The most common saturated fat on Earth is in your body and your soap

Nature · Published 3 October 2026 Swipe more like this →

In short: Palmitic acid is the primary saturated fatty acid found in animals, plants, and microorganisms. While it is essential for human biology, serving as a precursor for longer fatty acids and a key component of brain lipids, its industrial ubiquity and dietary intake raise significant questions about health and history.

Palmitic acid, or hexadecanoic acid, is a 16-carbon chain fatty acid that serves as the foundation for fatty acid synthesis in living organisms. Because it is the first fatty acid produced during this biological process, it is a major constituent of animal tissues. In humans, it accounts for 21 to 30 percent of depot fat and nearly half of the saturated fatty acids within the brain. Beyond its structural role, the palmitoyl group is used to modify proteins through palmitoylation, a process crucial for the proper localization of membrane proteins.

Industrially, the acid is primarily obtained through the saponification of palm oil from the fruit of the Elaeis guineensis tree. This process involves hydrolyzing triglycerides with high-temperature water or treating them with sodium hydroxide to produce sodium palmitate. This derivative is prized for its ability to improve the texture and mouthfeel of processed foods, leading to its widespread use in convenience products. Its chemical properties also made it a key ingredient in the development of napalm during World War II, where aluminum salts of palmitic and naphthenic acids were used to gel volatile petrochemicals.

Despite its biological necessity, the medical community views dietary palmitic acid with caution. The World Health Organization has cited convincing evidence linking its consumption to an increased risk of cardiovascular disease, noting that it raises low-density lipoprotein and total cholesterol levels. Furthermore, intake is associated with higher risks of certain cancers, including prostate cancer. A 2021 review suggests that replacing palmitic acid with unsaturated fats, such as oleic acid, may improve metabolic and cardiovascular biomarkers, highlighting the complex balance between this fundamental biological building block and modern dietary health.

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