What Is Bad About Mono- and Diglycerides?

What Are Mono- and Diglycerides?

The most common type of fats in our diet are triglycerides, composed of three chains of fatty acids attached to a sugar alcohol molecule.

Monoglycerides have one fatty acid chain, and diglycerides have two. They occur naturally in some foods that contain plant or animal fats or oils, but they also come from breaking down triglycerides, according to the International Food Additives Council (IFAC).

As food additives, mono- and diglycerides are classified as emulsifiers. These substances help combine ingredients containing fat with those containing water — which naturally repel each other — and keep them combined. They improve the texture of processed foods and help extend their shelf life.

What Foods Contain Mono- and Diglycerides?

You’ll find monoglycerides and diglycerides up and down grocery store aisles, typically in foods that are processed and packaged. This includes baked goods, baby formula, candy, gum, whipped cream, ice cream, peanut butter, salad dressing, mayonnaise, and shortening, according to IFAC and The Vegetarian Resource Group.

While they are technically fats, mono- and diglycerides aren’t listed as nutrients on food labels. They’re in the ingredient list, though, and may show up under other names, including “monoacylglycerols” or “glycerolipids,” according to IFAC.

How Are Mono- and Diglycerides Connected to Trans Fat?

The reason some people are concerned about their intake of mono- and diglycerides is because of their connection to trans fats. Trans fats have been associated with an increased risk of numerous diseases, including heart disease, stroke, and diabetes, according to the American Heart Association. They promote inflammation and obesity, raise LDL (“bad”) cholesterol levels, and lower HDL (“good”) cholesterol levels.

According to the European Food Safety Authority, manufacturers can make mono- and diglyceride emulsifiers using hydrogenated fats and oils, which contain significant amounts of trans fats — some of which can end up in the final food product.

When the U.S. Food and Drug Administration (FDA) started requiring trans fats to be listed on nutrition labels, anything less than half a gram (g) was allowed to be listed as “0 g” of trans fat. That means a food containing mono- and diglycerides may have some amount of trans fat, but it won’t be on the label.

The World Health Organization recommends you have no more than 2.2 g of trans fat a day. In fact, the FDA has banned most uses of partially hydrogenated oils — a main source of trans fat — in food manufacturing. But as the Environmental Working Group points out, if you have several different processed foods in a day, the small amounts of trans fat in mono- and diglycerides can combine to put you over the limit, and you have no way of knowing.

Are Mono- and Diglycerides Bad for You?

These food additives are considered safe by both the FDA and European Food Safety Authority. A lot of the foods that contain them, though, are ultraprocessed and high in sugar and fat, which the American Heart Association and many other health experts recommend you limit in your diet.

Beyond that, an observational study found a link between a higher intake of emulsifiers, including mono- and diglycerides, and higher incidences of cardiovascular disease.