquitous in these products. Choosing whole foods is the most effective strategy.

Yes, they can be produced from either animal fats or vegetable oils. The ingredient list on a package does not specify the source, so those with dietary restrictions should contact the manufacturer.

Yes, they are naturally present in small amounts in some seed-based oils like olive oil and cottonseed oil. Your body also produces them during the digestion of triglycerides.

Their main function is to act as emulsifiers, preventing ingredients like oil and water from separating. This improves the texture, stability, and freshness of many processed food items.