Palm oil is commonly used in many chocolate spreads and other highly processed foods such as ice cream and chocolate bars. During the refining of palm oil, increased amounts of contaminants such as 3-MCPD fatty acid esters and glycidol can be formed. Glycidol is particularly concerning because it can damage the DNA of cells and is carcinogenic, which means that children and infants in particular may face an increased health risk due to an unfavorable choice of foods. Since 2021, maximum levels for 3-MCPD fatty acid esters have therefore applied throughout the European Union to various foods, and consumers can often identify palm oil in highly processed products such as chocolate bars or ice cream by checking the ingredients list. To avoid palm oil as much as possible, people should choose more fresh, unprocessed foods and check the ingredients list for palm oil or labels such as “palm oil-free.” Especially when buying products for children, palm-oil-free alternatives should be preferred (Verbraucherzentrale, 2025).