Vegetable oils are at the forefront of debates in food and agriculture as they manifest important changes in global dietary changes and agriculture. Oil crops, from which vegetable oils are extracted, have become widespread due to their high protein content. Since the 1990s, trade of vegetable oils and oilseeds has exploded as state policies have influenced production and consumption. Vegetable oils represent an increasingly large part of caloric intake worldwide and occupy an increasingly important share of caloric intake in developing countries. The most important vegetable oils in terms of production volume are palm oil and soybean oil, which have become ubiquitous in processed foods. Issues related to vegetable oil quality have had different resonance across states according to the level of affluence and awareness ...