Mono- and Diglycerides
Last reviewed October 18, 2026 · Evidence strength: Limited · How we grade evidence
In plain words: Mono- and diglycerides are emulsifiers that make ice cream, bread and margarine smooth. They aren't really trans fats, as is sometimes claimed, but a large French study did link eating more of them to slightly higher heart disease and cancer risk. That's an early warning sign, not proof, and one more reason to favor simpler ingredient lists.
Also listed on labels as: Mono- and diglycerides, Mono and diglycerides of fatty acids, Monoglycerides, Distilled monoglycerides, E471
What is it, and why is it in food?
These are fats with one or two fatty acids attached to glycerol, instead of the usual three. They help oil and water mix, keep bread soft longer and make ice cream creamy. They're in bread and buns, ice cream, cakes, margarine, peanut butter and whipped toppings.
What does the science say?
| The popular claim | "That creamy texture is monoglycerides and diglycerides, which are trans fats... trans fats have an increased heart disease risk." (Dr. Mindy Pelz; Dr. Eric Berg also lists them as a synthetic emulsifier.) |
| Our verdict on that claim | Partly supported |
| Evidence strength | Limited: population-study links only; regulators found no concern. |
| Kinds of studies | Population studies, EU and FDA reviews |
- Are they trans fats? No. They contain trans fat only if made from partially hydrogenated oil, which is no longer allowed in US food.1
- Heart: In NutriNet-Santé, higher intake of mono- and diglycerides (E471 and E472) was linked with higher risk of heart disease and stroke.2
- Cancer: The same cohort linked E471 with more cancer overall (15% higher), breast cancer (24%) and prostate cancer (46%). The authors call for these findings to be repeated.3
What do regulators say?
- EFSA (2017) found no need for a safe-intake limit and "no safety concern at the reported uses."4
- FDA: GRAS.5
Who should be careful?
- No specific group. Families eating lots of packaged bread, cakes and ice cream get the most.
How common is it in US foods?
In our check of USDA's Branded Foods database, 42,891 of 438,129 US packaged foods with an ingredient list name mono- and diglycerides (about 9.8%, or roughly 1 in 10).6 It shows up most often in: ice cream & frozen yogurt (7,382); cakes, cupcakes, snack cakes (6,448); breads & buns (4,438); cookies & biscuits (2,626); candy (1,435). It's one of the most common additives in our data, especially in ice cream, snack cakes and bread. These are label records companies sent to USDA, mostly in 2021 to 2023, so some products have changed since. Counts come from a text match of ingredient lists and are approximate.
Swaps and tips for families
- Bakery or homemade bread usually skips them.
- Choose ice cream with a short ingredient list.
- Natural peanut butter (just peanuts and salt) has none.
Beyond the plate: related non-food exposures
Also used in cosmetics and plastics (as anti-fog and anti-static agents). No consumer exposure concern.
Frequently asked questions
Are mono- and diglycerides trans fats?
No, not in today's US foods. They'd contain trans fat only if made from partially hydrogenated oil, which has been banned.
Are mono- and diglycerides bad for you?
Regulators say they're safe at current uses. A large French study linked them to slightly higher heart and cancer risk, which needs confirming.
Are mono- and diglycerides vegan?
They can be made from plant or animal fats. Labels usually don't say which.
Related guides
- Partially Hydrogenated Oils (Trans Fat)
- Carboxymethylcellulose (Cellulose Gum)
- Soy Lecithin
- Emulsifiers and thickeners
Sources
Every source below was checked against PubMed, the publisher or the official page by our research team in October 2026.
- FDA: Trans Fat. Link
- Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort: prospective cohort study. BMJ (Clinical research ed.), 2023. PubMed 37673430 · doi:10.1136/bmj-2023-076058
- Food additive emulsifiers and cancer risk: Results from the French prospective NutriNet-Santé cohort. PLoS medicine, 2024. PubMed 38349899 · doi:10.1371/journal.pmed.1004338
- Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives. EFSA journal. European Food Safety Authority, 2017. PubMed 32625340 · doi:10.2903/j.efsa.2017.5045
- 21 CFR 184.1505 Mono- and diglycerides. Link
- FoodData Central, Branded Foods dataset (release 2026-04-30). U.S. Department of Agriculture, Agricultural Research Service, 2026. Link
This guide is for general education. It is not medical advice and does not replace advice from your doctor, pediatrician, allergist or registered dietitian. If you think you or your child reacted to a food, talk to a health professional. Research changes; we review these pages when new evidence or rules come out. Last reviewed October 18, 2026. Spotted an error? Email [email protected].