Is Kernel Oil Safe to Consume? A Guide to Palm and Apricot Kernel Oils

December 16, 2025 •

2 min read

Some kernel oils are safe for consumption, while others can be toxic due to natural compounds. This vital difference raises the question: Is kernel oil safe to consume? The answer depends entirely on the specific type of kernel oil and its processing, with palm kernel oil and apricot kernel oil having very distinct profiles.

Quick Summary

The safety of consuming kernel oil is not universal and depends on its source. Palm kernel oil is generally recognized as safe but high in saturated fat. Apricot kernel oil is safe only if explicitly labeled 'edible' and properly processed to eliminate toxic cyanide-forming compounds.

Key Points

Source Varies: The term "kernel oil" refers to different oils like palm kernel oil (from oil palm kernels) and apricot kernel oil (from apricot kernels).
Palm Kernel Oil (PKO) is High in Saturated Fat: PKO is very high in saturated fats (around 80%), particularly lauric acid, and should be consumed in moderation to avoid potential cholesterol elevation and heart disease risk.
Apricot Kernel Oil Can Be Toxic: Unprocessed apricot kernels and oil contain amygdalin, which converts to cyanide in the body and is highly toxic.
Choose 'Edible' Grade Only: For apricot kernel oil to be safe for consumption, it must be explicitly labeled as 'edible' and properly refined to remove the toxic amygdalin.
Check Labels and Source: Always check product labels and purchase from reputable sources to ensure you are consuming the correct type of kernel oil and that it is processed for safety.
Different Uses: PKO is often used in commercial processed foods and confectionery, while edible AKO is typically used for light cooking and dressings.

Not All Kernel Oils Are Created Equal

The term “kernel oil” refers to oils extracted from the inner, edible part of a fruit's seed. Understanding the specific type is crucial for determining its safety for consumption. The most common types are palm kernel oil and apricot kernel oil, which have significantly different profiles.

Palm Kernel Oil (PKO): A Highly Saturated Vegetable Fat

Palm kernel oil comes from the seed of the oil palm tree and is used widely in commercial cooking due to its stability. The U.S. FDA considers it Generally Recognized As Safe (GRAS). However, about 80% of PKO is saturated fat, mainly lauric acid. High intake of saturated fats can increase LDL cholesterol, potentially raising the risk of cardiovascular diseases. PKO contains medium-chain fatty acids that can provide a quick energy source. It is often used in confectionery and baked goods.

Apricot Kernel Oil (AKO): The Cyanide Danger

Apricot kernel oil is derived from apricot seeds. Its safety for consumption depends entirely on proper processing. Raw apricot kernels contain amygdalin, which the body converts to cyanide. Consuming unprocessed kernels or oil can lead to severe health issues, including death.

For apricot kernel oil to be safe for consumption, it must be purified to remove amygdalin and explicitly labeled as 'edible'. Cosmetic grade AKO should not be ingested. Edible AKO, often cold-pressed, is rich in unsaturated fats and antioxidants like vitamin E, potentially supporting heart health. It is used in dressings and light cooking.

Comparison of Palm Kernel Oil vs. Edible Apricot Kernel Oil


Feature	Palm Kernel Oil (PKO)	Edible Apricot Kernel Oil (AKO)
Source	Kernel (seed) of the oil palm tree	Kernel (seed) of the apricot fruit
Saturated Fat Content	Very high (~80%), predominantly lauric acid	Low (~1.5g per 14g), rich in unsaturated fats
Primary Health Risk	High saturated fat intake can elevate cholesterol, increasing heart disease risk over time	Contains toxic amygdalin if unprocessed, converting to cyanide
Flavor	Nutty, neutral; can be used to impart a buttery texture	Mildly sweet and nutty
Primary Culinary Use	Confectionery, baked goods, frying	Dressings, light cooking, desserts
Safety for Consumption	Generally recognized as safe in moderation; concerns exist with excessive intake	Safe only if specifically labeled as 'edible' and properly refined

Potential Health Risks and Moderation

Consuming fats in moderation is generally recommended. While PKO is common in processed foods, a diet rich in fruits, vegetables, and whole grains supports heart health. For apricot kernel products, it's essential to buy edible-grade from reputable sources to avoid the risk of cyanide poisoning.

Conclusion: Read Your Labels

The safety of kernel oil depends on the type. Palm kernel oil is safe in moderation but high in saturated fat. Apricot kernel oil is only safe if processed to remove amygdalin and labeled as edible. Always read labels and choose products from trusted manufacturers for safety. Understanding these differences allows for informed choices about kernel oils.

Poisoning from amygdalin (from apricot kernels) is a recognized risk.

Frequently Asked Questions

Palm kernel oil is extracted from the seed of the oil palm fruit and is high in saturated fat, while palm oil is extracted from the fleshy fruit and has a more balanced fat profile.

Raw or bitter apricot kernel oil contains amygdalin, which the body converts into poisonous cyanide.

You should only consume apricot kernel oil if the label clearly states it is 'edible' and comes from a trusted, reputable manufacturer who has properly refined it to remove toxins.

Due to its high saturated fat content, excessive consumption of palm kernel oil can increase 'bad' LDL cholesterol, raising the risk of heart disease. It is best used in moderation.

The benefits depend on the type. Palm kernel oil provides energy via MCFAs, while properly refined apricot kernel oil offers unsaturated fats and Vitamin E. However, both have high-calorie density and should not be considered health foods.

Palm kernel oil is frequently used in commercial food manufacturing for products like margarine, shortening, and ice cream. It is also used in soaps, cosmetics, and detergents.

Infants and children are more susceptible to cyanide poisoning, so apricot kernel products are extremely dangerous and should not be given to them. Use palm kernel oil sparingly in children's food due to its high saturated fat content, similar to other solid fats.